Flavor network and the principles of food

By Sebastian E. Ahnert, James P. Bagrow. 2011

312 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/368b906efe9a907d5f3d1793defafab9123f67ec

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Citations in the corpus

Flavour of fermented fish, insect, game, and pea sauces: Garum revisited (2017, background): “The sauce was made on the Aegean islands at least as early as the ﬁ fth century BCE, and eventually its production spread to many of the ﬁ shing towns all around the Mediterranean and the Black Sea region (Bekker-Nielsen, 2005).”
Recipe recommendation using ingredient networks (2011, background): “ir assumption that substitutable ingredients are subject to the same processing methods is less direct and specic than extracting substitutions directly from user-contributed suggestions. Ahn et al. [1] and Kinouchi et al [10] examined networks involving ingredients derived from recipes, with the fo”
FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration (2018, background): “Furthermore, ingredients of recipes can reveal cultural food preferences and possibly provide a link to disease incidence and prevalence within particular populations.(47)”
Participatory Cultural Mapping Based on Collective Behavior Data in Location-Based Social Networks (2016, background): “Furthermore, since food is a fundamental element in a culture [Counihan and Van Esterik 2012], the cultural differences of food has been studied from various perspectives, such as flavor [Ahn et al. 2011] and recipe [Zhu et al.”
A Survey on Food Computing (2018, methodology): “For example, [Ahn et al. 2011] constructed a data-driven flavor network relating ingredients to discover the patterns of ingredient combinations.”