Academic literature on the topic 'Taste modeling'
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Journal articles on the topic "Taste modeling"
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Fry, Richard. "Modeling and Using Secondary Taste Terms." International Journal of Designed Objects 12, no. 1 (2018): 11–19. http://dx.doi.org/10.18848/2325-1379/cgp/v12i01/11-19.
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Awaliyah, Dian Nafiatul, Zhang Wei, Matteson Niva, and Uwe Barroso. "Architectural Taste: Shaping Aesthetics, Embracing Multisensory Experiences, and Navigating Cultural Influences." Journal International of Lingua and Technology 3, no. 1 (March 15, 2024): 201–16. http://dx.doi.org/10.55849/jiltech.v3i1.555.
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This paper explores the intricate relationship between architecture and taste, focusing on mechanisms that enable architecture to enhance aesthetic preferences and sensory experiences. It delves into the impact of architecture on taste through the education of public taste, the development of interactive models, and the establishment of an architectonic language of communication. These mechanisms serve as vehicles to broaden public appreciation, deepen individual understanding, and personalize architectural aesthetics. The research investigates the potential for architecture to extend beyond the visual by integrating touch, taste, and smell, providing a more inclusive, multisensory experience. It examines how digital modeling, 3D printing, and edible materials can be utilized to season and flavor the built environment, making it uniquely immersive and responsive to personal taste. Furthermore, the study acknowledges the influence of socio-cultural and economic factors on architectural preferences and the importance of catering to diverse tastes. Employing qualitative methods, this research contributes insights from discussions that reveal the evolving nature of architecture's role in shaping taste. Findings underscore architecture's capacity to evolve as a medium for cultural expression, fostering inclusivity, emotional resonance, and dynamic adaptation in the built environment. These insights offer valuable perspectives for architects, designers, and policymakers as they strive to create spaces that reflect the diverse tastes and preferences of society
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Goodman, M., J. R. Del Valle, Y. Amino, and E. Benedetti. "Molecular basis of sweet taste in dipeptide taste ligands." Pure and Applied Chemistry 74, no. 7 (January 1, 2002): 1109–16. http://dx.doi.org/10.1351/pac200274071109.
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In this presentation, we describe an integrated approach for the molecular basis for sweet taste among dipeptide-based ligands. By comparing the results obtained from X-ray diffraction studies with the conformations from NMR analysis and molecular modeling, we have observed recurring topochemical motifs that agree with previous models for sweet taste. In our examination of the unexplored D zone of the TintiNofre model, we have uncovered a sweet potency enhancing effect of a new set of aralkyl-substitutions on dipeptide ligands, which reveals the importance of aromaticaromatic interactions in maintaining high potency.
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Mulheren, Rachel, Ianessa Humbert, Anne Cappola, Linda Fried, and Marlís González-Fernández. "Taste Perception and Water Swallow Screen Results in Old-Old Women." Geriatrics 3, no. 4 (November 20, 2018): 83. http://dx.doi.org/10.3390/geriatrics3040083.
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Changes in both swallowing and taste commonly occur in advanced age, though the relationship between the two is unknown. This study examined the association between a water swallow screen test and taste identification and intensity rating. Participants included 47 community-dwelling women aged 85–94 years. Participants completed three trials of a water swallow screen and were observed for signs of aspiration, which, if present, indicated failure. Four pure taste stimuli at low and high concentrations and water were presented, and participants selected one of five taste labels and rated their intensity on the generalized Labeled Magnitude Scale. Ratios of intensity ratings were computed for each taste stimulus to compare the perception of low and high concentrations. The association between water swallow screen failure, correct taste identification, and taste intensity ratio was evaluated with logistic regression modeling, with mediating factors of frailty and number of comorbidities. Failure of three water swallow screen trials was associated with a higher taste intensity ratio for caffeine (bitter) and a lower taste intensity ratio for sucrose (sweet). Correct identification of taste, frailty, and number of comorbidities were not associated with failure of any number of water swallow screen trials. Intensity ratings of certain tastes may be associated with swallowing in old-old women. Heightened vigilance in this population may be necessary to prevent complications related to dietary intake.
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Fryer, Peter, and Serafim Bakalis. "Engineering Taste." Mechanical Engineering 133, no. 01 (January 1, 2011): 30–33. http://dx.doi.org/10.1115/1.2011-jan-2.
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This article discusses a study focusing on developing a mathematical model for creating and modifying the structure of chocolates. In the experimental study at the University of Birmingham's Centre for Formulation Engineering, researchers cooled and heated chocolate through rapid programmed temperature changes and then studied what happened using differential scanning calorimetry. The data was fitted to six kinetic processes. To make the modeling easier, the system of six polymorphs and liquid chocolate was simplified to model only three materials: stable solids, unstable solids, and melt. Then equations were developed to describe the nucleation of crystals, growth of stable and unstable phases, and the melting of the stable and unstable solids. The model developed simplifies the number of crystal forms, but this simplification makes it possible to model differential scanning calorimetry data. Once fitted to differential scanning calorimetry data over a range of cooling rates, the model can then be used both to predict behavior and to explain what is happening in the process. The model can be used to show how ‘frozen cone’ methods work.
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Hess, Stephane, and John W. Polak. "Accounting for Random Taste Heterogeneity in Airport Choice Modeling." Transportation Research Record: Journal of the Transportation Research Board 1915, no. 1 (January 2005): 36–43. http://dx.doi.org/10.1177/0361198105191500105.
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The findings from a disaggregate analysis of the choice of airport, airline, and access mode for business travelers living in the San Francisco Bay Area, California, are presented. Aside from formulation of the multidimensional choice process, the main objective is to explore random taste heterogeneity among decision makers in their evaluation of the attractiveness of the different alternatives. The results indicate that this heterogeneity is present in tastes relating to in-vehicle access time, access cost, and flight frequency. Accounting for this heterogeneity leads to gains in model fit but, more important, leads to important insights into the differences in behavior across decision makers and avoids the bias introduced into trade-offs when fixed coefficients are used in the presence of significant levels of heterogeneity. In terms of substantive results, the models also reveal a significant impact of changes in out-of-vehicle access time, indicate a preference for service on jet over turboprop flights, and show that experience plays an important role in air travel choice behavior.
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Rawal, Shristi, Tania B. Huedo-Medina, Howard J. Hoffman, Helen Swede, and Valerie B. Duffy. "Structural equation modeling of associations among taste-related risk factors, taste functioning, and adiposity." Obesity 25, no. 4 (February 27, 2017): 781–87. http://dx.doi.org/10.1002/oby.21785.
