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971.
Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids – is there any potential nutritional value? 下载免费PDF全文
972.
973.
Antifungal Activity of the Onion (Allium cepa L.) Essential Oil Against Aspergillus,Fusarium and Penicillium Species Isolated from Food 下载免费PDF全文
974.
Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A‐producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture 下载免费PDF全文
975.
Potassium Chloride‐Based Salt Substitutes: A Critical Review with a Focus on the Patent Literature 下载免费PDF全文
Katica Cepanec Sašenka Vugrinec Tanja Cvetković Jasmina Ranilović 《Comprehensive Reviews in Food Science and Food Safety》2017,16(5):881-894
High dietary sodium intake (DSI) represents a major health‐related public issue in most countries all over the world. Such a diet can lead to increased risk of hypertension and related cardiovascular diseases. This situation has resulted in important public policies for various salt reduction strategies. One of these is based on the use of salt substitutes or salts with reduced sodium content. Among several options, potassium chloride (KCl) has proved to be a key nutritional ingredient for this purpose. It provides similar properties like common salt (NaCl), but with several unwanted side effects, of which the most important have relatively offensive side tastes: bitter, acrid, and metallic. To successfully formulate KCl‐based salt substitutes, numerous taste‐improving agents and formulation concepts have been used. The field of salt substitutes is mainly described in the patent literature. Since patents are both scientific and legal documents, careful and critical consideration is required when using them as a source of scientific information. This review brings a deep insight into the area of KCl‐based salt substitutes with a focus on the patent literature through the eyes of food science and technology. The most important classes of taste‐improving agents that have been employed in numerous formulation concepts of KCl‐based salt substitutes are nutritionally acceptable mineral salts; food acids, amino acids, and their nutritionally acceptable salts; simple carbohydrates and sugar substitutes; food polymers; umami ingredients; spices, vegetables, and flavors; miscellaneous taste improvers; as well as a plethora of their specific combinations. A critical review of the respective patent literature is given. 相似文献
976.
977.
Anti‐adhesion activity of thyme (Thymus vulgaris L.) extract,thyme post‐distillation waste,and olive (Olea europea L.) leaf extract against Campylobacter jejuni on polystyrene and intestine epithelial cells 下载免费PDF全文
978.
Investigation of technological approaches for reduction of methanol formation in plum wines 下载免费PDF全文
Uroš Miljić Vladimir Puškaš Vesna Vučurović 《Journal of the Institute of Brewing》2016,122(4):635-643
Methanol is natural ingredient of alcoholic beverages and soft drinks; however, the products of its metabolic transformations (formaldehyde and formic acid) are toxic to humans. The aim of this research was to assess the application of different physico‐chemical treatments of pomace in order to find the most efficient method for reducing the methanol during fermentation with the least effect on the sensory properties of the wine. The following procedures were studied: addition of tannins in pomace, addition of phenolic acids, addition of d ‐galacturonic and pectic acid, use of bentonite and zeolite, heat treatment of pomace, thermosonication and treatment of pomace with microwaves. Fruit wine used in this study was produced from plums (Prunus domestica L.). Applied treatments showed variable efficiency in reduction of methanol formation in plum wine. It may be noted that the procedures that involved some form of thermal treatment were characterized by a significant decrease in the production of methanol (up to 60–70%) but mostly tended to have a negative impact on the sensory properties of the produced wines. However, exposure of pomace to microwaves for a short time, owing to the contribution of mechanisms of non‐thermal nature (kinetic and chemical), allowed for a significant reduction in methanol formation with a negligible impact on the sensory properties. The decrease in methanol formation during fermentation using tannins, pectic acid, bentonite and zeolite was poor, with only a reduction of up to 15%. Obtained results are significant to the fruit wine and spirit industry, considering the common problem related to an increased content of methanol in these beverages. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
979.
Zdravko Šumić Aleksandra Tepić Senka Vidović Jelena Vladić Branimir Pavlić 《Sensing and Instrumentation for Food Quality and Safety》2016,10(3):425-433
Optimization of shiitake mushroom vacuum drying process was the objective of this research. In order to produce dried sample with satisfactory shelf life, response surface methodology was used. Vacuum drying used to accomplish the task was previously described by the authors. The samples were dried at 46–74 °C and 20–580 mbar. As quality indicators of dried product, total solids, water activity, total phenolics, IC50 and total color change were used. Response surface methodology resulted in optimal conditions of 57.1 °C and 100 mbar. In order to verify predictions and adequacy of the second-order polynomial models, separate validation experiments were conducted at optimum conditions. The predicted amount of total solids was 85.40 %, while aw value was 0.615. 相似文献
980.
Zorica S. Stojanović Eda Mehmeti Kurt Kalcher Valéria Guzsvány Dalibor M. Stanković 《Food Analytical Methods》2016,9(10):2701-2710
In this work, a simple and rapid electrochemical method is presented for the voltammetric determination of histamine based on carbon paste electrodes bulk-modified with single-walled carbon nanotubes. As monitored in cyclic voltammetry histamine undergoes an irreversible electrochemical oxidation with a peak potential of ca. +1.25 V (vs. Ag/AgCl, 3 mol L?1 KCl) in phosphate buffer solution (PBS, 0.1 mol L?1, pH 6.0). At optimized differential pulse voltammetric parameters, the current response of histamine was linearly proportional to its concentration in the range from 4.5 to 720 μmol L?1. A low limit of detection of 1.26 μmol L?1 and a limit of quantification of 3.78 μmol L?1 of histamine, as well as good reproducibility (RSD?=?0.48–3.40 %) were obtained using the carbon paste electrode modified with single-walled carbon nanotubes. The proposed sensor was successfully applied to the determination of histamine in commercial beer and wine samples. 相似文献