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b5d999e510
* Add doc.cats to spacy.gold at the paragraph level
Support `doc.cats` as `"cats": [{"label": string, "value": number}]` in
the spacy JSON training format at the paragraph level.
* `spacy.gold.docs_to_json()` writes `docs.cats`
* `GoldCorpus` reads in cats in each `GoldParse`
* Update instances of gold_tuples to handle cats
Update iteration over gold_tuples / gold_parses to handle addition of
cats at the paragraph level.
* Add textcat to train CLI
* Add textcat options to train CLI
* Add textcat labels in `TextCategorizer.begin_training()`
* Add textcat evaluation to `Scorer`:
* For binary exclusive classes with provided label: F1 for label
* For 2+ exclusive classes: F1 macro average
* For multilabel (not exclusive): ROC AUC macro average (currently
relying on sklearn)
* Provide user info on textcat evaluation settings, potential
incompatibilities
* Provide pipeline to Scorer in `Language.evaluate` for textcat config
* Customize train CLI output to include only metrics relevant to current
pipeline
* Add textcat evaluation to evaluate CLI
* Fix handling of unset arguments and config params
Fix handling of unset arguments and model confiug parameters in Scorer
initialization.
* Temporarily add sklearn requirement
* Remove sklearn version number
* Improve Scorer handling of models without textcats
* Fixing Scorer handling of models without textcats
* Update Scorer output for python 2.7
* Modify inf in Scorer for python 2.7
* Auto-format
Also make small adjustments to make auto-formatting with black easier and produce nicer results
* Move error message to Errors
* Update documentation
* Add cats to annotation JSON format [ci skip]
* Fix tpl flag and docs [ci skip]
* Switch to internal roc_auc_score
Switch to internal `roc_auc_score()` adapted from scikit-learn.
* Add AUCROCScore tests and improve errors/warnings
* Add tests for AUCROCScore and roc_auc_score
* Add missing error for only positive/negative values
* Remove unnecessary warnings and errors
* Make reduced roc_auc_score functions private
Because most of the checks and warnings have been stripped for the
internal functions and access is only intended through `ROCAUCScore`,
make the functions for roc_auc_score adapted from scikit-learn private.
* Check that data corresponds with multilabel flag
Check that the training instances correspond with the multilabel flag,
adding the multilabel flag if required.
* Add textcat score to early stopping check
* Add more checks to debug-data for textcat
* Add example training data for textcat
* Add more checks to textcat train CLI
* Check configuration when extending base model
* Fix typos
* Update textcat example data
* Provide licensing details and licenses for data
* Remove two labels with no positive instances from jigsaw-toxic-comment
data.
Co-authored-by: Ines Montani <ines@ines.io>
11 lines
3.5 KiB
JSON
11 lines
3.5 KiB
JSON
{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "2"}, "text": "How should I cook bacon in an oven?\nI've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "3"}, "text": "What is the difference between white and brown eggs?\nI always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "4"}, "text": "What is the difference between baking soda and baking powder?\nAnd can I use one in place of the other in certain recipes?\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "5"}, "text": "In a tomato sauce recipe, how can I cut the acidity?\nIt seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "6"}, "text": "What ingredients (available in specific regions) can I substitute for parsley?\nI have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?\nI know it is used mainly for looks rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for looks but there must be something about the taste otherwise it would call for parsley within the sauce as well.\nI would especially like to hear about substitutes available in Southeast Asia and other parts of the world where the obvious answers (such as cilantro) are not widely available.\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "9"}, "text": "What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?\nI'd like to know when to take my steaks off the grill and please everybody.\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "11"}, "text": "How should I poach an egg?\nWhat's the best method to poach an egg without it turning into an eggy soupy mess?\n"}
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{"cats": {"baking": 0.0, "not_baking": 1.0}, "meta": {"id": "12"}, "text": "How can I make my Ice Cream \"creamier\"\nMy ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my \"batter\" cold enough before I try to make it (I let it chill overnight in the refrigerator, but it doesn't always come out of the machine looking like \"soft serve\" as he said on the show - it's usually a little thinner).\nRecipe: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html\nThanks!\n"}
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{"cats": {"baking": 1.0, "not_baking": 0.0}, "meta": {"id": "17"}, "text": "How long and at what temperature do the various parts of a chicken need to be cooked?\nI'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?\n"}
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{"cats": {"baking": 1.0, "not_baking": 0.0}, "meta": {"id": "27"}, "text": "Do I need to sift flour that is labeled sifted?\nIs there really an advantage to sifting flour that I bought that was labeled 'sifted'?\n"}
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