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Zavorokhina, Nataliya, Olga Chugunova, and Olga Feofilaktova. "The use of curcumin in modeling gerontological drinks with enhanced flavor." E3S Web of Conferences 176 (2020): 01014. http://dx.doi.org/10.1051/e3sconf/202017601014.
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In connection with the emerging global trend of an increase in the number of elderly people, an increase in morbidity and age-related changes occurring in the body, including a deterioration in taste and olfactory sensitivity, there is a need to provide rational nutrition for this category of citizens. The aim of the study was to model the formulations of gerontological drinks with enhanced flavor with a low glycemic index, with enhanced functional properties and containing the stevioside-curcumin complex.The study was carried out in the city of Yekaterinburg in three stages: investigated the taste and olfactory sensitivity in people aged 25-40 years and 65-90 years, investigated the effect of stevia extracts on the solubility of curcumin, simulated samples of drinks. It was found that the recognition of tastes in people in the age group of 65-90 years is worse in comparison with people in the age group of 25-40 years: for salty - by 37.8%, for sour - by 39.0%, for bitter - by 64 , 0%, for sweets by 6.0%. Olfactory sensitivity is 25.9% worse. Disease sensitivity is significantly affected by the disease: sensitivity is worse in diseases of the digestive system by 22.9%, circulatory system - by 26.8%, endocrine system - by 25.2%, genitourinary system - by 26.1%. To enhance the flavor intensity, yeast extract and the stevioside-curcumin complex obtained by extraction of curcumin from turmeric rhizome powder with long ethyl alcohol using stevioside were added to the drinks. It was found that with the addition of stevioside in an amount of 8%, the maximum yield of curcumin was observed — 14.33 ± 0.3 mg / ml. Then they developed model samples of drinks, the sweetness profile of which is close to that of sugar, the aftertaste is 3 times longer, the taste intensity is 15% higher, antioxidant activity is 5.7 times more than that of a competitor.
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Gervis, Julie, Kenneth Chui, Oscar Coltell, Dolores Corella, and Alice Lichtenstein. "Taste Perception Profiles and Adiposity in Older Adults with Metabolic Syndrome – PREDIMED-Plus." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1635. http://dx.doi.org/10.1093/cdn/nzaa063_033.
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Abstract Objectives In humans, perception for each taste (sweet, salt, sour, bitter and umami) has been independently related to food preferences and intake. Yet, the collective influence of perception of all 5 tastes on diet and cardiometabolic health remains unexplored. Therefore, our objective was to investigate the relations between a collective measure of taste perception – “taste perception profiles” – and adiposity. Methods We analyzed baseline data of 367 older adults (55–75 years; 55% female) with metabolic syndrome (MetS) participating in the PREDIMED-Plus Valencia trial. Taste perception was assessed for sweet, salt, sour, bitter and umami using sucrose, NaCl, citric acid, phenylthiocarbamide and monopotassium L-glutamate, respectively, and evaluated on a 0–5 scale. Taste perception profiles were derived from perception scores using predictive modeling and k-means clustering (KCA). Multivariable linear regression was used to evaluate the relations between taste perception profiles and BMI, body weight (BW) and waist circumference (WC), after adjustment for confounders. Results KCA identified 7 taste perception profiles: Low All (n = 79), High Umami (n = 61), High Bitter (n = 49), High Bitter & Umami (n = 44), High Sweet, Salt & Sour (n = 51), High All But Bitter (n = 49) and High All But Umami (n = 34). After adjusting for age, sex, physical activity, smoking, diabetes, medication use and energy intake, BMI, BW and WC were highest for the Low All profile (adjusted means: 33.4 kg/m2, 87.5 kg and 108.4 cm; reference). Comparatively, mean BMI and BW were lower for High Bitter (–1.9 kg/m2; –5.4 kg), High Bitter & Umami (–1.7; –4.7), High Sweet, Salt & Sour (–1.3; –4.6) and High All But Bitter (–1.7; –5.0) profiles; and WC was lower for High Bitter & Umami (–3.4 cm) and High All But Bitter (–4.9) profiles (all P < 0.05). Conclusions Taste perception profiles derived via multivariable clustering were related to adiposity in older adults with MetS – individuals with the Low All profile had higher BMI, BW and WC; others had more complex relations. Thus, perception of and interactions among the 5 tastes may collectively influence diet and cardiometabolic health. Funding Sources ARS/USDA, HNRCA Cassidy Student Research Award, Spanish Ministry of Health (Instituto de Salud Carlos III; SAF2016–80,532-R) and Generalitat Valenciana.
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Froloff, Nicolas, Annick Faurion, and Patrick Mac Leod. "Multiple Human Taste Receptor Sites: A Molecular Modeling Approach." Chemical Senses 21, no. 4 (1996): 425–45. http://dx.doi.org/10.1093/chemse/21.4.425.
Full textDissertations / Theses on the topic "Taste modeling"
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Chen, Jen-Yung. "Multi-compartment modeling in the gustatory system in rats." Diss., Online access via UMI:, 2005.
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Liu, Xinyu Hugo 1979. "Computing point-of-view : modeling and simulating judgments of taste." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/36158.
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Thesis (Ph. D.)--Massachusetts Institute of Technology, School of Architecture and Planning, Program in Media Arts and Sciences, 2006.Includes bibliographical references (p. 153-163).
People have rich points-of-view that afford them the ability to judge the aesthetics of people, things, and everyday happenstance; yet viewpoint has an ineffable quality that is hard to articulate in words, let alone capture in computer models. Inspired by cultural theories of taste and identity, this thesis explores end-to-end computational modeling of people's tastes-from model acquisition, to generalization, to application- under various realms. Five aesthetical realms are considered-cultural taste, attitudes, ways of perceiving, taste for food, and sense-of-humor. A person's model is acquired by reading her personal texts, such as a weblog diary, a social network profile, or emails. To generalize a person model, methods such as spreading activation, analogy, and imprimer supplementation are applied to semantic resources and search spaces mined from cultural corpora. Once a generalized model is achieved, a person's tastes are brought to life through perspective-based applications, which afford the exploration of someone else's perspective through interactivity and play. The thesis describes model acquisition systems implemented for each of the five aesthetical realms.
