• Industrial Engineering and Management Systems
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• v.1 no.1
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• pp.73-78
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• 2002

In this paper, we propose a constrained optimization model for conjoint analysis (a preference decomposition technique) to improve parameter estimation by restricting the relative importance of the attributes to an extent as decided by the respondents. Quite simply, respondents are asked to provide some pairwise attribute comparisons that are then incorporated as additional constraints in a linear programming model that estimates the partial preference values. This data collection method is typical in the analytic hierarchy process. Results of a simulation study show the new model can improve the predictive accuracy in partial value estimation by ordinal east squares (OLS) regression.

• Genomics & Informatics
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• v.17 no.2
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• pp.18.1-18.10
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• 2019

Prediction of the relations among drug and other molecular or social entities is the main knowledge discovery pattern for the purpose of drug-related knowledge discovery. Computational approaches have combined the information from different sources and levels for drug-related knowledge discovery, which provides a sophisticated comprehension of the relationship among drugs, targets, diseases, and targeted genes, at the molecular level, or relationships among drugs, usage, side effect, safety, and user preference, at a social level. In this research, previous work from the BioNLP community and matrix or matrix decomposition was reviewed, compared, and concluded, and eventually, the BioNLP open-shared task was introduced as a promising case study representing this area.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.9
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• pp.1590-1595
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• 2006

This paper proposes a technique of user oriented document ranking using user refile to provide more satisfied results which reflect preference of specific users. User profile is constructed to represent his or her preference. User pfofile consists of 'term array' and 'preference vector' according to the interest field of one. And the User profile for a particular person is updated by 'user access', 'latent relaeon', 'User Profile' proposed in this paper. The latent structures of documents in same domain are analysed by singular value decomposition(SVD). Then, the rank of documents is determined by comparison of user profile with analyzed document on the basis of relevance.

• Journal of Intelligence and Information Systems
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• v.22 no.4
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• pp.1-18
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• 2016

Collaborative Filtering (CF) predicts the focal user's preference for particular item based on user's preference rating data and recommends items for the similar users by using them. It is a popular technique for the personalization in e-commerce to reduce information overload. However, it has some limitations including sparsity and scalability problems. In this paper, we use a method to integrate social network information into collaborative filtering in order to mitigate the sparsity and scalability problems which are major limitations of typical collaborative filtering and reflect the user's qualitative and emotional information in recommendation process. In this paper, we use a novel recommendation algorithm which is integrated with collaborative filtering by using Social SVD++ algorithm which considers social network information in SVD++, an extension algorithm that can reflect implicit information in singular value decomposition (SVD). In particular, this study will evaluate the performance of the model by reflecting the real-world user's social network information in the recommendation process.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1699-1707
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• 2013

During the fermentative production of 1,3-propanediol under high substrate concentrations, accumulation of intracellular 3-hydroxypropionaldehyde will cause premature cessation of cell growth and glycerol consumption. Discovery of oxidoreductases that can convert 3-hydroxypropionaldehyde to 1,3-propanediol using NADPH as cofactor could serve as a solution to this problem. In this paper, the yqhD gene from Klebsiella pneumoniae DSM2026, which was found encoding an aldehyde reductase (KpAR), was cloned and characterized. KpAR showed broad substrate specificity under physiological direction, whereas no catalytic activity was detected in the oxidation direction, and both NADPH and NADH can be utilized as cofactors. The cofactor binding mechanism was then investigated employing homology modeling and molecular dynamics simulations. Hydrogen-bond analysis showed that the hydrogen-bond interactions between KpAR and NADPH are much stronger than that for NADH. Free-energy decomposition dedicated that residues Gly37 to Val41 contribute most to the cofactor preference through polar interactions. In conclusion, this work provides a novel aldehyde reductase that has potential applications in the development of novel genetically engineered strains in the 1,3-propanediol industry, and gives a better understanding of the mechanisms involved in cofactor binding.

• Journal of the Korean Society for information Management
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• v.38 no.2
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• pp.113-127
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• 2021

The purpose of this study is to propose a personalized book recommendation system to promote the use of university libraries. In particular, unlike many recommended services that are based on existing users' preferences, this study proposes a method that derive evaluation metrics using individual users' book rental history and tendencies, which can be an effective alternative when users' preferences are not available. This study suggests models using two matrix decomposition methods: Singular Value Decomposition(SVD) and Stochastic Gradient Descent(SGD) that recommend books to users in a way that yields an expected preference score for books that have not yet been read by them. In addition, the model was implemented using a user-based collaborative filtering algorithm by referring to book rental history of other users that have high similarities with the target user. Finally, user evaluation was conducted for the three models using the derived evaluation metrics. Each of the three models recommended five books to users who can either accept or reject the recommendations as the way to evaluate the models.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.43-50
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• 2008

This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred, $4.89{\pm}0.32$ in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.

• Journal of Powder Materials
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• v.24 no.6
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• pp.477-482
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• 2017

Nitrogen-doped titanium dioxide (N-doped $TiO_2$) is attracting continuously increasing attention as a material for environmental photocatalysis. The N-atoms can occupy both interstitial and substitutional positions in the solid, with some evidence of a preference for interstitial sites. In this study, N-doped $TiO_2$ is prepared by the sol-gel method using $NH_4OH$ and $NH_4Cl$ as N ion doping agents, and the physical and photocatalytic properties with changes in the synthesis temperature and amount of agent are analyzed. The photocatalytic activities of the N-doped $TiO_2$ samples are evaluated based on the decomposition of methylene blue (MB) under visible-light irradiation. The addition of 5 wt% $NH_4Cl$ produces the best physical properties. As per the UV-vis analysis results, the N-doped $TiO_2$ exhibits a higher visible-light activity than the undoped $TiO_2$. The wavelength of the N-doped $TiO_2$ shifts to the visible-light region up to 412 nm. In addition, this sample shows MB removal of approximately 81%, with the whiteness increasing to +97 when the synthesis temperature is $600^{\circ}C$. The coloration and phase structure of the N-doped $TiO_2$ are characterized in detail using UV-vis, CIE Lab color parameter measurements, and powder X-ray diffraction (XRD).