• Changing Salty Food Preferences with Visual and Textual Explanations in a Search Interface 

      Berge, Arngeir; Sjøen, Vegard Velle; Starke, Alain; Trattner, Christoph (Journal article; Peer reviewed, 2021)
      Salt is consumed at too high levels in the general population, causing high blood pressure and related health problems. In this paper, we present results of ongoing research that tries to reduce salt intake via technology ...
    • The Cholesterol Factor: Balancing Accuracy and Health in Recipe Recommendation Through a Nutrient-Specific Metric 

      Starke, Alain Dominique; Trattner, Christoph; Bakken, Hedda; Johannessen, Martin Skivenesvåg; Solberg, Vegard (Chapter, 2021)
      Whereas many food recommender systems optimize for users’ preferences, health is another but often overlooked objective. This paper aims to recommend relevant recipes that avoid nutrients that contribute to high levels of ...
    • A day at the races: Using best arm identification algorithms to reduce the cost of information retrieval user studies 

      Losada, David E.; Elsweiler, David; Harvey, Morgan; Trattner, Christoph (Journal article; Peer reviewed, 2021)
      Two major barriers to conducting user studies are the costs involved in recruiting participants and researcher time in performing studies. Typical solutions are to study convenience samples or design studies that can be ...
    • Developing and Evaluating a University Recommender System 

      Elahi, Mehdi; Starke, Alain Dominique; El Ioini, Nabil; Lambrix, Anna Alexander; Trattner, Christoph (Journal article; Peer reviewed, 2022)
      A challenge for many young adults is to find the right institution to follow higher education. Global university rankings are a commonly used, but inefficient tool, for they do not consider a person's preferences and needs. ...
    • An evaluation of recommendation algorithms for online recipe portals 

      Trattner, Christoph; Elsweiler, David (Peer reviewed; Journal article, 2019)
      Better models of food preferences are required to realise the oft touted potential of food recommenders to aid with the obesity crisis. Many of the food recommender evaluations in the literature have been performed with ...
    • Nudging Healthy Choices in Food Search Through Visual Attractiveness 

      Starke, Alain D.; Willemsen, Martijn C.; Trattner, Christoph (Journal article; Peer reviewed, 2021)
      Recipe websites are becoming increasingly popular to support people in their home cooking. However, most of these websites prioritize popular recipes, which tend to be unhealthy. Drawing upon research on visual biases and ...
    • Recommender systems in the healthcare domain: state-of-the-art and research issues 

      Tran, Thi NgocTrang; Felfernig, Alexander; Trattner, Christoph; Holzinger, Andreas (Journal article; Peer reviewed, 2020)
      Nowadays, a vast amount of clinical data scattered across different sites on the Internet hinders users from finding helpful information for their well-being improvement. Besides, the overload of medical information (e.g., ...
    • Responsible media technology and AI: challenges and research directions 

      Trattner, Christoph; Jannach, Dietmar; Motta, Enrico; Meijer, Irene Costera; Diakopoulos, Nicholas; Elahi, Mehdi; Opdahl, Andreas Lothe; Tessem, Bjørnar; Borch, Njål Trygve; Fjeld, Morten; Øvrelid, Lilja; De Smedt, Koenraad; Moe, Hallvard (Journal article; Peer reviewed, 2021)
      The last two decades have witnessed major disruptions to the traditional media industry as a result of technological breakthroughs. New opportunities and challenges continue to arise, most recently as a result of the rapid ...
    • Towards a Big Data Platform for News Angles 

      Gallofré Ocaña, Marc; Nyre, Lars; Opdahl, Andreas Lothe; Tessem, Bjørnar; Trattner, Christoph; Veres, Csaba (Conference object; Peer reviewed; Journal article, 2019)
      Finding good angles on news events is a central journalistic and editorial skill. As news work becomes increasingly computer-assisted and big-data based, journalistic tools therefore need to become better able to support ...
    • Towards Responsible Media Recommendation 

      Elahi, Mehdi; Jannach, Dietmar; Skjærven, Lars; Knudsen, Erik; Sjøvaag, Helle; Tolonen, Kristian; Holmstad, Øyvind; Pipkin, Igor; Throndsen, Eivind; Stenbom, Agnes; Fiskerud, Eivind; Oesch, Adrian; Vredenberg, Loek; Trattner, Christoph (Journal article; Peer reviewed, 2021)
      Reading or viewing recommendations are a common feature on modern media sites. What is shown to consumers as recommendations is nowadays often automatically determined by AI algorithms, typically with the goal of helping ...
    • Using natural language processing and artificial intelligence to explore the nutrition and sustainability of recipes and food 

      van Erp, Marieke; Reynolds, Christian; Maynard, Diana; Starke, Alain Dominique; Ibáñez Martín, Rebeca; Andres, Frederic; Leite, Maria C. A.; Alvarez de Toledo, Damien; Schmidt Rivera, Ximena; Trattner, Christoph; Brewer, Steven; Adriano Martins, Carla; Kluczkovski, Alana; Frankowska, Angelina; Bridle, Sarah; Levy, Renata Bertazzi; Rauber, Fernanda; Tereza da Silva, Jacqueline; Bosma, Ulbe (Journal article; Peer reviewed, 2021)
      In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed ...
    • Visual cultural biases in food classification 

      Zhang, Qing; Elsweiler, David; Trattner, Christoph (Journal article; Peer reviewed, 2020)
      This article investigates how visual biases influence the choices made by people and machines in the context of online food. To this end the paper investigates three research questions and shows (i) to what extent machines ...
    • What online data say about eating habits 

      Trattner, Christoph; Elsweiler, David (Peer reviewed; Journal article, 2019)
      Understanding how individuals shift to diets with much smaller ecological footprints may help us in persuading more people to change their habits and transition to more sustainable food systems. Online interactions provide ...