图书难度的特征词提取方法

IF 4.8 1区 农林科学 Q1 AGRONOMY Rice Pub Date : 2022-11-29 DOI:10.1109/SCISISIS55246.2022.10002116
Masaaki Suzuki, F. Saitoh
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引用次数: 0

摘要

随着近年来电子商务市场的快速发展,商品的选择变得越来越困难。因此,已经进行了各种各样的研究来帮助选择,但很少有人关注难度水平。但是,如果在选择图书时不考虑与内容相关的难易程度,就不可能提供满足用户需求的产品。因此,本研究使用产品评论来识别难度等级的特征词。作为一种提取方法,基于Word2Vec获得词的分布式表示,并使用DBSCAN进行聚类,在考虑词的含义的同时进行二维t-SNE压缩,以提供稳定的聚类。此外,实验结果表明,该方法不仅可以提取与难度等级直接相关的特征词,还可以提取间接影响难度等级评价的特征词。
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Feature Word Extraction Method for Book Difficulty
With the rapid development of the E-Commerce market in recent years, product selection has become increasingly difficult. Therefore, various studies have been conducted to assist in the selection, but few have focused on the level of difficulty. However, if the level of difficulty related to content is not considered when selecting books, it is impossible to provide products that meet user needs. Therefore, this study used product reviews to identify the characteristic words for the difficulty level. As an extraction method, a distributed representation of words was obtained based on Word2Vec, and clustering was performed using DBSCAN with two-dimensional compression by t-SNE to provide stable clustering while considering the meanings of words. In addition, the experimental results show that it is possible to extract not only feature words directly related to the difficulty level but also words that indirectly affect the evaluation of the difficulty level.
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来源期刊
Rice
Rice AGRONOMY-
CiteScore
10.10
自引率
3.60%
发文量
60
审稿时长
>12 weeks
期刊介绍: Rice aims to fill a glaring void in basic and applied plant science journal publishing. This journal is the world''s only high-quality serial publication for reporting current advances in rice genetics, structural and functional genomics, comparative genomics, molecular biology and physiology, molecular breeding and comparative biology. Rice welcomes review articles and original papers in all of the aforementioned areas and serves as the primary source of newly published information for researchers and students in rice and related research.
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