{"links":{},"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00221243","sets":["6504:11035:11042"]},"path":["11042"],"owner":"44499","recid":"221243","title":["多変量解析を用いた喫食物の風味と生理心理応答の関連の探索"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-17"},"_buckets":{"deposit":"a3b7fd7b-4d39-4f61-adf1-303bc50dff75"},"_deposit":{"id":"221243","pid":{"type":"depid","value":"221243","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"多変量解析を用いた喫食物の風味と生理心理応答の関連の探索","author_link":["579126","579127","579125","579128"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"多変量解析を用いた喫食物の風味と生理心理応答の関連の探索"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ネットワーク","subitem_subject_scheme":"Other"}]},"item_type_id":"22","publish_date":"2022-02-17","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_22_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"青学大"},{"subitem_text_value":"青学大"},{"subitem_text_value":"青学大"},{"subitem_text_value":"青学大"}]},"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/221243/files/IPSJ-Z84-1Y-08.pdf","label":"IPSJ-Z84-1Y-08.pdf"},"date":[{"dateType":"Available","dateValue":"2022-10-22"}],"format":"application/pdf","filename":"IPSJ-Z84-1Y-08.pdf","filesize":[{"value":"580.2 kB"}],"mimetype":"application/pdf","accessrole":"open_date","version_id":"53a40346-8de2-46f1-b10a-d2e14f2d4bf8","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_22_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"黒木, 菜々子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"南雲, 健人"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大岩, 孝輔"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野澤, 昭雄"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_22_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00349328","subitem_source_identifier_type":"NCID"}]},"item_22_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"In modern society, the deterioration of workers’ mental health has become a social problem. Workers’ mental health is related to their work style. Therefore, it‘s necessary to evaluate task engagement quantitatively and objectively to understand the work style. In general, we often try to refresh ourselves by eating food while working. Previously, the effects of eating food on task engagement were evaluated based on psychophysiological states. However, the effects of different food flavors couldn’t be considered. Therefore, the purpose of this study is to explore the relationship between differences in food flavors and psychophysiological states using multivariate analysis.","subitem_description_type":"Other"}]},"item_22_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"140","bibliographic_titles":[{"bibliographic_title":"第84回全国大会講演論文集"}],"bibliographicPageStart":"139","bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-17","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicVolumeNumber":"2022"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"created":"2025-01-19T01:21:15.128343+00:00","updated":"2025-01-19T14:14:22.881380+00:00","id":221243}