Atsushi Hashimoto

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Several cooking support systems have been studied to give users instructions based on the recipes step-by-step, using multi-media contents. These systems usually disturb users' cooking process forcing them to provide information to the system in order to give them beneficial information. In this sense, these systems are considered to be " system centric ".(More)
—This paper presents an enhanced method of testing validity of arithmetic optimization of C compilers using randomly generated programs. Its bug detection capability is improved over an existing method by 1) generating longer arithmetic expressions and 2) accommodating multiple expressions in test programs. Undefined behavior in long expressions is(More)
In this paper, we provide a multimodal dataset for understanding cooking activities. To build the dataset, we instructed the subjects to perform cooking according to instructional texts shown on a display one by one. The instructional texts were generated from flow graphs, which were automatically extracted from recipes sampled from a Web site. The main(More)
We determine the pH dependency of the mid-infrared spectra in aqueous solution of the organic dissociative materials in the metabolic pathway: saccharide phosphates (G6P, F6P), adenosine, and its phosphates (ATP, ADP, AMP). The series of molar absorbance spectra for these reagents were obtained in a pH range of about 2 to 11 with a Fourier transform(More)
—This paper describes our work in computer vision to track food materials in the food preparation process. Tracking such food materials is difficult, because they are often hidden when moved by hand. Furthermore, their appearance may change in hand when they are cut or peeled. For tracking these objects in such situations, we propose a novel method that(More)
This paper presents our approach to the Sony Four Legged Robot League of the RoboCup 2003. Our system consists of inter-robot communication, meta planning, base-level planning, vision, localization, behavior and walking modules. We introduce several techniques for these modules: the images based cooperation, TSL color space for robust color classification,(More)
We propose a method for recognizing ingredients in food preparing activity. The research for object recognition mainly focuses on only visual information; however, ingredients are difficult to recognize only by visual information because of their limited color variations and larger within-class difference than inter-class difference in shapes. In this(More)
Long-term monitoring of cultivation environments and a scientific understanding of tree vigor and grape quality are needed for advanced viticultural management. Cultivation environments, such as micrometeorological data and soil moisture, should be continuously monitored. In addition, we have to get a good grasp of grapevine vigor in association with the(More)