Recipe recommendation is the process of recommending suitable recipes to users based on factors such as user preferences and dietary needs. Recipes typically involve multiple modalities, with text and images being common, while most typical recipe re...
Personalized recipe recommendation is attracting more and more attention, which can help people make choices from the exploding growth of online food information. Unlike other recommendation tasks, the target of recipe recommendation is a non-atomic...
Nowadays, the demand for more personalized healthy food recipes is increasing over time, but traditional personalized recipe recommendation systems often tend to overlook the differences that exist in different users’ health conditions. This pa...
Choosing nutritious foods is essential for daily health, but finding recipes that match available ingredients and dietary preferences can be challenging. Traditional recommendation methods often lack personalization and accurate ingredient recognitio...
Nowadays, in the pursuit of personalized health and well-being, dietary choices are critical. This paper introduces a novel recommendation system designed to provide users with personalized meal plans, consisting of breakfast, lunch, snack, and dinne...
Currently, food waste is a global concern, a problem that arises mainly at the consumption level and generates environmental, economic, and social impacts. One way to reduce the food waste problem is to use the food we already have at home. However,...
Recipes available on the web often lack nutritional transparency and clear indicators of dietary suitability. While searching by title is straightforward, exploring recipes that meet combined dietary needs, nutritional goals, and ingredient-level pre...
In an era where dietary habits significantly impact health, technological interventions can offer personalized and accessible food choices. This paper introduces Chef Dalle, a recipe recommendation system that leverages multi-model and multimodal hum...
Automated food item recognition and recipe recommendation systems have gained increasing importance in dietary management and culinary applications. Recent advancements in Computer Vision, particularly in object detection, classification, and image s...
In the food domain, text mining techniques are extensively employed to derive valuable insights from large volumes of text data, facilitating applications such as aiding food recalls, offering personalized recipes, and reinforcing food safety regulat...
Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recomme...
School meals for grade 1 to 4 pupils in Latvia are financed by the government, but with the onset of the COVID-19 pandemic in March 2020, and following the remote learning process, there were problems related to the delivery of these meals for pupils...
Modern lifestyle trends, such as sedentary behaviour and unhealthy diets, have been associated with obesity, a major health challenge increasing the risk of multiple pathologies. This has prompted many to reassess their routines and seek expert guida...
Various and inconsistent definitions for free and added sugars are used in the consideration and assessment of dietary intakes across public health, presenting challenges for nutritional surveillance, research, and policy. Furthermore, analytical met...
Most existing food-related research efforts focus on recipe retrieval, user preference-based food recommendation, kitchen assistance, or nutritional and caloric estimation of dishes, ignoring personalized and conscious food recommendations resources...
Current food recommender systems tend to prioritize either the user’s dietary preferences or the healthiness of the food, without considering the importance of personalized health requirements. To address this issue, we propose a novel approach...
5 March 2023
Iodine deficiency is a public health problem in the US, with the iodine status of women of reproductive age decreasing in recent years. This may be attributable to voluntary salt iodization in the US. Magazines, a common source of recipes and nutriti...
We describe a 5-year (2011–2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determi...
26 October 2022
Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites...
Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly ar...
Growing evidence exists for the benefits of adequate infant and young children feeding (IYCF) practices at the weaning stage (≥ 6 months), including optimal growth, building the immune system, cognitive development, healthy food preferences, and r...
Nutrition is an essential part of our life. A healthy diet can help to prevent several chronic diseases like diabetes, obesity, cancer, and cardiovascular diseases, being influenced by social, cultural, and economic factors. Meal recommender systems...
Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recip...
Australians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable con...
Food recipe sharing sites are becoming increasingly popular among people who want to learn how to cook or plan their menu. Through online food recipes, individuals can select ingredients that suit their lifestyle and health condition. Information fro...
Food blogs are an increasingly popular source of information about food and nutrition. There is a perception that foods published on clean eating blogs, which promote unprocessed foods, are healthier than comparable foods without these claims. Howeve...
