{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":88,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":88,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12","author_layer_release":"2026-06-26"},"query_hash":"1ff9c7f761f6","filters":{"venue":"Starch - Stärke"}},"results":[{"id":"W2067269006","doi":"10.1002/star.200300218","title":"Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review","year":2004,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":760,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Granule (geology); Starch; Chemistry; Materials science; Food science; Composite material","authors":[{"name":"Nienke Lindeboom","is_ca":true},{"name":"Peter R. Chang","is_ca":true},{"name":"Robert T. Tyler","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06156629123984036,"gpt":0.3352084084697947,"spread":0.2736421172299543,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005814875,0.0009975253,0.001573639,0.002524925,0.0001877239,0.0008475007,0.0007208731,0.0008039262,0.001679305],"category_scores_gemma":[0.0006741218,0.0003834292,0.0004345564,0.003302174,0.0004755108,0.00146764,0.0003692546,0.0007767436,0.001751804],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004178241,"about_ca_system_score_gemma":0.0007131847,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001174295,"about_ca_topic_score_gemma":0.001312514,"domain_scores_codex":[0.9998265,0.00002049933,0.00003637655,0.00004935095,0.00005581241,0.00001152288],"domain_scores_gemma":[0.9995961,0.0001682718,0.00006993167,0.00001235044,0.0001300737,0.00002320404],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00008824341,0.00009765001,0.0005322855,0.01678547,0.00006730115,0.0002961813,0.00008006216,0.000344265,0.008474718,0.001190105,0.005686786,0.9663569],"study_design_scores_gemma":[0.00003368318,0.0003905982,0.007383727,0.004774962,0.0002894666,0.005216175,0.0002602503,0.0003522288,0.009396282,0.002998059,0.968819,0.00008558623],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0004086047,0.9984943,0.0003139132,0.00008033247,0.00007431197,0.000003200527,0.00001512945,0.000005801732,0.0006043226],"genre_scores_gemma":[0.001309432,0.9975111,0.0004449043,0.0000375927,0.00008333944,0.000005775631,0.00002906831,0.000001427736,0.000577265],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002524925,"threshold_uncertainty_score":0.005617797,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2047268016","doi":"10.1002/1521-379x(200206)54:6<217::aid-star217>3.0.co;2-r","title":"Pea Starch: Composition, Structure and Properties — A Review","year":2002,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":427,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"University of Saskatchewan; Memorial University of Newfoundland","funders":"","keywords":"Starch; Pea protein; Food industry; Composition (language); Food science; Retrogradation (starch); Crop; Biotechnology; Business; Agronomy; Chemistry; Biology","authors":[{"name":"Wajira S. Ratnayake","is_ca":true},{"name":"R. Hoover","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1117242131127934,"gpt":0.3276602773310848,"spread":0.2159360642182914,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003069868,0.001102998,0.001652234,0.00201739,0.0002160405,0.000784663,0.0007795224,0.0008566464,0.002061302],"category_scores_gemma":[0.0004145261,0.0003456702,0.0003940725,0.002765813,0.0003057524,0.001354554,0.0003804856,0.0006305291,0.001754129],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000357623,"about_ca_system_score_gemma":0.0006729426,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00165933,"about_ca_topic_score_gemma":0.001969871,"domain_scores_codex":[0.9998703,0.00001350328,0.00002649609,0.00003026428,0.00005031145,0.000009139652],"domain_scores_gemma":[0.9998302,0.00004976904,0.00003941146,0.000006091329,0.0000576872,0.00001676867],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0001486453,0.0001312308,0.000497688,0.02472113,0.0001016483,0.000465,0.00007220412,0.00038587,0.009776693,0.0004809597,0.009627942,0.953591],"study_design_scores_gemma":[0.00004287859,0.0004938929,0.00692622,0.005157525,0.0003827815,0.005584786,0.0002130447,0.0002154537,0.005202811,0.001073196,0.9746535,0.00005388556],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0004481636,0.9988824,0.00009835159,0.00005272617,0.00006124871,0.000003499006,0.00002084602,0.000004975105,0.0004278702],"genre_scores_gemma":[0.001637799,0.9972889,0.0002658823,0.00004971503,0.00006393052,0.000006296954,0.00005174039,0.000001159881,0.000634571],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002061302,"threshold_uncertainty_score":0.006895781,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2026852194","doi":"10.1002/star.200300261","title":"Development and Physicochemical Characterization of New Resistant Citrate Starch from Different Corn Starches","year":2004,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":239,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Waxy corn; Amylose; Citric acid; Food science; Chemistry; Retrogradation (starch); Resistant starch; Corn starch; Maize starch; Potato starch; Granule (geology); Modified starch; Polysaccharide; Biochemistry; Materials science","authors":[{"name":"Xueju Xie","is_ca":true},{"name":"Qiang Liu","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0402991175360367,"gpt":0.2580735426896613,"spread":0.2177744251536246,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002510147,0.0002949374,0.0001625292,0.0003787279,0.00006793026,0.0002922796,0.0001436915,0.0002247198,0.0003236407],"category_scores_gemma":[0.0003288196,0.000154133,0.00033941,0.0002905348,0.000168918,0.0002517682,0.0001447979,0.0003569409,0.00008404924],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001060036,"about_ca_system_score_gemma":0.0001290646,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003463612,"about_ca_topic_score_gemma":0.00035343,"domain_scores_codex":[0.999879,0.00001902223,0.00001871464,0.00002924974,0.00003980514,0.0000141716],"domain_scores_gemma":[0.9998025,0.00003058399,0.00006408536,0.00002228798,0.00004528719,0.00003525941],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001238275,0.000005270942,0.0001157935,0.00001451257,0.000002109951,0.00001869683,0.000007820324,0.00001819406,0.9993668,0.00001410483,0.000001641687,0.000422638],"study_design_scores_gemma":[0.000006056743,0.000214036,0.005452699,0.000005253019,0.0000136462,0.0001501544,0.00002632493,0.0003638351,0.9932008,0.00001843407,0.0005420988,0.000006573084],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9943251,0.0005326846,0.004573275,0.00001890459,0.000011496,0.0000403091,0.0001167588,0.00001441188,0.0003671095],"genre_scores_gemma":[0.9862546,0.0005693625,0.0115754,0.00002470084,0.000005252426,0.00005583087,0.00053471,0.00002167935,0.0009583911],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0003787279,"threshold_uncertainty_score":0.001327455,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1971610031","doi":"10.1002/star.201000134","title":"Physicochemical properties of sweetpotato starch","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":122,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"University of Hong Kong","keywords":"Amylose; Starch; Chemistry; Swelling; Gel permeation chromatography; Solubility; Food science; Sugar; Chemical engineering; Polymer; Organic chemistry","authors":[{"name":"Fan Zhu","is_ca":false},{"name":"Xinsun Yang","is_ca":false},{"name":"Yi‐Zhong Cai","is_ca":false},{"name":"Eric Bertoft","is_ca":true},{"name":"Harold Corke","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.07006592877129762,"gpt":0.2692907892116794,"spread":0.1992248604403818,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002303835,0.0003184656,0.0002417836,0.0007386682,0.0002201017,0.0003780855,0.0000895054,0.0001821428,0.0005340114],"category_scores_gemma":[0.000347453,0.0001333352,0.0002878796,0.000700404,0.0001328632,0.0002350177,0.0001874277,0.0001511062,0.00009113742],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001319725,"about_ca_system_score_gemma":0.00009041212,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008440373,"about_ca_topic_score_gemma":0.0008917272,"domain_scores_codex":[0.99989,0.0000135836,0.00001971944,0.00003021867,0.00003457689,0.00001203753],"domain_scores_gemma":[0.9997252,0.00004735535,0.00008352146,0.00001740658,0.00007968435,0.00004681829],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001304206,0.000018914,0.0357542,0.00007322099,0.0000515289,0.0001776041,0.0001998783,0.0001685081,0.9599876,0.00003404585,0.00002801396,0.003376117],"study_design_scores_gemma":[0.00001343738,0.0004373692,0.8214399,0.00001190752,0.00008017227,0.001198246,0.0003297907,0.0007882468,0.1744934,0.0001082726,0.001072145,0.00002698656],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9992746,0.00009662493,0.0002207262,0.000004408462,0.000001211083,0.000003576652,0.0002131972,0.000003014987,0.000182688],"genre_scores_gemma":[0.9984485,0.00009015988,0.000415147,0.00001113514,0.000001855519,0.000009126995,0.0007344813,0.000004264678,0.0002851501],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008440373,"threshold_uncertainty_score":0.001786411,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2069944760","doi":"10.1002/star.200700617","title":"Influence of Citric Acid on the Properties of Glycerol‐plasticized dry Starch (DTPS) and DTPS/Poly(lactic acid) Blends","year":2007,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":109,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Materials science; Lactic acid; Fourier transform infrared spectroscopy; Thermal stability; Citric acid; Starch; Composite material; Thermoplastic; Rheology; Extrusion; Chemical engineering; Chemistry; Organic chemistry","authors":[{"name":"Ning Wang","is_ca":false},{"name":"Jiugao Yu","is_ca":false},{"name":"Peter R. Chang","is_ca":true},{"name":"Xiaofei Ma","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03248264049091849,"gpt":0.2445300609500319,"spread":0.2120474204591134,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001915069,0.0003834433,0.0002369177,0.00025854,0.00009641358,0.0003535451,0.0001081418,0.0002079652,0.0008351806],"category_scores_gemma":[0.0004124087,0.0001779479,0.0001695273,0.0002081054,0.0001968174,0.0002260189,0.0001238664,0.0002533403,0.0001271873],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001533572,"about_ca_system_score_gemma":0.000124339,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005430437,"about_ca_topic_score_gemma":0.0005336387,"domain_scores_codex":[0.9998566,0.00002609162,0.00001739708,0.00003036835,0.00003987978,0.00002962648],"domain_scores_gemma":[0.9997293,0.0000886179,0.00007590286,0.00001636509,0.00003414844,0.00005557139],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002264668,0.00000969002,0.0001202259,0.0000246063,0.000007328865,0.00002914083,0.00001098328,0.00008481949,0.9989102,0.00001551812,0.000004924846,0.0005560373],"study_design_scores_gemma":[0.000008234863,0.0001127014,0.0009651391,0.000002874429,0.00001246406,0.00002411707,0.000007338389,0.0003122652,0.9983082,0.00000469092,0.0002385296,0.00000343252],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998603,0.0006762084,0.0003341,0.000009812115,0.000006998446,0.000005202212,0.00005754643,0.00001355986,0.0002935787],"genre_scores_gemma":[0.9989616,0.0002222573,0.000378727,0.000007575684,0.000001676494,0.000004867608,0.00006493029,0.00001355513,0.0003447805],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008351806,"threshold_uncertainty_score":0.002793968,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2142826677","doi":"10.1002/star.200390036","title":"Synthesis of Novel Starches <i>in Planta</i>: Opportunities and Challenges","year":2003,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":96,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Plant Biotechnology Institute","funders":"","keywords":"Starch; Biotechnology; Biochemical engineering; Biochemistry; Chemistry; Food science; Biology; Engineering","authors":[{"name":"J. Paul Davis","is_ca":true},{"name":"Supatcharee Netrphan","is_ca":true},{"name":"Ramji L. Khandelwal","is_ca":true},{"name":"Ravindra N. Chibbar","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1614621035869025,"gpt":0.281100347369138,"spread":0.1196382437822354,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002194557,0.0001980541,0.0002305658,0.0001245239,0.0001454875,0.0004630479,0.0001729123,0.0003509336,0.001278044],"category_scores_gemma":[0.0001209636,0.0001328913,0.0003130256,0.0001499097,0.0001569072,0.0003978473,0.0001859988,0.0005543106,0.0006158741],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002022175,"about_ca_system_score_gemma":0.0001408758,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001494534,"about_ca_topic_score_gemma":0.000251488,"domain_scores_codex":[0.9999591,0.00001186875,0.00000410107,0.00001001499,0.000008109362,0.000006843907],"domain_scores_gemma":[0.9999475,0.00001398134,0.00001024678,0.000006522926,0.00001015924,0.00001155625],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","study_design_scores_codex":[0.00005306732,0.00004207911,0.0001362353,0.0004447427,0.00001703225,0.0003189954,0.00005435485,0.0004273123,0.9826254,0.001752289,0.0002124325,0.01391611],"study_design_scores_gemma":[0.00004617415,0.0008048097,0.001655032,0.00007816713,0.00005768054,0.001312494,0.0001710804,0.002523625,0.9043824,0.003952461,0.08498912,0.00002694434],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"review","genre_scores_codex":[0.8758041,0.04962134,0.05350062,0.002527442,0.0003696539,0.0001135327,0.0004215706,0.0002227852,0.01741895],"genre_scores_gemma":[0.9154899,0.0293227,0.04464762,0.000385286,0.00008483409,0.00007034736,0.0005492702,0.00008913763,0.009360927],"genre_candidate":"review","genre_consensus":null,"teacher_disagreement_score":0.001278044,"threshold_uncertainty_score":0.004275501,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2100200010","doi":"10.1002/star.200500431","title":"Properties and Flocculation Efficiency of Highly Cationized Starch Derivatives","year":2006,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Coagulation and Flocculation Studies","field":"Environmental Science","cited_by":96,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Petroleum Technology Alliance Canada","keywords":"Flocculation; Molar mass; Starch; Amylose; Amylopectin; Chemistry; Cationic polymerization; Chromatography; Dewatering; Radius of gyration; Fractionation; Multiangle light scattering; Polysaccharide; Organic chemistry; Light scattering; Polymer; Scattering","authors":[{"name":"D.