Systems Engineering Analysis for Cooking Recipes from the Perspective of Work Instructions-Reference-Cited by-同舟云学术

Systems Engineering Analysis for Cooking Recipes from the Perspective of Work Instructions

Published:2021 Issue: Volume: Page:232-237
ISSN:1868-4238
Container-title:Advances in Production Management Systems. Artificial Intelligence for Sustainable and Resilient Production Systems
language:
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Author:

Nonaka Tomomi,Kamatani Kaoru,Fujii Nobutada

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-85906-0_26

Reference5 articles.

1. Mino, Y., Kobayashi, I.: Recipe recommendation for a diet considering a user’s schedule and the balance of nourishment. In: Proceedings of IEEE International Conference on Intelligent Computing and Intelligent Systems 2009, pp. 383–387 (2009)

2. Karikome, S., Fujii, A.: A system for supporting dietary habits: planning menus and visualizing nutritional intake balance. In: Proceedings of the 4th International Conference on Ubiquitous Information Management and Communication, pp. 386–391 (2009)

3. Freye, J., Berkovsky, S.: Intelligent food planning: personalized recipe recommendation. In: Proceedings of the 2010 International Conference on Intelligent User Interfaces, pp. 321–324 (2010)

4. Jingjing, C., Chong-wah, N.: Deep-based ingredient recognition for cooking recipe retrieval. In: Proceedings of the 24th ACM International Conference on Multimedia, pp. 32–41 (2016)

5. Salvador, A., Drozdzal, M., Giro-i-Nieto, X., Romero, A.: Inverse cooking: recipe generation from food images. In: Proceedings of the IEEE Conference on Computer Vision and Pattern Recognition (CVPR), pp. 10453–10462 (2019)

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