(cont.) The techniques of 'reading for affective themes' (RATE), and 'culture mining' are described, along with their enabling technologies, which are commonsense reasoning and textual affect analysis. Finally, six perspective-based applications were implemented to illuminate a range of real-world beneficiaries to person modeling-virtual mentoring, self-reflection, and deep customization.
by Xinyu Hugo Liu.
Ph.D.
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MONTE, M. LO. "IN SILICO SCREENING OF TASTE RECEPTORS: AN INTEGRATE MODELING APPROACH." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/252746.
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Taste is one of the five senses and accounts for the sensory impression of food or other substances on the tongue. It represents an innate mechanism of defence by which humans and animals detect safety or threat in food. Notably, taste is a whole-body experience since taste receptors, besides being located in the taste buds, are also found in non-sensory tissues, like the gut or the airways, playing still not completely known roles, for example, in glucose metabolism as well as in energy homeostasis. This clearly lays the groundwork for scientific investigations aimed to develop chemical tools through which modulate these physiopathological mechanisms.
Although both GPCR and Ion Channels mediate these processes, this Thesis focuses on the latter class, so far less explored than the former one, involving four members of the Transient Potential Receptors family, namely TRPM8, TRPM5, TRPV1 and TRPV4.
Although if each study presented its own objectives, peculiarities and relative computational approaches, a common path can be traced for all of them. First, the three-dimensional structure was generated by homology modelling techniques, by exploiting a well validated fragmental approach, then the obtained homology model was tested by docking calculations, which while including preliminary correlative studies, were always aimed at developing reliable strategies for virtual screening campaigns. The here reported results provide further remarkable confirmations for the reliability of the already modelled (and exploited) TRPM8 model, while the here generated TRPM5 and TRPV4 models afford results (despite obtained in a validating preliminary phase) in line with those of TRPM8 further emphasizing the reliability of the fragmental approach. Not to mention that the described targeted strategy to model TRPV1 suggests that previously generated homology models can be then exploited to assist the modeling of highly homologous proteins still obtaining encouraging results but with a significant saving of the required computational efforts. Finally, the here proposed TRPM8 results offer a convincing proof of the potential improvements that may be obtained combining ligand-based and structure-based approaches in a virtual screening analysis.
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Marchiori, Alessandro. "Structural and genetic biology of Bitter taste, hTAS2R38: a combined approach." Doctoral thesis, Università degli studi di Trieste, 2011. http://hdl.handle.net/10077/4593.
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2009/2010Il gusto dell'amaro è considerato la qualità gustativa più complessa nell'uomo. La percezione del gusto amaro nell'uomo è mediata dalla sottofamiglia hTAS2R dei recettori di membrana accoppiati alle proteine G (GPCR). Nonostante la conoscenza della struttura tridimensionale di questi recettori sia un passo cruciale verso la loro comprensione anche da un punto di vista funzionale, le informazioni strutturali di questi recettori sono ancora limitate. Quindi, le conoscenze delle basi molecolari del gusto amaro sono anch'esse scarse. Una miglior conoscenza delle relazioni tra struttura e funzione dei recettori hTAS2R porterebbe importanti conseguenze per l'industria alimentare, per la concezione di nuove molecole farmacologiche e per la biologia strutturale in generale. Il recettore hTAS2R38 è il più studiato recettore dell'amaro e lega il feniltiocarbamide (PTC) e composti correlati. Sono conosciute differenze, su base individuale, nella percezione del PTC e sono stati effettuati diversi studi con lo scopo di indagare eventuali correlazioni tra queste differenze e le preferenze alimentari. I risultati sono però tutt'ora contrastanti. Finora, sono state identificate tre posizioni polimorfiche che spiegano tali differenze nella percezione del PTC ma le caratteristiche funzionali e strutturali che stanno dietro allo spettro ricettivo e al meccanismo di attivazione del recettore sono ancora sconosciute. Nel presente progetto, utilizzando metodiche di bioinformatica strutturale, docking molecolare e validazione sperimentale, sono stati identificati residui potenzialmente coinvolti nel legame del PTC e nel meccanismo di attivazione del recettore. Le predizioni computazionali sono validate da esperimenti di mutagenesi sito-diretta mirata su residui specifici localizzati nel sito di legame putativo e nelle eliche transmembrana 6 e 7, probabilmente coinvolte nell'attivazione del recettore. Considerati i risultati ottenuti, viene suggerito che (i) i residui N103, F197 e S260 partecipano attivamente al legame con il PTC; (ii) i residui W99, M100 e S259 contribuiscono a definire l'ampiezza e la forma ottimali della cavità di legame; (iii) W99 e M100 in misura minore, e F255 e V296 più solidamente, giocano un ruolo chiave nell'attivazione del recettore, fornendo degli indizi mai suggeriti finora sull'attivazione di questi recettori. Questi risultati, assieme ai dati precedentemente forniti da altri studi, prevalentemente computazionali, suggeriscono che la struttura globale dei GPCR e diverse posizioni aminoacidiche fondamentali per il legame siano più conservate di quello che ci si aspetterebbe sulla base della bassa identità di sequenza. Inoltre, identificando dei residui probabilmente coinvolti nel legame del ligando, i risultati ottenuti forniscono importanti suggerimenti per la progettazione di antagonisti recettoriali in grado di diminuire o eliminare il gusto amaro da cibi, bevande e farmaci.
XXIII Ciclo
1982
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Matrosova, Kristina. "Modeling and influencing music preferences on streaming platforms." Electronic Thesis or Diss., Paris 13, 2024. http://www.theses.fr/2024PA131061.
