• Title/Summary/Keyword: Profile preference

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An Agent System for Automatic Generation of Personalizing e-mails using Customers' Profile and Events (고객 정보 및 이벤트를 이용한 개인화 이메일 자동 생성 에이전트 시스템)

  • 이근왕;이광형;이종희
    • Journal of Korea Multimedia Society
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    • v.6 no.1
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    • pp.97-104
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    • 2003
  • The appearance of various portal web sites that have individual customers, customizing information operate importantly upon a content. But most current portal sites that has a goal for international electronic commerce use information for customer to a simply individual profile and don't create more and new information that customizing. In this paper, we propose a system that generates a new customizing information with classification and analysis in detail and provides automatically to individual customers. The goal of our research is the development of personalizing auto generation agent that composed form of e-mail from preference of each individual user using open rate and mouse event Information for e-mail.

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Evaluation of the Quality Characteristic of Herb Sauce for the Roasted Mackerel (고등어 구이를 위한 허브 소스의 품질 평가에 대한 연구)

  • Lee, Young-Sook;Rho, Jeong-Ok
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.369-377
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    • 2007
  • An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

Interaction-based Collaborative Recommendation: A Personalized Learning Environment (PLE) Perspective

  • Ali, Syed Mubarak;Ghani, Imran;Latiff, Muhammad Shafie Abd
    • KSII Transactions on Internet and Information Systems (TIIS)
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    • v.9 no.1
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    • pp.446-465
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    • 2015
  • In this modern era of technology and information, e-learning approach has become an integral part of teaching and learning using modern technologies. There are different variations or classification of e-learning approaches. One of notable approaches is Personal Learning Environment (PLE). In a PLE system, the contents are presented to the user in a personalized manner (according to the user's needs and wants). The problem arises when a new user enters the system, and due to the lack of information about the new user's needs and wants, the system fails to recommend him/her the personalized e-learning contents accurately. This phenomenon is known as cold-start problem. In order to address this issue, existing researches propose different approaches for recommendation such as preference profile, user ratings and tagging recommendations. In this research paper, the implementation of a novel interaction-based approach is presented. The interaction-based approach improves the recommendation accuracy for the new-user cold-start problem by integrating preferences profile and tagging recommendation and utilizing the interaction among users and system. This research work takes leverage of the interaction of a new user with the PLE system and generates recommendation for the new user, both implicitly and explicitly, thus solving new-user cold-start problem. The result shows the improvement of 31.57% in Precision, 18.29% in Recall and 8.8% in F1-measure.

Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf (모링가 잎 열수 추출물을 첨가한 설기떡의 항산화, 이화학 및 관능 특성)

  • Choi, Eun-Ju;Kim, Eun-Kyung
    • Korean journal of food and cookery science
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    • v.31 no.3
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    • pp.335-343
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    • 2015
  • The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

Severe crowding : Is nonextraction treatment possible? (심한 총생 : 비발치로 가능한가?)

  • Jung, Min-Ho
    • The Journal of the Korean dental association
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    • v.57 no.6
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    • pp.326-332
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    • 2019
  • Extraction treatment has been used for a long time to treat crowding or lip protrusion patients and still extraction decision is the most difficult and important decision during diagnosis and treatment planning. If the amount of crowidng is severe, premolar extraction is often considered. Because of their location, premolar extractions would seem to allow for the most straightforward relief of crowding and the improvement of soft tissue profile. But patients and their parents often prefer nonextraction approach if possible and such a preference gives us serious question about the boundary of nonextraction treatment. Because Orthodontic Mini-Implant (OMI) become popular these days, distalization of posterior teeth can be obtained easily without patient's compliance. For this reason, many orthodontists are trying to treat crowding patient with nonextraction than before. But sometime, unexpected side effects are observed including unesthetic profile, impaction of second molar and long treatment time. All the tools for space gaining - extraction, arch expansion, molar distalization and interproximal enamel reduction - have their limitations and indications. Possible side effects and limitations should be carefully considered during the treatment planning. Although Korean patients usually require extraction more often than US or European patients, more knowledge about the tools for space gaining would help us to decrease the rate of extraction and the problems during treatment of crowding patients.

