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All Technical Committee Conferences (Searched in: All Years)
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Search Results: Conference Papers |
Conference Papers (Available on Advance Programs) (Sort by: Date Descending) |
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Committee |
Date Time |
Place |
Paper Title / Authors |
Abstract |
Paper # |
CQ, IMQ, MVE, IE (Joint) [detail] |
2015-03-03 14:00 |
Tokyo |
Seikei Univ. |
Taste and Texure Estimation of Food Based on Food Image and Ingredients List Hiroki Matsunaga (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2014-34 IE2014-95 MVE2014-82 |
In recent years, consumer generated cooking recipe Web sites like "Rakuten Recipe" have become popular, and the number o... [more] |
IMQ2014-34 IE2014-95 MVE2014-82 pp.41-46 |
DE |
2014-09-11 10:25 |
Tokyo |
NII、12F Room1208, 1210 |
A Study on Tastes Estimation of Food Based on Food Images and Ingredients Hiroki Matsunaga (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) DE2014-28 |
[more] |
DE2014-28 pp.31-36 |
CQ, MVE, IE, IMQ, CEA (Joint) [detail] |
2014-03-06 13:35 |
Oita |
Beppu International Convention Center |
A Study on the Estimation of Tastes of Cooking Recipes Based on Training Using Comments on Cooking Recipes as Supervisory Signals Hiroki Matsunaga (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2013-37 IE2013-146 MVE2013-75 |
Recently, user-posted cooking recipe sites such as Rakuten recipe" has become popular, and there is
a large number of r... [more] |
IMQ2013-37 IE2013-146 MVE2013-75 pp.71-72 |
MVE, IE, WIT, IMQ, CQ (Joint) [detail] |
2013-03-11 14:00 |
Fukuoka |
Fukuoka Institute of Technology |
Ingredients Estimation in a Dish by Learning from a Large Number of Recipes with Images Hiroki Matsunaga, Satoshi Yokoi, Yasuhiro Hayashi (Nagoya Univ.), Keisuke Doman (chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65 |
In this report, we propose a method for estimating the ingredients contained in the dish in an input
food image. Recent... [more] |
IMQ2012-55 IE2012-159 MVE2012-116 WIT2012-65 pp.115-120 |
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