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31.
Daniela D'Amato Maria Rosaria Corbo Matteo Alessandro Del Nobile & Milena Sinigaglia 《International Journal of Food Science & Technology》2006,41(10):1152-1157
In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae. 相似文献
32.
MALHIREDDY INDUMADHAVI V. AGTE 《International Journal of Food Science & Technology》1992,27(2):221-228
The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin. 相似文献
33.
N. K. Savant P. S. Ongkingco I. V. Zarate F. M. Torrizo P. J. Stangel 《Nutrient Cycling in Agroecosystems》1991,28(3):323-331
A plunger-type, completely hand-operated applicator prototype, made of polyvinyl chloride (PVC), for deep placement of urea briquettes (UB), i.e., pillow-shaped urea supergranules with edges, in line transplanted rice has been developed for use by small-scale rice farmers. The field evaluation of the applicator was conducted in the Philippines during the 1989 dry season. The applicator consistently placed UB at proper depth (7 to 8 cm), which resulted in low concentrations of urea N (<7 ppm) in about 4 cm of floodwater 1 day after placement. These findings indicated that the prototype worked properly. Average work output of the applicator was 0.20 ha workday–1 and may increase with practice. The yields of irrigated transplanted rice in the field trials show that agronomic efficiencies of hand-placed UB and applicator-placed UB were equal and were superior to those of split-applied prilled urea. 相似文献
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Mechanical properties and thermal stability of epoxy foams filled with white and black rice husk ash were studied. Epoxy foams were prepared from a commercial system and filled with different amounts of both the ashes (0, 6.8, 12.8, 18.0, and 22.7 wt %). The incorporation of both the ashes modified the final morphology of the foam, decreasing the average cell size and increasing the number of cells per volume unit. For all filler percentages used, the specific modulus and strength results showed that the white ash is more effective as reinforcing agent than the black ash. The initial degradation temperature was not affected by the content and type of ash used as the filler. The integral procedure decomposition temperature, weight loss, and char residue results were related to the ash type and atmosphere used in the thermogravimetric analysis. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci, 2006 相似文献
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37.
Ana Magalhes Carlos Pinho 《Chemical Engineering and Processing: Process Intensification》2008,47(12):2395-2401
The spouted bed is commonly used to dry granular particles as it displays some special characteristics which render it capable of performing cyclic operations, with particles that are very difficult to fluidize under a different type of bed.Information on the characteristic drying rates of cork stoppers is still very limited in the technical and scientific literature, and until now no published data was found on the spouted bed drying of cork stoppers.The characterization of the drying performance of Port wine cork stoppers was carried out in a laboratory scale spouted bed. Characteristic drying curves were determined with 29 mm × 21 mm cork stoppers under several operating conditions. Values for the effective diffusivity were obtained in the range of 1.36 × 10−9 to 4.44 × 10−9 m2/s, with the temperature dependence represented by an Arrhenius-type relationship. The activation energy obtained was 28.72 kJ/mol. 相似文献
38.
Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient''s lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin. 相似文献
39.
不同预处理方法对稻秸纤维表面性质的影响 总被引:1,自引:0,他引:1
通过对稻秸原料进行水热、酸碱和冷等离子体预处理,分析了纤维表面的浸润性及表面自由基浓度的变化。研究表明,经水热及酸碱预处理后,纤维与水的接触角为90o,稻秸纤维的浸润性改善不明显,经冷等离子改性后,稻秸纤维表面浸润性改善非常明显。水热及乙酸处理有利于提高稻秸纤维的表面自由基浓度,碱处理则降低了稻秸纤维的表面自由基浓度。 相似文献
40.