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21.
The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods. 相似文献
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摘要:为了研究退火温度对镀锌DP980+Z烘烤硬化值的影响,退火温度控制在760~820℃之间,系统分析退火温度对烘烤硬化值的影响。通过准静态拉伸试验机测量烘烤硬化值及抗拉强度,采用lepara试剂对组织中的马氏体进行着色,利用金相显微镜及图像处理软件测量马氏体的体积分数;采用扫描电镜观察DP980+Z的双相组织特点,并且将组织图片通过CAD转化成有限元图进行网格划分,建立代表性体积单元(RVE),通过有限元分析铁素体、马氏体强度对烘烤硬化值的影响。在同样的变形量情况下,DP980+Z的原始屈服强度越高,烘烤硬化值越高。 相似文献
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Flexible pressure sensors have potential applications in human motion monitoring and electronic skins. To satisfy the practical applications, pressure sensors with a high sensitivity, a low detection limit, a broad response range, and an excellent stability are highly needed. Here, a piezoresistive pressure sensor based on wavy‐structured single‐walled carbon nanotube/graphite flake/thermoplastic polyurethane (SWCNT/GF/TPU) composite film is fabricated by a prestretching process. Due to the random wavy structure, high conductivity, and good flexibility, the prepared sensor displays a low detection limit of 2 Pa, a wide sensing range of 0–60 kPa, and a high sensitivity of 5.49 kPa?1 for 0–50 Pa. Furthermore, the sensor shows a remarkable repeatability of over 1.1 × 104, 9.0 × 103, and 2.0 × 103 pressure loading/unloading cycles at 50 Pa, 500 Pa, and 30 kPa, respectively, and a fast responsibility of 100–150 ms of loading response time and 400–600 ms of relaxation time. Therefore, the pressure sensor is successfully adopted to monitor both the large‐scale human activities (e.g., walk and jump) and the small‐scale signals (e.g., wrist pulse). Furthermore, a sensor array is assembled to map the weight and shape of an object, indicating its various potential applications including human–machine interactions, human health monitoring, and other wearable electronics. 相似文献
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ABSTRACTThis paper proposes the multiple-hypotheses image segmentation and feed-forward neural network classifier for food recognition to improve the performance. Initially, the food or meal image is given as input. Then, the segmentation is applied to identify the regions, where a particular food item is located using salient region detection, multi-scale segmentation, and fast rejection. Then, the features of every food item are extracted by the global feature and local feature extraction. After the features are obtained, the classification is performed for each segmented region using a feed-forward neural network model. Finally, the calorie value is computed with the aid of (i) food volume and (ii) calorie and nutrition measure based on mass value. The experimental results and performance evaluation are validated. The outcome of the proposed method attains 0.947 for Macro Average Accuracy (MAA) and 0.959 for Standard Accuracy (SA), which provides better classification performance. 相似文献
28.
Defects are often present in rolled products, such as wire rod. The market demand for wire rod without any defects has increased. In the final wire rod products, defects originating from steel making, casting, pre‐rolling of billets and during wire rod rolling can appear. In this work, artificial V‐shaped longitudinal surface cracks have been analysed experimentally and by means of FEM. The results indicate that the experiments and FEM calculations show the same tendency except in two cases, where instability due to fairly “round” false round bars disturbed the experiment. FE studies in combination with practical experiments are necessary in order to understand the behaviour of the material flows in the groove and to explain whether the crack will open up as a V‐shape or if it will be closed as an I‐shape. 相似文献
29.
基于承包商预期收益不变的不平衡报价模型 总被引:1,自引:0,他引:1
在招标实践中,通常采用最低价中标原则,使得投标人不得不压低其投标价格。基于承包商预期收益不变的不平衡报价模型,是在“工程量清单报价”的条件下,考虑到施工中工程量的变化及施工顺序的影响,体现了资金的时间价值,在保持承包商预期收益不变的前提下,通过调整各分项工程的单价,来降低工程报价,以增加中标机会而建立的。所建立的模型简单,易于操作,并配以具体的工程实例,通过计算机求得其最优解,可供承包商投标报价时参考。 相似文献
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