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Research Article

Analysis of Chinese Dietary Habits from the Top Food Websites by Using CBFA

  • Paper ID 381
  • Volume 3, Issue 3
  • Pages 129-132
  • Published Online: May-June 2022
  • 2 Views
Open Access Peer Reviewed

Authors

  • Sanivarapu Venkata Pranaya Reddy1
  • Sanivarapu Shilpitha Reddy2

1Computer Science, Gokaraju Rangraju Institute of Technology, India. 2Electronics and Communication Engineering, Gitam University, India.

Article Information

DOI
No DOI
Published Online
May-June 2022
Pages
129-132
Article Type
Research Article
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No DOI available for cross-reference

References

[1] G. Ma, ‘‘Food, eating behavior, and culture in Chinese society,’’
[2] G. Alfian et al., ‘‘Integration of RFID, wireless sensor networks, and data mining in an e-pedigree food traceability system,’’
[3] D. Caballero et al., ‘‘Prediction of pork quality parameters by applying fractals and data mining on MRI,’’ Food Res. Int.,
[4] T. Kusmierczyk, C. Trattner, and K. Nørvåg, ‘‘Temporality in online food recipe consumption and production,’’ May 2015, pp. 55–56.
[5] S. Jiang, ‘‘You are what you eat: Exploring rich recipe information for cross-region food analysis,’’ IEEE Trans. Apr. 2017.
[6] S. Sajadmanesh et al., ‘‘Kissing cuisines: Exploring worldwide culinary habits on the Web,’’ i 2017, pp. 1013–1021.
[7] A. Yong-Yeol, ‘‘Geography and similarity of regional cuisines in China,’’ PLoS ONE, vol. 8, no. 11, Nov. 2013.
[8] X. Wu et al., ‘‘Top 10 algorithms in data mining,’’ Knowl. Inf. Syst., vol. 14, no. 1, pp. 1–37, Jan. 2008.
[9] C. E. Shannon, ‘‘A mathematical theory of communication,’’ Mobile Comput. Commun. Rev., vol. 5, no. 1, pp. 3–55, 2001
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