{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,22]],"date-time":"2026-03-22T14:21:58Z","timestamp":1774189318434,"version":"3.50.1"},"publisher-location":"New York, NY, USA","reference-count":8,"publisher":"ACM","license":[{"start":{"date-parts":[[2009,10,23]],"date-time":"2009-10-23T00:00:00Z","timestamp":1256256000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.acm.org\/publications\/policies\/copyright_policy#Background"}],"content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2009,10,23]]},"DOI":"10.1145\/1630995.1630998","type":"proceedings-article","created":{"date-parts":[[2009,10,27]],"date-time":"2009-10-27T13:27:28Z","timestamp":1256650048000},"page":"9-14","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":34,"title":["Finding replaceable materials in cooking recipe texts considering characteristic cooking actions"],"prefix":"10.1145","author":[{"given":"Yuka","family":"Shidochi","sequence":"first","affiliation":[{"name":"Nagoya University, Nagoya, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tomokazu","family":"Takahashi","sequence":"additional","affiliation":[{"name":"Gifu Shotoku Gakuen University, Gifu, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ichiro","family":"Ide","sequence":"additional","affiliation":[{"name":"Nagoya University, Nagoya, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hiroshi","family":"Murase","sequence":"additional","affiliation":[{"name":"Nagoya University, Nagoya, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"320","published-online":{"date-parts":[[2009,10,23]]},"reference":[{"key":"e_1_3_2_1_1_1","volume-title":"Food Composition Table","year":"2001","unstructured":"Food Composition Table , Fifth Edition {in Japanese}. Ishiyaku Publishers , Inc., 2001 . Food Composition Table, Fifth Edition {in Japanese}. Ishiyaku Publishers, Inc., 2001."},{"key":"e_1_3_2_1_2_1","first-page":"267","volume-title":"Proc. 5th National Conf. on Artificial Intelligence","volume":"1","author":"Hammond K. J.","year":"1986","unstructured":"K. J. Hammond . Chef : A model of case-based planning . In Proc. 5th National Conf. on Artificial Intelligence , volume 1 , pages 267 -- 277 , August 1986 . K. J. Hammond. Chef: A model of case-based planning. In Proc. 5th National Conf. on Artificial Intelligence, volume 1, pages 267--277, August 1986."},{"key":"e_1_3_2_1_3_1","first-page":"848","volume-title":"Proc. 2008 Information Processing and Management of Uncertainty in Knowledge-Based Systems","author":"Hashimoto A.","year":"2008","unstructured":"A. Hashimoto , N. Mori , T. Funatomi , Y. Yamakata , K. Kakusho , and M. Minoh . Smart kitchen: A user centric cooking support system . In Proc. 2008 Information Processing and Management of Uncertainty in Knowledge-Based Systems , pages 848 -- 854 , June 2008 . A. Hashimoto, N. Mori, T. Funatomi, Y. Yamakata, K. Kakusho, and M. Minoh. Smart kitchen: A user centric cooking support system. In Proc. 2008 Information Processing and Management of Uncertainty in Knowledge-Based Systems, pages 848--854, June 2008."},{"key":"e_1_3_2_1_5_1","first-page":"119","volume-title":"Proc. IPS Japan 66th Bi-Annual Convention","volume":"2","author":"Karasawa T.","year":"2004","unstructured":"T. Karasawa , R. Hamada , I. Ide , S. Sakai , and H. Tanaka . Extraction of knowledge on ingredients and cooking steps from cookbooks . In Proc. IPS Japan 66th Bi-Annual Convention , volume 2 , pages 119 -- 120 , March 2004 . T. Karasawa, R. Hamada, I. Ide, S. Sakai, and H. Tanaka. Extraction of knowledge on ingredients and cooking steps from cookbooks. In Proc. IPS Japan 66th Bi-Annual Convention, volume 2, pages 119--120, March 2004."},{"key":"e_1_3_2_1_6_1","first-page":"291","volume-title":"Proc. 2009 IEICE General Conf.","author":"Kuai S.","year":"2009","unstructured":"S. Kuai , T. Takahashi , I. Ide , and H. Murase . Classification of cooking video segments based on sequences of image feature {in japanese} . In Proc. 2009 IEICE General Conf. , pages 291 -- 301 , March 2009 . S. Kuai, T. Takahashi, I. Ide, and H. Murase. Classification of cooking video segments based on sequences of image feature {in japanese}. In Proc. 2009 IEICE General Conf., pages 291--301, March 2009."},{"key":"e_1_3_2_1_8_1","first-page":"396","volume-title":"Proc. 2000 JSAI Annual Conf.","author":"Ohira M.","year":"2000","unstructured":"M. Ohira , T. Ozono , and T. Shintani . Mining similarity assessment knowledge in cooking {in japanese} . In Proc. 2000 JSAI Annual Conf. , pages 396 -- 399 , July 2000 . M. Ohira, T. Ozono, and T. Shintani. Mining similarity assessment knowledge in cooking {in japanese}. In Proc. 2000 JSAI Annual Conf., pages 396--399, July 2000."},{"key":"e_1_3_2_1_9_1","first-page":"129","volume-title":"Proc. IPS Japan 62nd Bi-Annual Convention","volume":"3","author":"Ohira M.","year":"2001","unstructured":"M. Ohira , T. Ozono , and T. Shintani . Implementing a recipe search system \"minerecipe\" using similarity-assessment knowledge{in japan} . In Proc. IPS Japan 62nd Bi-Annual Convention , volume 3 , pages 129 -- 130 , March 2001 . M. Ohira, T. Ozono, and T. Shintani. Implementing a recipe search system \"minerecipe\" using similarity-assessment knowledge{in japan}. In Proc. IPS Japan 62nd Bi-Annual Convention, volume 3, pages 129--130, March 2001."},{"key":"e_1_3_2_1_10_1","volume-title":"A Modern Approach","author":"Russell S.","year":"1994","unstructured":"S. Russell and P. Norving . Artificial Intelligence , A Modern Approach . Prentice Hall , 1994 . S. Russell and P. Norving. Artificial Intelligence, A Modern Approach. Prentice Hall, 1994."}],"event":{"name":"MM09: ACM Multimedia Conference","location":"Beijing China","acronym":"MM09","sponsor":["SIGMM ACM Special Interest Group on Multimedia"]},"container-title":["Proceedings of the ACM multimedia 2009 workshop on Multimedia for cooking and eating activities"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/1630995.1630998","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/1630995.1630998","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,18]],"date-time":"2025-06-18T12:23:22Z","timestamp":1750249402000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/1630995.1630998"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,10,23]]},"references-count":8,"alternative-id":["10.1145\/1630995.1630998","10.1145\/1630995"],"URL":"https:\/\/doi.org\/10.1145\/1630995.1630998","relation":{},"subject":[],"published":{"date-parts":[[2009,10,23]]},"assertion":[{"value":"2009-10-23","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}