Neuroscience: Scent and sensibility View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2011-12

AUTHORS

Chris Loss

ABSTRACT

Chris Loss savours a wide-ranging exploration of flavour that takes in evolution and physiology — and suggests it could be key to a healthier future.

PAGES

176

Journal

TITLE

Nature

ISSUE

7376

VOLUME

480

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/480176a

DOI

http://dx.doi.org/10.1038/480176a

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1039854171


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "author": [
      {
        "affiliation": {
          "alternateName": "The Culinary Institute of America", 
          "id": "https://www.grid.ac/institutes/grid.462950.c", 
          "name": [
            "Chris Loss is a food scientist and director of menu research and development at The Culinary Institute of America, Hyde Park, New York 12538, USA."
          ], 
          "type": "Organization"
        }, 
        "familyName": "Loss", 
        "givenName": "Chris", 
        "type": "Person"
      }
    ], 
    "datePublished": "2011-12", 
    "datePublishedReg": "2011-12-01", 
    "description": "Chris Loss savours a wide-ranging exploration of flavour that takes in evolution and physiology \u2014 and suggests it could be key to a healthier future.", 
    "genre": "non_research_article", 
    "id": "sg:pub.10.1038/480176a", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isPartOf": [
      {
        "id": "sg:journal.1018957", 
        "issn": [
          "0090-0028", 
          "1476-4687"
        ], 
        "name": "Nature", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "7376", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "480"
      }
    ], 
    "name": "Neuroscience: Scent and sensibility", 
    "pagination": "176", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "bdd8e0c408f284f6c950389260e0ae60a8c37ce085737eed6e2d2996c3335c31"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1038/480176a"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1039854171"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1038/480176a", 
      "https://app.dimensions.ai/details/publication/pub.1039854171"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T21:26", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8687_00000436.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://www.nature.com/articles/480176a"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1038/480176a'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1038/480176a'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1038/480176a'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1038/480176a'


 

This table displays all metadata directly associated to this object as RDF triples.

52 TRIPLES      19 PREDICATES      25 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1038/480176a schema:author Nd33bb20178ab43c3bf5016a2f4b1a3d9
2 schema:datePublished 2011-12
3 schema:datePublishedReg 2011-12-01
4 schema:description Chris Loss savours a wide-ranging exploration of flavour that takes in evolution and physiology — and suggests it could be key to a healthier future.
5 schema:genre non_research_article
6 schema:inLanguage en
7 schema:isAccessibleForFree true
8 schema:isPartOf N0bbce9d461d140d6b6f639989c4f0ac0
9 Ne537b6141bf14823a74c9576e0940813
10 sg:journal.1018957
11 schema:name Neuroscience: Scent and sensibility
12 schema:pagination 176
13 schema:productId N0d4425db87bb4203a169040811f2ef85
14 N37cc2be21e3944b4a3c9557106ebcb5e
15 N96e2f18210414f9da55c55924e33b63c
16 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039854171
17 https://doi.org/10.1038/480176a
18 schema:sdDatePublished 2019-04-10T21:26
19 schema:sdLicense https://scigraph.springernature.com/explorer/license/
20 schema:sdPublisher Nd8d14fc7beff48409fad74a808ee975d
21 schema:url https://www.nature.com/articles/480176a
22 sgo:license sg:explorer/license/
23 sgo:sdDataset articles
24 rdf:type schema:ScholarlyArticle
25 N0bbce9d461d140d6b6f639989c4f0ac0 schema:volumeNumber 480
26 rdf:type schema:PublicationVolume
27 N0d4425db87bb4203a169040811f2ef85 schema:name doi
28 schema:value 10.1038/480176a
29 rdf:type schema:PropertyValue
30 N0fce6ff380fe4ef2ae6a99edc87acbe1 schema:affiliation https://www.grid.ac/institutes/grid.462950.c
31 schema:familyName Loss
32 schema:givenName Chris
33 rdf:type schema:Person
34 N37cc2be21e3944b4a3c9557106ebcb5e schema:name readcube_id
35 schema:value bdd8e0c408f284f6c950389260e0ae60a8c37ce085737eed6e2d2996c3335c31
36 rdf:type schema:PropertyValue
37 N96e2f18210414f9da55c55924e33b63c schema:name dimensions_id
38 schema:value pub.1039854171
39 rdf:type schema:PropertyValue
40 Nd33bb20178ab43c3bf5016a2f4b1a3d9 rdf:first N0fce6ff380fe4ef2ae6a99edc87acbe1
41 rdf:rest rdf:nil
42 Nd8d14fc7beff48409fad74a808ee975d schema:name Springer Nature - SN SciGraph project
43 rdf:type schema:Organization
44 Ne537b6141bf14823a74c9576e0940813 schema:issueNumber 7376
45 rdf:type schema:PublicationIssue
46 sg:journal.1018957 schema:issn 0090-0028
47 1476-4687
48 schema:name Nature
49 rdf:type schema:Periodical
50 https://www.grid.ac/institutes/grid.462950.c schema:alternateName The Culinary Institute of America
51 schema:name Chris Loss is a food scientist and director of menu research and development at The Culinary Institute of America, Hyde Park, New York 12538, USA.
52 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...