Graph-based Techniques for Topic Classification of Tweets in Spanish
Fernández Anta, Antonio
Chiroque, Luis F.
Tipo de Ítem:article
Topic classification of texts is one of the most interesting challenges in Natural Language Processing (NLP). Topic classifiers commonly use a bag-of-words approach, in which the classifier uses (and is trained with) selected terms from the input texts. In this work we present techniques based on graph similarity to classify short texts by topic. In our classifier we build graphs from the input texts, and then use properties of these graphs to classify them. We have tested the resulting algorithm by classifying Twitter messages in Spanish among a predefined set of topics, achieving more than 70% accuracy.
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(es)
Mostrando ítems relacionados por Título, autor o materia.
Redondo-García, José Luis; Botón-Fernández, Vicente; Lozano-Tello, Adolfo (International Journal of Interactive Multimedia and Artificial Intelligence (IJIMAI), 09/2012)OntoTV is a television information management system designed for improving the quality and quantity of the information available in the current television platforms. In order to achieve this objective, OntoTV (1) collects ...
Redondo, Teófilo (International Journal of Interactive Multimedia and Artificial Intelligence (IJIMAI), 03/2015)Social interaction technologies (SIT) is a very broad field that encompasses a large list of topics: interactive and networked computing, mobile social services and the Social Web, social software and social media, marketing ...
The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques Rodríguez-Solana, Raquel; Coelho, Natacha; Santos-Rufo, Antonio; Gonçalves, Sandra; Peréz-Santín, Efren (1); Romano, Anabela (Antioxidants, 11/2019)Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was ...