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Technical Committee on Data Engineering (DE) (Searched in: 2012)
Search Results: Keywords 'from:2012-06-05 to:2012-06-05'
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| DE | 2012-06-05 13:00 |
Tokyo | NII、12F Room1208, 1210 | A study of supporting for concurrent cooking using existing recipes Yoshiki Nakaoka, Wakana Sugimoto, Tetsuji Satoh (U. of Tsukuba)  DE2012-1 |
There are so many recipes both in a site provided by food companies and in community recipe sites. In this paper, concur... [more] | DE2012-1 pp.1-6 |
| DE | 2012-06-05 13:25 |
Tokyo | NII、12F Room1208, 1210 | Supporting Remote Communication by Multi-media Processing based-on the Development Platform "IwaCam"
-- Discussions about the Role of Image and Speech Information for Synchronized Cooking by Two People -- Yoko Yamakata, Atsushi Hashimoto, Takuya Funatomi, Hiromi Hiramatsu (Kyoto Univ.), Hidenori Tsuji (IIT/IISEC), Shinsuke Mori (Kyoto Univ.) DE2012-2 |
(To be available after the conference date) [more] | DE2012-2 pp.7-12 |
| DE | 2012-06-05 13:50 |
Tokyo | NII、12F Room1208, 1210 | A Study of Annotating Difficulty Levels of Cooking Actions in Recipes based on Cooking Utensils Makoto Noda, Hisashi Miyamori (Kyoto Sangyo Univ.) DE2012-3 |
Many search systems on the Web have recently been in widespread use when deciding what to cook for everyday meals. Howev... [more] | DE2012-3 pp.13-18 |
| DE | 2012-06-05 14:15 |
Tokyo | NII、12F Room1208, 1210 | Cooking Support with Information Projection onto Ingredient Yu Suzuki, Shunsuke Morioka, Hirotada Ueda (Kyoto Sangyo Univ.) DE2012-4 |
Recipes were appeared on a cookbook, but now are computerized. People can browse them using not only PCs but also mobile... [more] | DE2012-4 pp.19-24 |
| DE | 2012-06-05 14:40 |
Tokyo | NII、12F Room1208, 1210 | Recognition of ``Stirring'' Actions based on the Positioal Relations between a Cook's Hands and a Cooking Container Asuka Miyazawa, Kazuaki Nakamura, Atsushi Hashimoto, Takuya Funatomi, Michihiko Minoh (Kyoto Univ) DE2012-5 |
In this paper, we propose a method for recognizing a cook's ''stirring`` action, which can seriously influence quality o... [more] | DE2012-5 pp.25-30 |
| DE | 2012-06-05 15:30 |
Tokyo | NII、12F Room1208, 1210 | [Invited Talk]
The cooking site of social media trend
-- case by Japanese food-blog media,"Recipe-Blog.jp" -- Risa Aihara (Ai-LAND) DE2012-6 |
Our website "RecipeBlog" (http://www.recipe-blog.jp/) is a web portal with a largest database of home cooking recipes an... [more] | DE2012-6 pp.31-35 |
| DE | 2012-06-05 16:40 |
Tokyo | NII、12F Room1208, 1210 | [Invited Talk]
* Masahiro Ihara (COOKPAD Inc.) |
[more] | |
| DE | 2012-06-06 10:00 |
Tokyo | NII、12F Room1208, 1210 | Clustering of FoodLog images Sosuke Amano, Chaminda de Silva, Kiyoharu Aizawa (Tokyo Univ.) DE2012-7 |
Because of the increase of social networking services, a large number of food images are continuously uploaded. In FoodL... [more] | DE2012-7 pp.37-42 |
| DE | 2012-06-06 10:25 |
Tokyo | NII、12F Room1208, 1210 | Improving Structural Analysis of Cooking Recipe Text Shihono Karikome, Atsushi Fujii (Tokyo Tech) DE2012-8 |
Structural analysis for procedural texts, such as cooking recipes and manuals, is useful for understanding the overview ... [more] | DE2012-8 pp.43-48 |
| DE | 2012-06-06 10:50 |
Tokyo | NII、12F Room1208, 1210 | Analysis of Online Review Information for Sushi Restaurants in Tokyo Hiroaki Ohshima, Katsumi Tanaka (Kyoto Univ.) DE2012-9 |
This paper first clarifies how much online review differs from reputation by experts about sushi restaurants in Tokyo.... [more] |
DE2012-9 pp.49-54 |
| DE | 2012-06-06 11:15 |
Tokyo | NII、12F Room1208, 1210 | Cook-Log Video Summarization by Removing Temporal Redundancy Yasuhiro Hayashi, Keisuke Doman, Daisuke Deguchi, Ichiro Ide, Hiroshi Murase (Nagoya Univ.) DE2012-10 |
We report on a method for summarizing a video which recorded the process of cooking by an individual. In recent years, l... [more] | DE2012-10 pp.55-60 |
| DE | 2012-06-06 13:00 |
Tokyo | NII、12F Room1208, 1210 | [Invited Talk]
Llandscape science for the meal
-- ovserve subconsciousness on the table -- Takashi Saitou (lism) DE2012-11 |
[more] | DE2012-11 pp.61-66 |
| DE | 2012-06-06 14:30 |
Tokyo | NII、12F Room1208, 1210 | Recipe Recommendation Based on Efficient Set Operations Yasuyuki Shirai (JST), Koji Tsuruma (NEC Software Hokkaido), Satoshi Oyama (Hokkaido University), Hiroyuki Takashima (JST) DE2012-12 |
We have been developping the efficient representation for huge data combination and the set recommendation method base... [more] |
DE2012-12 pp.67-72 |
| DE | 2012-06-06 14:55 |
Tokyo | NII、12F Room1208, 1210 | Acceptability evaluation in prototype of menu search system by feelings Tomiyo Nakamura (Soai Univ.), Yukitoshi Morishita (DNP) DE2012-13 |
Soai University and Dai Nippon Printing Co., Ltd. have made collaborative development to let six search axes serve as a ... [more] | DE2012-13 pp.73-77 |
| DE | 2012-06-06 15:20 |
Tokyo | NII、12F Room1208, 1210 | * Yukitoshi Morishita (DNP), Tomiyo Nakamura (Soai Univ.) DE2012-14 |
(To be available after the conference date) [more] | DE2012-14 pp.79-84 |
| DE | 2012-06-06 15:45 |
Tokyo | NII、12F Room1208, 1210 | Development of KIZUNA system capable of time-shifted co-dining communication Yuichiro Otsuka, Mamoun Nawahdah, Tomoo Inoue (Univ. of Tsukuba) DE2012-15 |
In this paper we propose a time-shifted co-dining system “KIZUNA”. This system enables family members or close friends t... [more] | DE2012-15 pp.85-90 |
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