全文获取类型
收费全文 | 741篇 |
免费 | 67篇 |
国内免费 | 12篇 |
专业分类
电工技术 | 1篇 |
综合类 | 24篇 |
化学工业 | 256篇 |
金属工艺 | 4篇 |
机械仪表 | 6篇 |
建筑科学 | 7篇 |
矿业工程 | 1篇 |
能源动力 | 3篇 |
轻工业 | 445篇 |
石油天然气 | 11篇 |
无线电 | 4篇 |
一般工业技术 | 21篇 |
冶金工业 | 29篇 |
原子能技术 | 2篇 |
自动化技术 | 6篇 |
出版年
2024年 | 2篇 |
2023年 | 7篇 |
2022年 | 11篇 |
2021年 | 30篇 |
2020年 | 21篇 |
2019年 | 29篇 |
2018年 | 17篇 |
2017年 | 13篇 |
2016年 | 29篇 |
2015年 | 28篇 |
2014年 | 31篇 |
2013年 | 32篇 |
2012年 | 50篇 |
2011年 | 48篇 |
2010年 | 26篇 |
2009年 | 39篇 |
2008年 | 29篇 |
2007年 | 36篇 |
2006年 | 44篇 |
2005年 | 45篇 |
2004年 | 27篇 |
2003年 | 19篇 |
2002年 | 37篇 |
2001年 | 22篇 |
2000年 | 21篇 |
1999年 | 20篇 |
1998年 | 16篇 |
1997年 | 9篇 |
1996年 | 15篇 |
1995年 | 9篇 |
1994年 | 13篇 |
1993年 | 7篇 |
1992年 | 10篇 |
1991年 | 2篇 |
1990年 | 6篇 |
1989年 | 2篇 |
1988年 | 3篇 |
1987年 | 3篇 |
1986年 | 4篇 |
1984年 | 1篇 |
1983年 | 2篇 |
1982年 | 3篇 |
1980年 | 1篇 |
1978年 | 1篇 |
排序方式: 共有820条查询结果,搜索用时 31 毫秒
1.
2.
The kinetics of changes in the bound water content in dietetic sucrose-free sponge cakes (DC) during storage was investigated. The effect of edible films of polymyxan, pectin, xanthan, and carboxymethylcellulose upon this kinetics was also investigated. The quantitative changes in both states of water (slightly bound water and strongly bound water) were registered by combined dynamic analysis (thermogravimetry analysis, TGA, and differential thermal analysis, DTA). The moisture changes in DC crumb were analyzed by drying out to constant mass. The rate constants were determined according the equation q = qoe-kt. The values of rate constants 'k', in day-1, concerning the different edible films were as follows: for crumb moisture is (8.00 ≤ k ≤ 12.47) × 10-3, for bound water is (3.07 ≤ kw ≤ 6.26) × 10-2, for slightly bound water is (4.22 ≤ k1 ≤ 8.49) × 10-2 and for strongly bound water is (2.02 ≤ k2 ≤ 5.62) × 10-2 as compared to 18.53 × 10-3, 7.16 × 10-2, 9.04 × 10-2, and 5.36 × 10-2 in the uncovered DC, respectively. The best water-retaining effect in respect to crumb moisture during storage was ascertained in the use of polymyxan and xanthan films. The lowest rate constant values for bound water and its two states were measured for DC covered with pectin. The relation between the kinetics of both bound water states during storage and ageing of the crumb of DC covered with different edible films and the crumb microstructure was represented. By means of scanning electron microscope was read the smallest change in crumb microstructure of pectin-covered DC on the sixth day of storage. 相似文献
3.
通过跟踪含有液泡前体特异标记物的组分, 利用细胞壁酶水解胞壁制造原生质体, 并用真针头挤压的方法裂解细胞, 用蔗糖密度梯度离心的方法分离液泡前体. 通过相差显微镜观察, 发现所分离的液泡前体保持完整的结构. 利用不同细胞器的标记物抗体进行免疫标记检测, 证明所纯化的液泡前体不含其他细胞器, 具有较高的纯度. 相似文献
4.
Sucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate. 相似文献
5.
Rates of Crystallization of Dried Lactose-sucrose Mixtures 总被引:1,自引:0,他引:1
The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to Tg and Tm). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (ED) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t1/z), Avrami index (n), % crystallization per day, activation energy for transport (ED) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures. 相似文献
6.
7.
S. Salar Behzadi Silvester Ölzant Reinhard Länger Christian Koban Frank M. Unger Helmut Viernstein 《European Food Research and Technology》2006,223(2):238-245
Inversion of sucrose is a stability problem particularly of candies with acidic taste that contain sucrose and small amounts of organic acids such as citric acid, since the free d-fructose produced by hydrolysis is hygroscopic. The following possibilities were investigated for preventing the hydrolysis of sucrose in tablets containing sucrose and citric acid: Adding various amounts of tri-sodium citrate to the formulation to neutralize the citric acid, (Hot) melt coating of citric acid and tri-sodium citrate with a vegetable fat at different coating ratios, variation of the ratio of coated citric acid and tri-sodium citrate in formulations, and compressing the formulations with different compression forces. After tablet processing and storage of tablets, the concentration of d-fructose was determined on the basis of enzymatic reactions. A response surface central composite design was used. The above-mentioned variations were chosen as independent variables and the amount of d-fructose was chosen as response variable. The lowest rates of inversion could be achieved by increasing the content of tri-sodium citrate and the ratio of coating material and decreasing the ratio of coated citric acid and tri-sodium citrate in the tablet formulations. The compression force had no significant effect on the inversion of sucrose. 相似文献
8.
G. William Chase Jr. Casimir C. Akoh Ronald R. Eitenmiller 《Journal of the American Oil Chemists' Society》1994,71(11):1273-1276
A high-performance liquid chromatographic method is described to determine the sucrose polyester (SPE) content in seven blends
of cooking oils. Four gel-permeation chromatography (GPC) columns were used in series with an evaporative light scattering
mass detector to separate the SPE from the acylglycerols in the final chromatogram. The SPE fraction was collected off the
GPC column and injected onto a reverse-phase C-18 column for quantitation with sucrose octaacetate as an internal standard
and a gradient of nonaqueous solvents as mobile phase. The chromatograms were interference-free, with only two sharp peaks
appearing. The standards were linear from 500 to 5000 μg/mL with a correlation coefficient of r=0.999. The mean percent recovery
(n=9) and standard deviation were 102±6.7. The detector could detect amounts as low as 5 μg SPE. 相似文献
9.
10.
相转移催化合成蔗糖硬脂酸酯 总被引:1,自引:0,他引:1
采用相转移催化的基本原理和方法合成蔗糖硬脂酸酯,考察了反应时间、反应温度、原料的不同配比和催化剂用量对蔗糖硬脂酸酯产率的影响,得出反应时间为3 h,反应温度为95-100℃、硬脂酸甲酯与蔗糖的摩尔比为1:2.5,硬脂酸甲酯与PTC之比为1:0.07时为最佳配比。 相似文献