Alain Starke

Førsteamanuensis

Vitenskapelig artikkel

Vis forfatter(e) (2023). Healthiness and environmental impact of dinner recipes vary widely across developed countries. Nature Food. 407-415.

Vis forfatter(e) (2022). Developing and Evaluating a University Recommender System. Frontiers in Artificial Intelligence.
Vis forfatter(e) (2022). Determinants of consumer acceptance and use of personalized dietary advice: A systematic review. Trends in Food Science & Technology. 277-294.

Vis forfatter(e) (2021). Using natural language processing and artificial intelligence to explore the nutrition and sustainability of recipes and food. Frontiers in Artificial Intelligence. 1-8.
Vis forfatter(e) (2021). Promoting Energy-Efficient Behavior by Depicting Social Norms in a Recommender Interface. ACM transactions on interactive intelligent systems. 1-32.
Vis forfatter(e) (2021). Nudging Healthy Choices in Food Search Through Visual Attractiveness. Frontiers in Artificial Intelligence. 18 sider.

Vis forfatter(e) (2020). Beyond “one-size-fits-all” platforms: Applying Campbell's paradigm to test personalized energy advice in the Netherlands. Energy Research & Social Science.

Vitenskapelig foredrag

Vis forfatter(e) (2022). Using Explanatory Nudges to Support ‘Better’ Decision-Making in Recommender Systems.

Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Vis forfatter(e) (2022). Unifying Recommender Systems and Conversational User Interfaces. 7 sider.
Vis forfatter(e) (2022). Nudging Towards Health? Examining the Merits of Nutrition Labels and Personalization in a Recipe Recommender System. 9 sider.
Vis forfatter(e) (2022). Nudging Towards Health in a Conversational Food Recommender System Using Multi-Modal Interactions and Nutrition Labels.
Vis forfatter(e) (2022). Examining Choice Overload across Single-list and Multi-list User Interfaces. 15 sider.
Vis forfatter(e) (2022). Boosting Health? Examining the Role of Nutrition Labels and Preference Elicitation Methods in Food Recommendation. 18 sider.

Vis forfatter(e) (2021). “Serving Each User”: Supporting Different Eating Goals Through a Multi-List Recommender Interface. 9 sider.
Vis forfatter(e) (2021). Voicing Concerns: User-Specific Pitfalls of Favoring Voice over Text in Conversational Recommender Systems. 5 sider.
Vis forfatter(e) (2021). Using Explanations as Energy-Saving Frames: A User-Centric Recommender Study. 9 sider.
Vis forfatter(e) (2021). The Cholesterol Factor: Balancing Accuracy and Health in Recipe Recommendation Through a Nutrient-Specific Metric. 11 sider.
Vis forfatter(e) (2021). Promoting Healthy Food Choices Online: A Case for Multi-List Recommender Systems. 3 sider.
Vis forfatter(e) (2021). Predicting Feature-based Similarity in the News Domain Using Human Judgments. 14 sider.
Vis forfatter(e) (2021). Nudging Healthy Choices in Food Search Through List Re-Ranking. 6 sider.
Vis forfatter(e) (2021). Exploring the effects of natural language justifications on food recommender systems. 11 sider.
Vis forfatter(e) (2021). Conversational Futures: Emancipating Conversational Interactions for Futures Worth Wanting. 13 sider.
Vis forfatter(e) (2021). Changing Salty Food Preferences with Visual and Textual Explanations in a Search Interface. 8 sider.

Vis forfatter(e) (2020). With a little help from my peers: Depicting social norms in a recommender interface to promote energy conservation. 11 sider.

Poster

Vis forfatter(e) (2021). Comparing the environmental impacts of recipes from four different recipe databases using Natural Language Processing.

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