Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food (2021)
- Authors:
- Van Erp, Marieke
- Trattner, Christoph
- Brewer, Steven
- Martins, Carla Adriano
- Kluczkovski, Alana M. R. G.
- Frankowska, Angelina
- Bridle, Sarah
- Levy, Renata Bertazzi
- Rauber, Fernanda
- Silva, Jacqueline Tereza da
- Bosma, Ulbe
- Reynolds, Christian
- Maynard, Diana
- Starke, Alain
- Ibáñez Martín, Rebeca
- Andres, Frederic
- Leite, Maria C. A
- Toledo, Damien Alvarez de
- Rivera, Ximena Schmidt
- USP affiliated authors: RAUBER, FERNANDA - FSP ; LEVY, RENATA BERTAZZI - FSP
- Unidade: FSP
- DOI: 10.3389/frai.2020.621577
- Subjects: PROCESSAMENTO DE LINGUAGEM NATURAL; WEB SEMÂNTICA; INTELIGÊNCIA ARTIFICIAL; NUTRIÇÃO; SUSTENTABILIDADE; ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Frontiers in Artificial Intelligence
- ISSN: 2624-8212
- Volume/Número/Paginação/Ano: v.3, art. 621577 [8p.], 2021
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
VAN ERP, Marieke et al. Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, v. 3, p. art. 621577 [8], 2021Tradução . . Disponível em: https://doi.org/10.3389/frai.2020.621577. Acesso em: 25 abr. 2025. -
APA
Van Erp, M., Trattner, C., Brewer, S., Martins, C. A., Kluczkovski, A. M. R. G., Frankowska, A., et al. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3, art. 621577 [8]. doi:10.3389/frai.2020.621577 -
NLM
Van Erp M, Trattner C, Brewer S, Martins CA, Kluczkovski AMRG, Frankowska A, Bridle S, Levy RB, Rauber F, Silva JT da, Bosma U, Reynolds C, Maynard D, Starke A, Ibáñez Martín R, Andres F, Leite MCA, Toledo DA de, Rivera XS. Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food [Internet]. Frontiers in Artificial Intelligence. 2021 ;3 art. 621577 [8].[citado 2025 abr. 25 ] Available from: https://doi.org/10.3389/frai.2020.621577 -
Vancouver
Van Erp M, Trattner C, Brewer S, Martins CA, Kluczkovski AMRG, Frankowska A, Bridle S, Levy RB, Rauber F, Silva JT da, Bosma U, Reynolds C, Maynard D, Starke A, Ibáñez Martín R, Andres F, Leite MCA, Toledo DA de, Rivera XS. Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food [Internet]. Frontiers in Artificial Intelligence. 2021 ;3 art. 621577 [8].[citado 2025 abr. 25 ] Available from: https://doi.org/10.3389/frai.2020.621577 - Ultra-processed food consumption, cancer risk and cancer mortality: a prospective study of the UK Biobank
- Social inequality in food consumption between 2008 and 2019 in Brazil
- Risk and protective behaviors for chronic non-communicable diseases among Brazilian adults
- Consumption of ultra-processed foods and non-communicable disease-relatednutrient profile in Portuguese adults and elderly (2015–2016): the UPPER project
- Eating context and ultraprocessed food consumption among UK adolescents
- Dietary Patterns in Portuguese Children and Adolescent Population: The UPPER Project
- How home cooking methods and appliances affect the GHG emissions of food
- Consumption of ultra-processed foods and non-communicable diseases-related nutrient profile in Portuguese adults and elderly (2015-2016): The Upper project
- Characteristics associated with dietary patterns in Brazilian children under two years of age
- Consumption of ultra-processed foods associated with weight gain and obesity in adults: A multi-national cohort study
Informações sobre o DOI: 10.3389/frai.2020.621577 (Fonte: oaDOI API)
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