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Learning Cross-Modal Embeddings for Cooking Recipes and Food Images
Computer Vision and Pattern Recognition, 2017 In this paper, we introduce Recipe1M, a new large-scale, structured corpus of over 1m cooking recipes and 800k food images. As the largest publicly available collection of recipe data, Recipe1M affords the ability to train high-capacity models on aligned,
Amaia Salvador +6 more
semanticscholar +1 more source
Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
doaj +1 more source
La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
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Indoor Particulate Matter during HOMEChem: Concentrations, Size Distributions, and Exposures. [PDF]
, 2020 It is important to improve our understanding of exposure to particulate matter (PM) in residences because of associated health risks. The HOMEChem campaign was conducted to investigate indoor chemistry in a manufactured test house during prescribed ...
Boedicker, Erin K +10 more
core
Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
doaj +1 more source
Chemical Characterization and Source Apportionment of Household Fine Particulate Matter in Rural, Peri-urban, and Urban West Africa [PDF]
, 2013 Household air pollution in sub-Saharan Africa and other developing regions is an important cause of disease burden. Little is known about the chemical composition and sources of household air pollution in sub-Saharan Africa, and how they differ between ...
Agyei-Mensah, S +16 more
core +1 more source
Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
doaj +1 more source
Inverse Cooking: Recipe Generation From Food Images [PDF]
Computer Vision and Pattern Recognition, 2018 People enjoy food photography because they appreciate food. Behind each meal there is a story described in a complex recipe and, unfortunately, by simply looking at a food image we do not have access to its preparation process.
Amaia Salvador +3 more
semanticscholar +1 more source
Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Foods, 2020 There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and ...
Lisbeth Dahl +6 more
doaj +1 more source
Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome
Shipin gongye ke-ji, 2023 Acetic acid (AA) and sodium bicarbonate (SB) are commonly used as additives for regulating the texture of fruits and vegetables. However, the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood. In this
Yuhong QI +4 more
doaj +1 more source