Abstract is missing.
- Intelligent menu planning: recommending set of recipes by ingredientsFang-Fei Kuo, Cheng-Te Li, Man-Kwan Shan, Suh-Yin Lee. 1-6 [doi]
- Food region segmentation in meal images using touch pointsChamin Morikawa, Haruki Sugiyama, Kiyoharu Aizawa. 7-12 [doi]
- Recognizing ingredients at cutting process by integrating multimodal featuresAtsushi Hashimoto, Jin Inoue, Kazuaki Nakamura, Takuya Funatomi, Mayumi Ueda, Yoko Yamakata, Michihiko Minoh. 13-18 [doi]
- Cooking rehabilitation support for self-reliance of cognitive dysfunction patientsKenzaburo Miyawaki, Mutsuo Sano, Syunichi Yonemura, Michiko Ode. 19-24 [doi]
- Table talk enhancer: a tabletop system for enhancing and balancing mealtime conversations using utterance ratesKyohei Ogawa, Yukari Hori, Toshiki Takeuchi, Takuji Narumi, Tomohiro Tanikawa, Michitaka Hirose. 25-30 [doi]
- Influences of a robot's presence and speeches in a cooking support systemYu Suzuki, Haruka Shinkou, Hirotada Ueda. 31-36 [doi]
- Cooking gesture recognition using local feature and depth imageYanli Ji, Yoshiyasu Ko, Atsushi Shimada, Hajime Nagahara, Rin-ichiro Taniguchi. 37-42 [doi]
- Biologeek, an intelligent system for service mashups tuned for recipe processing and renderingMariano Belaunde, Frédérique Pinson, Nicolas Pellen. 49-54 [doi]
- Food menu selection support system: considering constraint conditions for safe dietary lifeKayo Iizuka, Takuya Okawada, Kouki Matsuyama, Sui Kurihashi, Yasuki Iizuka. 53-58 [doi]
- Laser cooking: a novel culinary technique for dry heating using a laser cutter and vision technologyKentaro Fukuchi, Kazuhiro Jo, Akifumi Tomiyama, Shunsuke Takao. 55-58 [doi]
- Recipe sub-goals and graphs: an evaluation by cooksLucy Buykx, Helen Petrie. 59-64 [doi]