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1.
This study aimed to know the effect of adding pulp in rambutan fruit juice on the characteristics of rambutan juice during storage. Research using the CRD, the treatment were kind of pulp (mandarin and rambutan) and pulp concentration (5%, 7.5%, and 10%). The results showed that the addition of pulp significantly affect the characteristics of rambutan juice (pH, vitamin C, total acid) during storage. Pulpy juice with the most prefered was addition of rambutan pulp as much as 7.5% (w/v) and the addition of citrus pulp as much as 7.5% (w/v) with the score of 3-4 (moderate like - like). 相似文献
2.
S.K. Vimala Bharathi M. Maria Leena J.A. Moses C. Anandharamakrishnan 《International Journal of Food Science & Technology》2020,55(3):1238-1245
The usage of cling wraps is emerging as an easy and cost-effective approach to protect fresh-cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein-based packaging material as a food grade cling wrap for food packaging applications. Zein-based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti-browning cling wraps was evaluated using studies conducted on fresh-cut apple slices at ambient conditions. Anti-browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein-based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials. 相似文献
3.
Ahluwalia Jasjit S.; Nollen Nicole; Kaur Harsohena; James Aimee S.; Mayo Matthew S.; Resnicow Ken 《Canadian Metallurgical Quarterly》2007,26(2):214
Objectives: Examine the effectiveness of an intervention to increase fruits and vegetables (FV) consumption among smokers. Design: Cluster-randomized trial of 20 public housing developments; 10 randomly assigned to an FV intervention and 10 to a smoking cessation intervention. Main outcome measures: Usual (past 7 days) and past 30 days change in daily FV intake at 8 weeks and 6 months postbaseline. Results: Greater increases were seen in the FV group. At Week 8 and Month 6, the FV group had consumed 1.58 (p = .001) and 0.78 (p = .04), respectively, more daily FV servings in the past 7 days than the cessation group. At the same time points, the FV group had consumed 3.61 (p = .01) and 3.93 (p = .01), respectively, more FV servings in the past 30 days than the cessation group. Completing more motivational interviewing sessions (p = .02) and trying more recipes (p = .02) led to significantly greater increases at Month 6 among FV participants. Conclusions: Motivational interviewing counseling and lifestyle modification through trying out healthy recipes may be effective in helping a high-risk population increase their FV intake. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
4.
Narendra Singh Shah & Nirankar Nath 《International Journal of Food Science & Technology》2006,41(9):1073-1081
Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D6 Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis. 相似文献
5.
E.R. Weiss R.J. Braddock R.M. Goodrich J.F. Gregory III J. Pika 《Journal of food science》2003,68(6):2146-2149
ABSTRACT: Screening commercial cold-pressed oils revealed the presence of terpene chlorohydrins, which may have quality and safety implications for end-users. Concentrations of (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol in some citrus essential oils ranged from less than 1 to 140 ppm. More than half of the oils tested contained less than 2 ppm of (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol. A pilot plant study used different concentrations of chlorinated water during the oil-recovery process. Cold-pressed oil, produced from a 30-ppm chlorine solution, contained (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol at detection threshold. The presence of (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol in citrus essential oils results from processing conditions and can be reduced through the reduction of chlorine levels in treatment water. 相似文献
6.
7.
ABSTRACT The mixture of citrus fruits (orange, grapefruit, mandarin, and lemon) wastes was utilized to obtain high surface area activated carbon (AC) by H3PO4 activation. The production conditions were optimized and the optimum conditions were determined. The optimal-activated carbon (CFWAC) was characterized by various physicochemical techniques. CFWAC was also used as a sorbent for Pb (II) ions from water. Batch experiments were performed to explore the adsorption capacity and mechanism. The Langmuir isotherm and pseudo-second-order kinetic model showed good fitness to the experimental data. The maximum Pb (II) adsorption capacity of CFWAC was found to be 163.93 mg/g. 相似文献
8.
Jay R Hoffman Jie Kang Nicholas A Ratamess Peter F Jennings Gerald Mangine Avery D Faigenbaum 《Journal of the International Society of Sports Nutrition》2006,3(1):35-7
Background
The purpose of this study was to examine the effect of nutritionally enriched JavaFit™ (JF) coffee (450 mg of caffeine, 1200 mg of garcinia cambogia, 360 mg of citrus aurantium extract, and 225 mcg of chromium polynicotinate) on resting oxygen uptake (VO2), respiratory exchange ratio (RER), heart rate (HR), and blood pressure (BP) in healthy and physically active individuals. 相似文献9.
10.
Free primary alcohols in oils and waxes from germs,kernels and other components of nuts,seeds, fruits and cereals 总被引:2,自引:0,他引:2
Kazuko Kawanishi Kumlko Aoki Yohei Hashimoto Akira Matsunobu 《Journal of the American Oil Chemists' Society》1991,68(11):869-872
The composition of free primary alcohols in oils and waxes obtained from the germ, kernel, seed coat, shell and skin (peel)
of various nuts, seeds, fruits and cereals and from the chrysalis of silkworm was examined. These alcohols are usually present
in small amounts, along with large quantities of hydrocarbons, esters and glycerides in oils and waxes. Thus, it is necessary
to remove hydrocarbons, esters and glycerides to analyze the alcohols. We found that preparative reverse-phase thin-layer
chromatography (TLC) was the best way to isolate alcohols from oils and waxes. Gas liquid chromatography (GLC) then detected
hexacosanol, octacosanol and triacontanol in the oils and waxes. Octacosanol usually was the predominant alcohol. Relationships
between the organs from nuts, seeds, fruits and cereals and the contents of octacosanol are suggested. For example, degermed
kernels contained two times more octacosanol than the germ, and the skin coat and shell contained one-half and one-fortieth
the octacosanol of the germ, respectively. 相似文献