{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":10,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":10,"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":"4dafbe8e3644","filters":{"venue":"Zhongguo rupin gongye"}},"results":[{"id":"W2374571759","doi":"","title":"Influence of whey protein peptides on learning and memory of aging mice by behavioral experiments","year":2015,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Biochemical effects in animals","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Science North","funders":"","keywords":"Whey protein; Peptide; Chemistry; Food science; Biochemistry","authors":[{"name":"QI Wei-we","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02362130321762206,"gpt":0.3256025136848667,"spread":0.3019812104672446,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002578313,0.001105521,0.0005101001,0.0006920422,0.000320693,0.0002391958,0.0004396809,0.0005594037,0.001247567],"category_scores_gemma":[0.0002066533,0.0002485851,0.0005587509,0.0002591138,0.0007259799,0.0005705683,0.0003240201,0.001443026,0.00018715],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003032523,"about_ca_system_score_gemma":0.0004024068,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001271604,"about_ca_topic_score_gemma":0.001454852,"domain_scores_codex":[0.9997825,0.0000296993,0.00001742904,0.00006068209,0.00002634702,0.00008335613],"domain_scores_gemma":[0.9996871,0.00003561965,0.00007098237,0.00003536052,0.00003551179,0.0001354802],"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":[0.003987859,0.0008517308,0.0007221142,0.00008078292,0.00002446183,0.0001256194,0.0001014477,0.00008255104,0.9908848,0.0001559139,0.00006044167,0.002922275],"study_design_scores_gemma":[0.0003271542,0.005700044,0.01244728,0.00001846283,0.0001682366,0.0001566449,0.0001386323,0.0006233929,0.978908,0.0003183243,0.001164996,0.00002889606],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972294,0.0008286932,0.0009063256,0.0001411368,0.00004726182,0.00003058334,0.0002293836,0.0000511065,0.0005361678],"genre_scores_gemma":[0.9923692,0.00148826,0.001842552,0.0001459233,0.00003967029,0.0001480948,0.000338806,0.00003235649,0.003595257],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001271604,"threshold_uncertainty_score":0.004173458,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2373101702","doi":"","title":"A new fermented milk: the processing of aloe Kefir","year":2004,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Diet and metabolism studies","field":"Medicine","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":"Kefir; Food science; Fermentation; Flavor; Fermented milk products; Chemistry; Mathematics; Biology; Lactic acid","authors":[{"name":"Ying Li","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01785353790782765,"gpt":0.2763075778226561,"spread":0.2584540399148285,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001699469,0.0003785498,0.0002524102,0.0003090011,0.0002175471,0.0002655598,0.0001732176,0.0002464656,0.0005328826],"category_scores_gemma":[0.0001182032,0.0001086777,0.0004547602,0.0002786225,0.0001066147,0.0003981616,0.0002372516,0.0002643923,0.0001107522],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002100294,"about_ca_system_score_gemma":0.0001465801,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007388393,"about_ca_topic_score_gemma":0.00109122,"domain_scores_codex":[0.9999117,0.00001338041,0.000007400693,0.00002767338,0.00002313216,0.00001673428],"domain_scores_gemma":[0.9999715,0.000002566698,0.000006897973,0.00000261652,0.000008460839,0.000007904417],"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":[0.0001629615,0.00002932331,0.0003901047,0.00005976732,0.00000727523,0.00007243056,0.00003022789,0.00003593264,0.9965903,0.00003546335,0.00001068094,0.002575543],"study_design_scores_gemma":[0.00002473723,0.001092995,0.0124881,0.00001274168,0.00009229626,0.0003751904,0.000109712,0.0005014829,0.9808354,0.00004752857,0.004403172,0.0000166081],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950139,0.001111535,0.003109059,0.00004981105,0.00002269404,0.00004700399,0.0001082709,0.00002624147,0.000511537],"genre_scores_gemma":[0.9833673,0.001136764,0.01340278,0.00005274629,0.00001193978,0.00002770811,0.0003480358,0.00001559493,0.001637091],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007388393,"threshold_uncertainty_score":0.001782715,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2356089487","doi":"","title":"Sample