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Mastication-Enhanced Taste-Based Classification of Multi-Ingredient Dishes for Robotic Cooking.

Autor: Sochacki G; Bio-Inspired Robotics Laboratory, Department of Engineering, University of Cambridge, Cambridge, United Kingdom., Abdulali A; Bio-Inspired Robotics Laboratory, Department of Engineering, University of Cambridge, Cambridge, United Kingdom., Iida F; Bio-Inspired Robotics Laboratory, Department of Engineering, University of Cambridge, Cambridge, United Kingdom.

Publikováno v: Frontiers in robotics and AI [Front Robot AI] 2022 May 04; Vol. 9, pp. 886074. Date of Electronic Publication: 2022 May 04 (Print Publication: 2022).

Robot chefs: the impacts, compatibility and suitability.

Autor: Seyitoğlu, Faruk, Fusté-Forné, Francesc, Yiğit, Serkan, Engin, Süleyman

Publikováno v: British Food Journal; 2025, Vol. 127 Issue 1, p307-323, 17p

ROBOTIC SYSTEMS IN FOOD AND BEVERAGE PREPARATION FACILITIES: KEY IMPLICATIONS FOR LEADERS AND HUMAN RESOURCES.

Autor: Nikolić, Jelena Lukić¹ jelena.lukic@mbs.edu.rs, Labus, Pero² peterlabus@hotmail.com

Publikováno v: Economics of Agriculture / Ekonomika Poljoprivrede. Jan-Mar2024, Vol. 71 Issue 1, p59-73. 15p.

Artificial Intelligence-Empowered Spectroscopic Single Molecule Localization Microscopy.

Autor: Hyun Y; Department of Mathematics, Inha University, Incheon, 22212, Republic of Korea., Kim D; Department of Chemistry, Research Institute for Convergence of Basic Science, Institute of Nano Science and Technology, and Research Institute for Natural Sciences, Hanyang University, Seoul, 04763, Republic of Korea.

Publikováno v: Small methods [Small Methods] 2024 Nov 26, pp. e2401654. Date of Electronic Publication: 2024 Nov 26.