{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00224079","sets":["6201:6202:9108:11187"]},"path":["11187"],"owner":"44499","recid":"224079","title":["YouTube 上の料理動画の評価要因分析"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-18"},"_buckets":{"deposit":"4dfcf298-518d-4331-90f8-fcf0a223d0d5"},"_deposit":{"id":"224079","pid":{"type":"depid","value":"224079","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"YouTube 上の料理動画の評価要因分析","author_link":["590279","590281","590280"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"YouTube 上の料理動画の評価要因分析"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"YouTube，料理動画，因子分析，データ分析，評価要因","subitem_subject_scheme":"Other"}]},"item_type_id":"19","publish_date":"2022-09-18","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_19_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"和歌山大学"}]},"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/224079/files/IPSJ-Kansai2022(42).pdf","label":"IPSJ-Kansai2022(42).pdf"},"date":[{"dateType":"Available","dateValue":"2022-09-18"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-Kansai2022(42).pdf","filesize":[{"value":"152.2 kB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"0","billingrole":"5"},{"tax":["include_tax"],"price":"0","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"8"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"a545af60-11b0-4bf1-b01f-5128b0923f92","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_19_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松, 清綾大"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊藤, 淳子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉野, 孝"}],"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_19_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-197X","subitem_source_identifier_type":"ISSN"}]},"item_19_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"動画の評価要因は，学術的動画，医療解説動画，料理動画などのジャンルごとに様々であると考えられる． 本研究では，YouTube上の料理動画を対象にアンケート調査と因子分析を行い，評価に関わる要因を明らかにする．","subitem_description_type":"Other"}]},"item_19_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographic_titles":[{"bibliographic_title":"2022年度 情報処理学会関西支部 支部大会 講演論文集"}],"bibliographicIssueDates":{"bibliographicIssueDate":"2022-09-18","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2022"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"updated":"2025-01-19T13:16:31.257221+00:00","created":"2025-01-19T01:23:41.124215+00:00","links":{},"id":224079}