preparation for the determination of residual antibiotics in foodstuffs using liquid chromatography-based","year":2013,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","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":"Sample preparation; Chromatography; Sample (material); Residual; Chemistry; Computer science","authors":[{"name":"Liu Chun-hon","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02121905159460585,"gpt":0.2812892440061639,"spread":0.260070192411558,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001141656,0.00184777,0.001422269,0.002112319,0.000709456,0.0007486452,0.00101165,0.001117713,0.003322111],"category_scores_gemma":[0.001334726,0.0005229239,0.0009426573,0.001141996,0.0005764854,0.001062295,0.0009155322,0.001352214,0.005336914],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000379796,"about_ca_system_score_gemma":0.001114943,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004767174,"about_ca_topic_score_gemma":0.001467795,"domain_scores_codex":[0.9981275,0.0003098245,0.0001130356,0.0003256802,0.001025207,0.00009880165],"domain_scores_gemma":[0.9996074,0.0001145658,0.00008660348,0.00003760766,0.0001204336,0.00003341834],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0002316237,0.000146173,0.0009871953,0.003245997,0.0001354436,0.0003351292,0.00007454005,0.0003054568,0.8485638,0.0006712156,0.00271634,0.1425871],"study_design_scores_gemma":[0.00004272796,0.0008709488,0.003508779,0.0003956356,0.0001939126,0.001947456,0.0001105321,0.001620061,0.9010848,0.0007937115,0.08931629,0.0001151042],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"methods","genre_scores_codex":[0.08913328,0.2200628,0.6615474,0.001126897,0.002511953,0.003245784,0.003156234,0.005211018,0.01400466],"genre_scores_gemma":[0.1398404,0.2292083,0.5916066,0.004383775,0.001221371,0.004830385,0.009042981,0.0009007654,0.01896535],"genre_candidate":"methods","genre_consensus":"methods","teacher_disagreement_score":0.003322111,"threshold_uncertainty_score":0.01111358,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2381443002","doi":"","title":"Preparation process of Leuconostoc mesenteroides fermentation feed and its application in lactating dairy cows","year":2014,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Ruminant Nutrition and Digestive Physiology","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; Fermentation; Leuconostoc mesenteroides; Soybean meal; Palatability; Methionine; Chemistry; Meal; Cottonseed meal; Raw material; Biology; Lactic acid; Biochemistry; Amino acid; Bacteria","authors":[{"name":"Sun Zh","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01647726164877208,"gpt":0.2777344745780351,"spread":0.261257212929263,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002720939,0.0003001922,0.0002604937,0.0002043607,0.0002487712,0.0002714146,0.000140083,0.000181537,0.0004764845],"category_scores_gemma":[0.0001749034,0.00009993288,0.0002251377,0.0001493323,0.0001270348,0.0002358937,0.0002361761,0.0002941315,0.00009509545],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003165857,"about_ca_system_score_gemma":0.0003079608,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001160851,"about_ca_topic_score_gemma":0.002211832,"domain_scores_codex":[0.9998428,0.00002973079,0.00001386787,0.00004691963,0.00003340791,0.00003341641],"domain_scores_gemma":[0.9999244,0.000008160431,0.00002345237,0.000005686564,0.00001046289,0.00002777441],"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":[0.000828593,0.0001354074,0.0009937509,0.00004800365,0.000005731727,0.00003618433,0.00003095394,0.0000448816,0.9945509,0.00001976621,0.00001219071,0.003293688],"study_design_scores_gemma":[0.00005507906,0.005861995,0.02016783,0.00002145457,0.00007301773,0.000153336,0.0001422954,0.0004078896,0.9713948,0.0000336309,0.001676131,0.00001249867],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987223,0.0002770299,0.0006459319,0.00003253877,0.000007936052,0.00001933841,0.00005220276,0.000009037803,0.0002336292],"genre_scores_gemma":[0.9947405,0.000489379,0.003758635,0.00004137439,0.000006239651,0.00003499748,0.0001745584,0.000006568862,0.0007478069],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001160851,"threshold_uncertainty_score":0.00230819,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2353824249","doi":"","title":"Comparison