| IEICE Technical Committee Submission System Conference Schedule |
Online Proceedings [Sign in] Tech. Rep. Archives |
All Technical Committee Conferences (Searched in: All Years)
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| WIT, HI-SIGACI | 2023-12-07 14:50 |
Tokyo | AIST Tokyo Waterfront (TBD) | Cooking support database for visually impaired people
-- Basic study of information presentation method based on consumption behavior process model SIPS -- Yuka Kanno, Shunichi Yonemura (SIT)  WIT2023-35 |
The cooking process for the visually impaired involves various potential hazards and errors, and it is not easy for the ... [more] | WIT2023-35 pp.56-63 |
| DE, CEA, IPSJ-DBS | 2017-12-22 18:15 |
Tokyo | National Institute of Informatics | Proposal of Recipe Search Method Using Temporal Features of Recipe and Cooking Motivation Hiroki Kirimoto, Kazuhiro Kazama (Wakayama Univ.) DE2017-30 |
There are many recipes, which has their own temporal features such as seasonality or annual events, on the recipe sharin... [more] | DE2017-30 pp.47-52 |
| PRMU, IBISML, IPSJ-CVIM [detail] | 2017-09-16 15:45 |
Tokyo | A study of Cooking Behavior Recognition based on Deep Learning Sho Oi, Tsuyoshi Ikegaya, Mutsuo Sano (Osaka Institute of Tech.) PRMU2017-61 IBISML2017-33 |
We study a cognitive rehabilitation at home. The cognitive rehabilitation targets activities of daily living such as coo... [more] | PRMU2017-61 IBISML2017-33 pp.195-201 |
|
| PRMU, BioX | 2017-03-21 16:50 |
Aichi | [Short Paper]
A Study of Attention Function Evaluation for Cooking based on Wearable Sensor Sho Oi, Mutsuo Sano (Osaka Institute of Tech), Hajime Tabuchi, Satoshi Umeda, Fumie Saito, Toshiro Horigome (Keio Univ.) BioX2016-76 PRMU2016-239 |
An attention function has five basic functions: 1) sustained attention; 2) selective attention; 3) alternating attention... [more] | BioX2016-76 PRMU2016-239 pp.255-258 |
|
| HCS | 2017-03-15 10:50 |
Miyagi | Communication as a Co-creation
-- A Case Study of Creation of a New Recipe -- Masaki Suwa (Keio Univ.), Haruyuki Fujii (Tokyo Inst. Tech.), Hideyuki Nakashima (Tokyo Univ.) HCS2016-92 |
We argue that communication is an act of value co-creation, and that values created by the participants through that com... [more] | HCS2016-92 pp.11-16 |
|
| PRMU, IPSJ-CVIM, IBISML [detail] | 2016-09-06 09:00 |
Toyama | Attention Behavior Estimation and Understading during Daily Living based on Egocentric Vision Sho Ooi, Tsuyoshi Ikegaya, Mutsuo Sano (Osaka Institute of Tech), Hajime Tabuchi, Satoshi Umeda, Fumie Saito, Toshiro Horigome (Keio Univ.) PRMU2016-78 IBISML2016-33 |
This paper is proposed by the attention behavior estimation and understanding during daily living based on egocentric vi... [more] | PRMU2016-78 IBISML2016-33 pp.185-190 |
|
| LOIS, IE, EMM, IEE-CMN, ITE-ME [detail] | 2015-09-11 13:30 |
Aichi | Nagoya University, Higashiyama Campus | A Proposal of Recipe Conversion Algorithm for Cooking-Step Schedule Optimization Yukiko Matsushima, Nobuo Funabiki (Okayama Univ.) LOIS2015-27 IE2015-59 EMM2015-42 |
Previously, we proposed the cooking-step scheduling algorithm to minimize the required time for cooking multiple dishes ... [more] | LOIS2015-27 IE2015-59 EMM2015-42 pp.67-72 |
| CQ, IMQ, MVE, IE (Joint) [detail] |
2015-03-03 14:25 |
Tokyo | Seikei Univ. | Toward understanding cooking activities based on gaze analysis Hiroya Inoue, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2014-35 IE2014-96 MVE2014-83 |
In this report, we evaluate the possibility of classifying cooking actions by means of gaze analysis for the understandi... [more] | IMQ2014-35 IE2014-96 MVE2014-83 pp.47-48 |
| CQ, MVE, IE, IMQ, CEA (Joint) [detail] |
2014-03-07 11:20 |
Oita | Beppu International Convention Center | An Attention Assessment of Cooking Actions based on Cooking State Recognition Sho Ooi, Masanari Sugitani, Takahiro Miyamoto, Mutsuo Sano, Kenzaburo Miyawaki (Osaka Institute of Tech) IMQ2013-61 IE2013-170 MVE2013-99 |
We have conducted ADL cognitive cooking rehabilitations for dementia patients and higher brain dysfunction people to pro... [more] | IMQ2013-61 IE2013-170 MVE2013-99 pp.179-183 |
| CQ, MVE, IE (Joint) [detail] |
2011-03-07 13:35 |
Nagasaki | Yasuragi IOUJIMA | Social Skills Training Support of Higher Brain Dysfunction by Cooperative Cooking Navigation System Mutsuo Sano, Kenzaburo Miyawaki (Osaka Inst. of Tech.), Shunichi Yonemura (NTT), Keiko Sugano (Bukkyo Univ.), Michiko Ohde, Tomomi Koyama (Osaka Pref. Self-Reliance Center for Persons with Disabilies) IE2010-153 MVE2010-141 |
We have an important issue that higher brain dysfunction people should improve social skills for self-supporting. This p... [more] | IE2010-153 MVE2010-141 pp.43-48 |
| MVE | 2008-01-25 10:00 |
Hyogo | Kobe Translational Research Informatics Center | A Virtual Assistant for Making Cooking Video
-- An artificial agent promoting explanations of potential knowledge and know-how on cooking -- Shunichi Maeda, Kanako Obata, Motoyuki Ozeki, Yuichi Nakamura (Kyoto Univ) MVE2007-74 |
This paper presents a novel idea of applying ``Virtual Assistant''to cooking video production. ``Virtual Assistant'' is ... [more] | MVE2007-74 pp.33-38 |
[Return to Top Page]