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Aujourd'hui, les services de streaming musical sont devenus le principal moyen d'accéder à la musique enregistrée. Ces plateformes reposent sur des systèmes de recommandation algorithmique pour aider les utilisateurs à naviguer dans des catalogues immenses et leur offrir une expérience d'écoute personnalisée. Pour que ces recommandations soient pertinentes, il faut d'abord identifier les schémas de comportement et modéliser les préférences des utilisateurs. Il existe plusieurs manières de procéder à cette modélisation, chaque méthode peut influencer les recommandations de manière différente. Réciproquement, les recommandations peuvent elles-mêmes affecter les goûts et les pratiques d'écoute des utilisateurs, que ce soit en élargissant leurs horizons musicaux ou, à l'inverse, en les enfermant dans une bulle. Parfois, ces effets sont plus subtils, ce qui les rend plus difficiles à mesurer. Cette thèse examine la relation entre le goût musical et les systèmes de recommandation à travers deux questions : comment modéliser les préférences musicales individuelles à partir des données comportementales issues des plateformes de streaming ? comment mesurer l'impact des systèmes de recommandation sur la formation de ces préférences ? Nous commençons par une présentation des données disponibles sur les plateformes de streaming : les informations relatives aux utilisateurs aux morceaux de musique et à leurs interactions. Nous examinons également la structure et la distribution de ces données sur lesquelles reposent nos analyses. Ensuite, nous passons en revue la littérature sur le goût musical, un sujet largement exploré dans des domaines comme la sociologie, la psychologie et la géographie culturelle, bien avant l'arrivée des systèmes de recommandation. Que peut-on tirer des approches utilisées dans ces domaines pour mieux comprendre et modéliser les préférences musicales, notamment dans le cadre de la recommandation algorithmique? Nous abordons ensuite les défis liés à la représentation de l'espace musical. Avec des millions de morceaux disponibles, il est essentiel de catégoriser, étiqueter et identifier les similarités entre les titres pour modéliser efficacement les préférences et fournir des recommandations pertinentes. Enfin, nous proposons une vue d'ensemble des systèmes de recommandation musicale, en présentant les méthodes actuelles et les défis propres à la recommandation de musique, notamment les notions d'équité et de biais algorithmiques qui peuvent influencer les préférences et les pratiques d'écoute des utilisateurs. Avec ce cadre pluridisciplinaire et multimodal en place, nous tentons de répondre à nos questions de recherche. Nous commençons par explorer comment modéliser le goût musical à partir des données de streaming, en construisant une empreinte' des préférences basée sur deux conceptions du goût musical : l'une axée sur l'individualité l'autre reflétant des tendances collectives. Ensuite, nous nous attaquons aux défis liés à la mesure de l'influence des systèmes de recommandation, en prenant pour exemple la consommation de musique locale. Au final, cette thèse vise à lier la compréhension du goût musical et la création de systèmes de recommandation capables non seulement de personnaliser les suggestions, mais aussi de permettre une écoute diversifiée et enrichissanteToday, music streaming services have become the primary means for people to access and enjoy recorded music. These platforms rely on algorithmic recommendation systems to help users navigate vast music catalogs and provide a personalized listening experience. For these recommendations to be accurate, patterns must be identified, and user preferences modeled accordingly. There are numerous ways to approach this modeling process, and each method impacts the recommendation outcomes differently. In turn, by consuming the recommended items, users' preferences and listening behaviors may be influenced in various ways. For instance, recommendations may lead to a diversification of their music choices, exposing them to new content, or, conversely, confine them to a niche. These influences may also manifest in more subtle ways, making them harder to measure. This thesis explores the feedback loop between musical taste and recommendation systems through two main questions: how can we computationally model individual musical preferences using behavioral data from streaming platforms? how can we measure the influence that recommender systems have on shaping those preferences? We begin by providing an overview of the data that can be collected from streaming platforms, exploring the types of information available about users, music items, and their interactions. We also examine the structure and distribution of these data, which form the foundation for subsequent analysis.Next, we review the literature on musical taste, a topic that has been widely studied across various fields such as sociology, psychology, and cultural geography, long before the advent of music recommender systems. By reviewing these diverse approaches to measuring musical preferences, we identify insights that can inform and improve recommendation algorithms.We then address the challenges of representing the musical space. With millions of tracks available on streaming platforms, it is crucial to categorize, label, and identify common patterns among music items in order to accurately model user preferences and generate relevant recommendations. Finally, we present an overview of music recommendation systems, focusing on the current methods, specific challenges in the music domain, and the role of fairness and bias in influencing user preferences and listening habits. With this multidisciplinary and multi-modal background in place, we address our research questions. First, we explore how to model musical taste using streaming data, constructing a fingerprint' of user preferences based on two different definitions of musical taste: one that highlights individual uniqueness and another that reflects collective preferences. Then, we tackle the challenges in measuring the influence of music recommender systems, using local music consumption as a case study. Ultimately, this thesis aims to bridge the gap between understanding musical taste and developing recommendation systems that are not only personalized but also capable of fostering diverse and satisfying listening experiences
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CAETANO, Érica Renata Nogueira Sá. "Miraculinas de citrus sinensis: modelagem molecular de estruturas e predição funcional." Universidade Federal de Campina Grande, 2016. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1173.
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Miraculina é uma glicoproteína que possui uma incrível propriedade de converter o sabor amargo em doce. Como a miraculina não apresenta sabor algum e tem um baixo teor calórico, esta proteína pode ser usada como adoçantes direcionados para pacientes com doenças relacionadas ao consumo excessivo de açúcar. Estudos comprovaram que membros da família de proteínas miraculinas também possuem atividade de inibidor de tripsina do tipo Kunitz, atuando como agentes naturais de defesa da planta contra pragas e predadores. Diante disso, proteínas do tipo miraculina são de grande relevância para aplicações biotecnológicas. Esse estudo teve como objetivo geral realizar a caracterização estrutural e funcional comparativa de duas miraculinas de Citrus sinensis, por meio de modelagem e docking molecular. Modelos 3D foram gerados e validados para as miraculinas CsMir1 e CsMir4, tripsina de Acryrthosiphon pisum e para os receptores de sabor doce mT1R2 e T1R3 de Mus musculus. Modelos homodiméricos foram gerados para CsMir1 e CsMir4 e modelo heterodimérico foi gerado para mT1R2-T1R3. Estudos da atividade de inibidor de tripsina foram feitos para CsMir1 e CsMir4 por interação com tripsina. Para analisar a atividade de modificação de sabor doce, foi realizada a interação das miraculinas com o receptor mT1R2-T1R3. Como resultados, os modelos dos monômeros e dímeros criados foram considerados bons modelos, válidos e confiáveis, com representações muito próximas das estruturas nativas dessas proteínas. A miraculina CsMir1, na forma monomérica ligou-se a tripsina de A. pisum e na sua forma dimérica ligou-se ao receptor heterodimérico mT1R2-T1R3 através do domínio ATD da subunidade T1R2, entretanto o potencial para as atividades de inibição de proteases e de indução ou inibição a modificação de sabor amargo/azedo em doce é menor do que para a CsMir4. A miraculina CsMir4, na sua forma monomérica ligou-se a tripsina de A. pisum, possivelmente apresentando atividade de inibição de proteases. CsMir4, na sua forma dimérica, ligou-se ao receptor heterodimérico mT1R2-T1R3, através do domínio ATD da subunidade T1R2, potencialmente apresentando atividade de indução ou inibição a modificação de sabor amargo/azedo em doce em M. musculus.
