{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":3,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":3,"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":"2878bdabd6ed","filters":{"venue":"The Journal of Almaty Technological University"}},"results":[{"id":"W4312215554","doi":"10.48184/2304-568x-2022-4-99-105","title":"Research and Development of the Refreshing Whey Drinks Technology","year":2022,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Food science; Raw material; Dairy industry; Organoleptic; Raw milk; Food technology; Business; Health benefits; Biotechnology; Chemistry; Biology","authors":[{"name":"Gulmira Zhakupova","is_ca":false},{"name":"Т. Ch. Tultabayeva","is_ca":false},{"name":"A. B. Nurtayeva","is_ca":false},{"name":"Nazigul Kundyzbayeva","is_ca":false},{"name":"А. Т. Sagandyk","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06657593663273825,"gpt":0.2384621298050156,"spread":0.1718861931722773,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006602108,0.0004866467,0.0004610689,0.001035255,0.0004172052,0.001522841,0.0007896222,0.0006654667,0.002852544],"category_scores_gemma":[0.0004389474,0.0002137426,0.0007316529,0.0008880511,0.0003428507,0.001553684,0.0005192727,0.0007772963,0.001302494],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0007719347,"about_ca_system_score_gemma":0.001068536,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001666819,"about_ca_topic_score_gemma":0.001284982,"domain_scores_codex":[0.9995728,0.00005356024,0.00002099414,0.0001029076,0.0001748892,0.00007483626],"domain_scores_gemma":[0.9997573,0.00002495999,0.00003102543,0.00002357946,0.0001302225,0.00003282377],"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":[0.0001399668,0.0004497715,0.004885375,0.001835024,0.0000663062,0.000511048,0.000445446,0.003144712,0.6599438,0.02701056,0.002210052,0.2993578],"study_design_scores_gemma":[0.00002931902,0.001370684,0.0122737,0.0003138641,0.0001346439,0.001219899,0.001000888,0.0123149,0.6851956,0.00687672,0.279202,0.0000677557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.5348642,0.1758548,0.2050043,0.007003928,0.001063841,0.0005329947,0.0007248395,0.0006882442,0.07426269],"genre_scores_gemma":[0.7606087,0.08911628,0.1157999,0.0006157173,0.000264824,0.0002157374,0.0009568812,0.0001169457,0.03230493],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002852544,"threshold_uncertainty_score":0.009542644,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4400060264","doi":"10.48184/2304-568x-2024-2-96-103","title":"Investigation of the effect of bio-ap-irga dietary supplements on the composition and properties of yogurts","year":2024,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Composition (language); Food science; Chemistry; Art","authors":[{"name":"Kadyrzhan Makangali","is_ca":false},{"name":"Т. Ch. Tultabayeva","is_ca":false},{"name":"Gulmira Zhakupova","is_ca":false},{"name":"А. Т. Sagandyk","is_ca":false},{"name":"A. T. Akhmetzhanova","is_ca":false},{"name":"A. A. Beksultan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02050507919924891,"gpt":0.2117472741477356,"spread":0.1912421949484867,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001460092,0.0002960872,0.000375612,0.0002811784,0.0001496663,0.0001848521,0.0001315332,0.0002504366,0.001286817],"category_scores_gemma":[0.0001764799,0.0001026843,0.0002708128,0.0001881758,0.0001447126,0.0001751529,0.0001559944,0.0004036164,0.0001217178],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008855252,"about_ca_system_score_gemma":0.0001468954,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00067264,"about_ca_topic_score_gemma":0.001389218,"domain_scores_codex":[0.9999167,0.00002251751,0.000007903652,0.00001798265,0.00001904243,0.00001591735],"domain_scores_gemma":[0.9998962,0.00002611899,0.00002546222,0.000006022288,0.00002430804,0.00002182598],"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":[0.002972542,0.0007855136,0.000666998,0.0004713808,0.00004894813,0.0001003847,0.00009690409,0.00007701944,0.9851164,0.00005190673,0.00004362789,0.009568397],"study_design_scores_gemma":[0.0001420589,0.0309179,0.0333979,0.0001208353,0.0003102913,0.0002425303,0.000361349,0.0006131111,0.9281146,0.00007542034,0.00568313,0.00002080222],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9951683,0.003667433,0.0002704348,0.00005174591,0.00002035083,0.00003205689,0.0001273162,0.0000106977,0.0006515256],"genre_scores_gemma":[0.9937431,0.002539483,0.00145996,0.00007887399,0.0000144814,0.00003891093,0.0001531964,0.000007227638,0.001964893],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001286817,"threshold_uncertainty_score":0.004304767,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4403011842","doi":"10.48184/2304-568x-2024-3-73-79","title":"Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese","year":2024,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Science North","funders":"","keywords":"Food science; Environmental science; Chemistry","authors":[{"name":"Purevsuren Baigalmaa","is_ca":false},{"name":"Guicheng Huo","is_ca":true},{"name":"N. Chojilsuren","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02933643542571912,"gpt":0.1731594420356278,"spread":0.1438230066099087,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000232611,0.0002742269,0.0002659685,0.0006909377,0.0003076102,0.0006665483,0.0001473556,0.0003196385,0.0004233063],"category_scores_gemma":[0.0002356868,0.0001426091,0.0002512093,0.0004375122,0.0001889871,0.0001685566,0.0002091643,0.000204959,0.0001219498],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003546887,"about_ca_system_score_gemma":0.0002292121,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003720393,"about_ca_topic_score_gemma":0.004906488,"domain_scores_codex":[0.9998093,0.00002920812,0.00001515562,0.00005325657,0.00006644494,0.00002670755],"domain_scores_gemma":[0.999821,0.00002537634,0.00006478567,0.000008170466,0.00005867428,0.00002197962],"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":[0.0008767174,0.0003607524,0.3849579,0.00061148,0.0002086237,0.00171177,0.002208769,0.0003666982,0.5911695,0.0001486298,0.0002421205,0.01713702],"study_design_scores_gemma":[0.000007429123,0.0005893416,0.9652924,0.0000288449,0.00008192383,0.0006841723,0.001642109,0.0005031708,0.02941485,0.00004870306,0.001686679,0.00002042642],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985416,0.0007027657,0.00007464258,0.0000149818,0.000004362169,0.000009160784,0.0001323546,0.00000222228,0.0005179661],"genre_scores_gemma":[0.9979651,0.0005945109,0.0003444572,0.00004414578,0.000006889622,0.00001184749,0.0002867118,0.000003436744,0.0007429264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003720393,"threshold_uncertainty_score":0.007397473,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}