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

Understanding and modeling consumers' stylistic taste such as "sporty" is crucial for creating designs that truly connect with target audiences. However, capturing taste during the design process remains challenging because taste is…

The development of a materials synthesis route is usually based on heuristics and experience. A possible new approach would be to apply data-driven approaches to learn the patterns of synthesis from past experience and use them to predict…

This paper addresses the challenges of learning representations for recipes and food images in the cross-modal retrieval problem. As the relationship between a recipe and its cooked dish is cause-and-effect, treating a recipe as a text…

Existing approaches for image-to-recipe retrieval have the implicit assumption that a food image can fully capture the details textually documented in its recipe. However, a food image only reflects the visual outcome of a cooked dish and…

Food image-to-recipe aims to learn an embedded space linking the rich semantics in recipes with the visual content in food image for cross-modal retrieval. The existing research works carry out the learning of such space by assuming that…

An important part of cooking with computers is using statistical methods to create new, flavorful ingredient combinations. The flavor pairing hypothesis states that culinary ingredients with common chemical flavor components combine well to…

Recognizing food images presents unique challenges due to the variable spatial layout and shape changes of ingredients with different cooking and cutting methods. This study introduces an advanced approach for recognizing ingredients…

With the booming of personalized recipe sharing networks (e.g., Yummly), a deluge of recipes from different cuisines could be obtained easily. In this paper, we aim to solve a problem which many home-cooks encounter when searching for…

Accurate attribute extraction is critical for beauty product recommendations and building trust with customers. This remains an open problem, as existing solutions are often unreliable and incomplete. We present a system to extract…

Collecting large, aligned cross-modal datasets for music-flavor research is difficult because perceptual experiments are costly and small by design. We address this bottleneck through two complementary experiments. The first tests whether…

Molecular gastronomy is a distinct sub-discipline of food science that takes an active role in examining chemical and physical properties of ingredients and as such lends itself to more scientific approaches to finding novel ingredient…

The assumption of anarchic quark flavor puts serious stress on composite Higgs models: flavor bounds imply a tuning of a few per-mille (at best) in the Higgs potential. Composite twin Higgs (CTH) models significantly reduce this tension by…

Background: People's health depends on the use of proper diet as an important factor. Today, with the increasing mechanization of people's lives, proper eating habits and behaviors are neglected. On the other hand, food recommendations in…

Poor diet and nutrition in the United States has immense financial and health costs, and development of new tools for diet planning could help families better balance their financial and temporal constraints with the quality of their diet…

Multi-language recipe personalisation and recommendation is an under-explored field of information retrieval in academic and production systems. The existing gaps in our current understanding are numerous, even on fundamental questions such…

A chef's intuition about flavor, texture, and cultural identity represents tacit knowledge that is difficult to articulate yet central to culinary practice. We show that this knowledge is already encoded in FlavorGraph's 300-dimensional…

Food image segmentation is a critical and indispensible task for developing health-related applications such as estimating food calories and nutrients. Existing food image segmentation models are underperforming due to two reasons: (1)…

The AI community has embraced multi-sensory or multi-modal approaches to advance this generation of AI models to resemble expected intelligent understanding. Combining language and imagery represents a familiar method for specific tasks…

Nutrition information is crucial in precision nutrition and the food industry. The current food composition compilation paradigm relies on laborious and experience-dependent methods. However, these methods struggle to keep up with the…

Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a blind tasting with 101 participants with mechanical texture…