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61.
Markus M. Heimesaat Dennis Weschka Soraya Mousavi Stefan Bereswill 《International journal of molecular sciences》2021,22(13)
Prevalences of Campylobacter (C.) jejuni infections are progressively rising globally. Given that probiotic feed additives, such as the commercial product Aviguard®, have been shown to be effective in reducing enteropathogens, such as Salmonella, in vertebrates, including livestock, we assessed potential anti-pathogenic and immune-modulatory properties of Aviguard® during acute C. jejuni-induced murine enterocolitis. Therefore, microbiota-depleted IL-10−/− mice were infected with C. jejuni strain 81-176 by gavage and orally treated with Aviguard® or placebo from day 2 to 4 post-infection. The applied probiotic bacteria could be rescued from the intestinal tract of treated mice, but with lower obligate anaerobic bacterial counts in C. jejuni-infected as compared to non-infected mice. Whereas comparable gastrointestinal pathogen loads could be detected in both groups until day 6 post-infection, Aviguard® treatment resulted in improved clinical outcome and attenuated apoptotic cell responses in infected large intestines during acute campylobacteriosis. Furthermore, less distinct pro-inflammatory immune responses could be observed not only in the intestinal tract, but also in extra-intestinal compartments on day 6 post-infection. In conclusion, we show here for the first time that Aviguard® exerts potent disease-alleviating effects in acute C. jejuni-induced murine enterocolitis and might be a promising probiotic treatment option for severe campylobacteriosis in humans. 相似文献
62.
63.
《Food Reviews International》2013,29(2):192-212
Prebiotics are food components that exert beneficial effects on health of the host, associated with modulation of the intestinal flora via stimulating the growth and/or activity of the probiotics. One of the recommended ways to maintain high viable numbers of probiotic bacteria in the intestine as well as in the probiotic fermented milk products until the time of consumption is via the use of prebiotics. These compounds can also affect sensory profile, physicochemical and rheological characteristics, and economic properties of probiotic fermented milk products. In this article, technological aspects of prebiotics (viability of probiotics in the product as well as the physicochemical, rheological, sensory, and economic characteristics of product) in probiotic fermented milks are reviewed. 相似文献
64.
Mükerrem Kaya Muhammet rfan Aksu 《Journal of the science of food and agriculture》2005,85(13):2281-2288
The effects of probiotics (Lactobacillus acidophilus and Bifidobacterium lactis), packaging (vacuum, 50% N2 + 50% CO2 or 100% CO2), storage temperature (4 and 10 °C) and storage time (90 d) on lipid oxidation, colour and microbial properties of sliced dry fermented sausage ‘sucuk’, which has a long storage time at low temperatures, was investigated. Probiotic‐added samples showed a significant reduction in the thiobarbituric acid‐reactive substances (TBARS) values compared with a control and starter culture groups. The analysis showed that control groups had the highest pH and that the pH was not affected by packaging or storage temperature. Probiotic use had a significant effect on total aerobic bacteria, lactic acid bacteria and Micrococcus/Staphylococcus counts, and bacterial counts decreased with storage time. The Enterobacteriaceae count was below detectable levels (<2.00 CFU g−1) throughout the storage period. The storage temperatures had no effect on the microbial counts. Packaging had a significant effect on lactic acid bacteria, and the highest value was determined with 50% N2 + 50% CO2. The addition of probiotics and the storage time resulted in a significant decrease of colour values (L*, a* and b*). Copyright © 2005 Society of Chemical Industry 相似文献
65.
Brandi Miller Rabina Mainali Ravinder Nagpal Hariom Yadav 《International journal of molecular sciences》2021,22(4)
The prevalence of type 2 diabetes mellitus (T2D) is increasing worldwide, and there are no long-term preventive strategies to stop this growth. Emerging research shows that perturbations in the gut microbiome significantly contribute to the development of T2D, while microbiome modulators may be beneficial for T2D prevention. However, microbiome modulators that are effective, safe, affordable, and able to be administered daily are not yet available. Based on our previous pro- and prebiotic studies, we developed a novel synbiotic yogurt comprised of human-origin probiotics and plant-based prebiotics and investigated its impact on diet- and streptozotocin-induced T2D in mice. We compared the effects of our synbiotic yogurt to those of a commercially available yogurt (control yogurt). Interestingly, we found that the feeding of the synbiotic yogurt significantly reduced the development of hyperglycemia (diabetes) in response to high-fat diet feeding and streptozotocin compared to milk-fed controls. Surprisingly, the control yogurt exacerbated diabetes progression. Synbiotic yogurt beneficially modulated the gut microbiota composition compared to milk, while the control yogurt negatively modulated it by significantly increasing the abundance of detrimental bacteria such as Proteobacteria and Enterobacteriaceae. In addition, the synbiotic yogurt protected pancreatic islet morphology compared to the milk control, while the control yogurt demonstrated worse effects on islets. These results suggest that our newly developed synbiotic yogurt protects against diabetes in mice and can be used as a therapeutic to prevent diabetes progression. 相似文献
66.
