{"created":"2023-06-23T12:22:10.257546+00:00","id":13976,"links":{},"metadata":{"_buckets":{"deposit":"479bb730-11eb-4c27-8bbb-dc6471a092a6"},"_deposit":{"created_by":21,"id":"13976","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"13976"},"status":"published"},"_oai":{"id":"oai:asahi-u.repo.nii.ac.jp:00013976","sets":["46:201:495"]},"author_link":["4322","15447","4323","16543"],"item_10002_biblio_info_77":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"13","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"情報学研究"},{"bibliographic_title":"Studies in Information Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_80":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究は、包丁の切り方によって同一のオレンジの甘さや食感表現、美味しさが変わるのかを明らかにすることを目的として調査を実施した。くし切りとスマイルカットのオレンジを試食させ、どんな食感であったかを20のオノマトペから複数回答した分析と、甘さ、美味しさに与える影響の分析を行った。結果、くし切りの食感は「さっぱり（46.7％）」が最多、スマイルカットの食感は「じゅわじゅわ（40％）」が最多であった。甘さは、くし切り（33％）よりもスマイルカット（40％）の方が甘いと答える回答者が多かった。美味しさは、オノマトペ表現が影響を与えると回答したものが67％と肯定的に評価された。","subitem_description_type":"Abstract"}]},"item_10002_full_name_75":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"4323","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fujino, Yoshitaka"}]},{"nameIdentifiers":[{"nameIdentifier":"16543","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsukanaka, Atsuko"}]}]},"item_10002_heading_98":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"研究ノート","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"Research Note","subitem_heading_language":"en"}]},"item_10002_radio_89":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_radio_item":"application/pdf"}]},"item_10002_source_id_82":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-2172","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_84":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12754536","subitem_source_identifier_type":"NCID"}]},"item_10002_textarea_76":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_textarea_value":"朝日大学保健医療学部健康スポーツ科学科教授"},{"subitem_textarea_value":"朝日大学保健医療学部健康スポーツ科学科助教"}]},"item_10002_version_type_95":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"藤野, 良孝","creatorNameLang":""}],"familyNames":[{"familyName":"藤野","familyNameLang":""}],"givenNames":[{"givenName":"良孝","givenNameLang":""}],"nameIdentifiers":[{"nameIdentifier":"4322","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006015734","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006015734"}]},{"creatorNames":[{"creatorName":"塚中, 敦子"}],"nameIdentifiers":[{"nameIdentifier":"15447","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000003203033","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000003203033"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-11-04"}],"displaytype":"detail","filename":"joken31_1317_2022.pdf","filesize":[{"value":"424.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"joken31_1317_2022","url":"https://asahi-u.repo.nii.ac.jp/record/13976/files/joken31_1317_2022.pdf"},"version_id":"c3822093-15ce-47c2-9d0d-5337c51818fd"}]},"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":"オレンジの切り方が美味しさに与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"オレンジの切り方が美味しさに与える影響"},{"subitem_title":"Effect of Orange Cutting Method on Tastiness","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"21","path":["495"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-11-04"},"publish_date":"2022-11-04","publish_status":"0","recid":"13976","relation_version_is_last":true,"title":["オレンジの切り方が美味しさに与える影響"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-11-15T07:34:18.106185+00:00"}