Related papers: Predicting food taste with bound-driven optimizati…

Food protein digestibility and bioavailability are critical aspects in addressing human nutritional demands, particularly when seeking sustainable alternatives to animal-based proteins. In this study, we propose a machine learning approach…

We present an updated and improved global fit analysis of precision and flavor observables so as to derive constraints on deviations from unitarity in the leptonic mixing matrix. We focus on the case in which these deviations are sourced by…

A key challenge in robotic food manipulation is modeling the material properties of diverse and deformable food items. We propose using a multimodal sensory approach to interact and play with food that facilitates the ability to distinguish…

Engineering new glass compositions have experienced a sturdy tendency to move forward from (educated) trial-and-error to data- and simulation-driven strategies. In this work, we developed a computer program that combines data-driven…

The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web. The resulting online recipe collections are repositories of ingredient…

The rapid growth of e-commerce has placed considerable pressure on customs representatives, prompting advanced methods. In tackling this, Artificial intelligence (AI) systems have emerged as a promising approach to minimize the risks faced.…

The dramatic increase in consumption of ultra-processed food has been associated with numerous adverse health effects. Given the public health consequences linked to ultra-processed food consumption, it is highly relevant to build…

This study introduces a novel multimodal food recognition framework that effectively combines visual and textual modalities to enhance classification accuracy and robustness. The proposed approach employs a dynamic multimodal fusion…

Cultures around the world have acquired unique culinary practices reflected in traditional recipe compositions. Data-driven analysis has the potential to provide interesting insights into the structure of recipes and organizational…

Fine-grained ingredient recognition presents a significant challenge due to the diverse appearances of ingredients, resulting from different cutting and cooking methods. While existing approaches have shown promising results, they still…

With the advent of powerful computer simulation techniques, it is time to move from the widely used knowledge-guided empirical methods to approaches driven by data science, mainly machine learning algorithms. We investigated the predictive…

Accurate nutrient estimation from unstructured recipe text is an important yet challenging problem in dietary monitoring, due to ambiguous ingredient terminology and highly variable quantity expressions. We systematically evaluate models…

We present an updated and improved global fit analysis of current flavor and electroweak precision observables to derive bounds on unitarity deviations of the leptonic mixing matrix and on the mixing of heavy neutrinos with the active…

Cultures across the world are distinguished by the idiosyncratic patterns in their cuisines. These cuisines are characterized in terms of their substructures such as ingredients, cooking processes and utensils. A complex fusion of these…

Diet quality is a leading determinant of chronic disease risk. Advances in artificial intelligence (AI) have enabled food recommendation systems to adapt suggestions to user preferences and health goals. However, most current systems rely…

We present WineSensed, a large multimodal wine dataset for studying the relations between visual perception, language, and flavor. The dataset encompasses 897k images of wine labels and 824k reviews of wines curated from the Vivino…

This paper intends to address the challenge of personalized recipe recommendation in the realm of diverse culinary preferences. The problem domain involves recipe recommendations, utilizing techniques such as association analysis and…

Experiments involving sensory analysis of foods and beverages are beneficial for selecting healthy products and assessing the preferences of potential consumers. They are generally planned in incomplete blocks, and their attributes, such as…

We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard…

Cooking recipes are complex procedures that require not only a fluent and factual text, but also accurate timing, temperature, and procedural coherence, as well as the correct composition of ingredients. Standard training procedures are…