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1. Nalisnick, E., Mitra, B., Craswell, N., & Caruana, R. (2016, April). Improving document ranking with dual word embeddings. In Proceedings of the 25th International Conference Companion on World Wide Web (pp. 83-84).
This paper presents how IN-IN and IN-OUT vector cosine similarities models collocative and substitutive word pairs.
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2. Levy, O., & Goldberg, Y. (2014). Neural word embedding as implicit matrix factorization. In Advances in neural information processing systems (pp. 2177-2185).
This paper proves that term-context embedding (T_iC_j) in SGNS implicitly models pointwise mutual information (PMI).
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3. Levy, O., Goldberg, Y., & Dagan, I. (2015). Improving distributional similarity with lessons learned from word embeddings. Transactions of the Association for Computational Linguistics, 3, 211-225.
This paper proposes that the term-term vector cosine similarity model 2nd order association and the term-context vector cosine similarity model 1st order association, and suggests that adding these two vectors to obtain a combined vector improves the performance of word2vec on certain NLP tasks.
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4. Rapp, R. (2002, August). The computation of word associations: comparing syntagmatic and paradigmatic approaches. In Proceedings of the 19th international conference on Computational linguistics-Volume 1 (pp. 1-7). Association for Computational Linguistics.
This paper called 1st and 2nd order associations “syntagmatic” and “paradigmatic” relations, respectively, following the convention created by Ferdinand de Saussure (the founding father of linguistics). This paper also proposes to measure 1st order association by co-occurrence and 2nd order association by comparing context word distribution similarity.
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5. Teng, C. Y., Lin, Y. R., & Adamic, L. A. (2012, June). Recipe recommendation using ingredient networks. In Proceedings of the 4th Annual ACM Web Science Conference (pp. 298-307).
This paper constructed two food-ingredient networks (one links collocation ingredients as they co-used in food receipts, the other links substitutive ingredients as suggested by users), and found that “purified”, complement ingredient network can be obtained through removing substitutive parts from collocation network. And the substitutes network is more informative in predicting users preference on receipts.
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6. Sauer, C., Haigh, A., & Rachleff, J. Cooking up Food Embeddings.
This paper analyzes two kinds of food ingredients pairs, including substitutes and complements. They define complement pairs as frequently co-used (collocation) ingredients (maximizing Ti*Cj), and substitute pairs as those similar and replaceable (maximizing Ti*Tj).
This paper found that having co-workers with an education degree similar to one’s own is costly, having co-workers with a complementary education degree is beneficial. How this is defined?
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8. Dibiaggio, L., Nasiriyar, M., & Nesta, L. (2014). Substitutability and complementarity of technological knowledge and the inventive performance of semiconductor companies. Research policy, 43(9), 1582-1593.
This paper found that complementarity between knowledge components positively contributes to firms’ inventive capability, whereas the overall level of substitutability between knowledge components generally has the opposite effect. How this is define?