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Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge (무균포장죽의 묘사적 특성과 소비자 기호 유발 인자 결정)

  • Kwak, Han Sub;Oh, Ye-Jin;Kang, Han-Bit;Kim, Tae Hyoung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.11
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    • pp.1878-1885
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    • 2013
  • The purposes of this study are to generate sensory profile, measure consumer acceptance, and determine liking and disliking factors of aseptic-packaged rice porridges (APRP). Five APRPs made by five different rice cultivars were used for this study. Twenty-one attributes were generated by trained panelists. Finally, 16 attributes were determined as descriptive terms for APRP. Each cultivar showed a different descriptive sensory profile. In a consumer acceptance test, there was no statistical difference (P>0.05) in the acceptances of the overall, appearance, taste, texture, viscosity, and rice particle texture among the 5 APRPs. SW52 showed the highest acceptance ratings in the overall, appearance, taste and texture, followed by SR. A total of 52% of consumers showed preference toward SW52 and SR. SW63 showed the lowest ratings and no consumer preference pattern. Consumers were divided into two groups by a cluster analysis; one was the consumers (C1) who liked APRP, and the other was the consumers (C2) who had a neutral stand in general. By correlating the results from descriptive analysis and consumer ratings from C1, liking and disliking factors for consumer acceptance were determined. The disliking factors were bitterness, feeling of surface, stickiness, metallic flavor, roasted aroma, and thickness. The liking factors were old cooked rice aroma/flavor. The disliking factors dominated in the determination of acceptability of APRP. Selecting rice cultivars that had low intensities of disliking factors is the key for APRP development.

An Analysis Method of User Preference by using Web Usage Data in User Device (사용자 기기에서 이용한 웹 데이터 분석을 통한 사용자 취향 분석 방법)

  • Lee, Seung-Hwa;Choi, Hyoung-Kee;Lee, Eun-Seok
    • Journal of KIISE:Computing Practices and Letters
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    • v.15 no.3
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    • pp.189-199
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    • 2009
  • The amount of information on the Web is explosively growing as the Internet gains in popularity. However, only a small portion of the information on the Web is truly relevant or useful to the user. Thus, offering suitable information according to user demand is an important subject in information retrieval. In e-commerce, the recommender system is essential to revitalize commercial transactions, raise user satisfaction and loyalty towards the information provider. The existing recommender systems are mostly based on user data collected at servers, so user data are dispersed over several servers. Therefore, web servers that lack sufficient user behavior data cannot easily infer user preferences. Also, if the user visits the server infrequently, it may be hard to reflect the dynamically changing user's interest. This paper proposes a novel personalization system analyzing the user preference based on web documents that are accessed by the user on a user device. The system also identifies non-content blocks appearing repeatedly in the dynamically generated web documents, and adds weight to the keywords extracted from the hyperlink sentence selected by the user. Therefore, the system establishes at an early stage recommendation strategies for the web server that has little user data. Also, user profiles are generated rapidly and more accurately by identifying the information blocks. In order to evaluate the proposed system, this study collected web data and purchase history from users who have current purchase activity. Then, we computed the similarity between purchase data and the user profile. We confirm the accuracy of the generated user profile since the web page containing the purchased item has higher correlation than other item pages.

Feasibility of hearing aid gain self-adjustment using speech recognition (말소리 인지를 이용한 보청기 이득 자가 조절의 실현)

  • Yun, Donghyeon;Shen, Yi;Zhang, Zhuohuang
    • The Journal of the Acoustical Society of Korea
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    • v.41 no.1
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    • pp.76-86
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    • 2022
  • Personal hearing devices, such as hearing aids, may be fine-tuned by allowing the users to conduct self-adjustment. Two self-adjustment procedures were developed to collect the listener preferred gains in six octave-frequency bands from 0.25 kHz to 8 kHz. These procedures were designed to allow rapid exploration of a multi-dimensional parameter space using a simple, one-dimensional user control interface (i.e., a programmable knob). The two procedures differ in whether the user interface controls the gains in all frequency bands simultaneously (Procedure A) or only the gain in one frequency band (Procedure B) on a given trial. Monte-Carlo simulations suggested that for both procedures the gain preference identified by simulated listeners rapidly converged to the ground-truth preferred gain profile over the first 20 trials. Initial behavioral evaluations of the self-adjustment procedures, in terms of test-retest reliability, were conducted using 20 young, normal-hearing listeners. Each estimate of the preferred gain profile took less than 20 minutes. The deviation between two separate estimates of the preferred gain profile, conducted at least a week apart, was about 10 dB ~ 15 dB.

