Automatic playlist generation based on tracking user’s listening habits

Algorithms for automatic playlist generation solve the problem of tedious and time consuming manual selection of musical playlists. These algorithms generate playlists according to the user’s music preferences of the moment. The user describes his preferences either by manually inputting a couple of example songs, or by defining constraints for the choice of music. The approaches to automatic playlist generation up to now were based on examining the metadata attached to the music pieces. Some of them took also the listening history into account. But anyway, a heavy accent has been put on the metadata, while the listening history, if it was used at all, had a minor role. Missings and errors in metadata frequently appear, especially when the music is acquired from the Internet. When the metadata is missing or wrong, the approaches proposed so far cannot work. Besides, entering constraints for the playlist generation can be a difficult activity. In our approach we ignored the metadata and focused on examining the listening habits. We developed two simple algorithms that track the listening habits and form a listener model—a profile of listening habits. The listener model is then used for automatic playlist generation. We developed a simple media player which tracks the listening habits and generates playlists according to the listener model. We tried the solution with a group of users. The experiment was not a successful one, but it threw some new light on the relationship between the listening habits and playlist generation.     

Phase Stability of Fine-Grained (Mg,Y)-PSZ

A fine-grained zirconia, which has been costabilized with yttria and magnesia, has been prepared. Its stability during subeutectoid annealing at 1100^deg;C, and its hydrothermal stability during hydrothermal treatment at 180^deg;C, have been determined and they are compared to those of Y-TZP and Mg-PSZ materials .     

Edge Chipping Resistance of Alumina/Zirconia Laminates

The edge chipping test was used to measure the fracture resistance of alumina/alumina‐zirconia laminated structures. Tailored, symmetrical laminated structures were prepared with a variety of layer thickness. The laminates had a significantly greater edge chipping resistance. Laminates with thin layers were just as effective in impeding edge chips as laminates with thick layers.     

Reduced strength degradation of alumina–aluminium titanate composite subjected to low-velocity impact loading

The impact behaviour of monophase alumina and alumina–aluminium titanate monolithic composite ceramics that present flaw tolerant behaviour was studied. Low-velocity impact loading tests were performed on bending bars and the residual strength after the impact was evaluated by four-point bending tests. The impact tests were monitored using an instrumented drop-weight machine. During impact, the composites absorbed higher energy than the monophase material. The strength retention, in percentage, after the impact was significantly higher for the composite that presented damage tolerance for impact energy levels higher than monophase alumina. These results are discussed and fractographic analysis was used to identify the mechanisms responsible for the lower strength degradation of the composite.     

Low prevalence of Listeria monocytogenes in foods from Italy

Listeria monocytogenes is an important foodborne pathogen that causes gastrointestinal disorders, and, especially in immunocompromised people, serious extraintestinal diseases, such as septicemia and meningitis, as well as abortion in pregnant women. Many foods, from both plant and animal origin, have been involved in listeriosis outbreaks. This article reports the results of a 12-year survey (1993 through 2004) on the presence of L. monocytogenes in several kinds of food marketed in Italy. Of 5,788 analyzed samples, 121 (2.1%) were contaminated with L. monocytogenes. The highest prevalence was found in smoked salmon (10.6%) and in poultry meat samples (8.5%) and the lowest in red meat (0.3%). L. monocytogenes was not found in 154 samples of fresh seafood products. Fifty-two isolates were also serotyped by the agglutination method. The most common serotypes detected in the 52 strains tested were 1/2a (36.5%), followed by 1/2c (32.8%), 1/2b (13.5%), 4b (11.5%), 3a (3.8%), and 3b (1.9%). The results of the present study showed low levels of L. monocytogenes in the analyzed samples. A total of 61.5% of the 52 L. monocytogenes strains analyzed belonged to serotypes 1/2a, 1/2b, and 4b, namely the serovars that are most commonly involved in extraintestinal human listeriosis outbreaks. In the ready-to-eat samples, these three serotypes were 40.0% (1/2a), 17.1% (1/2b), and 14.3% (4b). This finding highlights the need to implement strict hygienic measures during the production, distribution, and sale of foods to reduce the risk of foodborne listeriosis in humans to an acceptable level.     

Machine intelligence-driven classification of cancer patients-derived extracellular vesicles using fluorescence correlation spectroscopy: results from a pilot study

Neural Computing and Applications - Patient-derived extracellular vesicles (EVs) that contains a complex biological cargo is a valuable source of liquid-biopsy diagnostics to aid in early...     

Performance analysis for automated gait extraction and recognition in multi-camera surveillance

Many studies have confirmed that gait analysis can be used as a new biometrics. In this research, gait analysis is deployed for people identification in multi-camera surveillance scenarios. We present a new method for viewpoint independent markerless gait analysis that does not require camera calibration and works with a wide range of walking directions. These properties make the proposed method particularly suitable for gait identification in real surveillance scenarios where people and their behaviour need to be tracked across a set of cameras. Tests on 300 synthetic and real video sequences, with subjects walking freely along different walking directions, have been performed. Since the choice of the cameras’ characteristics is a key-point for the development of a smart surveillance system, the performance of the proposed approach is measured with respect to different video properties: spatial resolution, frame-rate, data compression and image quality. The obtained results show that markerless gait analysis can be achieved without any knowledge of camera’s position and subject’s pose. The extracted gait parameters allow recognition of people walking from different views with a mean recognition rate of 92.2% and confirm that gait can be effectively used for subjects’ identification in a multi-camera surveillance scenario.     

Edge Stresses in Alumina/Zirconia Laminates

Using the technique of fluorescence piezospectroscopy, we determine the distribution of thermal residual stresses across the edges of three laminated alumina/zirconia composites. We develop a methodology for separating the measured stress state into microstresses that result from grain-to-grain thermal mismatch and macrostresses that result from lamination-induced thermal mismatch between individual plies. Comparison between the measured edge-stress distributions and those calculated based on a simple force-superposition model shows good agreement, indicating that the laminate system is well approximated as linear elastic. Given the experimental confirmation of significant edge stresses in multi-ply laminates, the possibility of failure initiating at composite edges must be considered in the design of surface-compressed laminate structures with the aim of mediating the detrimental effect of surface flaws.     

Role of actinidin in the hydrolysis of the cream milk proteins

Cream from milk is commonly used as the starting material of variety food products such as cream cheese, fat added cheeses, butter and buttermilk. The protein content of cream is only about 2% but strongly affects the quality of fat containing dairy products especially cheeses which are frequently characterized by an unsatisfactory texture. In this work, the suitability of the actinidin to function in a “fat-supplemented” environment was tested and the SDS–PAGE profile of cream treated with the enzyme was also analyzed. The results show that actinidin is able to degrade all the cream proteins to smaller than 29.0 kDa fragments suggesting a novel utilization as preparatory treatment in the production of milk derived products characterized by a reduced content of undesirable proteins.