1 |
J. Freyne and S. Berkovsky, "Intelligent food planning: Personalized recipe recommendation," Proc. of Intelligent User Interfaces, pp.221-324, 2010.
|
2 |
G. Geleijnse, P. Nachtigall, P. V. Kaam, and L. Wijgergangs, "A personalized recipe advice system to promote healthful choices," Proc. of 16th Intelligent User Interfaces, pp.437-438, 2011.
|
3 |
F. Kuo, C. Li, M. Shan, and S. Lee, "Intelligent menu planning: Recommending set of recipes by ingredients," Proc. of the ACM Multimedia Workshop on Multimedia for Cooking and Eating Activities, pp.1-6, 2012.
|
4 |
S. E. Ahnert, "Generalized power graph compression reveals dominant relationship patterns in complex networks," Scientific Reports 4, No.4385, pp.1-6, 2014.
|
5 |
C. A. Bliss, Morgan R. Frank, Christopher M. Danforth, and Peter S. Dodds, "An evolutionary algorithm approach to link prediction in dynamic social networks," Journal of Computational Science, Vol.5, pp.750-764, 2014.
DOI
|
6 |
A. Papadimitriou, P. Symeonidis, and Y. Manolopoulos, "Fast and accurate link prediction in social networking systems," The Journal of Systems and Software, Vol.85, pp.2119-2132, 2012.
DOI
|
7 |
L. Wang, Q. Li, N. Li, G. Dong, and Y. Yang, "Substructure similarity measurement in Chinese recipes," Proc. of World Wide Web, pp.979-988, 2008.
|
8 |
C. Teng, Y. Lin, and L. Adamic, "Recipe recommendation using ingredient networks," Proc. of 4th Annual ACM Web Science Conference, pp.298-307, 2012.
|
9 |
S. D. Kim, Y. J. Lee, S. H. Kang, H. G. Cho, and S. M. Yoon, "Constructing cookery network based on ingredient entropy measure," Indian Journal of Science and Tchnology, Vol.8, No.23, pp.1-9, 2015.
|
10 |
Y. Shidochi, T. Takahashi, I. Ide, and H. Murase, "Finding replaceable materials in cooking recipe texts considering characteristic cooking actions," Proc. of 9th ACM Multimedia Workshop on Multimedia for Cooking and Eating activities, pp.9-14, 2009.
|
11 |
Y. Yeol Ahn, S. E. Ahnert, James P. Bagrow, and Albert-L. Barabasi, "Flavor network and the principles of food pairing," Nature Scientific Reports, pp.1-21, 2011.
|
12 |
M. Ueda, S. Asanuma, Y. Miyawaki, and S. Nakajima, "Recipe recommendation method by considering the user's rreference and ingredient quantity of target recipe," Proc. of the International Multi-Conference of Engineers and Computer Scientists, Vol.1, pp.12-14, 2014.
|