-O. Krentz","is_ca":false},{"name":"Claudia A. Lohmann","is_ca":false},{"name":"Simona Schwarz","is_ca":false},{"name":"Svetlana Bratskaya","is_ca":false},{"name":"Tim Liebert","is_ca":false},{"name":"Johannes Laube","is_ca":false},{"name":"Thomas Heinze","is_ca":false},{"name":"Werner‐Michael Kulicke","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02859373974206419,"gpt":0.246212113590213,"spread":0.2176183738481488,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002740363,0.0002490145,0.0001250644,0.0002096163,0.00007353353,0.0002355374,0.0001094114,0.0002206703,0.0004589203],"category_scores_gemma":[0.0005518463,0.00008331733,0.0001285061,0.0001434224,0.0001749557,0.0002051531,0.000117685,0.0002554895,0.0001021509],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001202369,"about_ca_system_score_gemma":0.00008072995,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003742283,"about_ca_topic_score_gemma":0.0002886744,"domain_scores_codex":[0.9998654,0.00003491602,0.00002024708,0.00002468417,0.000036527,0.00001824674],"domain_scores_gemma":[0.9997055,0.00007515791,0.00009206845,0.0000204185,0.00006878447,0.00003803119],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005366763,0.000006939833,0.0002158248,0.00001758306,0.00000606236,0.00001219383,0.00001440771,0.00007614371,0.9988984,0.00002179684,0.000003973704,0.0006729827],"study_design_scores_gemma":[0.00000504383,0.0003813035,0.00318184,0.000004163972,0.00001486683,0.00006117477,0.00001852386,0.0004523893,0.9954698,0.00001034146,0.0003957426,0.000004752721],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988986,0.0003202373,0.0005706718,0.000009376335,0.000004448463,0.000004912096,0.0000355091,0.000006170263,0.0001500965],"genre_scores_gemma":[0.9987457,0.0001712023,0.0006853373,0.000008370012,0.000001759307,0.000005695292,0.00009488633,0.000007085283,0.0002798597],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004589203,"threshold_uncertainty_score":0.001535237,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1981032902","doi":"10.1002/star.201200143","title":"Perspectives on the history of research on starch Part V: On the conceptualization of amylopectin structure","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":81,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Amylopectin; Amylose; Starch; Chemistry; Polymer science; Biochemistry; Chromatography","authors":[{"name":"Koushik Seetharaman","is_ca":true},{"name":"Eric Bertoft","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1448136322137442,"gpt":0.3585546732876543,"spread":0.21374104107391,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005610744,0.0006760132,0.001098015,0.002080734,0.001681907,0.006783841,0.001431428,0.006372984,0.003072742],"category_scores_gemma":[0.007363068,0.000358567,0.0006226375,0.001486918,0.01218081,0.01034013,0.001762386,0.01435281,0.0008449809],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.003373905,"about_ca_system_score_gemma":0.001475806,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002365526,"about_ca_topic_score_gemma":0.0019147,"domain_scores_codex":[0.9977404,0.001124028,0.0001669365,0.0002895296,0.0005226932,0.0001563489],"domain_scores_gemma":[0.9897007,0.007822202,0.0004094463,0.0002236868,0.00130607,0.0005379759],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","study_design_scores_codex":[0.0002256315,0.00009202879,0.0003412043,0.001807604,0.00006018119,0.0006537624,0.004315155,0.0003893414,0.001825523,0.4751649,0.4370045,0.07812008],"study_design_scores_gemma":[0.00001137936,0.0000431314,0.0003816643,0.0009797507,0.000009609554,0.0002273477,0.001016561,0.0001447111,0.0003264031,0.1006126,0.8962154,0.00003149674],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.00126327,0.6026152,0.001665777,0.2935649,0.09023999,0.00000622451,0.00002602577,0.0000247731,0.01059387],"genre_scores_gemma":[0.03791052,0.5729153,0.002149504,0.1288052,0.2431163,0.00003692878,0.00005788498,0.0001182177,0.0148902],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.006783841,"threshold_uncertainty_score":0.02967286,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2090043187","doi":"10.1002/star.200700696","title":"Iodine‐binding in Granular Starch: Different Effects of Moisture Content for Corn and Potato Starch","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":52,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Amylose; Starch; Iodine; Chemistry; Granule (geology); Water content; Potato starch; Moisture; Molecule; Amylopectin; Chemical engineering; Food science; Crystallography; Organic chemistry; Materials science; Composite material","authors":[{"name":"Debora Saibene","is_ca":false},{"name":"H. F. Zobel","is_ca":false},{"name":"Donald B. Thompson","is_ca":false},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05888826174124105,"gpt":0.2747399332943344,"spread":0.2158516715530934,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002664367,0.0003851593,0.0002779565,0.0002821309,0.0001218516,0.0004088934,0.0001846408,0.0002780222,0.001071082],"category_scores_gemma":[0.0007366805,0.0003126522,0.000287102,0.0002915868,0.0002854956,0.0003005986,0.0002557998,0.0004739575,0.0001293435],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000224591,"about_ca_system_score_gemma":0.000139193,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002238293,"about_ca_topic_score_gemma":0.001085059,"domain_scores_codex":[0.999719,0.00005376768,0.00002722486,0.00007191796,0.00006680618,0.00006133696],"domain_scores_gemma":[0.9995203,0.0001699949,0.0001267273,0.00003346613,0.00006678845,0.00008260827],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003262472,0.00001902004,0.0004510958,0.00004190106,0.00001163517,0.00002563892,0.00003241831,0.0001016339,0.9985142,0.00001135119,0.000009853062,0.000454894],"study_design_scores_gemma":[0.00001384466,0.0004175922,0.009973368,0.000006485038,0.00003017695,0.00004051213,0.00005904714,0.0008391175,0.9883928,0.00001522744,0.0001993832,0.00001244788],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989673,0.000311702,0.0003882121,0.00001148895,0.000005121136,0.00001034238,0.00006961275,0.00001431636,0.0002219429],"genre_scores_gemma":[0.9990485,0.0001588723,0.0004084022,0.00001464426,0.000003113919,0.000009841913,0.00009190665,0.00001365029,0.0002510479],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002238293,"threshold_uncertainty_score":0.0044505,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1969969038","doi":"10.1002/star.201200172","title":"Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Granule (geology); Starch; Surface roughness; Amorphous solid; Anthesis; Polymer; Wheat starch; Population; Atomic force microscopy; Surface finish; Glucan; Morphology (biology); Chemistry; Materials science; Chemical engineering; Polymer chemistry; Crystallography; Botany; Composite material; Nanotechnology; Food science; Biochemistry; Biology; Cultivar","authors":[{"name":"Renuka Nilmini Waduge","is_ca":true},{"name":"Song Xu","is_ca":false},{"name":"Eric Bertoft","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.114833312278086,"gpt":0.3225433721933241,"spread":0.2077100599152381,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000764608,0.0001437099,0.0000993403,0.0002607129,0.0001422063,0.0002301413,0.0001177449,0.0002286673,0.000762989],"category_scores_gemma":[0.0000891802,0.0001385689,0.0001401543,0.000115998,0.0001147577,0.0001733933,0.00009799301,0.0002570584,0.000144885],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001359453,"about_ca_system_score_gemma":0.00005365154,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001224667,"about_ca_topic_score_gemma":0.00131984,"domain_scores_codex":[0.9999707,0.000002037534,0.000001956804,0.000008024784,0.00001069499,0.000006629915],"domain_scores_gemma":[0.9999192,0.00002287283,0.00001294135,0.000007057864,0.00002565204,0.00001226826],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000009042007,0.000003238464,0.000369278,0.000008385225,0.000001453331,0.00002798828,0.00002262096,0.00001677367,0.9989077,0.00001830004,0.00001022796,0.0006049618],"study_design_scores_gemma":[0.00001003384,0.0001415157,0.1425505,0.000009292256,0.00002141104,0.0004224754,0.0002310862,0.004150188,0.8498759,0.0001134475,0.002459404,0.00001478675],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9937361,0.0003695434,0.004014178,0.00002923616,0.000008442124,0.0000146908,0.0002162061,0.00006021603,0.001551324],"genre_scores_gemma":[0.9920458,0.0002790599,0.005820889,0.00002711682,0.00000687715,0.00001800546,0.0003080281,0.00002253735,0.001471788],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001224667,"threshold_uncertainty_score":0.002552509,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2860442878","doi":"10.1002/star.201800089","title":"Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":43,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Electrospinning; Amylose; Starch; Materials science; Fiber; Polymer; Chemical engineering; Viscosity; Composite material; Fourier transform infrared spectroscopy; Morphology (biology); Potato starch; Polymer chemistry; Chemistry; Organic chemistry","authors":[{"name":"Laura Martins Fonseca","is_ca":true},{"name":"Francine Tavares da Silva","is_ca":false},{"name":"Mariana Dias Antunes","is_ca":false},{"name":"Shanise Lisie Mello El Halal","is_ca":false},{"name":"Loong‐Tak Lim","is_ca":true},{"name":"Álvaro Renato Guerra Dias","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01406742196529641,"gpt":0.2820636303320465,"spread":0.2679962083667501,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002513823,0.0002867204,0.0001373156,0.0001249664,0.00008348696,0.0001357412,0.0001141722,0.0001467767,0.0005414555],"category_scores_gemma":[0.000356675,0.0001019061,0.0001254676,0.00008563036,0.000111628,0.0003058839,0.00009545933,0.0002524371,0.00006815093],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009136209,"about_ca_system_score_gemma":0.00008292307,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002402089,"about_ca_topic_score_gemma":0.000534254,"domain_scores_codex":[0.9999046,0.00001239362,0.00001196263,0.00002879269,0.00002860799,0.00001359509],"domain_scores_gemma":[0.9997903,0.00007546509,0.00006552295,0.0000131273,0.00003973383,0.00001589068],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001056063,0.000004365289,0.00005265601,0.00001081718,8.822655e-7,0.000008664787,0.00001205541,0.00001941303,0.9990004,0.000009648319,0.000003069092,0.0008675174],"study_design_scores_gemma":[0.000001689039,0.00009450439,0.001455676,0.000002788832,0.000004369868,0.00002930688,0.000009798561,0.0003486481,0.9977316,0.00001242819,0.0003070185,0.000002114739],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9872127,0.001078624,0.01103084,0.00002401822,0.0000246802,0.00002625507,0.00004167574,0.00003936677,0.0005218174],"genre_scores_gemma":[0.9835836,0.0008026874,0.01462613,0.00001797435,0.000009524525,0.00003692563,0.00007653963,0.00002516832,0.0008215221],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0005414555,"threshold_uncertainty_score":0.001811326,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1985348596","doi":"10.1002/star.200300222","title":"Solid State NMR and X‐ray Studies on Amylose Complexes with Small Organic Molecules","year":2004,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Advanced NMR Techniques and Applications","field":"Chemistry","cited_by":42,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Amylose; Crystallography; Chemistry; Molecule; X-ray crystallography; Helix (gastropod); Proton NMR; Crystal structure; Solid-state nuclear magnetic resonance; Alkyl; Diffraction; Stereochemistry; Organic chemistry; Nuclear magnetic resonance; Starch","authors":[{"name":"Jumpei Kawada","is_ca":true},{"name":"R. H. Marchessault","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03177936354823501,"gpt":0.3269552317791793,"spread":0.2951758682309443,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001802068,0.0003347037,0.0003542262,0.0001617406,0.0002200618,0.000439343,0.0003010483,0.000269361,0.001880758],"category_scores_gemma":[0.0003655654,0.0001859811,0.0001900446,0.0003055679,0.0003059559,0.0002481482,0.0001879561,0.0004501117,0.000379989],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003207047,"about_ca_system_score_gemma":0.0001093671,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009113381,"about_ca_topic_score_gemma":0.0005977454,"domain_scores_codex":[0.9997955,0.0000503227,0.000009844765,0.00003067023,0.00006929476,0.0000443918],"domain_scores_gemma":[0.9997587,0.00008506829,0.00004680834,0.00001990518,0.00004607188,0.00004341434],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000236464,0.0000330338,0.0001648678,0.00006439289,0.00002496758,0.00008340827,0.00009309152,0.0001874415,0.9980267,0.0001811242,0.00005384349,0.0008505133],"study_design_scores_gemma":[0.0000270867,0.0003109769,0.00120559,0.000005593208,0.00001698748,0.00009628104,0.00005239954,0.001027003,0.9955415,0.00004102956,0.001666537,0.000009003247],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966433,0.0009147303,0.001119241,0.00004060909,0.0000108235,0.0000113183,0.00006669567,0.00002421242,0.001169079],"genre_scores_gemma":[0.9963569,0.0004288124,0.0006830953,0.0000301636,0.000007823861,0.00001126254,0.0002088948,0.00002500822,0.002247927],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001880758,"threshold_uncertainty_score":0.006291807,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3033963465","doi":"10.1002/star.202000002","title":"Structure‐Functions Relationship of Modified Starches for Pharmaceutical and Biomedical Applications","year":2020,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":42,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Université du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Courtois Foundation","keywords":"Starch; Transdermal; Chemistry; Depolymerization; Mucoadhesion; Nanotechnology; Polymer science; Materials science; Chemical engineering; Organic chemistry; Drug delivery; Drug carrier; Engineering; Pharmacology","authors":[{"name":"Marc‐André Labelle","is_ca":true},{"name":"Pompilia Ispas‐Szabo","is_ca":true},{"name":"Mircea Alexandru