{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00220029","sets":["1164:3500:10803:10983"]},"path":["10983"],"owner":"44499","recid":"220029","title":["部分構造を考慮した化合物分散表現の食材分類タスクにおける効果"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-02"},"_buckets":{"deposit":"dc68130c-c63c-45b7-b4bb-9926e4c34925"},"_deposit":{"id":"220029","pid":{"type":"depid","value":"220029","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"部分構造を考慮した化合物分散表現の食材分類タスクにおける効果","author_link":["574785","574783","574782","574784"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"部分構造を考慮した化合物分散表現の食材分類タスクにおける効果"}]},"item_type_id":"4","publish_date":"2022-09-02","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"同志社大学大学院文化情報学研究科"},{"subitem_text_value":"同志社大学大学院文化情報学研究科"},{"subitem_text_value":"同志社大学大学院文化情報学研究科"},{"subitem_text_value":"同志社大学文化情報学部"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Graduate School of Culture and Information Science, Doshisha University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Culture and Information Science, Doshisha University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Culture and Information Science, Doshisha University","subitem_text_language":"en"},{"subitem_text_value":"Faculty of Culture and Information Science, Doshisha University","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/220029/files/IPSJ-IFAT22148031.pdf","label":"IPSJ-IFAT22148031.pdf"},"date":[{"dateType":"Available","dateValue":"2024-09-02"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-IFAT22148031.pdf","filesize":[{"value":"1.2 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"39"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"a6ff4947-c819-452a-86d1-cb71249fa41a","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉丸, 直希"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"木村, 優介"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"楠, 和馬"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"波多野, 賢治"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10114171","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-8884","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"近年，機械学習タスクの実行に有用な特徴表現を構築するための表現学習の知見をもとに，化学の分野に活かすケモインフォマティクスに注目が集まっている．その中に，化合物をベクトル表現する取組みがあり，食材が複数の化合物から構成されている事実から，食メディア分野での応用が期待されている．既存手法では，化合物の原子団である部分構造の有無で化合物のベクトルを表現している．しかし，この単純な表現方法では，部分構造間における関係の複雑さが表現されておらず，化合物の表現としては十分ではない．そこで本研究では，食材に関連する化合物データを用いて，部分構造の関係性を考慮した化合物のベクトル表現法を提案する．提案した化合物表現を用いて食材を表現したところ，食材の分類タスクにおいて既存手法より精度が向上したことを確認できた．","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"6","bibliographic_titles":[{"bibliographic_title":"研究報告情報基礎とアクセス技術（IFAT）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2022-09-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"31","bibliographicVolumeNumber":"2022-IFAT-148"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":220029,"updated":"2025-01-19T14:41:36.252669+00:00","links":{},"created":"2025-01-19T01:20:04.844671+00:00"}