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排序方式: 共有1522条查询结果,搜索用时 20 毫秒
1.
Sumeng Wei Yining Xu Baohua Kong Meijuan Wang Jingming Zhang Qian Liu Yuling Yang 《International Journal of Food Science & Technology》2022,57(8):5024-5035
The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties. 相似文献
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The performance verification of micro-CMMs is now of intense interest because of their capability to perform length measurements in three dimensions to high accuracy with low uncertainties. Currently, verification of micro-CMMs is completed in the spirit of existing specification standards, because strict adherence to these standards is often difficult. This review aims to present and discuss verification techniques available for micro-CMMs: specification standards, existing calibrated test lengths and traceability routes that can be associated with micro-CMMs. Three specification standards used in the testing of CMMs will be considered. In addition, a wide range of calibrated test lengths are reported, and any advantages and disadvantages associated with their use are discussed. It is concluded that micro-CMMs cannot yet be verified in accordance with existing specification standards. Suggestions are made for future standardisation work required to rectify these issues. 相似文献
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Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii
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Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
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In order to protect bolts from corrosion, electroplating such as zinc plating is widely used. However, hydrogen can easily penetrate or diffuse into the vacancies and dislocations between the lattices of bolt steel during electroplating. As the diffused hydrogen defects inside the lattice are in gaseous form, small cracks can easily be produced due to high pressure from the hydrogen gas. In this research, in order to determine the root cause of the fracture in pole fastening screws resulting from hydrogen embrittlement in typical electric motors, additional factors that accelerate hydrogen embrittlement fracture were selectively applied, including a small fillet in the head–shank transition and excessive hardness, and parametric study was performed experimentally. 相似文献
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《Food Control》2006,17(2):108-113
The concept of food safety has lately acquired a new approach due to globalization and free trade in food. Introducing a HACCP system in the production and trade in food has become a necessity. The term “food trade” indicates all the postproduction procedures, from storage, transport and distribution to retail, including export and import. The aim of our 2002 survey was to analyse the situation of cold chain maintaining in food trade in Ljubljana, the capital of Slovenia. The research was based upon two hypotheses: in the first one we supposed that a cold chain is interrupted in retail and in the second one we supposed that the handling of food in retail varies. Seventeen stores were divided in three groups, according to sales area of the store: large ones, medium ones and small ones. Temperature conditions in cooling appliances for storage of 1688 perishable food products were measured. Products were inspected by two criteria, by the “best before” date and by the storage temperature. The results confirmed both of the hypotheses. The storage conditions were properly labelled on the packages of the products inspected. In most of the cases the temperatures measured differed from the required ones, even for up to 10 °C. The biggest differences were detected between temperatures indicated on cooling appliances and temperatures measured by our calibrated thermometers. Conditions during food storage and in retail stores were not documented and there was no system to control the cold chain. Our findings have shown that retailers are not familiar with the importance of maintaining a cold chain. The result of that can be a shorter durability of highly perishable foodstuffs and their safety for consumers is questionable. 相似文献
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《International Dairy Journal》2006,16(3):268-273
Buffalo milk proteins (casein, co-precipitate or whey protein concentrate) were phosphorylated with phosphorus oxychloride (POCl3) at three different pH values (5.0, 7.0 and 9.0). The solubilities of phosphorylated milk proteins were examined over the pH range 3.0–9.0 in water and ionic (0.1 m NaCl or 10–70 mm Ca2+) systems. The solubilities of buffalo milk proteins decreased at pH 3.0, while there was an increase in the solubilities of casein and co-precipitate near their isoelectric points upon phosphorylation. Solubilities of these phosphorylated milk proteins were pH dependent in 0.1 m NaCl but there was a decrease in their solubilities with increase in calcium ion concentration. This alteration could be due to the shifting of isoionic points of phosphorylated buffalo milk proteins towards acidic pH. 相似文献