{"created":"2023-05-15T10:02:00.917894+00:00","id":6717,"links":{},"metadata":{"_buckets":{"deposit":"e43454fe-3972-4c40-aa66-6606019ba5f4"},"_deposit":{"created_by":9,"id":"6717","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"6717"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00006717","sets":["75","75:50"]},"author_link":["34522"],"item_10006_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"タイ産食材における機能性成分と抗酸化能の評価","subitem_alternative_title_language":"ja"}]},"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2023-03-24"}]},"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":"2022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222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\nNichawee Jongsawatsataporn, Yuka Suzuki & Ryusuke Tanaka (2021) Evaluation of Functional Chemical Components and Radical Scavenging Activity in 11 Fermented Fish Products from Thailand, Journal of Aquatic Food Product Technology, 30:6, 746-762, DOI: 10.1080/10498850.2021.1937422"},{"subitem_textarea_language":"ja","subitem_textarea_value":"本論文に関連する発表論文\nJongsawatsataporn, N., Tanaka, R. The Simultaneous Analysis of 14 Antioxidant Compounds Using HPLC with UV Detection and Their Application to Edible Plants from Asia. Food Anal. Methods 15, 1331–1340 (2022). https://doi.org/10.1007/s12161-021-02199-7"},{"subitem_textarea_language":"ja","subitem_textarea_value":"本論文に関連する発表論文\nJongsawatsataporn, N., Kido, S. & Tanaka, R. Evaluation of chemical components of herbs and spices from Thailand and effect on lipid oxidation of fish during storage. Food Measure 17, 346–361 (2023). https://doi.org/10.1007/s11694-022-01624-7"}]},"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":"Nichawee, Jongsawatsataporn","creatorNameLang":"en"}],"familyNames":[{"familyName":"Jongsawatsataporn","familyNameLang":"en"}],"givenNames":[{"givenName":"Nichawee","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"34522","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-10-11"}],"filename":"本文_222.pdf","filesize":[{"value":"1.8 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/6717/files/本文_222.pdf"},"version_id":"c348ef80-4caf-4cab-bcfd-13e8531a51d4"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-10-17"}],"filename":"学位論文の要旨_222.pdf","filesize":[{"value":"171 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/6717/files/学位論文の要旨_222.pdf"},"version_id":"2ca55cf9-35e9-445e-ba9f-380e1a9632f1"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-10-17"}],"filename":"審査結果の要旨_222.pdf","filesize":[{"value":"119 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/6717/files/審査結果の要旨_222.pdf"},"version_id":"d4f59a08-2987-4846-9e8e-7539b08e2663"}]},"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":"Evaluation of Functional Chemical Components and Radical Scavenging Activity in Thailand Foods","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Evaluation of Functional Chemical Components and Radical Scavenging Activity in Thailand Foods","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"9","path":["75","50"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-17"},"publish_date":"2023-03-17","publish_status":"0","recid":"6717","relation_version_is_last":true,"title":["Evaluation of Functional Chemical Components and Radical Scavenging Activity in Thailand Foods"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2024-02-09T08:05:35.239606+00:00"}