Mateescu","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1202683819541575,"gpt":0.3506176303028719,"spread":0.2303492483487144,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001563326,0.0002669679,0.0001363002,0.000224642,0.00004713196,0.0002126648,0.0001156311,0.0001978742,0.0007145784],"category_scores_gemma":[0.0001635101,0.0001163632,0.0002183965,0.0002186962,0.00008852794,0.0002256129,0.000107213,0.0002173918,0.0001652937],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001223917,"about_ca_system_score_gemma":0.00007680779,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009916814,"about_ca_topic_score_gemma":0.0001145071,"domain_scores_codex":[0.9999584,0.000008528494,0.000005123124,0.000008542543,0.00001157871,0.000007832286],"domain_scores_gemma":[0.9999533,0.00001202717,0.00001584759,0.000002469191,0.000009962897,0.000006397036],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001075676,0.0000375419,0.0003627344,0.0005395506,0.00003094233,0.0002398548,0.00005321013,0.000655025,0.9749097,0.002421764,0.0001277068,0.02051432],"study_design_scores_gemma":[0.00002509161,0.001578825,0.008694902,0.0001022802,0.00008611825,0.0007980752,0.00008037528,0.003080088,0.9524318,0.001263639,0.03181917,0.00003975532],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"review","genre_scores_codex":[0.8996349,0.07766972,0.01083855,0.0001945879,0.0001597073,0.0000687217,0.000216631,0.00005279629,0.01116429],"genre_scores_gemma":[0.9696443,0.02110946,0.005291884,0.00007398475,0.00002901385,0.0000436857,0.000136849,0.00001119349,0.003659678],"genre_candidate":"review","genre_consensus":null,"teacher_disagreement_score":0.0007145784,"threshold_uncertainty_score":0.002390504,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2002911910","doi":"10.1002/star.201100128","title":"Structural modification of waxy, regular, and high‐amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":40,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland; University of Alberta","funders":"","keywords":"Amylose; Chemistry; Hydrolysis; Acid hydrolysis; Crystallinity; Maize starch; Food science; Biochemistry; Nuclear chemistry; Starch; Crystallography","authors":[{"name":"Jun Gao","is_ca":true},{"name":"Thava Vasanthan","is_ca":true},{"name":"R. Hoover","is_ca":true},{"name":"Jihong Li","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05017189884496289,"gpt":0.2764136703500448,"spread":0.2262417715050819,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001449892,0.0003895188,0.0001942402,0.0001124166,0.0001122863,0.0002246793,0.0001227099,0.0001798801,0.0009044964],"category_scores_gemma":[0.0002323375,0.0001773918,0.0002847853,0.0001975633,0.0002612556,0.00014158,0.000159994,0.0003620454,0.0001152883],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001692304,"about_ca_system_score_gemma":0.0001525867,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001189125,"about_ca_topic_score_gemma":0.001216196,"domain_scores_codex":[0.9999299,0.00001022615,0.000005253582,0.00001441781,0.00001646901,0.00002379703],"domain_scores_gemma":[0.9998356,0.0000249627,0.00005176591,0.00001750571,0.00002774669,0.00004242955],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001464845,0.00000562741,0.0001674591,0.00001694623,0.000005716078,0.00002405762,0.00001539382,0.00003950048,0.9992762,0.00001226899,0.000003503043,0.0002868671],"study_design_scores_gemma":[0.00001236004,0.0002972192,0.02108487,0.000005420484,0.0000166596,0.00007057932,0.00005543973,0.0002404745,0.977751,0.00002095096,0.0004381645,0.000006942233],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9992568,0.0001338837,0.0002886907,0.00000627724,0.000002611891,0.000006190378,0.000088969,0.000004589068,0.0002120702],"genre_scores_gemma":[0.9984651,0.0001676027,0.0004401593,0.00001339535,0.000002068796,0.00001125721,0.0002472747,0.00001105212,0.0006422292],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001189125,"threshold_uncertainty_score":0.00302583,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2065516035","doi":"10.1002/1521-379x(200007)52:6/7<186::aid-star186>3.0.co;2-8","title":"Change in the V/B Polymorph Ratio and T1 Relaxation of Epichlorohydrin Crosslinked High Amylose Starch Excipient","year":2000,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université du Québec à Montréal; McGill University","funders":"","keywords":"Epichlorohydrin; Excipient; Amorphous solid; Amylose; Starch; Materials science; Crystallization; Crystallography; Relaxation (psychology); Paracrystalline; Chemistry; Chemical engineering; Polymer chemistry; Organic chemistry; Chromatography","authors":[{"name":"D. Shiftan","is_ca":true},{"name":"François Ravenelle","is_ca":true},{"name":"Mircea‐Alexandru Mateescu","is_ca":true},{"name":"R. H. Marchessault","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03782746448557191,"gpt":0.2886482832551051,"spread":0.2508208187695332,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001360017,0.0002107972,0.0001705594,0.000235095,0.00006862492,0.0001468983,0.00008704045,0.0002103312,0.0007346236],"category_scores_gemma":[0.0002958897,0.0001402039,0.0001343125,0.0002120107,0.0001360548,0.0002065112,0.00007442751,0.0003708298,0.00009201424],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001000898,"about_ca_system_score_gemma":0.00007410345,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003757673,"about_ca_topic_score_gemma":0.0003909466,"domain_scores_codex":[0.9999194,0.00001280702,0.000007239344,0.00002069137,0.00002643596,0.00001336901],"domain_scores_gemma":[0.999763,0.00007092991,0.00008291098,0.00001466472,0.00003100921,0.00003746408],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000111584,0.00001394651,0.0001973147,0.0000126415,0.000002472497,0.00002613796,0.00001446115,0.00003584861,0.9987729,0.000007513024,0.000005682177,0.0007994542],"study_design_scores_gemma":[0.000005903236,0.000660165,0.01185823,0.000003343216,0.00001194674,0.00007762562,0.00001994374,0.000468603,0.9866137,0.0000100763,0.0002659587,0.000004384821],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988055,0.0002476569,0.000546614,0.00001207167,0.000004208815,0.000005633929,0.00007858501,0.00001575688,0.0002839346],"genre_scores_gemma":[0.9975776,0.0002666327,0.001048688,0.00002070903,0.000002367221,0.00001056527,0.0001332051,0.000019542,0.0009207093],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007346236,"threshold_uncertainty_score":0.002457559,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2095337079","doi":"10.1002/star.201200132","title":"On the organization of chains in amylopectin","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Amylopectin; Steric effects; Amorphous solid; Chemistry; Starch; Absorption (acoustics); Maxima and minima; Iodine; Crystallography; Materials science; Stereochemistry; Organic chemistry; Amylose; Mathematics","authors":[{"name":"Falguni Chauhan","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02836656898607217,"gpt":0.2647548589323314,"spread":0.2363882899462592,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009491454,0.00009305999,0.00007461847,0.0003176008,0.0001356042,0.0002740191,0.00009194794,0.00009922499,0.001451292],"category_scores_gemma":[0.0002472416,0.00008230158,0.00006829797,0.0002388715,0.0002403597,0.0003078557,0.0001304186,0.0001743083,0.0001631726],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001244159,"about_ca_system_score_gemma":0.00006633822,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003398239,"about_ca_topic_score_gemma":0.0003458918,"domain_scores_codex":[0.9999642,0.000006671307,0.000002269545,0.00001057013,0.00000927808,0.000006980365],"domain_scores_gemma":[0.9997966,0.00007075548,0.00006149078,0.00001324951,0.0000318585,0.00002606961],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001678708,0.00001057842,0.002150086,0.00005879728,0.000007924934,0.00008692311,0.0001275824,0.0002282644,0.9935267,0.0003095025,0.00002025846,0.00330555],"study_design_scores_gemma":[0.00001450764,0.0004417591,0.08690849,0.00005495705,0.0000432921,0.0004203725,0.0005148024,0.006828006,0.8999176,0.001321262,0.003518098,0.00001676313],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956182,0.0005549302,0.002390592,0.00002263336,0.000002872836,0.000005162398,0.00004176404,0.0000150907,0.001348813],"genre_scores_gemma":[0.9978537,0.000233567,0.001261086,0.00001078054,0.000001983615,0.000003983185,0.0000490383,0.000004811406,0.0005809517],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001451292,"threshold_uncertainty_score":0.004855037,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1982414262","doi":"10.1002/star.200800017","title":"<b><i>N,N</i></b>‐Bis(2‐hydroxyethyl)formamide as a New Plasticizer for Thermoplastic Starch","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":36,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Plasticizer; Crystallinity; Thermoplastic; Starch; Differential scanning calorimetry; Formamide; Materials science; Fourier transform infrared spectroscopy; Corn starch; Ultimate tensile strength; Scanning electron microscope; Chemical engineering; Nuclear chemistry; Polymer chemistry; Chemistry; Composite material; Organic chemistry","authors":[{"name":"Hongguang Dai","is_ca":false},{"name":"Peter R. Chang","is_ca":true},{"name":"Jiugao Yu","is_ca":false},{"name":"Xiaofei Ma","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.043961768494134,"gpt":0.2587939436170315,"spread":0.2148321751228975,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002074192,0.0003555373,0.0001224839,0.0002634864,0.0001047452,0.0001984334,0.0001716409,0.0002426589,0.0006266231],"category_scores_gemma":[0.0001294959,0.000163332,0.000150294,0.0001088194,0.0002089989,0.0003783009,0.0001162725,0.0002456021,0.000285623],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000230418,"about_ca_system_score_gemma":0.0001237214,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003355538,"about_ca_topic_score_gemma":0.0004878308,"domain_scores_codex":[0.9999174,0.00001881841,0.000007544996,0.00001878122,0.00002266165,0.00001482217],"domain_scores_gemma":[0.9999155,0.00001477495,0.00002886817,0.000007936642,0.00001122901,0.00002172543],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001908914,0.000006538,0.00003008645,0.00002438023,0.000001137062,0.00002357021,0.000005499324,0.00005868397,0.9984167,0.0001355746,0.00001787356,0.001260932],"study_design_scores_gemma":[0.000006057025,0.00009181591,0.0003811391,0.000002939185,0.000002833531,0.00007990474,0.000004070141,0.0004169343,0.9972952,0.00002992975,0.001685109,0.000004015773],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9645246,0.005128634,0.02526708,0.0001837849,0.0001099427,0.00006560671,0.0001351271,0.0002101079,0.004375109],"genre_scores_gemma":[0.9781803,0.001242775,0.01664428,0.00005356806,0.00002163384,0.00004625445,0.0001209832,0.00004541002,0.003644859],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006266231,"threshold_uncertainty_score":0.002096236,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2995708044","doi":"10.1002/star.201900008","title":"Eco‐Friendly Synthesis of Hydrogels from Starch, Citric Acid, and Itaconic Acid: Swelling Capacity and Metal Chelation Properties","year":2019,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Hydrogels: synthesis, properties, applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":36,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Citric acid; Itaconic acid; Swelling; Self-healing hydrogels; Potassium persulfate; Swelling capacity; Nuclear chemistry; Chelation; Chemistry; Starch; Polymer chemistry; Thermogravimetric analysis; Adsorption; Materials science; Inorganic chemistry; Organic chemistry; Copolymer; Polymerization; Polymer; Composite material","authors":[{"name":"Daniel Duquette","is_ca":true},{"name":"Christopher Nzediegwu","is_ca":true},{"name":"Guillermo Portillo‐Perez","is_ca":true},{"name":"Marie‐Josée Dumont","is_ca":true},{"name":"Shiv O. Prasher","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0195863966206033,"gpt":0.2251276870783272,"spread":0.2055412904577239,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001011935,0.0002807546,0.0001030418,0.0001355658,0.0000517759,0.0001163031,0.00009814853,0.0001504146,0.0004838585],"category_scores_gemma":[0.00009095709,0.00009625631,0.0001972463,0.00008430997,0.0000676679,0.0001853128,0.0001015716,0.0001782402,0.0001373742],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008592434,"about_ca_system_score_gemma":0.00009052142,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001487324,"about_ca_topic_score_gemma":0.0004462171,"domain_scores_codex":[0.9999615,0.000004737239,0.000004741818,0.000007187338,0.00001175864,0.00001004708],"domain_scores_gemma":[0.9999222,0.00001250409,0.00002481693,0.000006735099,0.00001233462,0.00002152391],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001281827,0.000004678394,0.00002225968,0.0000195538,0.000001868126,0.00001905283,0.000004823809,0.00004000824,0.9993114,0.00002183407,0.000006221167,0.000535347],"study_design_scores_gemma":[0.00000411925,0.00008074948,0.000567543,0.00000227044,0.000005687965,0.00006312331,0.000004506306,0.0003012108,0.9983745,0.00001136621,0.0005820356,0.000002880907],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9894772,0.001377944,0.007522618,0.0000405466,0.00002536606,0.00003154576,0.000154649,0.00007034499,0.001299753],"genre_scores_gemma":[0.9925794,0.0004838914,0.005582955,0.00002946329,0.000005826716,0.00002275869,0.00009733586,0.00001676745,0.001181624],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004838585,"threshold_uncertainty_score":0.001618683,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2132306489","doi":"10.1002/star.201000014","title":"Effect of heating rate at different moisture contents on starch retrogradation and starch–water interactions during gelatinization","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":32,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Starch; Water content; Moisture; Retrogradation (starch); Starch gelatinization; Chemistry; Food science; Materials science; Organic chemistry; Amylose","authors":[{"name":"Bhavesh