{"created":"2023-05-15T10:01:36.373925+00:00","id":6217,"links":{},"metadata":{"_buckets":{"deposit":"78c5e851-dec2-495f-ab17-aa323d6c15f8"},"_deposit":{"created_by":9,"id":"6217","owner":"9","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"6217"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00006217","sets":["75","75:50"]},"author_link":["33107"],"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2020-03-24"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"宮崎大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"17601","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(農学)","subitem_degreename_language":"ja"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2019年度","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"農工総博甲第167号"}]},"item_10006_textarea_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_textarea_language":"ja","subitem_textarea_value":"本論文に関連する発表論文\nIshimaru, M., Haraoka, M., Hatate, H. et al. Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods. Food Anal. Methods 9, 1606–1615 (2016). https://doi.org/10.1007/s12161-015-0341-1"},{"subitem_textarea_language":"ja","subitem_textarea_value":"本論文に関連する発表論文\nIshimaru, M., Haraoka, M., Hatate, H. et al. High-Performance Liquid Chromatography with Fluorescence Detection for Simultaneous Analysis of Retinoids (Retinyl Palmitate, Retinyl Acetate, and Free Retinol) and α-, β-, γ-, and δ-Tocopherols in Foods. Food Anal. Methods 10, 92–99 (2017). https://doi.org/10.1007/s12161-016-0553-z"},{"subitem_textarea_language":"ja","subitem_textarea_value":"本論文に関連する発表論文\nIshimaru, M., Muto, Y., Nakayama, A. et al. Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection. Food Anal. Methods 12, 166–175 (2019). https://doi.org/10.1007/s12161-018-1349-0"}]},"item_10006_version_type_18":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石丸, 真美","creatorNameLang":"ja"},{"creatorName":"イシマル, マミ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishimaru, Mami","creatorNameLang":"en"}],"familyNames":[{"familyName":"石丸","familyNameLang":"ja"},{"familyName":"イシマル","familyNameLang":"ja-Kana"},{"familyName":"Ishimaru","familyNameLang":"en"}],"givenNames":[{"givenName":"真美","givenNameLang":"ja"},{"givenName":"マミ","givenNameLang":"ja-Kana"},{"givenName":"Mami","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"33107","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-05"}],"filename":"youshi_167.pdf","filesize":[{"value":"125.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"学位論文の要旨","objectType":"abstract","url":"https://miyazaki-u.repo.nii.ac.jp/record/6217/files/youshi_167.pdf"},"version_id":"8748bf6f-1cb1-4b5a-aaab-c6f9f9f3f6fb"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-05"}],"filename":"shinsakekka_167.pdf","filesize":[{"value":"107.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"論文審査結果の要旨","objectType":"other","url":"https://miyazaki-u.repo.nii.ac.jp/record/6217/files/shinsakekka_167.pdf"},"version_id":"b79d2381-52cf-4cf3-84bb-f43dda556bec"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-18"}],"displaytype":"detail","filename":"honbun_167.pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"博士学位論文","objectType":"fulltext","url":"https://miyazaki-u.repo.nii.ac.jp/record/6217/files/honbun_167.pdf"},"version_id":"dfb65a0d-8db2-4bf9-89d7-9f4c4fcb9518"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"水産物の品質ならびに生魚の健康状態に関わる化学成分の高感度分析法の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水産物の品質ならびに生魚の健康状態に関わる化学成分の高感度分析法の開発","subitem_title_language":"ja"},{"subitem_title":"Development of the High-sensitive Analytical Methods for Chemical Components Related with Quality of Marine Product t and Health of Live Fish","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"9","path":["75","50"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-11-05"},"publish_date":"2020-11-05","publish_status":"0","recid":"6217","relation_version_is_last":true,"title":["水産物の品質ならびに生魚の健康状態に関わる化学成分の高感度分析法の開発"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2024-02-09T08:03:11.290391+00:00"}