Abstract is missing.
- Cooking with computers, a winning recipe!Amélie Cordier. 1-2 [doi]
- Knives are picked before slices are cut: recognition through activity sequence analysisAhmet Iscen, Pinar Duygulu. 3-8 [doi]
- Controlling saltiness without salt: evaluation of taste change by applying and releasing cathodal currentHiromi Nakamura, Homei Miyashita. 9-14 [doi]
- A regional food's features extraction algorithm and its applicationTrung Duc Nguyen, Diep Thi Ngoc Nguyen, Yasushi Kiyoki. 15-20 [doi]
- Automatic authoring of a domestic cooking video based on the description of cooking instructionsYasuhiro Hayashi, Keisuke Doman, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase. 21-26 [doi]
- Remote cognitive rehabilitation support system for menu and meal preparationMutsuo Sano, Kenzaburo Miyawaki, Hiromi Mitsumori, Kimiko Ohtani, Syunichi Yonemura, Michiko Ohde. 27-32 [doi]
- Interactive cooking simulator: showing food ingredients appearance changes in frying pan cooking -Fumihiro Kato, Shoichi Hasegawa. 33-38 [doi]
- User-adaptive models for recognizing food preparation activitiesSebastian Stein, Stephen J. McKenna. 39-44 [doi]
- Active labeling application applied to food-related object recognitionMarc Bolaños, Maite Garolera, Petia Radeva. 45-50 [doi]
- Detecting start and end times of object-handlings on a table by fusion of camera and load sensorsRyuta Yasuoka, Atsushi Hashimoto, Takuya Funatomi, Michihiko Minoh. 51-56 [doi]
- Taste and place: design, HCI, location and foodAlan Chamberlain, Chloe Griffiths. 57-62 [doi]
- Extraction of ingredient names from recipes by combining linguistic annotations and CRF selectionThierry Hamon, Natalia Grabar. 63-68 [doi]
- A product line approach to customized recipe generationJosé H. Canós, María del Carmen Penadés, Marcos R. S. Borges, Abel Gómez. 69-74 [doi]
- Image-based food volume estimationChang Xu, Ye He, Nitin Khanna, Albert Parra, Carol J. Boushey, Edward J. Delp. 75-80 [doi]