{"created":"2023-07-25T02:28:17.005157+00:00","id":2000007,"links":{},"metadata":{"_buckets":{"deposit":"07d7ebee-3921-4a05-818f-3afc1f2feb19"},"_deposit":{"created_by":13,"id":"2000007","owner":"13","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2000007"},"status":"published"},"_oai":{"id":"oai:kio.repo.nii.ac.jp:02000007","sets":["15:1690185940555"]},"author_link":[],"control_number":"2000007","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"16","bibliographicPageStart":"1","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"畿央大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Kio University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"筆者は畿央大学健康科学部健康栄養学科に在職中、「おいしさと健康」に関する研究を主に学部学生とともに卒業研究として行ってきた。本稿はそのすべてを項目ごとにまとめて記載したものである。いずれも学生諸子が目を輝かせて取り組んだ研究であり、それぞれの成果は魅力的なアラカルトになっている。しかし、研究成果を国際誌に発表できたものは少数であったため、ここに研究内容を多くの人と共有し、今後これらの研究を発展させ、完成させる研究者が現れることを期待したい。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者(英)","attribute_value_mlt":[{"names":[{"name":"Takashi, YAMAMOTO","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24482/0002000007","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"畿央大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AB00012931","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2758-6359","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山本, 隆","creatorNameLang":"ja"},{"creatorName":"ヤマモト, タカシ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-08-08"}],"filename":"KK.2001.01-16.pdf","filesize":[{"value":"2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://kio.repo.nii.ac.jp/record/2000007/files/KK.2001.01-16.pdf"},"version_id":"0dfa450b-9c8c-40bb-8976-e9aeae179016"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オレキシン"},{"subitem_subject":"うま味"},{"subitem_subject":"コク味"},{"subitem_subject":"客観的評価法"},{"subitem_subject":"別腹"},{"subitem_subject":"わさび"},{"subitem_subject":"キンモクセイ"},{"subitem_subject":"唾液分泌"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"畿央大学における私の健康科学に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"畿央大学における私の健康科学に関する研究","subitem_title_language":"ja"},{"subitem_title":"My research topics on health sciences in Kio University","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["1690185940555"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-08-10"},"publish_date":"2023-08-10","publish_status":"0","recid":"2000007","relation_version_is_last":true,"title":["畿央大学における私の健康科学に関する研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2024-01-17T03:25:53.440574+00:00"}