Food recommendation systems must satisfy dietary preferences and nutritional, health, and ingredient constraints. In constrained food knowledge-base question answering, unequal positive training-answer frequency may influence ranking without necessarily reflecting query–recipe fit. We develop D-pFoodReQ by replacing th...
A domain-adaptive open-vocabulary food object detection framework that enables the identification of both existing and previously unseen food categories without category-specific box annotations for new items and provides an assistive localization module for downstream dietary assessment, sorting review, and quality-in...
Shou-Long Liu, Guo-Rui Sheng, Shao-Jie Zhou et al.· Journal of Food Science· 0 citations
Precision healthcare, particularly for conditions like hypertension and cardiovascular disease, necessitates monitoring of dietary sodium intake. However, tracking this is hindered by the prevalence of hidden salt in cooking, such as sodium in soy sauce and ketchup. While recipes offer a valuable data source for dietar...
Mingyu Huang, Wei-Qing Min, Yue-Hui Fang et al.· 0 citations
A sustainable diet represents a multi-dimensional synergy among four essential pillars: nutrition adequacy, economic affordability, cultural acceptability, and environmental respect. Despite the prevalence of population-level sustainability modeling, practical implementation relies on effective individual-level adoptio...
Ying Jin, Wei-Qing Min, Mingyu Huang et al.· 0 citations
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