全文获取类型
收费全文 | 359949篇 |
免费 | 87633篇 |
国内免费 | 49904篇 |
专业分类
电工技术 | 38302篇 |
技术理论 | 15篇 |
综合类 | 32206篇 |
化学工业 | 52605篇 |
金属工艺 | 33877篇 |
机械仪表 | 18268篇 |
建筑科学 | 26271篇 |
矿业工程 | 18075篇 |
能源动力 | 13547篇 |
轻工业 | 32390篇 |
水利工程 | 10645篇 |
石油天然气 | 23079篇 |
武器工业 | 5040篇 |
无线电 | 50504篇 |
一般工业技术 | 50986篇 |
冶金工业 | 15430篇 |
原子能技术 | 3348篇 |
自动化技术 | 72898篇 |
出版年
2024年 | 1559篇 |
2023年 | 7363篇 |
2022年 | 10153篇 |
2021年 | 13639篇 |
2020年 | 14839篇 |
2019年 | 22462篇 |
2018年 | 24637篇 |
2017年 | 26411篇 |
2016年 | 25534篇 |
2015年 | 26491篇 |
2014年 | 27177篇 |
2013年 | 28341篇 |
2012年 | 28799篇 |
2011年 | 25884篇 |
2010年 | 22821篇 |
2009年 | 19270篇 |
2008年 | 16928篇 |
2007年 | 15622篇 |
2006年 | 14991篇 |
2005年 | 13245篇 |
2004年 | 12982篇 |
2003年 | 10894篇 |
2002年 | 10007篇 |
2001年 | 8874篇 |
2000年 | 8411篇 |
1999年 | 8773篇 |
1998年 | 7607篇 |
1997年 | 6695篇 |
1996年 | 6287篇 |
1995年 | 5768篇 |
1994年 | 4736篇 |
1993年 | 4002篇 |
1992年 | 3658篇 |
1991年 | 2667篇 |
1990年 | 2046篇 |
1989年 | 1859篇 |
1988年 | 1439篇 |
1987年 | 555篇 |
1986年 | 481篇 |
1985年 | 331篇 |
1984年 | 248篇 |
1983年 | 174篇 |
1982年 | 227篇 |
1981年 | 206篇 |
1980年 | 160篇 |
1976年 | 251篇 |
1975年 | 217篇 |
1972年 | 238篇 |
1971年 | 128篇 |
1960年 | 205篇 |
排序方式: 共有10000条查询结果,搜索用时 46 毫秒
81.
Yinjuan Cao Shunzhong He Qunli Yu Ling Han Wei Zhang Xiaohong Zou 《International Journal of Food Science & Technology》2022,57(5):3001-3011
This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. 相似文献
82.
Zhenzhen Huang Xinxi Yang Qiqi Chen Leqi Chen Siyue Liang Qingzhu Zeng Ruifen Zhang Fei Huang Lihong Dong Dongxiao Su 《International Journal of Food Science & Technology》2022,57(5):3060-3068
This study aims to fabricate mineral-loading nanocarriers using natural materials. The interaction patterns between ovalbumin (OVA) and four water-soluble polyphenols, namely ferulic acid (FA), (-)-Epigallo-catechin 3-gallate (EGCG), gallic acid (GA) and epicatechin (EC), were investigated. Results showed that the optimised conditions for preparing stable OVA–polyphenol complexes are at the OVA–polyphenol ratio of 4:1 at pH 6, under which OVA–FA and OVA–EGCG showed the highest stability and mineral-loading capacity among four OVA–polyphenol complexes. The fluorescence results indicated that the addition of EGCG and FA induced a significant fluorescence quenching to OVA. The interaction between OVA and polyphenols involved hydrogen bonding, hydrophobic interaction and electrostatic interaction. Fourier transform infrared spectroscopy (FTIR) analysis suggested that both FA and EGCG enhanced the stability and orderliness of the structure of OVA. The transmission electron microscopy images also exhibited the spherical structure of OVA after the addition of FA and EGCG. Furthermore, scanning electron microscope–energy dispersive X-ray spectrum results suggested that OVA–FA and OVA–EGCG complexes were better mineral carriers than OVA–GA and OVA–EC. This study may serve as the theoretical support for the promising application of OVA in the fabrication of mineral-loading nanocarriers in functional food and pharmaceutic. 相似文献
83.
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
84.
Ding Haomiao Zhang Yuzhe Zha Yue Zhou Sijia Cao Chaoqing Zhu Huajian Xu Feng Zhang Xiuqiang Wang Caisheng 《Food science and biotechnology》2022,31(13):1741-1751
Food Science and Biotechnology - The cytoprotective and potential molecular mechanisms of Hylocereus polyrhizus protein (RFPP) were investigated on the hydrogen peroxide (H2O2)-triggered damage in... 相似文献
85.
Yang Ning Wang Zhelong Zhao Hongyu Shi Xin Qiu Sen 《Multimedia Tools and Applications》2022,81(13):17595-17614
Multimedia Tools and Applications - Human-human interactions recognition has high potential to have a big impact on enabling robots being able to interact with people. Recently, body sensor... 相似文献
86.
为了探索三维石墨烯-碳纳米管(G-CNTs)/水泥净浆的压敏性能,采用四电极法研究了荷载作用下GCNTs/水泥净浆的电阻率变化,并分析不同G-CNTs掺量、加载幅度、加载速度以及恒定荷载对电阻率变化的影响。研究表明:随着G-CNTs掺量的增加,电阻率呈先减小后稳定的变化趋势,在G-CNTs掺量由0.2wt%增加至1.6wt%时,电阻率下降51.8%;电阻率与温度呈负相关;G-CNTs掺量高于0.8wt%时可以显著提高水泥净浆的压敏性能,且电阻率变化率与应力应变有明显的对应关系,1.2wt%G-CNTs掺量下试件的应力灵敏系数和应变灵敏系数分别为2.3%/MPa和291;G-CNTs/水泥净浆电阻率变化率幅值随着加载幅度增大而相应增加,其电阻率变化率曲线在不同加载速度以及恒定荷载作用下均与应力-应变曲线一一对应,具有良好的压敏特性。 相似文献
87.
边坡位移的时间序列曲线存在复杂的非线性特性,传统的预测模型精度不足以满足预测要求。为此提出了基于变分模态分解的鸟群优化-核极限学习机的预测模型,并用于河北省某水泥厂的边坡位移预测。该方法首先采用VMD把边坡位移序列分解为一系列的有限带宽的子序列,再对各子序列分别采用相空间重构并用核极限学习机预测,采用鸟群算法优化相空间重构的嵌入维度和KELM中惩罚系数和核参数三个数值,以取得最优预测模型。最后将各个子序列预测值叠加,得到边坡位移的最终预测值。结果表明:和KELM、BSA-KELM、EEMD-BSA-KELM模型相比,基于VMD的BSA-KELM预测精度更高,为边坡位移的预测提供一种有效的方法。 相似文献
88.
89.
Yajing Qi Yuying Yang Alkassoumi Hassane Hamadou Qiuyun Shen Bin Xu 《International Journal of Food Science & Technology》2022,57(4):2104-2112
Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. 相似文献
90.
Minghui Gu Yanchao Wei Yang Jiao Dequan Zhang Yongfeng Liu 《International Journal of Food Science & Technology》2022,57(6):3532-3543
To investigate the inner mechanisms of meat quality differences between high-quality (HQ) and low-quality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP-HPLC in combination with the ‘isobaric tag’ for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca2+ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes. 相似文献