Patel","is_ca":false},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01525760134013721,"gpt":0.2789791911176716,"spread":0.2637215897775343,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003860016,0.0005348549,0.0003819888,0.0001886467,0.0001131876,0.0003220552,0.0001785891,0.0002578227,0.001439826],"category_scores_gemma":[0.0007668447,0.0002525503,0.0003137405,0.0001974823,0.0003187028,0.0004348035,0.0001805923,0.0006240095,0.0001940688],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001606126,"about_ca_system_score_gemma":0.0001142549,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003737503,"about_ca_topic_score_gemma":0.0004307397,"domain_scores_codex":[0.9997322,0.00007113772,0.00002760652,0.00006809795,0.00005165306,0.00004935552],"domain_scores_gemma":[0.9994738,0.0002701084,0.000116946,0.00004815443,0.00005238737,0.00003863687],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0004019644,0.0000386206,0.0005679217,0.00005932252,0.00001348437,0.00003215816,0.00005000276,0.0001176411,0.9970219,0.00001470795,0.00001483361,0.001667464],"study_design_scores_gemma":[0.000007480262,0.0003878204,0.007644332,0.000006745516,0.00001982776,0.00003438877,0.00003564412,0.0006063587,0.9909347,0.00001151544,0.0003019968,0.000009281421],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975987,0.0007834487,0.001086969,0.00002295588,0.00001763143,0.00002434065,0.00007564732,0.00002715443,0.000363232],"genre_scores_gemma":[0.9976124,0.0003830816,0.001388357,0.00003050366,0.000009162897,0.00003057301,0.00007904626,0.00002669335,0.0004402908],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001439826,"threshold_uncertainty_score":0.004816771,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1563468593","doi":"10.1002/star.201500058","title":"Starch to value added biochemicals","year":2015,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Catalysis for Biomass Conversion","field":"Engineering","cited_by":31,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Levulinic acid; Commodity chemicals; Furfural; Chemistry; Starch; Biopolymer; Sorbitol; Organic chemistry; Hydroxymethyl; Biomass (ecology); Chemical engineering; Catalysis; Polymer","authors":[{"name":"Shrestha Roy Goswami","is_ca":true},{"name":"Marie‐Josée Dumont","is_ca":true},{"name":"Vijaya Raghavan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02176709520576259,"gpt":0.2547938465297814,"spread":0.2330267513240188,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004548625,0.0009317944,0.0007699435,0.001356536,0.0004403892,0.001882573,0.0005159582,0.001169034,0.01058644],"category_scores_gemma":[0.00055842,0.0003076777,0.0004085359,0.001462074,0.0006943336,0.001814588,0.001312093,0.002173227,0.006513573],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0009750029,"about_ca_system_score_gemma":0.0007538771,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004200481,"about_ca_topic_score_gemma":0.0007561787,"domain_scores_codex":[0.9996657,0.00006445056,0.00003427703,0.00007117018,0.0001195558,0.00004479448],"domain_scores_gemma":[0.9998335,0.00004331155,0.00002160143,0.00001996317,0.00005716198,0.00002445402],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001303915,0.0001560341,0.000264757,0.008975302,0.0001009452,0.0008321397,0.0003419672,0.001238053,0.08985935,0.1480542,0.05018437,0.6998625],"study_design_scores_gemma":[0.000007077813,0.00009180837,0.0001359726,0.0004513671,0.00001565695,0.0003699165,0.00005223914,0.0001337238,0.01360391,0.01081183,0.9743136,0.00001289785],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"review","genre_gemma":"empirical","genre_scores_codex":[0.005041877,0.9068909,0.008729771,0.003681656,0.006260289,0.00007339933,0.0002509044,0.0001472387,0.06892393],"genre_scores_gemma":[0.05581504,0.8643916,0.008143185,0.002359596,0.001929939,0.000106365,0.0004207169,0.00009132388,0.06674225],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.01058644,"threshold_uncertainty_score":0.03541517,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2049240677","doi":"10.1002/star.200600547","title":"Physical Aging of Amorphous Starches (A Review)","year":2006,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Amorphous solid; Materials science; Relaxation (psychology); Food science; Glass transition; Starch; Chemistry; Polymer; Psychology; Composite material; Organic chemistry","authors":[{"name":"Hyun‐Jung Chung","is_ca":true},{"name":"Seung‐Taik Lim","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01865534025523335,"gpt":0.2530435210244847,"spread":0.2343881807692513,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003664088,0.001053399,0.0013632,0.001978675,0.0002867135,0.0008477535,0.0005805718,0.0009046247,0.001878958],"category_scores_gemma":[0.00032236,0.0002985434,0.0005416199,0.001920604,0.0003136,0.001347102,0.0003777245,0.0006451909,0.001611499],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002476011,"about_ca_system_score_gemma":0.0003893985,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009290379,"about_ca_topic_score_gemma":0.0007098138,"domain_scores_codex":[0.9998317,0.00001714385,0.0000320308,0.00005239649,0.00005062065,0.00001608499],"domain_scores_gemma":[0.9997248,0.00008057489,0.00007098796,0.00001193847,0.00008787849,0.0000237662],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0001769718,0.0002044423,0.0007011201,0.03720536,0.0002003069,0.0009178264,0.0001343994,0.0007672848,0.02854523,0.001588197,0.01118284,0.918376],"study_design_scores_gemma":[0.00003493362,0.0009774697,0.00654339,0.004257534,0.0005287167,0.005630554,0.0001421239,0.0005912083,0.02037959,0.001419896,0.9594182,0.00007627265],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.001017283,0.9977049,0.0003563762,0.00004028682,0.0002247593,0.000006303174,0.00001995242,0.00001086179,0.0006192742],"genre_scores_gemma":[0.005211862,0.9925211,0.0005324915,0.0001210363,0.0002525417,0.000012572,0.00006749447,0.000003566833,0.001277323],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.001978675,"threshold_uncertainty_score":0.006285727,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2150005020","doi":"10.1002/star.201100093","title":"Morphological changes of starch granules during grain filling and seed germination in wheat","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Endosperm; Germination; Anthesis; Granule (geology); Starch; Scanning electron microscope; Wheat starch; Chemistry; Caryopsis; Botany; Hydrolysis; Enzymatic hydrolysis; Agronomy; Materials science; Food science; Biology; Composite material; Cultivar; Biochemistry","authors":[{"name":"Chun Yan Li","is_ca":false},{"name":"Cheng Li","is_ca":false},{"name":"Zhen Xiang Lu","is_ca":true},{"name":"Weihua Li","is_ca":false},{"name":"Lian Pu Cao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05467733840253682,"gpt":0.2727231890547752,"spread":0.2180458506522384,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007879858,0.0001184654,0.0001210312,0.000269943,0.000132083,0.0002509912,0.0000681228,0.0001969997,0.0005284761],"category_scores_gemma":[0.0001451855,0.0001470186,0.0001807003,0.0001184793,0.0001655105,0.0002186418,0.0001255827,0.0002391486,0.0001601597],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001333668,"about_ca_system_score_gemma":0.00005640233,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006400556,"about_ca_topic_score_gemma":0.0008101144,"domain_scores_codex":[0.9999698,0.000004074034,0.000002890455,0.000007831964,0.000008346039,0.000007049699],"domain_scores_gemma":[0.9998864,0.00001663073,0.00003602028,0.00001008091,0.00001926668,0.00003163262],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0002744188,0.00001464427,0.007200792,0.00002707496,0.000008245091,0.0003458345,0.0001276571,0.00002979292,0.9898061,0.00004167312,0.00003715346,0.002086583],"study_design_scores_gemma":[0.00002007057,0.0004548731,0.7783031,0.0000113251,0.00002381928,0.001254733,0.0003968437,0.0005518756,0.2174857,0.0001058748,0.001377633,0.0000142548],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984019,0.0003049107,0.0006121449,0.00001141918,0.000005744347,0.000006029022,0.0001110617,0.00001693492,0.0005299279],"genre_scores_gemma":[0.9988635,0.00009840848,0.0003040305,0.0000143368,0.000002273646,0.00000622791,0.0001288058,0.000005060561,0.0005773553],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006400556,"threshold_uncertainty_score":0.001767933,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2039809105","doi":"10.1002/star.201200097","title":"Characterization of structure and properties of thermoplastic potato starch film surface cross‐linked by UV irradiation","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McMaster University; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Irradiation; Contact angle; Fourier transform infrared spectroscopy; Materials science; Swelling; Ultraviolet; Thermoplastic; Potato starch; Nuclear chemistry; Chemical engineering; Chemistry; Composite material; Organic chemistry","authors":[{"name":"Guangjian He","is_ca":true},{"name":"Qiang Liu","is_ca":true},{"name":"Michael R. Thompson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01387129360070649,"gpt":0.2428823937640999,"spread":0.2290111001633934,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009637212,0.0002213277,0.0001335007,0.0002025241,0.00007740675,0.0001715123,0.00009371694,0.0002298212,0.0009858946],"category_scores_gemma":[0.0001947171,0.0001510997,0.0002255234,0.0001798717,0.000110904,0.0001450722,0.00007302677,0.0002336156,0.0001443745],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000884391,"about_ca_system_score_gemma":0.00005024113,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003723479,"about_ca_topic_score_gemma":0.0003130432,"domain_scores_codex":[0.9999477,0.00000675091,0.00000418092,0.00001439329,0.00001718315,0.000009813903],"domain_scores_gemma":[0.9998829,0.00002700277,0.00003470357,0.00001101505,0.00003009106,0.00001428436],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001553443,0.000002680275,0.00008619911,0.000009841369,0.000002064497,0.00002025959,0.00001039134,0.00002817529,0.9995527,0.00000606123,0.000002822247,0.0002634088],"study_design_scores_gemma":[0.000004910517,0.0002232248,0.006132089,0.000004137251,0.00001476498,0.00008834108,0.00002810105,0.0004545102,0.9926026,0.00001480375,0.0004290861,0.000003368399],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976743,0.0004196861,0.001343705,0.000009905689,0.00000643168,0.000006953608,0.00008883124,0.00001915112,0.0004310063],"genre_scores_gemma":[0.9978064,0.0002572187,0.0009066857,0.00001157097,0.00000224846,0.00001433995,0.000185084,0.00001296362,0.0008035291],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009858946,"threshold_uncertainty_score":0.003298104,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2046340464","doi":"10.1002/star.200900258","title":"Starch thermal transitions comparatively studied by DSC and MTDSC","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Waterloo","funders":"","keywords":"Starch; Differential scanning calorimetry; Glass transition; Materials science; Phase transition; Chemical engineering; Moisture; Thermoplastic; Polymer; Chemistry; Composite material; Food science; Thermodynamics","authors":[{"name":"Fengwei Xie","is_ca":false},{"name":"Wei‐Chen Liu","is_ca":false},{"name":"Peng Liu","is_ca":false},{"name":"Jun Wang","is_ca":true},{"name":"Peter J. Halley","is_ca":false},{"name":"Long Yu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03081134750275066,"gpt":0.2973640918173031,"spread":0.2665527443145524,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003909205,0.0003303901,0.0002817594,0.0007680584,0.0001838498,0.0002847101,0.0002106427,0.0002967949,0.001371537],"category_scores_gemma":[0.0006963232,0.0001943232,0.0002584212,0.0007745133,0.0003453699,0.0003323108,0.0001883469,0.0009134201,0.0002966062],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002119939,"about_ca_system_score_gemma":0.0001036842,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005394727,"about_ca_topic_score_gemma":0.0005022649,"domain_scores_codex":[0.9997516,0.00004286963,0.00002246503,0.00006363406,0.00009543653,0.00002396835],"domain_scores_gemma":[0.9995857,0.0001343332,0.00007036954,0.00004266724,0.00014249,0.00002432354],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00007095144,0.000009878142,0.0004435708,0.00005328789,0.00000849963,0.0000330389,0.0001165568,0.0001213599,0.9964364,0.0001472007,0.00003725719,0.002522033],"study_design_scores_gemma":[0.000007936127,0.0001447421,0.005626266,0.00001126416,0.000025964,0.0001615383,0.0000841293,0.002566004,0.9900479,0.0001238423,0.001182606,0.00001783066],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9659697,0.003167106,0.02656438,0.0001042541,0.00009481309,0.00004693889,0.0005247059,0.0002613518,0.003266884],"genre_scores_gemma":[0.9870399,0.000917517,0.009585951,0.00003215574,0.00001995889,0.00006282364,0.0003027889,0.00005875498,0.001980147],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001371537,"threshold_uncertainty_score":0.004588246,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2893144632","doi":"10.1002/star.201800173","title":"Characteristics of Modified Carioca Bean Starch upon Single and Dual Annealing, Heat‐Moisture‐Treatment, and Sonication","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Sonication; Starch; Crystallite; Crystallinity; Moisture; Granule (geology); Annealing (glass); Chemistry; Chemical engineering; Materials science; Nuclear chemistry; Mineralogy; Food science; Composite material; Chromatography; Crystallography; Engineering","authors":[{"name":"Vânia Zanella Pinto","is_ca":false},{"name":"Vinícius Gonçalves Deon","is_ca":false},{"name":"Khalid Moomand","is_ca":true},{"name":"Nathan Levien Vanier","is_ca":false},{"name":"Daniella Pilatti‐Riccio","is_ca":false},{"name":"Elessandra da Rosa Zavareze","is_ca":false},{"name":"Loong‐Tak Lim","is_ca":true},{"name":"Álvaro Renato Guerra Dias","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0427594800028381,"gpt":0.2890361439731575,"spread":0.2462766639703194,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001211449,0.0002556581,0.0001644822,0.0002274427,0.0001125359,0.0001855775,0.0001166895,0.0002522098,0.0009557956],"category_scores_gemma":[0.0002138804,0.0001847946,0.0002323919,0.0002131477,0.0002281733,0.0001562956,0.00009519943,0.0003440336,0.0001304913],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001364769,"about_ca_system_score_gemma":0.0000889458,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009982308,"about_ca_topic_score_gemma":0.001184953,"domain_scores_codex":[0.9999094,0.000006901703,0.000007304905,0.00002546634,0.00002861053,0.00002233671],"domain_scores_gemma":[0.9998191,0.00002875719,0.00006054737,0.00001596831,0.00003941099,0.00003618701],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001494507,0.000007450378,0.0004498927,0.00002473997,0.000007876443,0.00005070714,0.0000438308,0.00005880403,0.9982359,0.00001730661,0.00001426063,0.0009397284],"study_design_scores_gemma":[0.00001114772,0.0004000196,0.03220778,0.000005172009,0.00003616832,0.0002186321,0.00009105776,0.0006672671,0.9655628,0.00002157589,0.0007606727,0.00001766144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985527,0.0002527308,0.0005889286,0.00001034221,0.000007919511,0.000005425892,0.00007538548,0.00001815792,0.0004883125],"genre_scores_gemma":[0.9982203,0.000126893,0.0004211621,0.00001468622,0.000002542273,0.00001410709,0.0001502071,0.00001633738,0.001033732],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009982308,"threshold_uncertainty_score":0.003197432,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2900296947","doi":"10.1002/star.201800196","title":"Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McMaster University; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Starch; Palmitic acid; Extrusion; Chemistry; Myristic acid; Resistant starch; Hydrolysis; Digestion (alchemy); Fatty acid; Biochemistry; Chromatography; Materials science","authors":[{"name":"Kristi Ciardullo","is_ca":true},{"name":"Elizabeth Donner","is_ca":true},{"name":"Michael R. Thompson","is_ca":true},{"name":"Qiang Liu","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05562453354483542,"gpt":0.3127218671477433,"spread":0.2570973336029079,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006469696,0.0004655154,0.0003478485,0.0002178537,0.0001313988,0.0005004191,0.0002173116,0.0002917105,0.0008391428],"category_scores_gemma":[0.00105037,0.0002765004,0.0003172803,0.0002317123,0.0002511796,0.0005176784,0.0003334158,0.0004533694,0.0002339662],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000117927,"about_ca_system_score_gemma":0.0001107904,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001857581,"about_ca_topic_score_gemma":0.0003725022,"domain_scores_codex":[0.9994984,0.0001512465,0.00008109451,0.0001069706,0.0001100954,0.00005216407],"domain_scores_gemma":[0.9995308,0.0001864956,0.0001616747,0.00004197173,0.00004996416,0.00002918564],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000242433,0.00002811504,0.0002623181,0.00005089471,0.00001305218,0.00004891099,0.00004715775,0.00008171241,0.9978301,0.00002627637,0.000006148058,0.001362922],"study_design_scores_gemma":[0.00001118756,0.0003592501,0.001787396,0.000004120167,0.00002472046,0.00005375652,0.00001838876,0.0003028195,0.9970533,0.000004988228,0.0003745716,0.000005512473],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969522,0.0003449508,0.002306468,0.0000170493,0.00001086458,0.00002066926,0.00002836188,0.00002031825,0.0002991285],"genre_scores_gemma":[0.9938937,0.0004132015,0.004989966,0.00002199585,0.00001132082,0.0000217381,0.00009274652,0.000045737,0.0005094879],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008391428,"threshold_uncertainty_score":0.003421485,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2035012600","doi":"10.1002/star.201200240","title":"On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Amylopectin; Endosperm; Amylose; Crystallinity; Starch; Chemistry; Absorption of water; Materials science; Chemical engineering; Food science; Crystallography; Biochemistry; Composite material","authors":[{"name":"Danusha N. Kalinga","is_ca":true},{"name":"Renuka Nilmini Waduge","is_ca":true},{"name":"Qiang Liu","is_ca":true},{"name":"Rickey Y. Yada","is_ca":true},{"name":"Eric Bertoft","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02706947572916047,"gpt":0.2424720888340422,"spread":0.2154026131048817,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008133453,0.0001743708,0.00008208401,0.0004652842,0.0001022533,0.000321428,0.00008452974,0.0001388923,0.0004593178],"category_scores_gemma":[0.0001461062,0.0001065354,0.0001376306,0.0002033339,0.0001693276,0.0001953475,0.0001441363,0.0001577272,0.00009590905],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009396472,"about_ca_system_score_gemma":0.000069831,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007099694,"about_ca_topic_score_gemma":0.0009185922,"domain_scores_codex":[0.9999551,0.000005587325,0.000004630411,0.00001500519,0.000009069365,0.00001059324],"domain_scores_gemma":[0.9998856,0.00002129711,0.00003237443,0.00001364157,0.00001839813,0.00002871097],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001086206,0.000005969654,0.003720937,0.0000196821,0.00001099255,0.00009386986,0.00004142003,0.00002369598,0.9943972,0.00003915258,0.000007120973,0.001531363],"study_design_scores_gemma":[0.00001158347,0.0003864588,0.7180166,0.00001087895,0.00005933114,0.001206131,0.0002649103,0.0007397974,0.2780524,0.0001601096,0.001082401,0.000009419943],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988889,0.0002113623,0.0005804147,0.000005736756,0.00000189251,0.000001867099,0.00005557183,0.000006250763,0.0002480641],"genre_scores_gemma":[0.9987897,0.0001568541,0.0005037221,0.000009070016,0.000002012541,0.000001947095,0.0001791506,0.000005471003,0.0003520433],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007099694,"threshold_uncertainty_score":0.001536548,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1981989462","doi":"10.1002/star.200800715","title":"Aliphatic Amidediol and Glycerol as a Mixed Plasticizer for the Preparation of Thermoplastic Starch","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":22,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Plasticizer; Glycerol; Starch; Thermoplastic; Dynamic mechanical analysis; Glass transition; Fourier transform infrared spectroscopy; Materials science; Chemical engineering; Scanning electron microscope; Polymer chemistry; Nuclear chemistry; Chemistry; Composite material; Organic chemistry; Polymer","authors":[{"name":"J.Y. Zhang","is_ca":false},{"name":"Peter R. Chang","is_ca":true},{"name":"Ying Wu","is_ca":false},{"name":"Jiu‐gao Yu","is_ca":false},{"name":"Xiaofei Ma","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03990299262137904,"gpt":0.2764975559715696,"spread":0.2365945633501906,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001585621,0.0004969529,0.0001633391,0.0003770568,0.00009322156,0.0001513694,0.0001858199,0.0001625968,0.001005018],"category_scores_gemma":[0.0001392825,0.0001629341,0.0002054272,0.0003042015,0.0001267288,0.0002468892,0.0001877117,0.0004025198,0.0003750571],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001721715,"about_ca_system_score_gemma":0.0002241508,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000309118,"about_ca_topic_score_gemma":0.0007507936,"domain_scores_codex":[0.9998984,0.00001388924,0.00001117485,0.00002116884,0.00003538342,0.00001986885],"domain_scores_gemma":[0.9999262,0.00001410971,0.00001922802,0.000009718227,0.00001027793,0.00002045926],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002477628,0.000008712891,0.0000298532,0.00003394868,0.000003081525,0.00004587828,0.00000660582,0.0000811991,0.9974764,0.00007064435,0.00001155264,0.002207349],"study_design_scores_gemma":[0.000006282565,0.00008445264,0.0002626875,0.000003475493,0.000007119731,0.00008323177,0.000005038986,0.000284857,0.998094,0.00002631166,0.00113923,0.000003222141],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9415795,0.004827972,0.04926605,0.0001405118,0.0001238623,0.0001900277,0.0002836699,0.0002663615,0.003322062],"genre_scores_gemma":[0.9648623,0.001783994,0.03004907,0.00004604467,0.00001723959,0.000087933,0.0003239295,0.0000653029,0.002764152],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001005018,"threshold_uncertainty_score":0.003362119,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2770700071","doi":"10.1002/star.201700234","title":"Green Development of Biodegradable Films Based on Native Yam (Dioscoreaceae) Starch Mixtures","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":21,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Crystallinity; Materials science; Ultimate tensile strength; Starch; Glass transition; Differential scanning calorimetry; Composite material; Elongation; Chemical engineering; Solubility; Polymer; Chemistry; Organic chemistry","authors":[{"name":"Polyanna Silveira Hornung","is_ca":false},{"name":"Suélen Ávila","is_ca":false},{"name":"Kabo Masisi","is_ca":true},{"name":"Lovemore Nkhata Malunga","is_ca":true},{"name":"Marcelo Lazzarotto","is_ca":false},{"name":"Egon Schnitzler","is_ca":false},{"name":"Rosemary Hoffmann Ribani","is_ca":false},{"name":"Trust Beta","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03077955395460647,"gpt":0.2949322899131884,"spread":0.2641527359585819,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000912617,0.0003109601,0.0001426907,0.000203003,0.00007271247,0.0002182716,0.0001059754,0.0002177837,0.0004961764],"category_scores_gemma":[0.00008431978,0.0001583168,0.0001725387,0.0001255193,0.00008224847,0.0002905811,0.0001775576,0.0003403602,0.0001077559],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001110102,"about_ca_system_score_gemma":0.00004562843,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001403393,"about_ca_topic_score_gemma":0.0004871794,"domain_scores_codex":[0.9999524,0.000004643861,0.000004291463,0.00001360876,0.0000163165,0.000008646403],"domain_scores_gemma":[0.9999497,0.000008917749,0.00001963886,0.000003480185,0.000008439894,0.000009771513],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000006729816,0.000004000237,0.00002445227,0.00001618052,0.000001602973,0.00001419573,0.000004422365,0.00001022254,0.999378,0.00001571384,0.000004677291,0.0005198787],"study_design_scores_gemma":[0.000002408997,0.00007250274,0.0009543104,0.000002822444,0.000007424359,0.00004489211,0.000007995251,0.0002469019,0.9980499,0.00000867691,0.000600567,0.000001703721],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9935179,0.00114499,0.003947557,0.00003422501,0.00001887682,0.00001484445,0.00006586042,0.00005866614,0.00119715],"genre_scores_gemma":[0.9902153,0.0008156664,0.007167241,0.00003963455,0.000004906328,0.00002361972,0.00009661115,0.00002125857,0.001615606],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004961764,"threshold_uncertainty_score":0.00165987,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2568091986","doi":"10.1002/star.201600310","title":"Non‐GMO potato lines with an altered starch biosynthesis pathway confer increased‐amylose and resistant starch properties","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Victoria","funders":"","keywords":"Amylose; Starch; Starch synthase; Solanum tuberosum; Biology; Food science; Biochemistry; Amplified fragment length polymorphism; Chemistry; Botany; Amylopectin","authors":[{"name":"Susanne L. Krunic","is_ca":false},{"name":"Katsiaryna Skryhan","is_ca":false},{"name":"Lisbeth Mikkelsen","is_ca":false},{"name":"Christian Ruzanski","is_ca":false},{"name":"Shahnoor S. Shaik","is_ca":false},{"name":"Hanne‐Grethe Kirk","is_ca":false},{"name":"Monica M. Palcic","is_ca":true},{"name":"Andreas Blennow","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05748429962912545,"gpt":0.2651377087480935,"spread":0.2076534091189681,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001025788,0.0003592529,0.0001808645,0.0003205268,0.0000856707,0.0001625252,0.0001970946,0.0001988764,0.001513851],"category_scores_gemma":[0.0001701994,0.0002049592,0.0001765021,0.0002229546,0.0002198431,0.0001168056,0.0002809619,0.0004146267,0.0003427321],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001609974,"about_ca_system_score_gemma":0.00008813039,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002306536,"about_ca_topic_score_gemma":0.0003919173,"domain_scores_codex":[0.9998993,0.00001402931,0.00001711647,0.00002765504,0.00002633663,0.00001551392],"domain_scores_gemma":[0.9996901,0.00006194229,0.0001145342,0.00005860117,0.00001607779,0.00005879318],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005429451,0.00001286722,0.0002325108,0.0000093269,0.000003446204,0.00006145619,0.00001018505,0.00001812129,0.9991997,0.00004059531,0.000005794734,0.0003517184],"study_design_scores_gemma":[0.00009768688,0.0008579259,0.08406444,0.00002132236,0.00008574723,0.00374665,0.0001281425,0.002245811,0.9031013,0.0002901411,0.005335541,0.00002542945],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973985,0.00009058916,0.001333051,0.00002276663,0.000006707717,0.00001473566,0.0003357354,0.00005851788,0.0007395679],"genre_scores_gemma":[0.9928471,0.0001539097,0.002423098,0.00003269684,0.000006112428,0.00004094334,0.0018283,0.00009001176,0.002577855],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001513851,"threshold_uncertainty_score":0.005064309,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2165512138","doi":"10.1002/star.201200088","title":"Perspectives on the history of research on starch","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Starch; Polymer science; Constitution; Chemistry; Organic chemistry; Political science","authors":[{"name":"Koushik Seetharaman","is_ca":true},{"name":"Eric Bertoft","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1160724474765006,"gpt":0.3824218938051939,"spread":0.2663494463286932,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.004320557,0.0006042972,0.000622159,0.003287189,0.00338526,0.008637319,0.00105218,0.004714969,0.01047871],"category_scores_gemma":[0.005080707,0.0003122441,0.0003762812,0.003244754,0.02115572,0.01233204,0.003051645,0.006787048,0.002024632],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.006168384,"about_ca_system_score_gemma":0.002557814,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002659269,"about_ca_topic_score_gemma":0.002289598,"domain_scores_codex":[0.9976236,0.001207575,0.00009760482,0.0004004046,0.0004341507,0.000236562],"domain_scores_gemma":[0.994203,0.00426846,0.0002782302,0.0002503021,0.000611668,0.0003883025],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00004312789,0.00002865762,0.0002042257,0.0002626812,0.000008897102,0.000204425,0.004086844,0.0001272786,0.0002508653,0.9298984,0.03571806,0.02916642],"study_design_scores_gemma":[0.00000566993,0.00001943275,0.0002467884,0.0006522849,0.000002735907,0.0001248017,0.001866103,0.00005228326,0.0001368173,0.2240745,0.7728065,0.00001203334],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"empirical","genre_scores_codex":[0.006730791,0.5169699,0.002201375,0.2485492,0.01102576,0.00001098993,0.0001203273,0.00003820915,0.2143534],"genre_scores_gemma":[0.2777558,0.533203,0.003252601,0.07986415,0.02694955,0.00007871816,0.0001901519,0.000166721,0.07853933],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.9966148,"threshold_uncertainty_score":0.04475492,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2166919919","doi":"10.1002/star.201000020","title":"Binding of amino acids to hypochlorite‐oxidized potato starch","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; University of Alberta","funders":"","keywords":"Starch; Sodium hypochlorite; Chemistry; Derivatization; Potato starch; Amino acid; Aqueous solution; Hypochlorite; Nitrogen; Organic chemistry; Biochemistry; High-performance liquid chromatography","authors":[{"name":"Jihong Li","is_ca":true},{"name":"Thava Vasanthan","is_ca":true},{"name":"David C. Bressler","is_ca":true},{"name":"Robert