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Committee Date Time Place Paper Title / Authors Abstract Paper #
CQ, IMQ, MVE, IE
(Joint) [detail]		 2015-03-03
14:45		 Tokyo Seikei Univ. Typicality Analysis of the Combination of Ingredients in Cooking Recipes
Satoshi Yokoi (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2014-36 IE2014-97 MVE2014-84		 In recent years, the number of user-generated contents such as those in SNSs and Blogs are increasing, including cooking... [more] IMQ2014-36 IE2014-97 MVE2014-84
pp.49-54
MVE, IE, WIT, IMQ, CQ
(Joint) [detail]		 2013-03-11
13:40		 Fukuoka Fukuoka Institute of Technology Extraction of Tips on Taste in Supplementary Information of Cooking Recipes
Satoshi Yokoi, Yasuhiro Hayashi (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.), Yuto Mizuno, Tomoko Kojiri (Kansai Univ.), Kazuhisa Seta (Osaka Prefecture Univ.) IMQ2012-54 IE2012-158 MVE2012-115 WIT2012-64		 We are focusing on the cooking support in a kitchen. In order to cook well, not only the knowledge on techniques and ter... [more] IMQ2012-54 IE2012-158 MVE2012-115 WIT2012-64
pp.113-114
MVE, IE, WIT, IMQ, CQ
(Joint) [detail]		 2013-03-11
14:00		 Fukuoka Fukuoka Institute of Technology Ingredients Estimation in a Dish by Learning from a Large Number of Recipes with Images
Hiroki Matsunaga, Satoshi Yokoi, Yasuhiro Hayashi (Nagoya Univ.), Keisuke Doman (chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65		 In this report, we propose a method for estimating the ingredients contained in the dish in an input
food image. Recent... [more]		 IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65
pp.115-120
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