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Kun Yang Huiling Wang Jin Huang Di Wu Manman Zhao Jing Ma Weiqing Sun 《International Journal of Food Science & Technology》2021,56(2):733-741
This study investigated the effects of direct current magnetic field (DC-MF) treatment time (1, 3, 5, 8 h) on properties of porcine myofibrillar protein (MP). Gel water-holding capacity increased from 83.40% to 87.20% when DC-MF-treatment time changed from 1-h to 8-h. The 3-h treatment time of DC-MF was found to promote MP unfolding, rearrangement and aggregation, leading to the loss of total sulfhydryl, the increase of reactive sulfhydryl, surface hydrophobicity, turbidity as well as the formation of MP clusters and the greater degree of crosslinking as compared with 0-h treatment, thus a firmer and more ordered MP gel network for trapping more water. However, excessive DC-MF treatment (8-h) weakened DC-MF effect on MP aggregation as well as gel network and texture. This study has shed light on the effects of DC-MF treatment time on MP properties and provides useful information for the application of DC-MF in the food industry. 相似文献
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Dehui Kong Wenting Zhao Yue Ma Hao Liang Xiaoyan Zhao 《International Journal of Food Science & Technology》2021,56(4):2041-2052
The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life. 相似文献
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Cinthya Huaman-Alvino Rosana Chirinos Fernando Gonzales-Pariona Romina Pedreschi David Campos 《International Journal of Food Science & Technology》2021,56(10):5040-5049
This work aimed evaluating some physicochemical compounds, hydrophilic (H-AC) and lipophilic (L-AC) antioxidant capacity of eleven avocado genotypes grown in the Andes. The results show great variability in physical and chemical properties, dry matter (DM) and lipid contents with ranges of 18.4–39.3% and 10.1–23.2%, respectively. All genotypes had high oleic acid content (50.4–69.9%) and a high unsaturated fatty acid/saturated fatty acid ratio (UFA/SFA, from 3.05 to 6.05), while the unsaponifiable fraction contained mainly β-sitosterol (140.83–235.51 mg/100 g DM) and α-tocopherol (17.44–71.29 µg/g DM). Total phenolic compounds (TPC), H-AC and L-AC ranged from 0.48 to 0.88 mg EAG/g DM, 5.37 to 14.00 and 1.87 to 6.71 μmol ET/g DM, respectively. Although the genotype influences avocado characteristics, climatic conditions in the Andean region seem to be important for the biosynthesis of metabolites of interest and should be considered in future studies. 相似文献
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球团矿相微观结构决定其冶金物理化学性能,为透视球团矿微观结构与其宏观冶金物理化学性能之间的依赖关系,需要解决的首要关键问题是矿相微观视觉特征的提取与定量表征。以镁质熔剂性球团微观矿相为研究对象,在直观分析矿相视觉特征的基础上,采用多重分形谱分析方法,提取矿相的微观多重分形谱定量表征值f(α),并分别深度挖掘由f(α)衍生出的对称度特征值Δf、谱宽特征值Δα、容量维特征值D(0)随碱度变化的迁移规律和随矿相检测位置变化的迁移规律。研究结果表明,矿相微观视觉特征在HSV颜色空间上呈现的颜色特征未在碱度变化和位置变化上存在显著差异性;矿相微观多重分形谱分析中,Δf、Δα、D(0) 3个特征值在碱度变化和位置变化上有显著的差异性,可以很好地表征碱度迁移规律和位置迁移规律。 相似文献
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Elli Ntakou Ralph Masiello Farnaz Farzan Shay Bahramirad Aleksi Paaso M.A. Nayeem Maigha Maigha Daniel Kushner 《The Electricity Journal》2019,32(4):45-49
This paper presents part of the work ComEd and Quanta Technology have performed to quantify the locational and temporal value of DER to avoid distribution grid upgrade investments. It focuses on the formulation of a robust and efficient algorithm for DER optimal dispatch on a distribution feeder to mitigate the violation of current and voltage limits using the allocated cost of capacity and locational marginal value of real and reactive DER injection/withdrawal. 相似文献
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Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest 下载免费PDF全文
Xinguang Fan Wenxiao Jiao Xiaomei Wang Jiankang Cao Weibo Jiang 《International Journal of Food Science & Technology》2018,53(2):327-336
Polyphenol composition and antioxidant capacities of peel and pulp tissues of six apricot varieties were determined. Variations in polyphenol and antioxidant capacity based on variety (early‐maturing varieties and late‐maturing varieties) and harvest maturity (green mature and full mature) were assessed. The results of principal component analysis revealed that (+)‐catechin made the most important contributions to the antioxidant capacities of the pulp. As the (+)‐catechin content in ‘Dajie’ apricot decreased by 36.8% from green mature to full mature, the antioxidant capacities determined by ABTS free radical scavenging assay, DPPH free radical scavenging assay and cupric ion reducing antioxidant capacity assay decreased by 50.0%, 45.2% and 45.8%, respectively. Levels of phenolic compounds in the apricot peels were approximately 2–4 times higher than those of the pulps. Quercetin‐3‐rutinoside may be substantially responsible for the antioxidant capacities of the peels. The late‐maturing varieties tended to have higher levels of phenolic compounds and higher antioxidant capacities than the early‐maturing varieties. The antioxidant capacities in green mature apricots were much higher than those of full mature apricots. 相似文献