and analysis study of veterinary and pesticide residue limits standard in raw milk","year":2011,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Veterinary drug; Pesticide residue; Veterinary Drugs; Raw milk; Residue (chemistry); Food safety; National standard; Pesticide; Business; Agricultural science; Veterinary medicine; Food science; Environmental science; Biology; Chemistry; Medicine; Agronomy","authors":[{"name":"Liu Yong-qi","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0701952388429965,"gpt":0.2943146290413958,"spread":0.2241193901983993,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001606406,0.0001664984,0.0002161659,0.0015013,0.0003458594,0.0004871993,0.0003599051,0.0004195971,0.0004250594],"category_scores_gemma":[0.002094349,0.0001183335,0.0003849499,0.0009657536,0.0003062375,0.0003299073,0.0003095826,0.0002372968,0.00009205199],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000687999,"about_ca_system_score_gemma":0.0007257931,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00752588,"about_ca_topic_score_gemma":0.007286842,"domain_scores_codex":[0.9973487,0.0003254018,0.0001676865,0.0003703735,0.001649021,0.0001389108],"domain_scores_gemma":[0.9988821,0.0002000441,0.0001828881,0.00005822627,0.0006364615,0.0000403117],"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":[0.001293021,0.0002371142,0.3779633,0.0007798196,0.0003288177,0.001069472,0.002333486,0.001804829,0.4844404,0.00257,0.001263042,0.1259167],"study_design_scores_gemma":[0.00003583587,0.001030717,0.6099506,0.00005315158,0.0002983002,0.001304907,0.001907987,0.00585903,0.3600352,0.0008048817,0.01864849,0.00007091222],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9931555,0.001262087,0.002829976,0.00006214468,0.00002273996,0.00001800952,0.0002574828,0.00003125802,0.002360736],"genre_scores_gemma":[0.9946557,0.0006235271,0.003028458,0.00005295897,0.000009924368,0.00001620646,0.000385138,0.000009199827,0.0012188],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00752588,"threshold_uncertainty_score":0.01496416,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2392470981","doi":"","title":"Micro-structure study of native β-casein micelles from human milk","year":2014,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Infant Nutrition and Health","field":"Nursing","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":"Micelle; Circular dichroism; Casein; Scanning electron microscope; Crystallography; Chemistry; Random coil; Transmission electron microscopy; Monomer; Microscopy; Materials science; Analytical Chemistry (journal); Nanotechnology; Chromatography; Polymer; Organic chemistry; Optics; Aqueous solution; Composite material; Physics","authors":[{"name":"Liu We","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01597222253856699,"gpt":0.2939687561570681,"spread":0.2779965336185011,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008040848,0.0001338108,0.00009685636,0.000180268,0.0001573431,0.0001213803,0.0001271453,0.0001535169,0.0007243631],"category_scores_gemma":[0.0001334368,0.00009746275,0.0001568446,0.00009514589,0.0001227041,0.0002245715,0.00009974705,0.0002463505,0.0001520626],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001513731,"about_ca_system_score_gemma":0.0001173286,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007647864,"about_ca_topic_score_gemma":0.0006306502,"domain_scores_codex":[0.9999435,0.000005115221,0.000002724197,0.0000138561,0.00002115402,0.0000137491],"domain_scores_gemma":[0.9999515,0.000007966967,0.00001341317,0.000002216338,0.00001719213,0.000007683695],"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":[0.00004306393,0.00001141404,0.0005355829,0.00006399878,0.000007338893,0.0001156632,0.00006331322,0.0001664314,0.9975381,0.000120897,0.00006025653,0.001273941],"study_design_scores_gemma":[0.00002064444,0.0002807535,0.01891395,0.00001981687,0.00002942714,0.0007661469,0.0002076385,0.005916891,0.9696351,0.0002473017,0.003942546,0.00001965313],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9902894,0.003362363,0.003916859,0.000112478,0.00003391291,0.00002107836,0.0001393355,0.00003919508,0.002085496],"genre_scores_gemma":[0.9950318,0.0009663143,0.002210667,0.00007731789,0.00001316875,0.00002675885,0.0002668023,0.00001317649,0.001394019],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007647864,"threshold_uncertainty_score":0.002423286,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2387617603","doi":"","title":"Research