Disambiguity and Alignment: An Effective Multi-Modal Alignment Method for Cross-Modal Recipe Retrieval.

Zhuoyang Zou1, Xinghui Zhu1, Qinying Zhu1

  • 1College of Information and Intelligence, Hunan Agricultural University, Changsha 410128, China.

PubMed
Summary

This study introduces a new method for cross-modal recipe retrieval that improves semantic alignment between food images and recipes. The approach addresses food image ambiguity, enhancing retrieval accuracy for better food computing applications.

Related Concept Videos

Cross-reactivity00:42

Cross-reactivity

Overview
31.0K
Cross Product01:25

Cross Product

The cross product is a fundamental concept in vector algebra that is a vector operation on two different vectors to obtain a third vector. Unlike the scalar product, the cross product results in a vector quantity perpendicular to both the original vectors.
The magnitude of the cross product is obtained by multiplying the magnitude of both the vectors and the sine of the angle between them. This means that a larger angle between the vectors will lead to a greater magnitude of the cross product.
239
Optimal Foraging00:48

Optimal Foraging

How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
12.0K
Improving Translational Accuracy02:07

Improving Translational Accuracy

2.6K
Multi-species Conserved Sequences02:51

Multi-species Conserved Sequences

Next-generation sequencing technologies have created large genomic databases of a variety of animals and plants. Ever since the human genome project was completed, scientists studied the genome of primates, mammals, and other phylogenetically distant living beings. Such large-scale  studies have provided new insights into the evolutionary relationship between organisms.
Although the genome of each species varies greatly from each other, a few sequences are highly conserved. Such conserved...
3.9K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.9K