Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.
The cell biology of taste.The Journal of cell biology, 190(3):285
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Predicting food taste with bound-driven optimization
Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.