{"created":"2023-06-19T11:21:55.965975+00:00","id":2210,"links":{},"metadata":{"_buckets":{"deposit":"141ddc2a-050c-4493-87d6-9540e64b544d"},"_deposit":{"created_by":3,"id":"2210","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2210"},"status":"published"},"_oai":{"id":"oai:asahikawa-med.repo.nii.ac.jp:00002210","sets":["7","7:23"]},"author_link":["6674"],"item_5_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"215","bibliographicPageStart":"207","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"口腔・咽頭科"}]}]},"item_5_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味覚障害はQOLの向上のために治癒することが望ましいが,味受容のメカニズムが不明だったために,基礎的な実験事実に裏打ちされた治療方針はたてることが不可能だった.味がどのように受容されているかを明らかにする研究は,1970年代から主に電気生理学的な手法で進んできた.味刺激は比較的高い濃度が必要だったために,生化学的な手法による受容体蛋白質の単離は成功しなかった.2000年を前後して分子生物学的な手法が適用されることにより味覚受容体がクローニングされ,味受容が分子のレベルで語られるようになった","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_description_36":{"attribute_name":"注記","attribute_value_mlt":[{"subitem_description":"著者最終原稿版","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_5_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_5_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-5105","subitem_source_identifier_type":"ISSN"}]},"item_5_text_44":{"attribute_name":"ID(XooNIps)","attribute_value_mlt":[{"subitem_text_value":"2006148634"}]},"item_5_text_54":{"attribute_name":"閲覧数(XooNIps)","attribute_value_mlt":[{"subitem_text_value":"1231"}]},"item_5_text_55":{"attribute_name":"ダウンロード数(XooNIps)","attribute_value_mlt":[{"subitem_text_value":"822"}]},"item_5_text_7":{"attribute_name":"著者 ローマ字","attribute_value_mlt":[{"subitem_text_value":"Kashiwayanagi, Makoto"},{"subitem_text_language":"en"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"柏柳, 誠","creatorNameLang":"ja"},{"creatorName":"カシワヤナギ, マコト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6674","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-07-06"}],"displaytype":"detail","filename":"3042.pdf","filesize":[{"value":"349.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"3042.pdf","url":"https://asahikawa-med.repo.nii.ac.jp/record/2210/files/3042.pdf"},"version_id":"4a84d596-579a-49b0-aefd-81610c6f6b52"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"味覚の生理学","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味覚の生理学","subitem_title_language":"ja"}]},"item_type_id":"5","owner":"3","path":["7","23"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-06-09"},"publish_date":"2010-06-09","publish_status":"0","recid":"2210","relation_version_is_last":true,"title":["味覚の生理学"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-25T08:08:25.379041+00:00"}