• Extraction Method for a Recipe's Uniqueness based on Recipe Frequency and LexRank of Procedures  PDF  プレプリント
    Tatsuya Oonita, Daisuke Kitayama
    Proceedings of the 22nd International Conference on Information Integration and Web-based Applications & Services (iiWAS2020), pp.1--5, オンライン(zoom), 2020年12月, 査読有
  • 概要
    Users often obtain recipes from culinary websites when they are cooking. In this case, various recipes for the same dish are displayed. Therefore, users compare each recipe and decide which one they want to use. We believe that it would be easier to select a recipe if we extract the point of uniqueness of each recipe and present it in the search results. In this paper, we propose a method of extracting the uniqueness of a recipe by analyzing the ingredients and procedures used. Specifically, we reference a basic recipe that describes the standard cooking methods of a dish and extract the differences between it and other recipes to ascertain the points of uniqueness of the recipe using procedures' importance and correspondence. As a result of implementing the proposed method with several recipes, we confirmed that the proposed method is able to extract the uniqueness.
    本研究の概念図
  • スライド
    準備中です.