{"created":"2023-06-20T16:47:48.955062+00:00","id":19578,"links":{},"metadata":{"_buckets":{"deposit":"f177569f-d391-47a8-97f0-b93a8546e392"},"_deposit":{"created_by":3,"id":"19578","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"19578"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00019578","sets":["14:923:2261:4447"]},"author_link":["33267","33268","33270","33269","33266","33271"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-07","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"65","bibliographicPageStart":"61","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"近畿大学次世代基盤技術研究所報告"},{"bibliographic_title":"Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The relationship between the excitation-emission matrix of powdery brown rice, whose cultivars were Hinohikari, Koshihikari and Kirara397, and the index of lipid deterioration in the rice, such as the fatty acid value and the peroxide value, during storage period was examined to evaluate the freshness of brown rice. A partial least squares regression analysis for each cultivar of brown rice was effective for improving the correlation between measured and predicted values.","subitem_description_type":"Abstract"}]},"item_2_description_34":{"attribute_name":"目次","attribute_value_mlt":[{"subitem_description":"Ⅲ.論文集","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学次世代基盤技術研究所"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21858802","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"ISHIGAKI,Takahiro"},{"subitem_text_language":"en","subitem_text_value":"TAHARA,Yusuke"},{"subitem_text_language":"en","subitem_text_value":"TAKATSU,Kunimoto"},{"subitem_text_language":"en","subitem_text_value":"FUJITA,Akiko"},{"subitem_text_language":"en","subitem_text_value":"WATANABE,Yoshiyuki"},{"subitem_text_language":"en","subitem_text_value":"NOMURA,Masato"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻"},{"subitem_text_value":"近畿大学工学部化学生命工学科"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻; 教授: 工学部化学生命工学科; 教授: 次世代基盤技術研究所; 教授"},{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻; 教授: 工学部化学生命工学科; 教授"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石垣, 貴大"},{"creatorName":"イシガキ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田原, 裕介"},{"creatorName":"タハラ, ユウスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高津, 地志"},{"creatorName":"タカツ, クニモト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田, 明子"},{"creatorName":"フジタ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡邉, 義之"},{"creatorName":"ワタナベ, ヨシユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野村, 正人"},{"creatorName":"ノムラ, マサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-08-22"}],"displaytype":"detail","filename":"AA12517632-20180700-0061.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA12517632-20180700-0061.pdf","url":"https://kindai.repo.nii.ac.jp/record/19578/files/AA12517632-20180700-0061.pdf"},"version_id":"b95a5eb0-8f7b-4ab4-a8c2-25291e590263"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Brown Rice","subitem_subject_scheme":"Other"},{"subitem_subject":"Excitation-Emission Matrix","subitem_subject_scheme":"Other"},{"subitem_subject":"Fatty Acid Value","subitem_subject_scheme":"Other"},{"subitem_subject":"Lipid Deterioration","subitem_subject_scheme":"Other"},{"subitem_subject":"Peroxide Value","subitem_subject_scheme":"Other"}]},"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":"〈原著論文〉脂質劣化に基づく玄米の励起蛍光マトリクス解析の改善","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈原著論文〉脂質劣化に基づく玄米の励起蛍光マトリクス解析の改善"},{"subitem_title":"Improvement of Excitation-Emission Matrix Analysis for Brown Rice Based on Lipid Deterioration","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4447"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-22"},"publish_date":"2018-08-22","publish_status":"0","recid":"19578","relation_version_is_last":true,"title":["〈原著論文〉脂質劣化に基づく玄米の励起蛍光マトリクス解析の改善"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T21:38:00.728458+00:00"}