T. Tyler","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02780638626352646,"gpt":0.2924789544725688,"spread":0.2646725682090423,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002601649,0.0003795238,0.0002785834,0.0001453669,0.000124491,0.0002415748,0.0002126883,0.0002654013,0.0008108995],"category_scores_gemma":[0.0002618613,0.0003044696,0.0002329627,0.0001039358,0.0002411866,0.0001406072,0.0001965451,0.0003685784,0.0003041078],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000256001,"about_ca_system_score_gemma":0.0001192483,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000765316,"about_ca_topic_score_gemma":0.0008206348,"domain_scores_codex":[0.9998271,0.00003882827,0.00001039227,0.00005156454,0.00003890329,0.00003328889],"domain_scores_gemma":[0.9997907,0.00007188547,0.00004927023,0.00002431429,0.00003420085,0.00002971371],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002937732,0.000002224136,0.00006122799,0.00001473171,0.000003580061,0.00001012126,0.000008314575,0.00002407263,0.9996547,0.00001090396,0.000002533759,0.0001781997],"study_design_scores_gemma":[0.000004350866,0.000095406,0.001632277,0.000002418923,0.000007076965,0.00005530525,0.00001030689,0.0002824757,0.9974247,0.00001083418,0.0004716189,0.000003110631],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9955583,0.0005943969,0.003146696,0.0000191322,0.00000896433,0.0000119857,0.00003319569,0.00002031939,0.0006069788],"genre_scores_gemma":[0.9950857,0.000365991,0.00276316,0.00003224703,0.000004935018,0.00001475827,0.0001466567,0.00001913815,0.00156737],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008108995,"threshold_uncertainty_score":0.002712727,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2791559114","doi":"10.1002/star.201700271","title":"Influence of Chain Structures of Starch on Water Absorption and Copper Binding of Starch‐Graft‐Itaconic Acid Hydrogels","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Hydrogels: synthesis, properties, applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Starch; Self-healing hydrogels; Swelling; Chemistry; Waxy corn; Polymer chemistry; Maize starch; Copolymer; Itaconic acid; Acrylamide; Sodium bisulfite; Chemical engineering; Organic chemistry; Polymer","authors":[{"name":"Daniel Duquette","is_ca":true},{"name":"Marie‐Josée Dumont","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01495893302252701,"gpt":0.2639523172382364,"spread":0.2489933842157094,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001693993,0.0002364131,0.00009216661,0.0001300079,0.00006869366,0.0001795218,0.0001077894,0.0001007815,0.0007655888],"category_scores_gemma":[0.0002519916,0.0001330501,0.00009543521,0.00009738137,0.0001425649,0.0001643988,0.00009973279,0.0001835775,0.0001027475],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001576652,"about_ca_system_score_gemma":0.0001232823,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004276582,"about_ca_topic_score_gemma":0.0007259992,"domain_scores_codex":[0.9999359,0.00001260918,0.000006484104,0.00001118058,0.00001446274,0.00001944515],"domain_scores_gemma":[0.9997514,0.0001128131,0.00006124788,0.00000971362,0.00002080641,0.00004394785],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000102738,0.00001344076,0.00008481425,0.00002041072,0.000003396659,0.0000194679,0.00001650982,0.000114787,0.9991629,0.00003304317,0.000008091308,0.0004202362],"study_design_scores_gemma":[0.000006631446,0.000137677,0.000781024,0.000002742723,0.00000719025,0.00001305941,0.000008954318,0.0005998284,0.9982775,0.00000965677,0.0001526547,0.000003019312],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991603,0.0001691944,0.0002545679,0.000006550336,0.000003800383,0.000003417181,0.00002469114,0.000006885741,0.0003705201],"genre_scores_gemma":[0.9991469,0.0001641778,0.0003390619,0.000008919041,0.000001837647,0.000006946248,0.00003213586,0.000007066693,0.0002930006],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007655888,"threshold_uncertainty_score":0.002561152,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2613042751","doi":"10.1002/star.201700031","title":"Polarimetric second harmonic generation microscopy: An analytical tool for starch bioengineering","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Spectroscopy and Quantum Chemical Studies","field":"Physics and Astronomy","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Ontario Innovation Trust","keywords":"Microscopy; Polarimetry; Polarization (electrochemistry); Second-harmonic generation; Materials science; Second-harmonic imaging microscopy; Starch; Optical microscope; Optics; Scattering; Scanning electron microscope; Chemistry; Laser; Composite material; Physics; Biochemistry","authors":[{"name":"Richard Cisek","is_ca":true},{"name":"Danielle Tokarz","is_ca":false},{"name":"Lukas Kontenis","is_ca":true},{"name":"Virginijus Barzda","is_ca":true},{"name":"Martin Steup","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04685331382743114,"gpt":0.3477634489188891,"spread":0.300910135091458,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005808561,0.0005500755,0.000366276,0.001590328,0.0003516112,0.0007858764,0.0004381285,0.0007624439,0.001444198],"category_scores_gemma":[0.0003856485,0.0004000915,0.0001757861,0.0009197245,0.001143579,0.001007905,0.0006327227,0.001078876,0.0007912936],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004924553,"about_ca_system_score_gemma":0.0003547567,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002354939,"about_ca_topic_score_gemma":0.0002985849,"domain_scores_codex":[0.9997599,0.00005065859,0.000006505582,0.00004848295,0.0001178485,0.0000165936],"domain_scores_gemma":[0.9998057,0.00007689939,0.00002513428,0.00002985869,0.00003963404,0.00002264357],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00006440531,0.00002312939,0.0003533291,0.0002350476,0.00001397583,0.00008223702,0.00005429893,0.0003550717,0.9404241,0.007250958,0.001483931,0.04965956],"study_design_scores_gemma":[0.00002916233,0.0001871677,0.003550476,0.0000530368,0.00003302093,0.001364605,0.0000966252,0.01488645,0.8883317,0.01722015,0.07419242,0.00005527845],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.08259253,0.03095804,0.8639489,0.002426694,0.0005382298,0.0001530487,0.0007879043,0.002916855,0.01567786],"genre_scores_gemma":[0.4293662,0.03455861,0.5164989,0.0009085724,0.0005126379,0.0002776017,0.0005646692,0.0003325974,0.01698028],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.001590328,"threshold_uncertainty_score":0.004831314,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2308300815","doi":"10.1002/star.201500348","title":"Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (<i>Phalaris canariensis</i>) starch gels","year":2016,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Thixotropy; Starch; Shear thinning; Rheology; Shear rate; Materials science; Chemistry; Botany; Food science; Composite material; Biology","authors":[{"name":"Mahdi Irani","is_ca":false},{"name":"Seyed Mohammad Ali Razavi","is_ca":false},{"name":"El‐Sayed M. Abdel‐Aal","is_ca":true},{"name":"Masoud Taghizadeh","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01298702798936223,"gpt":0.2288531493645703,"spread":0.2158661213752081,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002273217,0.0003457995,0.0002360244,0.0002671306,0.0001412278,0.0005541579,0.0001715814,0.0002613059,0.0004938869],"category_scores_gemma":[0.0005785716,0.0001947903,0.0002682037,0.0002673492,0.0002296549,0.0003064253,0.0001800568,0.0003999532,0.00009477553],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001890776,"about_ca_system_score_gemma":0.0001346517,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00154978,"about_ca_topic_score_gemma":0.002793302,"domain_scores_codex":[0.9998494,0.00002415306,0.0000164844,0.00004969544,0.00004008701,0.00002019615],"domain_scores_gemma":[0.999643,0.0001028116,0.0001005325,0.0000281503,0.00006836124,0.00005707745],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000255493,0.0000185279,0.003312322,0.00007711708,0.00003237615,0.00006114512,0.00005666228,0.000122838,0.9945737,0.00002098785,0.00002000077,0.001448881],"study_design_scores_gemma":[0.00001666266,0.0004123412,0.1375117,0.00001849772,0.0001589267,0.0002090077,0.0002182681,0.00186996,0.8584362,0.00004825476,0.001062413,0.00003766107],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998704,0.0004981504,0.0003505397,0.00001307264,0.000006334271,0.000007544548,0.00005374547,0.000009355002,0.0003573052],"genre_scores_gemma":[0.9984533,0.0002921637,0.0006883504,0.00002587044,0.00000309279,0.00001214303,0.0001444837,0.00001150363,0.0003690452],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00154978,"threshold_uncertainty_score":0.003081501,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2136252701","doi":"10.1002/star.200300183","title":"Characterization of Pea Starches in the Presence of Alkali and Borax","year":2003,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Borax; Amylose; Syneresis; Alkali metal; Starch; Sativum; Field pea; Pisum; Viscosity; Chemistry; Food science; Polysaccharide; Materials science; Agronomy; Biochemistry; Organic chemistry; Composite material; Raw material; Biology","authors":[{"name":"Jee‐Yup Han","is_ca":true},{"name":"Robert T. Tyler","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03243884139802299,"gpt":0.2711675639208522,"spread":0.2387287225228292,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002745829,0.0003376128,0.000229881,0.0002849773,0.0001489595,0.000330756,0.0001129136,0.0001857133,0.0007937071],"category_scores_gemma":[0.0004670125,0.000197807,0.0002280592,0.0002581678,0.0002510829,0.0003010001,0.0001307234,0.0004215795,0.0001318438],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001091833,"about_ca_system_score_gemma":0.0001433822,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001011354,"about_ca_topic_score_gemma":0.001108512,"domain_scores_codex":[0.999879,0.00002380662,0.00001421303,0.00003152319,0.00003259545,0.00001891376],"domain_scores_gemma":[0.9996141,0.00009157258,0.00008841793,0.00002845313,0.00009299529,0.00008442209],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001017296,0.000006291248,0.0004559587,0.00002468179,0.000006520735,0.0000308959,0.00003477584,0.00001211646,0.9989818,0.000008736783,0.000002429995,0.0003341234],"study_design_scores_gemma":[0.00002974473,0.0008683512,0.06226419,0.00001740052,0.00005577387,0.0002791741,0.0001911534,0.0002416244,0.9347649,0.00006057956,0.001213037,0.00001406444],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983252,0.0004630975,0.0006391302,0.00001176212,0.000005075035,0.00001176,0.000103012,0.000007339873,0.0004335566],"genre_scores_gemma":[0.9968549,0.0003942456,0.001158429,0.00003847067,0.000005456042,0.00001988863,0.0004358047,0.00001839948,0.001074219],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001011354,"threshold_uncertainty_score":0.002655149,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2613138336","doi":"10.1002/star.201700016","title":"Purification and biochemical characterization of a cyclodextrin glycosyltransferase from <i>Geobacillus thermoglucosidans</i> CHB1","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Brock University","funders":"State Administration of Foreign Experts Affairs","keywords":"Chemistry; Chromatography; Ammonium sulfate precipitation; Starch; Substrate (aquarium); Enzyme assay; Cyclodextrin; Enzyme; Biochemistry; Size-exclusion chromatography; Biology","authors":[{"name":"Xianbo Jia","is_ca":false},{"name":"Xuejun Ye","is_ca":false},{"name":"Jichen Chen","is_ca":false},{"name":"Xinjian Lin","is_ca":false},{"name":"Liette Vasseur","is_ca":true},{"name":"Minsheng You","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01061990177941534,"gpt":0.2415003179137276,"spread":0.2308804161343123,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001231302,0.0005477071,0.0004365258,0.0002779769,0.0001220601,0.0004048995,0.0001879811,0.0002355839,0.0003890503],"category_scores_gemma":[0.0002236549,0.0001501765,0.0003445616,0.0004447037,0.0001495906,0.000156464,0.0001961322,0.0003670396,0.0003627894],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000393308,"about_ca_system_score_gemma":0.0002740967,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002948978,"about_ca_topic_score_gemma":0.00155574,"domain_scores_codex":[0.9998878,0.00001567942,0.0000126259,0.00002269463,0.0000346955,0.00002648706],"domain_scores_gemma":[0.9998713,0.00001529143,0.00003290998,0.00001129067,0.00003580749,0.00003353511],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002730722,0.00001740409,0.0002692963,0.00002808295,0.000003151616,0.00003731999,0.00001163457,0.00004566536,0.9987512,0.00001910153,0.00001666381,0.000773224],"study_design_scores_gemma":[0.00001097257,0.0001418996,0.0150768,0.00001238177,0.00002764044,0.0004666123,0.00006939032,0.0008066559,0.9809021,0.00003476516,0.002439318,0.00001151865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9945755,0.001154302,0.002251455,0.0001817966,0.00002417334,0.00003186666,0.001002229,0.00005242813,0.000726191],"genre_scores_gemma":[0.9824345,0.001460058,0.005870905,0.00008714599,0.00001811038,0.00004108923,0.007699007,0.00005099699,0.002338188],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002948978,"threshold_uncertainty_score":0.005863607,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2063485613","doi":"10.1002/star.201200212","title":"The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Amylose; Food science; Swelling; Granule (geology); Starch; Whole grains; Viscosity; Chemistry; Texture (cosmology); Whole wheat; Materials science; Composite material","authors":[{"name":"Ryan West","is_ca":true},{"name":"Lisa M. Duizer","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05484891167487737,"gpt":0.2922241046062719,"spread":0.2373751929313945,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004085234,0.0002921654,0.0003814513,0.0002416981,0.0001620721,0.0003561389,0.0001371027,0.0001794434,0.001440138],"category_scores_gemma":[0.0007033555,0.0001794963,0.0003082099,0.0003162161,0.0002673276,0.0002495452,0.0001562314,0.0005428313,0.000153407],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000193323,"about_ca_system_score_gemma":0.0001057469,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009583798,"about_ca_topic_score_gemma":0.001386416,"domain_scores_codex":[0.999773,0.0000452344,0.00003162237,0.00006159639,0.00005578143,0.00003282657],"domain_scores_gemma":[0.9994116,0.0002317115,0.0001302169,0.00005331424,0.00008865524,0.00008452719],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00110781,0.00009314741,0.002019817,0.00006164036,0.00003718146,0.00003342043,0.00005157057,0.00009001008,0.9945989,0.00001286952,0.00001165283,0.001881966],"study_design_scores_gemma":[0.00002071086,0.003266507,0.114728,0.00001362924,0.000123569,0.0001378789,0.000115259,0.0006746311,0.8799739,0.00002780864,0.0009017919,0.00001632],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988762,0.0004611493,0.0003006617,0.000007431328,0.000005684759,0.000009621623,0.0001195165,0.000007292515,0.0002124537],"genre_scores_gemma":[0.9980838,0.0002019968,0.0007855407,0.00002023322,0.000002927458,0.000007794844,0.0002141096,0.00001710812,0.0006664598],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001440138,"threshold_uncertainty_score":0.004817724,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2897374146","doi":"10.1002/star.201800192","title":"Incorporation