on whey protein concentrate hydrolysis with immobilized trypsin used magnetic polymer and scavenging activity on DPPH","year":2008,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Hydrolysate; DPPH; Whey protein; Hydrolysis; Chemistry; Scavenging; Trypsin; Substrate (aquarium); Chromatography; Enzymatic hydrolysis; Polymer; Food science; Enzyme; Organic chemistry; Antioxidant","authors":[{"name":"Zhibiao Feng","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03138871493893537,"gpt":0.2853978145778093,"spread":0.254009099638874,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003828262,0.0003916561,0.0003389379,0.0002212368,0.0001592216,0.0002305245,0.0002195523,0.0002829581,0.0006869095],"category_scores_gemma":[0.0003022945,0.0001315401,0.0002823053,0.0001964337,0.0001790216,0.0004070918,0.0001252287,0.0004369783,0.0002480089],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001777361,"about_ca_system_score_gemma":0.0001337799,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004085809,"about_ca_topic_score_gemma":0.0003817387,"domain_scores_codex":[0.9997731,0.00003888027,0.00002355625,0.00005667262,0.00007150099,0.00003621296],"domain_scores_gemma":[0.9998811,0.00003630229,0.0000250286,0.000009598431,0.00003304349,0.00001490036],"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":[0.00002049108,0.000008246471,0.00005771387,0.000061089,0.000005333313,0.00002103169,0.00001174405,0.00001125793,0.9988008,0.00001347215,0.000008133968,0.0009806247],"study_design_scores_gemma":[0.000003093582,0.0001031584,0.0006805073,0.00000359416,0.00001460874,0.0001082776,0.00001401006,0.0001354961,0.9983338,0.000007393265,0.0005943636,0.000001733116],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9791191,0.008631973,0.01030979,0.0002554938,0.00004474972,0.0000403315,0.00009528315,0.00003601606,0.001467117],"genre_scores_gemma":[0.9812266,0.006549153,0.008350794,0.00008888751,0.00003413741,0.00003121614,0.0002992887,0.00002003202,0.003399975],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006869095,"threshold_uncertainty_score":0.002297938,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2393666822","doi":"","title":"Fermentation characteristics of excellent Lactobacillus delbrueckii subsp bulgaricus strains","year":2012,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","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":"Streptococcus thermophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus; Fermentation; Food science; Strain (injury); Biology; Microbiology; Chemistry","authors":[{"name":"Lijie Yang","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0218492602871728,"gpt":0.2220902217562373,"spread":0.2002409614690645,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002715805,0.0005842057,0.0003459493,0.0007538573,0.0002091878,0.0004988261,0.0001813458,0.0001602392,0.0006289002],"category_scores_gemma":[0.0003824911,0.0001514157,0.0002346194,0.0007207409,0.000133177,0.0002814979,0.0006541762,0.0002753573,0.0001578779],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002131473,"about_ca_system_score_gemma":0.0002265521,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003370569,"about_ca_topic_score_gemma":0.004785247,"domain_scores_codex":[0.9996198,0.00006042727,0.00006579209,0.00007220171,0.00008708417,0.00009458479],"domain_scores_gemma":[0.9998331,0.00001833842,0.00003391517,0.00001341711,0.00005069845,0.00005047181],"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":[0.0002683747,0.00004254366,0.007499044,0.0001090108,0.00002061215,0.0001264874,0.0001673071,0.0001239749,0.9847152,0.00006358889,0.00006304797,0.0068008],"study_design_scores_gemma":[0.00005493881,0.002195331,0.3659257,0.0001059227,0.0002994385,0.001508061,0.002253771,0.0008704847,0.6167049,0.0002250359,0.00979048,0.00006604916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.995131,0.00174928,0.0009584356,0.0000854375,0.00002104518,0.00002842895,0.0005608167,0.00001763748,0.001447991],"genre_scores_gemma":[0.9949555,0.0006285769,0.001815565,0.00003531437,0.0000064516,0.00001915179,0.001209756,0.000009945202,0.001319726],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003370569,"threshold_uncertainty_score":0.006701946,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2392612370","doi":"","title":"Development