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https://doi.org/10.12871/clici...
Part of book or chapter of book
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https://doi.org/10.12871/clici...
Part of book or chapter of book . 2014 . Peer-reviewed
Data sources: Crossref
mEDRA
Part of book or chapter of book . 2014
Data sources: mEDRA
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On the lexical coverage of some resources on Italian cooking recipes

Authors: MAZZEI, Alessandro;

On the lexical coverage of some resources on Italian cooking recipes

Abstract

We describe an experiment designed to measure the lexical coverage of some resources over the Italian cooking recipes genre. First, we have built a small cooking recipe dataset; second, we have done a qualitative morpho-syntactic analysis of the dataset and third we have done a quantitative analysis of the lexical cover- age of the dataset.

Country
Italy
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Keywords

lexical analysis

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    popularity
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    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
bronze
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