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Committee Date Time Place Paper Title / Authors Abstract Paper #
(Joint) [detail]
Tokyo Seikei Univ. A Fundamental Study on Recognition Method of Cooking Activities with Improvised Actions and Automatic Evaluation Method of Executive Function
Sho Ooi, Mutsuo Sano, Tsuyoshi Ikedaya, Shota Mizuno, Satsuki Shibutani (Osaka Institute of Tech), Kayo Nakayama, Michiko Ohde (Osaka Pref. Self-Reliance Center for Persons with Disabilies), Hajime Tabuchi, Ryoko Nakachi, Fumie Saito, Motoichiro Kato (Keio Univ.) IMQ2014-61 IE2014-122 MVE2014-109
The everyday action of cooking requires many functions: 1) planning based on the intentional use of different ingredient... [more] IMQ2014-61 IE2014-122 MVE2014-109
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