全文获取类型
收费全文 | 828篇 |
免费 | 84篇 |
国内免费 | 1篇 |
专业分类
电工技术 | 1篇 |
综合类 | 2篇 |
化学工业 | 169篇 |
机械仪表 | 2篇 |
建筑科学 | 7篇 |
矿业工程 | 4篇 |
轻工业 | 714篇 |
水利工程 | 1篇 |
石油天然气 | 5篇 |
无线电 | 1篇 |
一般工业技术 | 6篇 |
冶金工业 | 1篇 |
出版年
2024年 | 8篇 |
2023年 | 9篇 |
2022年 | 27篇 |
2021年 | 29篇 |
2020年 | 34篇 |
2019年 | 52篇 |
2018年 | 38篇 |
2017年 | 55篇 |
2016年 | 39篇 |
2015年 | 28篇 |
2014年 | 34篇 |
2013年 | 65篇 |
2012年 | 50篇 |
2011年 | 61篇 |
2010年 | 36篇 |
2009年 | 27篇 |
2008年 | 38篇 |
2007年 | 36篇 |
2006年 | 25篇 |
2005年 | 29篇 |
2004年 | 11篇 |
2003年 | 22篇 |
2002年 | 11篇 |
2001年 | 13篇 |
2000年 | 16篇 |
1999年 | 12篇 |
1998年 | 11篇 |
1997年 | 3篇 |
1996年 | 11篇 |
1995年 | 10篇 |
1994年 | 11篇 |
1993年 | 10篇 |
1992年 | 10篇 |
1991年 | 10篇 |
1990年 | 9篇 |
1988年 | 3篇 |
1987年 | 3篇 |
1986年 | 5篇 |
1985年 | 3篇 |
1984年 | 4篇 |
1983年 | 1篇 |
1982年 | 1篇 |
1981年 | 1篇 |
1979年 | 1篇 |
1977年 | 1篇 |
排序方式: 共有913条查询结果,搜索用时 15 毫秒
91.
92.
Shiqi Huang Yanli Ma Dan Sun Jian Fan Shengbao Cai 《International Journal of Food Science & Technology》2017,52(9):2006-2017
The present work was designed to investigate the phenolic profiles, DNA damage protection and anti‐inflammatory effects of Tartary buckwheat fermented by Rhizopus oryzae 40469, Rhizopus oryzae 40503 and Rhizopus oligosporus 3152. Six phenolic compounds were characterised and quantified. Regardless of fermentation, rutin was the dominant phenolic substance in Tartary buckwheat. Fermentation significantly enhanced total phenolic and flavonoid contents, as well as DNA scission protection. Rhizopus oryzae 40469‐fermented sample had the highest content of phenolics, while R. oligosporus 3152‐fermented sample had the strongest inhibitory effect on DNA scission. Tartary buckwheat, regardless of fermentation, inhibited nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) mRNA levels in LPS‐induced RAW 264.7 cells. Moreover, the sample fermented with R. oryzae 40503 had the strongest inhibitory activity. Those results indicated that fermented Tartary buckwheat has potential applications as a novel nutraceutical or functional food for preventing DNA damage‐induced disease and inflammation. 相似文献
93.
94.
In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 (w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and α-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods. 相似文献
95.
Application of photo‐selective films to manipulate wavelength of transmitted radiation and photosynthate composition in red beet (Beta vulgaris var. conditiva Alef.) 下载免费PDF全文
96.
97.
Effects of Fining Agents on Antioxidant Capacity of Red Wines 总被引:1,自引:0,他引:1
Hatice Kalkan Yildirim 《Journal of the Institute of Brewing》2011,117(1):55-60
The antioxidant capacity of wine depends not only on the grape variety but also on the wine processing steps. The aim of this study was to determine the effects of different fining agents, used at different concentrations, on the antioxidant status of fined wines. The results demonstrated that the use of a combination of gelatin and Kieselsol led to the highest total phenol value (3,491 mg/L GAE) and antioxidant activities (29%) among the tested fining agents. Wines were mostly negatively affected by the use of egg white as an agent and led to the lowest value of total phenol (3,038 mg/L GAE) and the lowest rate of antioxidant activity (26%). Significant differences (p<0.05) were determined between gelatin, egg white, and the control groups. The results of the grouping of analyzed parameters in n‐dimensional space, with different fining agents at different concentrations, demonstrated the importance of a low concentration of fining agents for high antioxidant activity and total phenols. 相似文献
98.
99.
Baldwyn Torto Ahmed Hassanali Kailash N. Saxena Sagary Nokoe 《Journal of chemical ecology》1991,17(1):67-78
Phagostimulatory responses of third-instar larvae ofChilo Partellus to phenolic components identified in an ethyl acetate extract of the leaf whorls of 3-week-old plants ofSorghum bicolor cultivar IS 18363 were studied in no-choice bioassays. The major components in the extract were identified as 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid, with 4-hydroxy-3-methoxycinnamic acid, 3,4-dihydroxycinnamic acid, and 4-hydroxycinnamic acid present in minor amounts. All but 4-hydroxycinnamic acid were stimulatory at the doses tested. 4-Hydroxybenzaldehyde was more stimulatory than other potential biogenetic analogs. Hydroxybenzoic acids generally elicited greater feeding response than cinnamic acids, and the pattern of oxygen substitution in the benzene ring was related to bioactivity. 相似文献
100.
Breads were made by replacing 40% of wheat flour with barley flour. The incorporation of barley increased the antioxidant properties of the breads compared to the control bread. Furthermore, these properties proved to be dependent on the variety of barley as well as the extraction rate of the flour. The amount of free phenolics (TPC-S) decreased during the baking process, while the amount of bound phenolics increased (TPC-IS). At the same time, the measured antioxidant activities (FRAP-S and FRAP-IS) were relatively stable during the baking process. A sensory evaluation showed differences in sensory attributes, depending on the barley variety, and there was a good consistency between the sensory evaluation and the amount of phenolics. The present study showed that utilization of barley in breads has a beneficial health potential. However this will largely depend on the barley variety. 相似文献