Un espace de conception fondé sur une analyse morphologique des techniques de menus

Mathieu Nancel, Stéphane Huot, M. Beaudouin-Lafon
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引用次数: 10

Abstract

This paper presents a design space based on a morphological analysis of menu techniques. The goal of this design space is to facilitate the exploration of novel menu designs, in particular to increase menu capacity without sacrificing performance. The paper demonstrates the generative aspect of this design space with four new menu designs based on poorly explored combinations of input dimensions. For two of these four designs, the paper presents controlled experiments that show that they perform on a par with other menus from the literature.
基于菜单技术形态分析的设计空间
本文提出了一个基于菜单技术形态学分析的设计空间。这个设计空间的目标是促进对新颖菜单设计的探索,特别是在不牺牲性能的情况下增加菜单容量。本文通过四个基于输入维度组合的新菜单设计展示了这个设计空间的生成方面。对于这四种设计中的两种,本文提出了对照实验,表明它们的性能与文献中的其他菜单相当。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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