Miraculins are glycoproteins that displays a remarkable property in bitter to sweet taste conversion. As miraculin does not have any taste and has a low calorie, this protein can be used as sweeteners targeted to patients with diseases related to excessive sugar consumption. Studies have shown that members of miraculins protein family also display inhibitor activity against the Kunitz trypsin, acting as natural agents of plant defense against pests and predators. In this context, miraculin proteins are of great relevance for biotechnological applications. The aim of this research was to characterize structurally and functionally two miraculins of Citrus sinensis using in silico tools. Tridimensional models were built and validated for CsMir1 and CsMir4 miraculins, Acryrthosiphon pisum trypsin and for Mus musculus mT1R2-T1R3 receptor. Homodimeric and hetrodimeric models were generated for miraculins (CsMir1, CsMir4) and mT1R2-T1R3, respectively. Molecular docking simulations were performed to investigate the trypsin inhibitory activity and taste conversion activity of CsMir1 and CsMir4. The results showed that the predicted models were reliable and presented good quality parameters. The monomeric CsMir1 miraculin bound to A. pisum trypsin, while its dimeric form bound to ATD domain of the mT1R2-T1R3, although its potential as trypsin inhibitor and bitter/sweet taste modifier were minor than that presented by its homologous CsMir4. The dimeric form of CsMir4 bound to mT1R2-T1R3 receptor in the ATD domain, which strongly suggests bitter/sweet taste modifier activity in M. musculus.
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Soltic, Snjezana. "Evolving connectionist systems for adaptive decision support with application in ecological data modelling." Click here to access this resource online, 2009. http://hdl.handle.net/10292/760.
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Ecological modelling problems have characteristics both featured in other modelling fields and specific ones, hence, methods developed and tested in other research areas may not be suitable for modelling ecological problems or may perform poorly when used on ecological data. This thesis identifies issues associated with the techniques typically used for solving ecological problems and develops new generic methods for decision support, especially suitable for ecological data modelling, which are characterised by: (1) adaptive learning, (2) knowledge discovery and (3) accurate prediction. These new methods have been successfully applied to challenging real world ecological problems. Despite the fact that the number of possible applications of computational intelligence methods in ecology is vast, this thesis primarily concentrates on two problems: (1) species establishment prediction and (2) environmental monitoring. Our review of recent papers suggests that multi-layer perceptron networks trained using the backpropagation algorithm are most widely used of all artificial neural networks for forecasting pest insect invasions. While the multi-layer perceptron networks are appropriate for modelling complex nonlinear relationships, they have rather limited exploratory capabilities and are difficult to adapt to dynamically changing data. In this thesis an approach that addresses these limitations is proposed. We found that environmental monitoring applications could benefit from having an intelligent taste recognition system possibly embedded in an autonomous robot. Hence, this thesis reviews the current knowledge on taste recognition and proposes a biologically inspired artificial model of taste recognition based on biologically plausible spiking neurons. The model is dynamic and is capable of learning new tastants as they become available. Furthermore, the model builds a knowledge base that can be extracted during or after the learning process in form of IF-THEN fuzzy rules. It also comprises a layer that simulates the influence of taste receptor cells on the activity of their adjacent cells. These features increase the biological relevance of the model compared to other current taste recognition models. The proposed model was implemented in software on a single personal computer and in hardware on an Altera FPGA chip. Both implementations were applied to two real-world taste datasets.In addition, for the first time the applicability of transductive reasoning for forecasting the establishment potential of pest insects into new locations was investigated. For this purpose four types of predictive models, built using inductive and transductive reasoning, were used for predicting the distributions of three pest insects. The models were evaluated in terms of their predictive accuracy and their ability to discover patterns in the modelling data. The results obtained indicate that evolving connectionist systems can be successfully used for building predictive distribution models and environmental monitoring systems. The features available in the proposed dynamic systems, such as on-line learning and knowledge discovery, are needed to improve our knowledge of the species distributions. This work laid down the foundation for a number of interesting future projects in the field of ecological modelling, robotics, pervasive computing and pattern recognition that can be undertaken separately or in sequence.
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Born, Stephan. "Kartierung der Bindungstasche des humanen Bittergeschmacksrezeptors hTAS2R10." Phd thesis, Universität Potsdam, 2012. http://opus.kobv.de/ubp/volltexte/2012/6139/.
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Die Bittergeschmacksrezeptoren stellen in der Superfamilie der G-Protein-gekoppelten Rezeptoren eine besondere Gruppe dar. Im Menschen können die 25 Rezeptoren eine große Anzahl unterschiedlichster Bittergeschmacksstoffe detektieren. Diese Substanzen können sowohl schädlich, wie etwa Strychnin, als auch der Gesundheit förderliche Arzneistoffe, wie etwa Chloramphenicol sein. Unter den Bittergeschmacksrezeptoren des Menschen gibt es eine Gruppe von drei Rezeptoren, die besonders viele Bitterstoffe detektieren können. Einer von ihnen ist der Rezeptor hTAS2R10.
