Overview
Research interests
- Machine learning, computer vision and object recognition.
- Deep neural networks, dynamical systems and optimal control.
- Explainable AI and understanding deep learning thought processes.
- Fourier analysis, number theory and representation theory.
- Exeter's Institute of Data Science and Artificial Intelligence.
- Machine Learning Lead at digiLab.
Pubications and preprints
Open access to journal articles may be found under the publications tab. More recent articles ahead of print are found below:
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twinCity: Urban Solar Potential on the City Scale, with B. Fourcin, M. Lykkegaard, T. Dodwell; To Appear (2024)
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VespAI: A Deep Learning-Based System for the Detection of Invasive Hornets, with T. O'Shea-Wheller, P. Kennedy, J. Osborne, M. Recker; To Appear (2024)
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Simulating spectral images of natural waters and submerged objects from a bird's-eye view, with J. Christmas, C. Lawrence, J Feenan; Math. Compt. Simul. (2024)
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Imbedding Deep Neural Networks, with D. Kangin; spotlighted at ICLR (2022)
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Voronoï summation for half-integral weight automorphic forms, with E. Assing; Int. Math. Res. Not. (2021)
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A symplectic restriction problem, with V. Blomer; Math. Ann. (2021)
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Voronoï summation via switching cusps, with E. Assing; Monatsh. Math. (2021)
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Voronoï summation for GL(n): collusion between level and modulus; Amer. J. Math. (2021)
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An explicit conductor formula for GL(n) x GL(1); Rocky Mountain J. Math. (2019)
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On the order of vanishing of newforms at cusps, with A. Saha; Math. Res. Lett. (2018)
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A proof of the refined Gan--Gross--Prasad conjecture for non-endoscopic Yoshida lifts; Forum Math. (2017)
Publications
Copyright Notice: Any articles made available for download are for personal use only. Any other use requires prior permission of the author and the copyright holder.
| 2024 | 2022 | 2021 | 2019 | 2017 |
2024
- Corbett A, Christmas J, Lawrence C, Feenan J. (2024) Simulating spectral images of natural waters and submerged objects from a bird’s-eye view, Mathematics and Computers in Simulation, volume 215, pages 184-207, DOI:10.1016/j.matcom.2023.07.025.
2022
- Corbett A, Kangin D. (2022) IMBEDDING DEEP NEURAL NETWORKS, ICLR 2022 - 10th International Conference on Learning Representations.
- Corbett A, Kangin D. (2022) Imbedding Deep Neural Networks. [PDF]
2021
- Assing E, Corbett A. (2021) Voronoï Summation for Half-Integral Weight Automorphic Forms, International Mathematics Research Notices, volume 2022, no. 23, pages 18632-18675, DOI:10.1093/imrn/rnab238.
- Blomer V, Corbett A. (2021) A symplectic restriction problem, Mathematische Annalen, volume 382, no. 3-4, pages 1323-1424, DOI:10.1007/s00208-021-02268-6.
- Assing E, Corbett A. (2021) Voronoï summation via switching cusps, Monatshefte für Mathematik, volume 194, no. 4, pages 657-685, DOI:10.1007/s00605-021-01537-5.
- Corbett A. (2021) Voronoï summation for GL(n): collusion between level and modulus, American Journal of Mathematics, volume 143, no. 5, pages 1361-1395, DOI:10.1353/ajm.2021.0034.
2019
- Corbett A. (2019) The Transfer of Polarised Radiation in Homogeneous Water Bodies. [PDF]
- Corbett A. (2019) An Explicit Conductor Formula for GL(n) x GL(1), Rocky Mountain Journal of Mathematics, volume 49, no. 4, pages 1093-1110, DOI:10.1216/RMJ-2019-49-4-1093. [PDF]
- Corbett A, Saha A. (2019) On the order of vanishing of newforms at cusps, Mathematical Research Letters, volume 25, no. 6, pages 1771-1804, DOI:10.4310/mrl.2018.v25.n6.a4.
2017
- Corbett AJ. (2017) A proof of the refined Gan–Gross–Prasad conjecture for non-endoscopic Yoshida lifts, Forum Mathematicum, volume 29, no. 1, DOI:10.1515/forum-2015-0164.
Further information
Baking bread
Here is a bread recipe which has proved successfull over many years of trial and error.
Sourdough bread recipeThe following ingredients roughly yield a 1kg loaf at 87% hydration.
Top Tips-
High hydration for crupet-style chewy bread
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Autolyse the flour and water first, without yeast
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Small proportion of sourdough starter
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Baking stone or dutch oven
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430g Strong White Flour (recommendation: strong white bread flour from Shipton Mill)
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50g Rye Flour (can be substituted with 50g of Strong White Flour)
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40g Sourdough Starter* at 100% hydration
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10g Salt
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415g Water (can vary between 380-430g, giving 80-90% hydration depending on flour)
*Starter can be kept in the fridge with just a scraping (10g, say) left in the jar. When feeding, use 1 part Rye Flour, 3 parts Strong White Flour and 4 parts Water. To generate from scratch, keep in a warm place and mixed half flour with half water then as a dollop of live yoghourt. Add more flour and water in equal proportion daily. Throw away any excess. Continue until the mixture starts aggressively bubbling.
Method10pm (before bed): Autolyse
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Remove starter from fridge, top up with 20g Rye/White Flour mixture & 20g Water
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Gently mix 430+50g flour + 415g water into a loose, shaggy mess in a mixing bowl
7am (waking up): Combine ingredients
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Add 10g salt and 40g starter to flour/water mixture
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Mix in the bowl using the ’stretch and fold’ method: with a plastic bread scraper, pull up the edge of the dough high and fold it over, repeating on each corner of the dough
7-8.20am (at 20min intervals): Stretch and fold
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Keep stretching and folding to promote elasticity of the dough
8.30am - risen (4/5 hours): Bulk rise
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Leave dough to double in size, being careful not to over rise
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You can continue some stretching and folding during this time
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Alternative: if you have to go to work now, put the covered dough in the fridge and carry out the bulk rise when you get home
When risen: First shape
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Flour surface and scrape dough out of the bowl
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With floured hands, pull up the corners of the dough for another stretch and fold
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Turn dough over and, using the dough scraper, twist dough and pull toward you, creating surface tension on the skin of the dough (there are many good YouTube videos on dough shaping)
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Leave to stand for half an hour
30mins later: Final shape
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Prepare a banneton with a liner by heavily flouring
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Stretch and fold the dough again
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Turn over and use the scraper to twist and pull the dough to develop surface tension
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Top-down, turn dough into banneton
Retard dough
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Put into fridge for 1hr or more
Heat oven and wake up dough
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Take dough out the fridge
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Put baking stone in the oven and preheat for 30mins
Score and bake
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Turn out dough onto baking stone
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Score bread with your favourite patten
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Add steam to over (ice cubes/spray)
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Bake for 10mins before letting steam out and turning bread
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Bake for a further 15 mins, more or less , reducing temperature by 30 degrees and checking and turning
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Cool on rack for 1/2 hours
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Midnight sourdough feast
Exe Walkers
Exe Walkers is a friendly walking group that hikes every month in the local countryside. Open to all university staff, their family and friends: newcomers welcome. There's usually a pub. If you would like to join the mailing list please write to: 'exe dot walkers at gmail dot com'
Photos
Haytor Rock
The Quantock Hills
Hound Tor