A New Item Recommendation Procedure Using Preference Boundary

  • Kim, Hyea-Kyeong;Jang, Moon-Kyoung;Kim, Jae-Kyeong;Cho, Yoon-Ho
    • Asia pacific journal of information systems
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    • v.20 no.1
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    • pp.81-99
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    • 2010
  • Lately, in consumers' markets the number of new items is rapidly increasing at an overwhelming rate while consumers have limited access to information about those new products in making a sensible, well-informed purchase. Therefore, item providers and customers need a system which recommends right items to right customers. Also, whenever new items are released, for instance, the recommender system specializing in new items can help item providers locate and identify potential customers. Currently, new items are being added to an existing system without being specially noted to consumers, making it difficult for consumers to identify and evaluate new products introduced in the markets. Most of previous approaches for recommender systems have to rely on the usage history of customers. For new items, this content-based (CB) approach is simply not available for the system to recommend those new items to potential consumers. Although collaborative filtering (CF) approach is not directly applicable to solve the new item problem, it would be a good idea to use the basic principle of CF which identifies similar customers, i,e. neighbors, and recommend items to those customers who have liked the similar items in the past. This research aims to suggest a hybrid recommendation procedure based on the preference boundary of target customer. We suggest the hybrid recommendation procedure using the preference boundary in the feature space for recommending new items only. The basic principle is that if a new item belongs within the preference boundary of a target customer, then it is evaluated to be preferred by the customer. Customers' preferences and characteristics of items including new items are represented in a feature space, and the scope or boundary of the target customer's preference is extended to those of neighbors'. The new item recommendation procedure consists of three steps. The first step is analyzing the profile of items, which are represented as k-dimensional feature values. The second step is to determine the representative point of the target customer's preference boundary, the centroid, based on a personal information set. To determine the centroid of preference boundary of a target customer, three algorithms are developed in this research: one is using the centroid of a target customer only (TC), the other is using centroid of a (dummy) big target customer that is composed of a target customer and his/her neighbors (BC), and another is using centroids of a target customer and his/her neighbors (NC). The third step is to determine the range of the preference boundary, the radius. The suggested algorithm Is using the average distance (AD) between the centroid and all purchased items. We test whether the CF-based approach to determine the centroid of the preference boundary improves the recommendation quality or not. For this purpose, we develop two hybrid algorithms, BC and NC, which use neighbors when deciding centroid of the preference boundary. To test the validity of hybrid algorithms, BC and NC, we developed CB-algorithm, TC, which uses target customers only. We measured effectiveness scores of suggested algorithms and compared them through a series of experiments with a set of real mobile image transaction data. We spilt the period between 1st June 2004 and 31st July and the period between 1st August and 31st August 2004 as a training set and a test set, respectively. The training set Is used to make the preference boundary, and the test set is used to evaluate the performance of the suggested hybrid recommendation procedure. The main aim of this research Is to compare the hybrid recommendation algorithm with the CB algorithm. To evaluate the performance of each algorithm, we compare the purchased new item list in test period with the recommended item list which is recommended by suggested algorithms. So we employ the evaluation metric to hit the ratio for evaluating our algorithms. The hit ratio is defined as the ratio of the hit set size to the recommended set size. The hit set size means the number of success of recommendations in our experiment, and the test set size means the number of purchased items during the test period. Experimental test result shows the hit ratio of BC and NC is bigger than that of TC. This means using neighbors Is more effective to recommend new items. That is hybrid algorithm using CF is more effective when recommending to consumers new items than the algorithm using only CB. The reason of the smaller hit ratio of BC than that of NC is that BC is defined as a dummy or virtual customer who purchased all items of target customers' and neighbors'. That is centroid of BC often shifts from that of TC, so it tends to reflect skewed characters of target customer. So the recommendation algorithm using NC shows the best hit ratio, because NC has sufficient information about target customers and their neighbors without damaging the information about the target customers.

Analysis of Preference Criteria for Personalized Web Search (개인화된 웹 검색을 위한 선호 기준 분석)

  • Lee, Soo-Jung
    • The Journal of Korean Association of Computer Education
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    • v.13 no.1
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    • pp.45-52
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    • 2010
  • With rapid increase in the number of web documents, the problem of information overload in Internet search is growing seriously. In order to improve web search results, previous research studies employed user queries/preferred words and the number of links in the web documents. In this study, performance of the search results exploiting these two criteria is examined and other preference criteria for web documents are analyzed. Experimental results show that personalized web search results employing queries and preferred words yield up to 1.7 times better performance over the current search engine and that the search results using the number of links gives up to 1.3 times better performance. Although it is found that the first of the user's preference criteria for web documents is the contents of the document, readability and images in the document are also given a large weight. Therefore, performance of web search personalization algorithms will be greatly improved if they incorporate objective data reflecting each user's characteristics in addition to the number of queries and preferred words.

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