In dieser Arbeit konnte sowohl experimentell als auch durch computergestützte Modellierung gezeigt werden, dass der hTAS2R10 nur eine Bindungstasche besitzt. Das stimmt mit den bisher ausführlich experimentell und in silico untersuchten Rezeptoren hTAS2R1, -R16, -R38 und -R46 überein. Die für die Agonisteninteraktionen nachweislich wichtigen Transmembrandomänen sind in den bisher untersuchten Bittergeschmacksrezeptoren, wie auch im hTAS2R10, die Transmembrandomänen 3, 5, 6 und 7. Die Untersuchungen zeigten, dass die Bindungstasche des hTAS2R10 in der oberen Hälfte des zum extrazellulären Raum gerichteten Bereichs lokalisiert ist. Insbesondere konnte für die untersuchten Agonisten Strychnin, Parthenolid und Denatoniumbenzoat gezeigt werden, dass die Seitenketten der Aminosäuren in Position 3.29 und 5.40 ausgeprägte agonistenselektive Wechselwirkungen eingehen. Weitere Untersuchungen haben ergeben, dass das weitgefächerte Agonistenspektrum des hTAS2R10 zu Lasten der Sensitivität für einzelne Bitterstoffe geht. Der Vergleich wichtiger Positionen im hTAS2R10, hTAS2R46 und mTas2r105 hat deutlich gemacht, dass sich die Bindungsmodi zwischen diesen Rezeptoren unterscheiden. Dies deutet auf eine getrennte evolutionäre Entwicklung der Bindungseigenschaften dieser Rezeptoren hin. Gleichfalls zeigten die Untersuchungen, dass einige Positionen wie z.B. 7.39 die Funktion aller untersuchten Bittergeschmacksrezeptoren prägen, sich jedoch die genaue Bedeutung im jeweiligen Rezeptor unterscheiden kann. Einzelne dieser Positionen konnten auch bei der Agonisteninteraktion des Rhodopsins und des β2-adrenergen Rezeptors beobachtet werden. Die Ergebnisse dieser Arbeit helfen dabei die Wechselwirkungen zwischen Bitterstoffen und den Bittergeschmacksrezeptoren zu verstehen und geben erste Einblicke in die Entwicklung der Rezeptoren in Hinblick auf ihren Funktionsmechanismus. Diese Erkenntnisse können genutzt werden, um Inhibitoren zu entwickeln, die sowohl ein wichtiges Werkzeug in der Rezeptoranalytik wären, als auch dazu genutzt werden könnten, den unerwünschten bitteren Geschmack von Medikamenten oder gesundheitsfördernden sekundären Pflanzenstoffen zu mindern. Damit könnte ein Beitrag zur Gesundheit der Menschen geleistet werden.In the Superfamily of G protein-coupled receptors the bitter taste receptors form a notable group. The 25 human receptors are able to detect a large group of structurally diverse bitter compounds. These compounds can be toxic – like strychnine – or have beneficial effects on health – like the pharmacological agent chloramphenicol. Three of these bitter taste receptors show a strikingly broad agonist spectrum. One of them is the hTAS2R10. It was shown empirically and by computational modelling that the hTAS2R10 has only one binding pocket. This agrees with the findings of studies on the bitter taste receptors hTAS2R1, -R16, -R38 and -R46. The domains important for agonist interaction in these receptors, as well as in the hTAS2R10, are the transmembrane domains 3, 5, 6 and 7. The results of this thesis show that the binding pocket of the hTAS210 is located in the upper part of the receptor which points into the direction of the extracellular area. Interestingly, it has been shown for the amino acid side chains in the positions 3.29 and 5.40, that they can interact with the analysed agonists strychnine, parthenolide and denatonium benzoate in an agonist-selective way. Further analyses showed that the broad tuning of the hTAS2R10 goes at the expense of the sensitivity to single agonists. The comparison of crucial positions in the hTAS2R10, hTAS2R46 and the mTas2r105 reveal that these receptors differ in their binding mode. These could be evidence that the binding abilities of these receptors evolved independently. However, the results show that some positions, e.g. 7.39, influence the receptor activity in all analysed receptors, but the function of these positions in the receptors could be different. Some of these positions also have an influence on the agonist-receptor interaction of Rhodopsin and the β2-adrenergic receptor. The findings in this thesis contribute to the knowledge about interaction between bitter receptors and bitter compounds. The results also provide insight into the evolvement of receptor functions. These outcomes can be of use for the development of inhibitors which could serve as analytical tools in taste research. Furthermore, such inhibitors could be used to reduce the bitter taste of medicine and healthy plant compounds and thus increase palatability. This could contribute to improve human well-being.
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Ming-ChuChen and 陳銘助. "Predict New Users’ Taste by Modeling Users’ Latent Features." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/01716933660041942731.
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碩士國立成功大學
資訊工程學系碩博士班
100
Recommendation system is popular in recent years. A key challenge in recommendation system is how to characterize new users taste effectively. The problem is generally known as the cold-start problem. New users judge the system by the ability to immediately provide what they are interesting. A general method for solving the cold-start problem is eliciting new users’ information by answering interview questions. In this paper, we present Matrix Factorization K-Means (MFK), a novel method to solve the problem of interview question construction. MFK first learns the user and item latent features by the observed rating data and then determine the best interview questions based on the clusters of latent features. We can find which group of users they are similar to after attain responses of the interview questions. Systems can indicate the new users’ taste according to their response on interview questions. In our experiments, we evaluate our methods in a public dataset for recommendation. The results show our method leads to a better performance compared with other baselines. Besides, the performance of our method is close to the state-of-the-art technique, while our method has a better computation complexity.
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Upadhyaya, Jasbir Deol. "Characterization of human bitter taste receptor T2R1." 2010. http://hdl.handle.net/1993/4129.
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Bitter taste signaling in humans is mediated by a group of 25 bitter receptors (T2Rs) that belong to the G-protein coupled receptor (GPCR) family. Previously, several bitter peptides were isolated and characterized from bitter tasting food protein derived extracts, such as pea protein and soya bean extracts. However, their molecular targets in humans were poorly characterized. In this study, we tested the ability of the bitter tasting tri- and di-peptides to activate the human bitter receptor, T2R1. Using a heterologous expression system, T2R1 gene was transiently expressed in C6-glioma cells and changes in intracellular calcium were measured following addition of the peptides. We found that the bitter tasting tri-peptides are more potent in activating T2R1 than the di-peptides tested. Furthermore, to elucidate the potential ligand binding pocket of T2R1 we used homology molecular modeling. The ligand binding pocket in T2R1 is present on the extracellular surface of the receptor, and is formed by the transmembrane helices 1, 2, 3 and 7 and with extracellular loops 1 and 2.
Books on the topic "Taste modeling"
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Gao, Xiaoming. Modeling taste change in meat demand: An application of latent structural equation models. 1991.
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Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives. Barron's Educational Series, 2015.
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Arguing about Tastes: Modeling How Context and Experience Change Economic Preferences. Columbia University Press, 2023.
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Arguing about Tastes: Modeling How Context and Experience Change Economic Preferences. Columbia University Press, 2023.
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Chocolate modelling cake toppers: 101 tasty ideas for candy clay, modelling chocolate and other fondant alternatives. 2015.
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Devlin, Hugh, and Rebecca Craven. Central nervous system. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780198759782.003.0012.