of Modified Regenerated Starch Nanoparticles in Emulsion Polymer Latexes","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Queen's University; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Starch; Polymer; Emulsion polymerization; Chemical engineering; Materials science; Monomer; Nanoparticle; Polymerization; Polymer chemistry; Chemistry; Organic chemistry; Composite material; Nanotechnology","authors":[{"name":"Shidan Cummings","is_ca":true},{"name":"Yujie Zhang","is_ca":true},{"name":"Michael F. Cunningham","is_ca":true},{"name":"Marc A. Dubé","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04038272953546865,"gpt":0.2644858414908404,"spread":0.2241031119553717,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001900652,0.0003429608,0.000169231,0.0001919121,0.00006399253,0.0003224411,0.0002012372,0.0002638735,0.0006901395],"category_scores_gemma":[0.0002298788,0.0001903645,0.0002711205,0.0001104731,0.0001532648,0.0002704516,0.0002507138,0.0003745349,0.000394601],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002916238,"about_ca_system_score_gemma":0.0001425785,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003373599,"about_ca_topic_score_gemma":0.0005364582,"domain_scores_codex":[0.9998749,0.00001429017,0.00001571134,0.00003592755,0.00003883928,0.00002018053],"domain_scores_gemma":[0.9998201,0.00003854517,0.00006191443,0.00001868926,0.00003034029,0.00003052397],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0000163048,0.000006129463,0.00003413931,0.0000233691,0.000003263132,0.00002537531,0.000009744543,0.0001011614,0.9990354,0.00006821956,0.00001049735,0.0006664952],"study_design_scores_gemma":[0.00000299916,0.00005383057,0.0001934425,0.000002149234,0.000004279558,0.0000192259,0.000002754253,0.0006251931,0.9985858,0.00001168994,0.0004960337,0.000002673008],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9847066,0.0006004273,0.01206424,0.00003558624,0.00003369424,0.0000293485,0.0001276389,0.0002727517,0.002129692],"genre_scores_gemma":[0.9870089,0.0003114238,0.008796077,0.00002339687,0.00000587814,0.00002430902,0.0001656237,0.00007583292,0.003588523],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006901395,"threshold_uncertainty_score":0.002308726,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2019452618","doi":"10.1002/star.200700607","title":"Isolation and Structure Investigations of Square Banana (<b><i>Musa balbisiana</i></b>) Starch","year":2007,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional; McMaster University","keywords":"Amylose; Starch; Amylopectin; Sodium bisulfite; Degree of polymerization; Chemistry; Solvent; Musa acuminata; Food science; Polymerization; Nuclear chemistry; Horticulture; Biochemistry; Organic chemistry; Biology; Polymer","authors":[{"name":"Lázaro de la Torre-Gutiérrez","is_ca":false},{"name":"Juan G. Torruco‐Uco","is_ca":false},{"name":"Arturo F. Castellanos Ruelas","is_ca":false},{"name":"Luis Chel‐Guerrero","is_ca":false},{"name":"David Betancur‐Ancona","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02117730222996294,"gpt":0.2732492565645308,"spread":0.2520719543345679,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001317326,0.0002485458,0.0001279552,0.0003215644,0.000143211,0.0002197544,0.0001067767,0.0001958306,0.0006105627],"category_scores_gemma":[0.0001848244,0.0001592168,0.0001876186,0.0002303657,0.0002080011,0.0001890084,0.0001010891,0.0002579444,0.0001536142],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001282419,"about_ca_system_score_gemma":0.0001228448,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009563778,"about_ca_topic_score_gemma":0.0009866337,"domain_scores_codex":[0.999946,0.00001015938,0.000004440202,0.00002000945,0.00001151729,0.000007836992],"domain_scores_gemma":[0.9998537,0.00003050213,0.00003509073,0.00001141726,0.00003534457,0.00003387282],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00007094898,0.00001844081,0.0001884381,0.00002122109,0.000002615179,0.00002417657,0.00001282517,0.00001717607,0.99907,0.000008899755,0.000003226178,0.0005620531],"study_design_scores_gemma":[0.00006799992,0.00144085,0.04274859,0.00001091286,0.00003279517,0.0003540285,0.0001112513,0.0004519482,0.953545,0.00006881086,0.001155657,0.00001209285],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984509,0.0003363337,0.0007155493,0.00001291162,0.000002932934,0.00002278381,0.00007061107,0.000007424778,0.0003804627],"genre_scores_gemma":[0.9941474,0.0003138818,0.004088399,0.00004240307,0.00000559046,0.00002510206,0.0003864238,0.00001528184,0.0009755186],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009563778,"threshold_uncertainty_score":0.002042532,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1865765644","doi":"10.1002/star.201500145","title":"Molecular and thermal characterization of starches isolated from African rice (O<i>ryza glaberrima)</i>","year":2015,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of British Columbia; University of Guelph","funders":"","keywords":"Amylose; Starch; Food science; Rice flour; Retrogradation (starch); Chemistry; Oryza sativa; Biochemistry; Organic chemistry; Raw material","authors":[{"name":"Joseph Gayin","is_ca":true},{"name":"Eric Bertoft","is_ca":false},{"name":"John Manful","is_ca":false},{"name":"Rickey Y. Yada","is_ca":true},{"name":"El‐Sayed M. Abdel‐Aal","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02742695870609112,"gpt":0.2465708238516916,"spread":0.2191438651456004,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009506544,0.0002342327,0.0001089484,0.0002711683,0.00008704302,0.000209137,0.00008181378,0.0001249977,0.0003867878],"category_scores_gemma":[0.0001597938,0.00009549857,0.0002547549,0.0002010218,0.0001531664,0.0001368923,0.0001209283,0.0002224577,0.00009474254],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006223581,"about_ca_system_score_gemma":0.00006111885,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005489149,"about_ca_topic_score_gemma":0.0005676908,"domain_scores_codex":[0.9999546,0.000005858491,0.000005433959,0.00001418256,0.00001025412,0.000009689316],"domain_scores_gemma":[0.9998578,0.00002415164,0.00005883933,0.00001113147,0.00002582134,0.00002216047],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005046113,0.000006234151,0.001193207,0.000017703,0.000004736206,0.00002766951,0.00003946453,0.000014879,0.9980744,0.00001184813,0.000003640537,0.000555681],"study_design_scores_gemma":[0.00001795632,0.001025916,0.4110802,0.00002117418,0.00009827814,0.001164799,0.000451035,0.0007977733,0.5831035,0.00007999122,0.002139601,0.00001977229],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9992267,0.0001659178,0.0003253641,0.000006418104,0.00000208844,0.000003283485,0.00009229391,0.000004077203,0.0001738186],"genre_scores_gemma":[0.99656,0.000226907,0.001711078,0.00002418349,0.000005261856,0.0000142028,0.0007458662,0.00001424371,0.0006983163],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0005489149,"threshold_uncertainty_score":0.001293898,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2052463457","doi":"10.1002/star.200800211","title":"Electrically Conductive Carbon Black (CB)/Glycerol Plasticized‐Starch (GPS) Composites Prepared by Microwave Radiation","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":14,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Carbon black; Composite material; Starch; Microwave; Materials science; Glycerol; Radiation; Electrical conductor; Carbon fibers; Composite number; Chemistry; Optics; Telecommunications; Computer science; Food science; Organic chemistry","authors":[{"name":"Xiaofei Ma","is_ca":false},{"name":"Peter R. Chang","is_ca":true},{"name":"Jiugao Yu","is_ca":false},{"name":"Peilin Lu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02233166123187186,"gpt":0.2333394916313578,"spread":0.2110078303994859,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001052401,0.0003288475,0.000154424,0.0003084733,0.0001991452,0.0002539827,0.0001128602,0.0002375777,0.002670902],"category_scores_gemma":[0.0001727367,0.0001945789,0.0001265087,0.0001862563,0.0002722576,0.0002305927,0.0001182643,0.0003746567,0.0003926638],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001436915,"about_ca_system_score_gemma":0.0001647582,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006298456,"about_ca_topic_score_gemma":0.001580089,"domain_scores_codex":[0.9999334,0.000006919557,0.000003114133,0.00001590264,0.00002142713,0.00001926597],"domain_scores_gemma":[0.9999017,0.00002641833,0.00002221328,0.000006490255,0.00001980418,0.00002348075],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000062192,0.000006267611,0.00005367072,0.00002842474,0.000001951528,0.00003655361,0.00001520609,0.00003572449,0.9984893,0.00008838956,0.00003741054,0.001145045],"study_design_scores_gemma":[0.000008705923,0.000072068,0.0006675621,0.000004004956,0.000009317789,0.00005740904,0.00001927059,0.0001300044,0.9980532,0.00002952719,0.0009459935,0.000002985076],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9913266,0.0008623597,0.003567862,0.00006128851,0.00008020568,0.0000263092,0.00007604998,0.0001351261,0.003864152],"genre_scores_gemma":[0.9937572,0.0003519914,0.002340921,0.00002794314,0.000008633256,0.00001130311,0.00008481236,0.00004842335,0.003368783],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002670902,"threshold_uncertainty_score":0.008935094,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2888222763","doi":"10.1002/star.201800140","title":"Novel Oxidized and UV‐Irradiated <i>Araucaria angustifolia</i> Pine Seed Starch for Enhanced Functional Properties","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Starch; Differential scanning calorimetry; Thermogravimetric analysis; Sodium hypochlorite; Crystallinity; Nuclear chemistry; Scanning electron microscope; Chemistry; Modified starch; Materials science; Chemical engineering; Autoclave; Organic chemistry; Composite material","authors":[{"name":"Polyanna Silveira Hornung","is_ca":false},{"name":"Simone Rosa da Silveira Lazzarotto","is_ca":false},{"name":"Marcelo Barba Bellettini","is_ca":false},{"name":"Marcelo Lazzarotto","is_ca":false},{"name":"Trust Beta","is_ca":true},{"name":"Rosemary Hoffmann Ribani","is_ca":false},{"name":"Egon Schnitzler","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04758164271047567,"gpt":0.2710718679427657,"spread":0.22349022523229,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004893168,0.000251036,0.0001292742,0.0001060196,0.00006102828,0.0002198909,0.0001498936,0.000157075,0.0004827289],"category_scores_gemma":[0.00004269251,0.0001016586,0.0001866989,0.00008405806,0.00009166804,0.00009509454,0.00008135027,0.0002074653,0.0001322065],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007241382,"about_ca_system_score_gemma":0.00004886659,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002351201,"about_ca_topic_score_gemma":0.0004949485,"domain_scores_codex":[0.9999775,0.000002388172,0.000001702478,0.000006281324,0.000006917394,0.00000531638],"domain_scores_gemma":[0.9999605,0.000003825599,0.00001632037,0.000003521468,0.000006084633,0.000009756954],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001749537,0.000004408899,0.00003844529,0.00001464093,0.000001470241,0.00002034632,0.000002460985,0.00001247384,0.9994288,0.00001066083,0.000005249026,0.00044363],"study_design_scores_gemma":[0.000008495051,0.0002333401,0.006499576,0.000004482643,0.00001496257,0.0002109417,0.00001249685,0.0003876428,0.9910789,0.00002072074,0.00152175,0.000006595189],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963085,0.0006196862,0.002153259,0.0000153233,0.00001545173,0.00001150564,0.00008971055,0.00005850078,0.0007280568],"genre_scores_gemma":[0.9949855,0.0003306584,0.002980858,0.00002239831,0.000004294438,0.0000115538,0.0001455064,0.00002160397,0.001497656],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004827289,"threshold_uncertainty_score":0.001614928,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3194131069","doi":"10.1002/star.202100115","title":"Electrospun Starch Nanofibers as a Delivery Carrier for Carvacrol as Anti‐Glioma Agent","year":2021,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Carvacrol; Nanofiber; Electrospinning; Starch; Chemistry; In vitro; Materials science; Food science; Biochemistry; Nanotechnology; Organic chemistry; Polymer; Essential oil","authors":[{"name":"Laura Martins Fonseca","is_ca":true},{"name":"Natália Pontes Bona","is_ca":false},{"name":"Rosane Lopes Crizel","is_ca":false},{"name":"Nathália Stark Pedra","is_ca":false},{"name":"Francieli Moro Stefanello","is_ca":false},{"name":"Loong‐Tak Lim","is_ca":true},{"name":"Neftalí Lênin Villarreal Carreño","is_ca":false},{"name":"Álvaro Renato Guerra Dias","is_ca":false},{"name":"Elessandra da Rosa Zavareze","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01271099087938933,"gpt":0.2918360839661805,"spread":0.2791250930867912,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001091505,0.0002224948,0.000117894,0.0002532877,0.00008417525,0.0001407055,0.00009364315,0.0002386682,0.0004729689],"category_scores_gemma":[0.0001008995,0.00008468141,0.0001395003,0.00009304287,0.0000948626,0.0002243853,0.00007578694,0.0001444586,0.0001185818],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001340819,"about_ca_system_score_gemma":0.00008527296,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002778285,"about_ca_topic_score_gemma":0.0004463651,"domain_scores_codex":[0.9999536,0.0000059555,0.000004355708,0.00001462739,0.00001516623,0.000006290993],"domain_scores_gemma":[0.999934,0.00001113469,0.00002709883,0.00000381573,0.00001517938,0.000008831394],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001511896,0.000007644649,0.00002149836,0.00002216616,0.000001999846,0.0000217412,0.000004493882,0.00005737382,0.9989593,0.00002832315,0.00001239822,0.0008479556],"study_design_scores_gemma":[0.000008101473,0.0002524858,0.0006746523,0.000004839706,0.000008722485,0.00007183044,0.000007731297,0.0008233905,0.9969077,0.00002101294,0.001216525,0.000003115908],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9911802,0.001683088,0.006017358,0.00004436943,0.00003589166,0.00003603822,0.00008844909,0.00006660347,0.0008478865],"genre_scores_gemma":[0.9878185,0.0008687095,0.008971076,0.00002489147,0.00001364176,0.00003679974,0.0001080854,0.0000155669,0.002142685],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004729689,"threshold_uncertainty_score":0.001582205,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2975804554","doi":"10.1002/star.201900123","title":"The