http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
엔그램 사용량 조절을 통한 딥러닝 기반 Chit-chat 대화시스템의 상투적 응답 생성 제어
오재영(JaeYoung Oh),이원기(WonKee Lee),방지수(Jeesoo Bang),신재훈(Jaehun Shin),이종혁(Jong-Hyeok Lee) Korean Institute of Information Scientists and Eng 2022 정보과학회논문지 Vol.49 No.1
Chit-chat dialogue systems, the systems for unstructured conversations between humans and computer, aim to generate meaningful and diverse responses. However, training methods based on the maximum likelihood estimation have been reported to generate too many generic responses by the model; thus, reducing the interest in these systems. Recently, a new training method using unlikelihood training was proposed to generate diverse responses by penalizing the overuse of each vocab. However, it has a limitation that it only considers the usage of a token when penalizing each word, and does not consider in what context each token is used. Therefore, we propose a method by extending this work, which is penalizing the overuse of each n-gram. This method has the advantage of using information about the surrounding context in n-gram to penalize each token.
강민철(Min-Cheol Kang),이원우(Won-Woo Lee),오재영(JaeYoung Oh),김현수(Hyun-Soo Kim),이효근(HyoGeun Lee),전유진(You-Jin Jeon) 한국해양바이오학회 2017 한국해양바이오학회지 Vol.9 No.2
Temperature is a major factor that affects the physiochemical properties of compounds. This study focus on the determination of thermostability and the effect of temperature on antioxidant activities of Ecklonia cava (E. cava) ethanoic extract. The ethanoic extracts of E. cava were evaluated at 30˚C, 60˚C and 90˚C for 0 to 7 days. The antioxidant activities were determined by DPPH, hydroxyl radical and hydrogen peroxide scavenging activities. The intracellular reactive oxygen species (ROS) scavenging activity was investigated using DCFH-DA assay. Results revealed that the ethanoic extract of E. cava incubated at different temperatures for 0 to 7 days, showed stable scavenging activities on DPPH, hydroxyl radical and hydrogen peroxide. The ROS scavenging activities of ethanoic extract and ascorbic acid were also investigated. The extract showed a stable ROS scavenging activity from 0 to 7 day at 90˚C. However, the scavenging activity of ascorbic acid at 90˚C decreased starting from day 3. These results indicated that the antioxidant effects of this food grade ethanoic extract of E. cava could remain stable during the employed temperatures of food processing.