and trends on the studies of immunomodulation of fermented dairy products","year":2003,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Fermentation; Food science; Biology; Fermentation in food processing; Biotechnology; Lactic acid; Bacteria","authors":[{"name":"Aimin Jiang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06111881986073573,"gpt":0.2514613550765028,"spread":0.1903425352157671,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001239999,0.000385477,0.0005227211,0.001704764,0.0002247011,0.0008755528,0.0004096026,0.0007427704,0.002257073],"category_scores_gemma":[0.0006173271,0.0001603524,0.0004166912,0.001551942,0.0003830724,0.001003137,0.0005283394,0.0009501817,0.0004877128],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006760581,"about_ca_system_score_gemma":0.0006413244,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004798284,"about_ca_topic_score_gemma":0.0005405928,"domain_scores_codex":[0.9996131,0.0001244218,0.00003341725,0.00007706111,0.00010072,0.00005141392],"domain_scores_gemma":[0.9994608,0.0001689765,0.00007299299,0.00002264141,0.0001972411,0.0000774056],"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":[0.0009428406,0.0005775797,0.006807636,0.007404931,0.0000901247,0.0005802449,0.0008698215,0.0004216849,0.2098902,0.017328,0.003900731,0.7511862],"study_design_scores_gemma":[0.00007034083,0.003682441,0.0210161,0.002742206,0.0002493694,0.002746709,0.00124195,0.001154443,0.1409727,0.007162199,0.8188915,0.00007001216],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.04460248,0.9286792,0.007075705,0.004030823,0.0007702457,0.00007002413,0.0001315672,0.00004185253,0.01459799],"genre_scores_gemma":[0.08197378,0.8948338,0.01129813,0.001886976,0.001287536,0.00009228901,0.0001718991,0.0000208268,0.008434708],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002257073,"threshold_uncertainty_score":0.007550657,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2363821467","doi":"","title":"In vitro human β-casein hydrolysate stimulate spleen lymphocyte of mouse proliferation and secretion of cytokine","year":2014,"lang":"en","type":"article","venue":"Zhongguo rupin gongye","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Hydrolysate; Casein; Cytokine; In vitro; Chemistry; Interleukin 2; Immune system; Spleen; Lymphocyte; Biology; Biochemistry; Molecular biology; Immunology; Hydrolysis","authors":[{"name":"Gu Xi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.00685841672243065,"gpt":0.2386989498659854,"spread":0.2318405331435547,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001490014,0.0006732916,0.0002146848,0.00019446,0.00008152018,0.0001489765,0.00009104951,0.0001570852,0.001644662],"category_scores_gemma":[0.0000857123,0.0001358187,0.0002257893,0.0001468181,0.0001020613,0.0001135221,0.0001248921,0.0006090529,0.0004468824],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001010209,"about_ca_system_score_gemma":0.00009769332,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001898488,"about_ca_topic_score_gemma":0.0003778909,"domain_scores_codex":[0.9998964,0.00002287889,0.00001049125,0.0000200271,0.00002423241,0.0000259781],"domain_scores_gemma":[0.9999518,0.00001218838,0.000009953766,0.000005921509,0.000005771334,0.00001432532],"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":[0.0002409811,0.0001096482,0.000113333,0.00006079883,0.000005850344,0.00003285759,0.00001339734,0.0000550219,0.9983079,0.00001712555,0.00004574798,0.0009972895],"study_design_scores_gemma":[0.0001019427,0.001962941,0.004674446,0.00001442442,0.00002913432,0.0001873238,0.0000220728,0.0005730573,0.9902427,0.00004978183,0.002136953,0.000005186916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9891538,0.005103462,0.002220751,0.0001138103,0.00008337973,0.00007867155,0.0005663504,0.00007685059,0.002603007],"genre_scores_gemma":[0.9874166,0.002301431,0.002246672,0.0001569797,0.00006562549,0.0001671123,0.002106166,0.00002025227,0.005519086],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001644662,"threshold_uncertainty_score":0.005501986,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}