Marafon AP Sumi A Granato D Alcântara MR Tamime AY Nogueira de Oliveira M 《Journal of dairy science》2011,94(11):5330-5340
This study aimed to evaluate the quality of stirred-type skim milk probiotic yogurt fortified by partially replacing skim milk powder (SMP) with whey protein concentrate (WPC) and sodium caseinate (Na-CN) during cold storage for 28 d compared with nonfortified yogurt. The rheological properties (as measured using dynamic oscillation) and sensory profiles of probiotic yogurts were greatly enhanced when SMP (i.e., 45%) was replaced with WPC and Na-CN. Higher values of mechanical parameters related to storage and loss modulus and consistent microstructure were found in the fortified yogurts. The acidification profile was not affected by supplementation of the solids in the milk base, and the viable counts of probiotic microbiota were high and satisfactory. These positive characteristics of probiotic yogurts were maintained until the end of the storage period. The microstructure of the fortified yogurt showed some differences compared with the nonfortified product, which were due to changes in chemical composition of the milk base in addition to the colloidal characteristics of the product. 相似文献
67.
Isolation and characterization of Lactobacillus species having potential for use as probiotic cultures for dogs 总被引:1,自引:0,他引:1
ABSTRACT: The need to control pathogenic microorganisms in the intestinal tract of dogs is a growing concern. There is interest in using probiotics such as species of Lactobacillus to help control canine intestinal infections. For successful use as a probiotic, the bacterial species should be of canine intestinal origin since these species exhibit host specificity. Serial dilutions of freshly voided dog feces were plated on Lactobacillus selection (LBS) agar to isolate the cultures. Isolates were identified based on Gram stain, catalase test, and fermentation patterns using API 50 CH kits. All potential isolates were compared for bile resistance based on relative ability to grow in broth containing 0.3% Oxgall, the ability to inhibit Salmonella Typhimurium in associative broth cultures, and the production of reuterin. Of the lactobacilli isolated, Lactobacillus reuteri was the dominant species. However, some cultures of L. acidophilus also were isolated. We found variations among the isolates of L. reuteri and L. acidophilus with respect to bile tolerance. In general, isolates of L. reuteri appeared to be more bile resistant than were isolates of L. acidophilus . There were also variations in the ability to inhibit growth of S. Typhimurium. Some isolates of L. reuteri produced reuterin while others did not. 相似文献
68.
Lima IF De Dea Lindner J Soccol VT Parada JL Soccol CR 《International journal of molecular sciences》2012,13(1):788-800
Herbal mate (Ilex paraguariensis A.St.-Hil.) leaves are traditionally used for their stimulant, antioxidant, antimicrobial, and diuretic activity, presenting as principal components polyphenolic compounds. The aim of this work was to develop an innovative, non-dairy, functional, probiotic, fermented beverage using herbal mate extract as a natural ingredient which would also be hypocholesterolemic and hepatoprotective. Among different strains used, Lactobacillus acidophilus was selected as the best for fermentation. The addition of honey positively affected the development of L. acidophilus and the formulated beverage maintained microbial stability during shelf life. Key ingredients in the extract included xanthines, polyphenols and other antioxidants with potential health benefits for the consumer. Caffeine levels and antioxidant activity were also studied. Acceptable levels of caffeine and large antioxidant capacity were observed for the formulation when compared to other antioxidant beverages. An advantage of this product is the compliance to organic claims, while providing caffeine, other phyto-stimulants and antioxidant compounds without the addition of synthetic components or preservatives in the formulation. Sensorial analysis demonstrated that the beverage had good consumer acceptance in comparison to two other similar commercial beverages. Therefore, this beverage could be used as a new, non-dairy vehicle for probiotic consumption, especially by vegetarians and lactose intolerant consumers. It is expected that such a product will have good market potential in an era of functional foods. 相似文献
69.
70.
Hyeon‐Yong Lee Xinlong He Juhee Ahn 《Journal of the science of food and agriculture》2010,90(14):2399-2404
BACKGROUND: To evaluate the combined effects of high pressure extraction (HPE) and probiotic fermentation on the antimicrobial and antimutagenic activities, Berberis koreana was subjected to 500 MPa for 30 min and then fermented with Bifidobacterium longum B6 (HPE‐BLF) and Lactobacillus paracasei (HPE‐LPF) at 37 °C for 6 days. RESULTS: The phenol content was significantly increased to 228 mg GAE g?1 by the HPE compared to the conventional extraction (CE, 188 mg GAE g?1). The HPE‐BLF and HPE‐LPF showed the highest antimicrobial activity (MIC < 4 mg mL?1) against β‐lactam antibiotic sensitive and resistant Staphylococcus aureus. No significant mutagenic effect was observed for CE, HPE, HPE‐BLF, and HPE‐LPF extracts. The highest antimutagenic activities against frame‐shift mutant Salmonella typhimurium were observed at the HPE‐LPF (82%), followed by the HPE‐BLF (77%). CONCLUSION: The combined HPE and fermentation process could be used as an alternative extraction method for improving the extraction efficacy of medicinal plants. The results will provide pharmaceutically useful information and potential direction for finding new drug sources from medicinal plants. Copyright © 2010 Society of Chemical Industry 相似文献