Effect of Various Extracting Agents on the Physicochemical and Nutritional Properties of Pea Starch","year":2019,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Chemistry; Fourier transform infrared spectroscopy; Amylose; Residue (chemistry); Acetic acid; Extraction (chemistry); Ethyl acetate; Solvent; Modified starch; Food science; Chromatography; Organic chemistry; Chemical engineering","authors":[{"name":"Zhan‐Hui Lu","is_ca":true},{"name":"Elizabeth Donner","is_ca":true},{"name":"Qiang Liu","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02549845834886701,"gpt":0.2694277231767305,"spread":0.2439292648278635,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000310854,0.0006861793,0.0003590278,0.0003651442,0.000193126,0.0003848541,0.0001423758,0.0002757083,0.0008319792],"category_scores_gemma":[0.0008794558,0.0002431072,0.0003620321,0.0004365149,0.0002840179,0.0003932825,0.000222129,0.0005407571,0.0001914611],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001270767,"about_ca_system_score_gemma":0.000231574,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004680413,"about_ca_topic_score_gemma":0.0007295134,"domain_scores_codex":[0.9997057,0.00008076129,0.00004820863,0.0000543347,0.00005464832,0.0000561296],"domain_scores_gemma":[0.999414,0.0002210376,0.0001253903,0.00004022749,0.00008818408,0.0001113409],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0005884852,0.00005716359,0.0003396616,0.00008715002,0.0000214249,0.00005611887,0.00004080221,0.00004539971,0.9969319,0.00001133944,0.00001206397,0.001808466],"study_design_scores_gemma":[0.00001337842,0.0006641488,0.00922071,0.00001822537,0.00006092814,0.00008402721,0.00005258368,0.0001944581,0.9890125,0.00001417924,0.000655347,0.000009557624],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9964883,0.001795552,0.0008101423,0.00003500953,0.00002762615,0.00003334216,0.0001816815,0.00001997375,0.0006083125],"genre_scores_gemma":[0.9947949,0.001317512,0.002348986,0.0000830953,0.00001881854,0.0000436342,0.0004285587,0.00004271994,0.000921618],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008319792,"threshold_uncertainty_score":0.002783298,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3154126495","doi":"10.1002/star.202000008","title":"Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals","year":2021,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Hydrolysis; Starch; Materials science; Sonication; Acid hydrolysis; Yield (engineering); Chemical engineering; Organic chemistry; Chemistry; Composite material","authors":[{"name":"Vânia Zanella Pinto","is_ca":false},{"name":"Khalid Moomand","is_ca":true},{"name":"Vinícius Gonçalves Deon","is_ca":false},{"name":"Bárbara Biduski","is_ca":false},{"name":"Elessandra da Rosa Zavareze","is_ca":false},{"name":"Gabriela Caroline Lenhani","is_ca":false},{"name":"Gustavo Henrique Fidelis dos Santos","is_ca":false},{"name":"Loong‐Tak Lim","is_ca":true},{"name":"Álvaro Renato Guerra Dias","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01738757715146444,"gpt":0.2653161861109244,"spread":0.24792860895946,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001259722,0.0002170213,0.0001554176,0.0001213212,0.00009025069,0.0001948564,0.0001084775,0.0001634727,0.001151004],"category_scores_gemma":[0.0002928156,0.0001518912,0.0002104546,0.0001233454,0.0001446421,0.0001998552,0.00009177344,0.0002471921,0.0001502586],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000206795,"about_ca_system_score_gemma":0.0001192651,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001026588,"about_ca_topic_score_gemma":0.001321373,"domain_scores_codex":[0.9998752,0.00001448261,0.00001607709,0.00003861344,0.00002905887,0.00002656628],"domain_scores_gemma":[0.9998565,0.00004349857,0.00004284653,0.00001403869,0.00002673937,0.00001643116],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001210257,0.00001360948,0.0001752286,0.00004118229,0.000006947577,0.00002645215,0.00001834821,0.0001732725,0.9982921,0.00003618192,0.00002209815,0.001073554],"study_design_scores_gemma":[0.000004469534,0.0001594936,0.002532341,0.000002548058,0.00000854555,0.00002089018,0.0000158555,0.0007457575,0.9960905,0.000009600784,0.0004032562,0.000006688221],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985984,0.0003358779,0.0003790589,0.00001173188,0.00001208365,0.000008952318,0.0000922973,0.00001266955,0.0005487767],"genre_scores_gemma":[0.9986797,0.0001810691,0.0004657018,0.000009572235,0.000002509557,0.00001505843,0.00009925175,0.000008854389,0.0005383859],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001151004,"threshold_uncertainty_score":0.00385046,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1966987569","doi":"10.1002/star.200900189","title":"Relationship of thermoplastic starch crystallinity to plasticizer structure","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Crystallinity; Plasticizer; Thermoplastic; Materials science; Atom (system on chip); Polymer chemistry; Chemical engineering; Composite material","authors":[{"name":"Hongguang Dai","is_ca":false},{"name":"Peter R. Chang","is_ca":true},{"name":"Jiugao Yu","is_ca":false},{"name":"Feng-Ying Geng","is_ca":false},{"name":"Xiaofei Ma","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02995017738872836,"gpt":0.2607019196574855,"spread":0.2307517422687571,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001736539,0.0002120576,0.000133625,0.0004354321,0.00007814903,0.0002897644,0.0001005515,0.0001539251,0.00176844],"category_scores_gemma":[0.0005840211,0.0002423812,0.0001402181,0.0002264318,0.0002740335,0.0002317094,0.000126894,0.0003136999,0.0002652672],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002140536,"about_ca_system_score_gemma":0.0001293705,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005096207,"about_ca_topic_score_gemma":0.0004806474,"domain_scores_codex":[0.999862,0.00001723092,0.00001011659,0.00003730553,0.0000479384,0.00002542755],"domain_scores_gemma":[0.9992889,0.0003060954,0.0001788005,0.0000497531,0.0001221189,0.00005435288],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00009698531,0.000008369722,0.001927137,0.00001948442,0.000007513848,0.00002897959,0.00003073883,0.000264721,0.9956926,0.0000704725,0.00001500498,0.001838169],"study_design_scores_gemma":[0.000004829496,0.0000807712,0.01118286,0.000002205963,0.000006035759,0.00005342072,0.00002168266,0.001004455,0.9874009,0.00005467249,0.0001848229,0.000003375865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963367,0.0003639243,0.00173963,0.00002245796,0.000004366085,0.000006954591,0.0001543882,0.00003568438,0.001335828],"genre_scores_gemma":[0.9987877,0.0001323249,0.0003940481,0.000007560725,0.000002374552,0.000006864477,0.000199434,0.00001347472,0.0004561038],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00176844,"threshold_uncertainty_score":0.005915999,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2120779747","doi":"10.1002/star.201200204","title":"Structures of human salivary amylase hydrolysates from starch processed at two water concentrations","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Starch; Hydrolysate; Hydrolysis; Digestion (alchemy); Chemistry; Amylase; Food science; Amylose; Chromatography; Maltase; Biochemistry; Enzyme","authors":[{"name":"Komeine Kotokeni Mekondjo Nantanga","is_ca":true},{"name":"Eric Bertoft","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02271820656698386,"gpt":0.2810828645055279,"spread":0.2583646579385441,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001419343,0.0003878348,0.0001312063,0.0003643033,0.00009708457,0.0001925786,0.0001709279,0.0002528732,0.002103204],"category_scores_gemma":[0.0002062993,0.0001830605,0.000317372,0.0003119079,0.0001644129,0.0001898799,0.0001084618,0.0003677576,0.0003322161],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001359115,"about_ca_system_score_gemma":0.00009460955,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001189453,"about_ca_topic_score_gemma":0.0005073845,"domain_scores_codex":[0.9999287,0.000009700844,0.000004958858,0.0000236515,0.00001622585,0.00001669624],"domain_scores_gemma":[0.9998814,0.000031314,0.00003407704,0.000009487612,0.00002533488,0.00001827599],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003370054,0.00001623445,0.0005528153,0.00006344266,0.00002231092,0.0001093357,0.00007783179,0.00009935631,0.9969157,0.00007085415,0.00005383179,0.001681219],"study_design_scores_gemma":[0.00003389685,0.0007359585,0.03622095,0.00002436251,0.00005060055,0.0004469021,0.0002045139,0.001966922,0.9574319,0.0001424748,0.002717274,0.00002429657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9935789,0.001770904,0.002262212,0.00004262778,0.00001792982,0.00002197394,0.000652197,0.00003574909,0.001617481],"genre_scores_gemma":[0.9929457,0.001040861,0.00146608,0.00004667986,0.000008562342,0.00003190633,0.002041392,0.00003030023,0.002388525],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002103204,"threshold_uncertainty_score":0.007035911,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1994310654","doi":"10.1002/star.201000005","title":"Application of aerosol‐spray deposition for determination of fine structure of barley starch using atomic force microscopy","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Starch; Aerosol; Deposition (geology); Potato starch; Biopolymer; Materials science; Chemistry; Drop (telecommunication); Analytical Chemistry (journal); Chromatography; Composite material; Polymer; Food science; Organic chemistry; Geology","authors":[{"name":"Jason Maley","is_ca":true},{"name":"Eric Asare","is_ca":true},{"name":"Monica Båga","is_ca":true},{"name":"B. G. Rossnagel","is_ca":true},{"name":"Ravindra N. Chibbar","is_ca":true},{"name":"Ramaswami Sammynaiken","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01459842493069562,"gpt":0.3023264920939634,"spread":0.2877280671632678,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002632697,0.0003243251,0.0002604389,0.0002620314,0.0001840018,0.0002162195,0.0002448374,0.0002518263,0.0009659468],"category_scores_gemma":[0.0003473238,0.000228818,0.0001572934,0.0001286304,0.0001859398,0.0001500961,0.0001616826,0.0003091729,0.0001884994],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003057288,"about_ca_system_score_gemma":0.000155271,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001626982,"about_ca_topic_score_gemma":0.002115196,"domain_scores_codex":[0.9998817,0.00001647065,0.000006784878,0.00003167425,0.00004631598,0.00001697547],"domain_scores_gemma":[0.9997757,0.00008898906,0.00002333684,0.00002858009,0.00006262035,0.00002079398],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000008021681,0.000002385965,0.00008837666,0.000009833198,0.000001237424,0.000007673863,0.000006111012,0.00001138303,0.9991875,0.000007190499,0.000007739843,0.000662616],"study_design_scores_gemma":[0.00001076203,0.000125716,0.00985756,0.000004251524,0.00001060364,0.0001704454,0.00002347905,0.002313274,0.9865536,0.0000349293,0.0008875785,0.000007762455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9671296,0.0009599131,0.0303991,0.00007636278,0.00004520592,0.00005166166,0.0002073097,0.0001937437,0.0009370572],"genre_scores_gemma":[0.939279,0.0007392348,0.05857726,0.00004506266,0.0000224232,0.00007037209,0.0002144776,0.0000458732,0.00100632],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001626982,"threshold_uncertainty_score":0.003234982,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2947865657","doi":"10.1002/star.201900054","title":"Rapid Preparation of Oxidized Starch with High Carbonyl Contents Using NaBrO as Oxidizer","year":2019,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of New Brunswick","funders":"","keywords":"Starch; Crystallinity; Yield (engineering); Chemistry; Viscosity; Intrinsic viscosity; Raw material; Organic chemistry; Nuclear chemistry; Materials science; Polymer; Crystallography","authors":[{"name":"Jinhui Yang","is_ca":false},{"name":"Man Wang","is_ca":false},{"name":"Yinan Zhang","is_ca":false},{"name":"Xiangxiang Jia","is_ca":false},{"name":"Yanxue Chen","is_ca":false},{"name":"Tai Liu","is_ca":false},{"name":"Ziyi Zhang","is_ca":false},{"name":"Hongzhao Yang","is_ca":false},{"name":"Qi Wu","is_ca":false},{"name":"Huining Xiao","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03391397700805415,"gpt":0.2965454606171217,"spread":0.2626314836090675,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002891184,0.0004535585,0.0003097943,0.0003123242,0.0001185221,0.0001938546,0.0002046807,0.0002640862,0.0006371068],"category_scores_gemma":[0.0001690319,0.0002350183,0.0003354769,0.0001707322,0.0001445155,0.0003705056,0.0003234078,0.0005560534,0.0002280222],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008918207,"about_ca_system_score_gemma":0.0001317401,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001428938,"about_ca_topic_score_gemma":0.0003749659,"domain_scores_codex":[0.999879,0.00001556866,0.00001446251,0.00002990893,0.0000418805,0.00001918565],"domain_scores_gemma":[0.9998993,0.0000131442,0.00002943342,0.00001477092,0.00002517574,0.00001820886],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002018992,0.000009091308,0.0000532367,0.00005786792,0.00000611836,0.0000489238,0.00002010235,0.00002984894,0.9986665,0.00009963965,0.00001678345,0.0009716869],"study_design_scores_gemma":[0.00001466741,0.0002305675,0.001082866,0.00000935701,0.00001473075,0.000180121,0.00002459063,0.0003870406,0.9952971,0.00008129018,0.002667453,0.00001013874],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9333816,0.001840431,0.06152678,0.00007548573,0.0001370628,0.0001876663,0.0002441094,0.0001477591,0.002459132],"genre_scores_gemma":[0.9233063,0.001688542,0.0706592,0.00006119022,0.00003290282,0.0001875933,0.0006516265,0.0001206223,0.003292115],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006371068,"threshold_uncertainty_score":0.002131343,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}