{"created":"2023-06-19T08:25:37.723052+00:00","id":541,"links":{},"metadata":{"_buckets":{"deposit":"4d805115-5ee4-4fcc-b1df-29e69691321e"},"_deposit":{"created_by":18,"id":"541","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"541"},"status":"published"},"_oai":{"id":"oai:hokuriku.repo.nii.ac.jp:00000541","sets":["38:143"]},"author_link":["503","509","507","502","508","501"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-06","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"329","bibliographicPageStart":"327","bibliographicVolumeNumber":"47","bibliographic_titles":[{},{"bibliographic_title":"Journal of Health Science ","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Guinea pigs were sensitized intracutaneously for 7 days (0.1 ml of 1% aldehyde solution/day) with nine aldehydes (p-anisaldehyde, benzaldehyde, citral, ethylvanillin, furfural, n-octanal, l-perillaldehyde, piperonal and vanillin) which are used as the food flavoring agents. Three weeks later, each aldehyde was injected by different concentrations (0.25-1.0%). Skin reactions were observed 24 hr after the injection of the aldehydes. All aldehydes tested exhibited a positive skin reaction, indicating that these aldehydes are capable of inducing an allergic reaction. ","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"公益社団法人日本薬学会"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-9702","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Watanabe, Kazuhito "}],"nameIdentifiers":[{"nameIdentifier":"501","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30113038 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30113038 "}]},{"creatorNames":[{"creatorName":"Matsuda, Midori "}],"nameIdentifiers":[{"nameIdentifier":"508","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Furuhashi, Shizuka "}],"nameIdentifiers":[{"nameIdentifier":"509","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kimura, Toshiyuki "}],"nameIdentifiers":[{"nameIdentifier":"503","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20234370 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20234370 "}]},{"creatorNames":[{"creatorName":"Matsunaga, Tamihide "}],"nameIdentifiers":[{"nameIdentifier":"502","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40209581 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40209581 "}]},{"creatorNames":[{"creatorName":"Yamamoto , Ikuo "}],"nameIdentifiers":[{"nameIdentifier":"507","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50069746 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50069746 "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-07-26"}],"displaytype":"detail","filename":"Journal of Health Science  2001.06.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Journal of Health Science  2001.06","url":"https://hokuriku.repo.nii.ac.jp/record/541/files/Journal of Health Science  2001.06.pdf"},"version_id":"90fd87fb-84c0-4e69-b5f7-3259e75069d3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"aldehyde","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"allergy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food additive","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"flavoring agent","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"guinea pig","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Skin Reaction Induced by Aldehydes for Food Flavoring Agents","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Skin Reaction Induced by Aldehydes for Food Flavoring Agents"},{"subitem_title":"Skin Reaction Induced by Aldehydes for Food Flavoring Agents","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"18","path":["143"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-26"},"publish_date":"2018-07-26","publish_status":"0","recid":"541","relation_version_is_last":true,"title":["Skin Reaction Induced by Aldehydes for Food Flavoring Agents"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-06-19T08:34:06.109032+00:00"}