{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00229454","sets":["1164:4061:11136:11366"]},"path":["11366"],"owner":"44499","recid":"229454","title":["飲食店レビューから抽出した三つの感覚に基づく食事環境の改善"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-11-14"},"_buckets":{"deposit":"b59697f2-700a-4b1b-aa64-d11d9c086d96"},"_deposit":{"id":"229454","pid":{"type":"depid","value":"229454","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"飲食店レビューから抽出した三つの感覚に基づく食事環境の改善","author_link":["617105","617106","617102","617101","617104","617103"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"飲食店レビューから抽出した三つの感覚に基づく食事環境の改善"},{"subitem_title":"Improvement of Dining Environment Based on Restaurant Reviews and Human Senses","subitem_title_language":"en"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"対話・支援","subitem_subject_scheme":"Other"}]},"item_type_id":"4","publish_date":"2023-11-14","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"芝浦工業大学大学院理工学研究科電気電子情報工学専攻"},{"subitem_text_value":"芝浦工業大学大学院理工学研究科電気電子情報工学専攻"},{"subitem_text_value":"東京電機大学理工学部電子工学系"}]},"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/229454/files/IPSJ-UBI23080032.pdf","label":"IPSJ-UBI23080032.pdf"},"date":[{"dateType":"Available","dateValue":"2025-11-14"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-UBI23080032.pdf","filesize":[{"value":"567.9 kB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"36"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"0cad2ef7-ac43-43ca-b556-669004e94f72","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小田, 理子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上岡, 英史"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"金丸, 真奈美"}],"nameIdentifiers":[{}]}]},"item_4_creator_6":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Riko, Oda","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Eiji, Kamioka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Manami, Kanamaru","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11838947","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":"2188-8698","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"飲食店では，料理をより楽しんだり食欲を向上させるために視覚や聴覚に刺激を与える工夫がされている．しかし一般家庭の食卓においては，食事に合わせた照明や聴覚刺激のカスタマイズはなされていない．そこで本研究では，飲食店のレビューを用い，形容詞やその係り受け，ネガポジスコア，触覚・視覚・聴覚の感覚に着目して，食事の満足度に関する表現の取得手法を提案する．これをもとに料理に合わせて食事環境を改善するシステムを構築し，家庭の食卓における満足度の向上を目指す．","subitem_description_type":"Other"}]},"item_4_description_8":{"attribute_name":"論文抄録(英)","attribute_value_mlt":[{"subitem_description":"Restaurants use visual and auditory stimuli to enhance dining experience and increase appetite. However, at home, lighting and auditory stimuli are not customized for each meal. This study proposes a method for obtaining expressions related to dining satisfaction based on restaurant reviews, focusing on adjectives and their dependencies, negative-positive scores, and tactile, visual, and auditory sensations. Based on the proposed method, a system that improves dining environment according to the cuisine will be designed, aiming to enhance the level of satisfaction at home dining table.","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"5","bibliographic_titles":[{"bibliographic_title":"研究報告ユビキタスコンピューティングシステム（UBI）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2023-11-14","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"32","bibliographicVolumeNumber":"2023-UBI-80"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":229454,"updated":"2025-01-19T11:32:40.024485+00:00","links":{},"created":"2025-01-19T01:28:37.069293+00:00"}