• Journal of Information Science Theory and Practice
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• v.9 no.4
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• pp.35-49
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• 2021

In a situation where there are multiple diverse datasets, it is essential to have an efficient method to provide users with the datasets they require. To address this suggestion, necessary datasets should be selected on the basis of the relationships between the datasets. In particular, in order to discover the necessary datasets for disaster resolution, we need to consider the disaster resolution stage. In this paper, in order to provide the necessary datasets for each stage of disaster resolution, we constructed a disaster type and disaster management process ontology and designed a method to determine the necessary datasets for each disaster type and disaster management process step. In addition, we introduce a method to determine relationships between datasets necessary for disaster response. We propose a method for discovering datasets based on minimal relationships such as "isA," "sameAs," and "subclassOf." To discover suitable datasets, we designed a knowledge exploration model and collected 651 disaster-related datasets for improving our method. These datasets were categorized by disaster type from the perspective of disaster management. Categorizing actual datasets into disaster types and disaster management types allows a single dataset to be classified as multiple types in both categories. We built a knowledge exploration model on the basis of disaster examples to ensure the configuration of our model.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.16 no.12
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• pp.3798-3814
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• 2022

Social recommendation algorithm can alleviate data sparsity and cold start problems in recommendation system by integrated social information. Among them, matrix-based decomposition algorithms are the most widely used and studied. Such algorithms use dot product operations to calculate the similarity between users and items, which ignores user's potential preferences, reduces algorithms' recommendation accuracy. This deficiency can be avoided by a metric learning-based social recommendation algorithm, which learns the distance between user embedding vectors and item embedding vectors instead of vector dot-product operations. However, previous works provide no theoretical explanation for its plausibility. Moreover, most works focus on the indirect impact of social friends on user's preferences, ignoring the direct impact on user's rating preferences, which is the influence of user rating preferences. To solve these problems, this study proposes a user bias drift social recommendation algorithm based on metric learning (BDML). The main work of this paper is as follows: (1) the process of introducing metric learning in the social recommendation scenario is introduced in the form of equations, and explained the reason why metric learning can replace the click operation; (2) a new user bias is constructed to simultaneously model the impact of social relationships on user's ratings preferences and user's preferences; Experimental results on two datasets show that the BDML algorithm proposed in this study has better recommendation accuracy compared with other comparison algorithms, and will be able to guarantee the recommendation effect in a more sparse dataset.

• Journal of Ginseng Research
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• v.42 no.1
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.