Derivation replay for partial-order planning
AAAI'94 Proceedings of the twelfth national conference on Artificial intelligence (vol. 2)
Journal of the American Society for Information Science
Planning and Learning by Analogical Reasoning
Planning and Learning by Analogical Reasoning
Classification Based Retrieval Using Formal Concept Analysis
ICCBR '01 Proceedings of the 4th International Conference on Case-Based Reasoning: Case-Based Reasoning Research and Development
Building a large annotated corpus of English: the penn treebank
Computational Linguistics - Special issue on using large corpora: II
HLT '01 Proceedings of the first international conference on Human language technology research
Adaptation guided retrieval based on formal concept analysis
ICCBR'03 Proceedings of the 5th international conference on Case-based reasoning: Research and Development
Querying a bioinformatic data sources registry with concept lattices
ICCS'05 Proceedings of the 13th international conference on Conceptual Structures: common Semantics for Sharing Knowledge
Improving case retrieval by enrichment of the domain ontology
ICCBR'11 Proceedings of the 19th international conference on Case-Based Reasoning Research and Development
Extraction of procedural knowledge from the web: a comparison of two workflow extraction approaches
Proceedings of the 21st international conference companion on World Wide Web
Review: Formal concept analysis in knowledge processing: A survey on applications
Expert Systems with Applications: An International Journal
Automatic case acquisition from texts for process-oriented case-based reasoning
Information Systems
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This paper addresses the issue of adapting cases represented by plain text with the help of formal concept analysis and natural language processing technologies. The actual cases represent recipes in which we classify ingredients according to culinary techniques applied to them. The complex nature of linguistic anaphoras in recipe texts make usual text mining techniques inefficient so a stronger approach, using syntactic and dynamic semantic analysis to build a formal representation of a recipe, had to be used. This representation is useful for various applications but, in this paper, we show how one can extract ingredient–action relations from it in order to use formal concept analysis and select an appropriate replacement sequence of culinary actions to use in adapting the recipe text.