Food recommendation systems are becoming increasingly vital in modern society, given the fast-paced lifestyle and diverse dietary habits. Existing research and implemented solutions often rely on user preferences and past behaviors for recommendation...
Navigating cross-cultural food choices is complex, influenced by cultural nuances and various factors, with flavor playing a crucial role. Understanding cultural flavor preferences helps individuals make informed food choices in cross-cultural contex...
Water footprint is a new tool for assessing sustainability in terms of water use. Researchers are devising new applications that use water footprint, one of which is focused on comparing the water requirements of individual diets. Systems have been p...
Background: Most Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/conc...
The aim of this study was to develop a scientifically substantiated recipe for the functional food granola using plant-derived ingredients selected for their nutritional value and functional properties. The proposed multi-component granola, comprised...
Background: Patients with liver pathology benefit from image-guided interventions. Training for interventional procedures is recommended to be performed on liver phantoms until a basic proficiency is reached. In the last 40 years, several attempts ha...
In recent years, the promotion of healthy habits, and especially diet-oriented habits, has been one of the priority interests of our society. There are many apps created to count calories based on what we eat, or to estimate calorie consumption accor...
Background/Objectives: Improving one’s diet for the purpose of promoting health is constrained by people’s ingrained eating habits, as the eating patterns that align with their established habits do not necessarily correspond to a healthy...
In this mini-review, we compiled various types of Polyvinyl-alcohol-based hydrogel construction recipes and methodologies, categorizing them based on their added materials or production methods for wastewater applications. This classification is vita...
Food ingredient prediction from images is a challenging multi-label classification task with significant applications in dietary assessment and automated recipe recommendation systems. This task is particularly difficult due to highly imbalanced clas...
Antibiotic combinations are preferred for the treatment of periodontal diseases, with the aim of hitting the bacterial flora, according to its characteristics—aerobic, anaerobic, gram-negative, and gram-positive—with certain antibiotics that act on c...
This study examines the mortar materials used in the construction of the walls at the Archaeological Roman Fortification site (Ovidiu, Romania) on the shore of Siutghiol Lake. Several analyses were conducted to determine the mortars’ basic phys...
Background: The use of herbal extracts as the source of antioxidant substances capable of neutralizing free radicals and providing protection from ionizing radiation appears to be an alternative therapy for radiodermatitis. As concerns the prevention...
The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory accepta...
New system and nomenclature of diets for Estonian health care institutions have been developed in the university hospital based on theoretical and practical experience obtained over several years of cooperation with medical scientists from different...
Obesity is considered an epidemic that is continuously growing around the world. Heart diseases, diabetes, and bone and joint diseases are some of the diseases that people who are overweight or obese can develop. One of the vital causes of those diso...
Cooking at home is a critical survival skill. We propose a new cooking assistance system in which a user only needs to wear an all-in-one augmented reality (AR) headset without having to install any external sensors or devices in the kitchen. Utilizi...
Background/Objectives: A low purine diet has been recommended for patients with gout and hyperuricemia, but there are concerns about excessive carbohydrates and a lack of protein. A well-balanced diet in accordance with general dietary guidelines is...
This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine f...
Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to...
Home-based teleworking, associated with sedentary behavior, may impair self-reported adult health status. Current exercise recommendations, based on universal recipes, may be insufficient or even misleading to promote healthy teleworking. From the Ne...
Climate change impacts have been extensively addressed in academia, politics and industry for decades. However, particularly within the scientific community, the importance of considering further impact categories to ensure holistic environmental ass...
Recommender systems (RSs) play a pivotal role in mitigating information overload by aiding individuals or groups in discovering relevant and personalized information. An individual’s food preferences may vary when dining with friends compared t...
The goal of this study is to provide a model of high-performing small and medium-sized companies to address the new environmental challenges in traditional manufacturing industries. Adopting a configurational logic and following an inductive approach...
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