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The central nervous system (CNS) in relation to dentistry is the topic of this chapter. Nerve conduction is described, then the physiology of facial and dental pain and processing of afferent pain nerve impulses in the cerebral cortex. We discuss abnormal sensations of allodynia and paraesthesia. Pain control with non-steroidal anti-inflammatory drugs or paracetamol is explained. The function of the cranial nerves and the autonomic nervous system are described. We explain the nerve pathways involved in salivation, lachrymation, and taste sensation. We propose some techniques for treating the nervous patient, e.g. modelling, systematic desensitization, and feedback. Effective local anaesthesia is essential in gaining the cooperation of nervous patients. The major types of local anaesthetics are compared. The techniques for inferior alveolar and superior alveolar nerve blocks are described as are drugs commonly used in dental sedation. There are final sections on drug problems encountered in dental practice and on dementia.
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Goode, Mike. Romantic Capabilities. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198862369.001.0001.
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Romantic Capabilities argues that popular new media uses of literary texts often activate and make visible ways the texts were already about their relationship to medium. Devising and modelling a methodology that bridges historicist literary criticism and reception studies with media studies and formalism, it contends that how a literary text behaves when it encounters new media reveals capabilities in media that can transform how we understand the text’s significance for the original historical context in which it was created. Following an introductory chapter that explains and justifies its approach to the archive, the book analyses significant popular “media behaviors” exhibited by three major Romantic British literary corpuses: the viral circulation of William Blake’s pictures and proverbs across contemporary media, the gravitation of Victorian panorama painters and stereoscopic photographers to Walter Scott’s historical fictions, and the ongoing popular practice of writing fanfiction set in the worlds of Jane Austen’s novels and their imaginary country estates. Blake emerges from the study as an important theorist of how viral media can be used to undermine law, someone whose art deregulates through the medium of its audiences’ heterogeneous tastes and conflicting demands for wisdom. Scott’s novels are shown to have fostered a new experience of vision and understanding of frame that helped launch modern immersive media. Finally, Austenian realism is revealed as a mode of ecological design whose project fanfiction grasps and extends.
Book chapters on the topic "Taste modeling"
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Quarteroni, Alfio. "The Taste for Mathematics." In Modeling Reality with Mathematics, 103–15. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96162-6_7.
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Smith, E. Allyn, Elena Castroviejo, and Laia Mayol. "Cross-Linguistic Experimental Evidence Distinguishing the Role of Context in Disputes over Taste and Possibility." In Modeling and Using Context, 454–67. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-25591-0_33.
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Morini, Gabriella, Angela Bassoli, and Piero A. Temussi. "Multiple Receptors or Multiple Sites? Modeling the Human T1R2-T1R3 Sweet Taste Receptor." In Sweetness and Sweeteners, 147–61. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0979.ch010.
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Froloff, Nicolas, Annick Faurion, and Patrick Mac Leod. "Molecular Modelling Approach to the Structure of Taste Receptor Sites." In Olfaction and Taste XI, 88. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_35.
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Fabbris, Luigi, and Alfonso Piscitelli. "Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province." In Proceedings e report, 129–34. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-304-8.26.
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Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes and gained awards are the key extrinsic attributes and physical characteristics of the wine such as taste and flavour are intrinsic attributes. This paper addresses the problem of measuring the intrinsic attributes that characterise the wine, based on specific characteristics and the impact on consumers in terms of preferences. To this end, a fractional factorial experiment held on a selection of white wines of the Alto Adige/Südtirol province in Italy. The sensorial experiment involved a voluntary sample of 33 mild wine consumers and concerned 6 grape varieties typical of that territory. For each variety, two producing cellars were selected for a total of 12 evaluated wines. The experiment followed a double-blind administration procedure to the sample and a paper questionnaire was used to elicit the consumers’ opinions on the tasted wines. The results show that intrinsic attributes, such as taste-olfactory intensity, harmony and olfactory complexity, are the drivers used in combination by consumers to rank wines in order of preference.
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de Azevedo Oliveira, Diego, and Marc Frappier. "Modelling an Automotive Software System with TASTD." In Rigorous State-Based Methods, 124–41. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-33163-3_10.
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Rodrigue Ndouna, Alex, and Marc Frappier. "Modelling a Mechanical Lung Ventilation System Using TASTD." In Rigorous State-Based Methods, 324–40. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-63790-2_26.
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Zeiler, I., C. Rudloff, and D. Bauer. "Modelling Random Taste Variations on Level Changes in Passenger Route Choice in a Public Transport Station." In Pedestrian and Evacuation Dynamics, 185–95. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9725-8_17.
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"Molecular Modeling Studies of Amiloride Analogs." In Mechanisms of Taste Transduction, 439–74. CRC Press, 2014. http://dx.doi.org/10.1201/9781498710633-23.
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Kabko, V. A., and S. A. An. "FORMATION OF AESTHETIC TASTE THROUGH ARTISTIC CREATIVITY OF PRESCHOOL CHILDREN." In ФИЛОСОФСКИЕ, СОЦИОЛОГИЧЕСКИЕ И ПСИХОЛОГО-ПЕДАГОГИЧЕСКИЕ ПРОБЛЕМЫ СОВРЕМЕННОГО ОБРАЗОВАНИЯ, 185–87. ФГБОУ ВО «АлтГПУ», 2024. https://doi.org/10.37386/2687-0576-2024-6-185-187.
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The purpose of this article is to investigate the process of formation of aesthetic taste in preschool children through artistic creativity. The study used a comprehensive approach, including analysis of pedagogical literature, observation of children’s activities in preschool institutions, as well as conducting experiments with different types of artistic creativity (drawing, modeling, musical and theatrical games). The study showed that artistic creativity plays a key role in the formation of aesthetic taste in preschool children. Children who actively participate in artistic activities demonstrate higher levels of emotional responsiveness, sense of harmony and the ability to express their thoughts and feelings through various forms of art. Artistic creativity is an effective means for the development of aesthetic taste in preschool children. Teachers are recommended to use an individual approach, integration of different types of art and organization of joint projects to create conditions conducive to the all-round development of the child and the formation of his/her ability to see and appreciate the beauty in the world around him/her.
Conference papers on the topic "Taste modeling"
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Li, K., K. Onoda, and T. Kumazaki. "Modeling taste score of rice by data mining from physicochemical parameters." In THE IRAGO CONFERENCE 2016: 360 Degree Outlook on Critical Scientific and Technological Challenges for a Sustainable Society. Author(s), 2017. http://dx.doi.org/10.1063/1.4974809.
