{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681386623744.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.63.377"}},{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2010903234"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"027601185"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/027601185"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I027601185"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/nskkk/63/9/63_377/_pdf"}},{"identifier":{"@type":"NAID","@value":"130005170605"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"ja","@value":"蛍光指紋による食品の品質計測に関する研究"},{"@language":"en","@value":"Research on Using Fluorescence Fingerprints for the Evaluation of Food Quality"},{"@value":"蛍光指紋による食品の品質計測に関する研究(平成27年度日本食品科学工学会奨励賞)"},{"@language":"ja-Kana","@value":"ケイコウ シモン ニ ヨル ショクヒン ノ ヒンシツ ケイソク ニ カンスル ケンキュウ(ヘイセイ 27ネンド ニホン ショクヒン カガク コウガッカイ ショウレイショウ)"}],"dcterms:alternative":[{"@language":"ja","@value":"（平成27年度日本食品科学工学会奨励賞）"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"<p>A fluorescence fingerprint (FF), also known as an excitation-emission matrix, is a set of fluorescence spectra acquired at consecutive excitation wavelengths, producing a three-dimensional diagram. The pattern of this diagram is unique for every constituent, similar to a fingerprint. The FF technique has an advantage over conventional fluorescence spectroscopy because it includes emission spectra excited at many different excitation wavelengths, making it possible to measure complex samples that contain many fluorophores. In this paper, applications of FF technology for discriminating the geographic origin of mangos and aerobic plate count prediction on the surface of sliced beef are presented. We also introduce the combination of FF and imaging techniques for visualizing the internal structure of soybean samples. Finally, an algorithm for designing optimal FF filters and its feasibility for simplifying, reducing the cost, and increasing the speed of FF measurements are discussed.</p>"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1420845751144045056","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"80425553"},{"@type":"NRID","@value":"1000080425553"},{"@type":"NRID","@value":"9000326652231"},{"@type":"NRID","@value":"9000258428525"},{"@type":"NRID","@value":"9000322100526"},{"@type":"NRID","@value":"9000301733320"},{"@type":"NRID","@value":"9000345195212"},{"@type":"NRID","@value":"9000316618591"},{"@type":"NRID","@value":"9000287356270"},{"@type":"NRID","@value":"9000412256488"},{"@type":"NRID","@value":"9000283353277"},{"@type":"NRID","@value":"9000350631755"},{"@type":"NRID","@value":"9000257990857"},{"@type":"NRID","@value":"9000323303232"},{"@type":"NRID","@value":"9000392782871"},{"@type":"NRID","@value":"9000413499768"},{"@type":"NRID","@value":"9000403104515"},{"@type":"NRID","@value":"9000283738831"},{"@type":"NRID","@value":"9000359904068"},{"@type":"NRID","@value":"9000311062000"},{"@type":"NRID","@value":"9000410963218"},{"@type":"NRID","@value":"9000413503808"},{"@type":"NRID","@value":"9000292182039"},{"@type":"NRID","@value":"9000273011251"},{"@type":"NRID","@value":"9000310341151"},{"@type":"NRID","@value":"9000282413919"},{"@type":"NRID","@value":"9000410614157"},{"@type":"NRID","@value":"9000402608027"},{"@type":"NRID","@value":"9000378111978"},{"@type":"NRID","@value":"9000258467724"},{"@type":"NRID","@value":"9000321622487"},{"@type":"NRID","@value":"9000399795237"},{"@type":"NRID","@value":"9000412411473"},{"@type":"NRID","@value":"9000402256509"},{"@type":"NRID","@value":"9000367831957"},{"@type":"NRID","@value":"9000378654638"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0124999"}],"foaf:name":[{"@language":"ja","@value":"蔦 瑞樹"},{"@language":"en","@value":"Tsuta Mizuki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Food Research Institute, National Agriculture and Food Research Organization"},{"@language":"ja","@value":"国立研究開発法人農業·食品産業技術総合研究機構 食品研究部門"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2016","prism:volume":"63","prism:number":"9","prism:startingPage":"377","prism:endingPage":"381"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2010903234"},{"@id":"http://id.ndl.go.jp/bib/027601185"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I027601185"},{"@id":"https://www.jstage.jst.go.jp/article/nskkk/63/9/63_377/_pdf"}],"availableAt":"2016","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=geographic%20origin%20discrimination","dc:title":"geographic origin discrimination"},{"@id":"https://cir.nii.ac.jp/all?q=estimating%20bacterial%20numbers","dc:title":"estimating bacterial numbers"},{"@id":"https://cir.nii.ac.jp/all?q=visualization","dc:title":"visualization"},{"@id":"https://cir.nii.ac.jp/all?q=multivariate%20analysis","dc:title":"multivariate analysis"},{"@id":"https://cir.nii.ac.jp/all?q=speed%20enhancement","dc:title":"speed enhancement"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%94%A3%E5%9C%B0%E5%88%A4%E5%88%A5","dc:title":"産地判別"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%8F%8C%E6%95%B0%E6%8E%A8%E5%AE%9A","dc:title":"菌数推定"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%8F%AF%E8%A6%96%E5%8C%96","dc:title":"可視化"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%A4%9A%E5%A4%89%E9%87%8F%E8%A7%A3%E6%9E%90","dc:title":"多変量解析"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%AB%98%E9%80%9F%E5%8C%96","dc:title":"高速化"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360285712406742272","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Optimization of excitation–emission band-pass filter for visualization of viable bacteria distribution on the surface of pork meat"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292620079799808","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Three-Dimensional Visualization of Internal Structural Changes in Soybean Seeds During Germination by Excitation-Emission Matrix Imaging"}]},{"@id":"https://cir.nii.ac.jp/crid/1360567182304827648","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface"}]},{"@id":"https://cir.nii.ac.jp/crid/1360846640404707456","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging"}]},{"@id":"https://cir.nii.ac.jp/crid/1360848656431231360","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint"}]},{"@id":"https://cir.nii.ac.jp/crid/1361699996031865728","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"PLS-regression: a basic tool of chemometrics"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981469837495424","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey"}]},{"@id":"https://cir.nii.ac.jp/crid/1363670319834217856","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951795065311232","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Fluorescence spectroscopy and chemometrics in the food classification - 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