no code implementations • 20 May 2021 • Vasileios Papapanagiotou, Christos Diou, Janet van den Boer, Monica Mars, Anastasios Delopoulos
Our approach performs very well in recognizing crispiness (0. 95 weighted accuracy on new subjects and 0. 93 on new food types) and demonstrates promising results for objective and automatic recognition of wetness and chewiness.