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Dang, T., A. Lokubandara, N. N. V. Nguyen, P. C. Lai, V. T. Nguyen, and C. Crasto. "User as a bitter tastant: immersive experience within the binding region of a bitter taste receptor." In The 19th International Conference on Modeling & Applied Simulation. CAL-TEK srl, 2020. http://dx.doi.org/10.46354/i3m.2020.mas.019.
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Kostov, Georgi, Rositsa Denkova-Kostova, Vesela Shopska, and Kristina Ivanova. "Mixture Modeling As A Way For Optimization Of Wort In Beer Production." In 37th ECMS International Conference on Modelling and Simulation. ECMS, 2023. http://dx.doi.org/10.7148/2023-0186.
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Different malt types used in beer production are responsible not only for beer taste and aroma, but also for its biological value. In our previous research the main brewing and biological (phenolic compounds and antioxidant capacity) characteristics of 20 malt types, which are used in the brewing industry in Bulgaria, were studied. The aim of the present work is the modelling of a three-component mixture of malts (Pilsner, Caramel Munich type 2 and Vienna), in order to obtain wort with increased biological value. The method for mixtures modelling was used, as the target functions were wort phenolic compounds, determined by Folin–Ciocalteu method and modified Glories method, and wort antioxidant potential, determined by DPPH radical scavenging assay and ferric reducing antioxidant power - FRAP. The proportions of the three malts were determined after ANOVA of the results obtained, in order to guarantee the maximum biological value of the wort. The model obtained was optimized by applying constraints within the model in order to minimize the phenolic compounds content and maximize the antioxidant potential of wort produced. However, the optimization was carried out also to ensure that the wort produced showed good brewing characteristics. The obtained mixture had the following composition – 60% Pilsner, 20% Caramel Munnich type 2, and 20% Vienna malt. In the present study, a mathematical-statistical approach was applied for modelling and optimization of the composition of malt mixture in order to produce wort with increased biological value and good brewing characteristics.
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Afshari, Hamid, Qingjin Peng, and Peihua Gu. "An Agent-Based Method to Investigate Customers’ Preference in Product Lifecycle." In ASME 2013 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/detc2013-13415.
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Consumer requirements for products vary dynamically based on the change of technologies, social influence, individual taste, etc. A sustainable product should meet customer requirements in its lifecycle. Different methods and techniques have been proposed to find possible changes of product needs or customers’ preferences. This paper introduces an agent-based technique to address the change of product requirements. Major contribution of the proposed method is to embed customers’ preference in the analysis of product performance using agent interactions. Using the combination of Quality Function Deployment (QFD), agent-based modeling and data mining methods, customers’ preference trends related to elements and functions of product are simulated. The prediction period is flexible based on estimated product lifecycle. The proposed method is compared with other techniques in a case study.
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Kumpaty, Subha, and Mohammad Mahinfalah. "Undergraduate Senior Design: A Viable and Sustainable Mechanism to Solve Industrial Projects in Mechanical Engineering." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-52554.
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In collaboration with a local industry, Rexnord Technologies, mechanical engineering undergraduate students at the Milwaukee School of Engineering have undertaken a series of senior design projects to solve practical problems in thermal engineering. A team of four students are working on Gearbox oil immersion heater control. This team is developing a control scheme to preheat the oil prior to gear movement and that which will ensure that the heater turns off at the correct time so as to maintain the oil temperature in V-series gearboxes. Another team of four students is tackling Gearbox forced convection heat dissipation-modeling and optimization. The beneficial effects of university-industry alliance and the development of well-rounded engineers are discussed along with the solutions for the specific projects. Assessment results highlighting the impact of senior design in the overall undergraduate curriculum are also be presented in this paper. The senior exit surveys also provide the premium value on senior design experience and industry involvement. The goal of this paper is to give the audience a taste of the senior design opportunities undergraduates have at the Milwaukee School of Engineering highlighting the Rexnord Technologies-sponsored projects and the role of industry collaboration.
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Dolgikh, Dmitry, and Ivan Jelínek. "Modelling of the musical taste using semantic network for recommendation systems." In the 15th International Conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2659532.2659624.
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Dania, Carolina, and Manuel Clavel. "Modeling Social Networking Privacy." In 2014 Theoretical Aspects of Software Engineering Conference (TASE). IEEE, 2014. http://dx.doi.org/10.1109/tase.2014.21.
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Wang, Jiacun, William Tepfenhart, Daniela Rosca, and Anni Tsai. "Resource-Constrained Workflow Modeling." In First Joint IEEE/IFIP Symposium on Theoretical Aspects of Software Engineering (TASE '07). IEEE, 2007. http://dx.doi.org/10.1109/tase.2007.42.
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Su, Wen, Fan Yang, Huibiao Zhu, and Qin Li. "Modeling MapReduce with CSP." In 2009 Third IEEE International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2009. http://dx.doi.org/10.1109/tase.2009.28.
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Cao, Xiao-Xia, Huai-Kou Miao, and Qing-Guo Xu. "Modeling and Refining the Service-Oriented Requirement." In 2008 2nd IEEE/IFIP International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2008. http://dx.doi.org/10.1109/tase.2008.30.
Full textReports on the topic "Taste modeling"
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Narayanan, Badri, Thomas Hertel, and Mark Horridge. Linking Partial and General Equilibrium Models: A GTAP Application Using TASTE. GTAP Technical Paper, February 2010. http://dx.doi.org/10.21642/gtap.tp29.
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CGE models are utilized for the evaluation of trade policy reforms, yet they are typically highly aggregated, limiting their usefulness to trade negotiators interested in impacts at the tariff line. Partial Equilibrium (PE) models used for disaggregate analysis lack the benefits of an economy-wide analysis required to examine the overall impact of trade policy reforms. This suggests the need for a PE-GE, nested modeling framework to support trade policy analysis. In this paper, we develop a PE model that captures international trade, domestic consumption and output, using CET and CES structures, market clearing conditions and price linkages, nested within the standard GTAP Model. In addition, we extend the welfare decomposition of Huff and Hertel (2001) to this PE-GE model to contrast the sources of welfare gain among models. To illustrate the value-added of this model, we examine the impact of multi-lateral tariff liberalization on the Indian economy, with special focus on the auto sector, using PE, GE and PE-GE models. The PE model does not predict the change in overall size and price level for the industry well, while the GE model underestimates the aggregate welfare gain due to tariff averaging. It also fails to account for the change in industry composition resulting from trade reform. These findings are robust to wide variation in model parameters. We conclude that the linked model is superior to both the GE and PE counterparts.