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1.
《Advanced Powder Technology》2022,33(12):103855
In a narrow channel, the apparent relative viscosity of a suspension with finite-size particles is strongly dependent on its microscopic particle arrangement. Relative viscosity increases when suspended particles flow near the channel wall; thus, a suspension in a narrow channel does not always exhibit the same rheological properties even if the concentration is the same. In this study, we focus on the inertia and concentration of particles in a narrow channel and consider their effects on the microscopic particle arrangement and macroscopic suspension rheology. Two-dimensional pressure-driven suspension flow simulations were performed using a two-way coupling scheme, and normalized particle density distribution (PDD) were implemented to consider their particle arrangements. The results demonstrated that the velocity profiles for the particle suspension were changed by the Reynolds number and particle concentration because of the interactions between particles according to the power-law index. These changes affected the particle equilibrium positions in the channel, and the subsequent changes in solvent layer thickness caused changes in the macroscopic apparent viscosity. The behavior of microscopic particles played important roles in determining macroscopic rheology. Thus, we have confirmed that a normalized PDD can be used to estimate and assess the macroscopic rheology of a suspension. 相似文献
2.
Anisse Pereira Hong C. Lee Robert Lammert Jr. Cailyn Wolberg Jr. Danyi Ma Chad Immoos Federico Casassa Iksoon Kang 《International Journal of Food Science & Technology》2022,57(3):1814-1823
This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield. 相似文献
3.
《Journal of dairy science》2022,105(5):3926-3938
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C. 相似文献
4.
采用Gleeble-2000热模拟试验机对Mn18Cr18N高氮奥氏体不锈钢进行高温拉伸试验,利用扫描电镜-能谱仪对拉伸试样断口形貌及断口附近的显微组织进行观察,用Thermo-Calc软件计算试验钢的相变及析出相,研究了Mn18Cr18N高氮奥氏体不锈钢的高温力学性能。结果表明,试验钢的第Ⅰ脆性区>1200 ℃,第Ⅲ脆性区为850~950 ℃,未出现第Ⅱ脆性区,第Ⅰ脆性区的出现主要是在加热过程中试验钢由γ奥氏体向δ铁素体转变引起的,第Ⅲ脆性区的出现是因为沿晶析出M23C6、M2(C, N)等硬脆相引起的;试验钢的抗拉强度随着拉伸温度升高而降低,断面收缩率在1000~1200 ℃温度范围内逐渐增大并表现出极佳的热塑性,断面收缩率均在70%以上,温度超过1200 ℃后断面收缩率急剧下降;Mn18Cr18N高氮奥氏体不锈钢的热锻温度应选择在1000~1150 ℃之间,在此温度范围内试验钢的断面收缩率均在70%以上,并且可以避开第Ⅰ与第Ⅲ脆性区。 相似文献
5.
采用动态硫化方法制备了混炼型聚氨酯橡胶(MPU)/聚十二内酰胺(PA 12)热塑性硫化胶(TPV),通过控制动态硫化时间探究了该TPV的动态硫化历程,同时研究了不同动态硫化阶段共混物的物理机械性能和动态力学性能。结果表明,随着动态硫化时间的延长,MPU/PA 12 TPV逐步完成相转变,在温度和剪切作用下,MPU相由连续相转变为分散相,而PA 12则由分散相转变为连续相;随着动态硫化时间的延长,MPU/PA 12共混物的储能模量升高,损耗模量降低,损耗因子减小。此外,随着动态硫化时间的延长,MPU/PA 12共混物的综合力学性能提高。 相似文献
6.
为研究网格尺寸对玄武岩纤维编织网增强混凝土(BTRC)拉伸性能的影响,进行了不同网格尺寸的4组48个试件的BTRC薄板单轴拉伸试验,分别从宏观和细观尺度分析BTRC薄板的破坏模式。在分析过程中采用ACK模型验证BTRC薄板拉伸的本构关系方程,并通过有限元模拟对结果进行对比验证。结果表明:BTRC薄板在拉伸荷载下呈明显的应变硬化特点;BTRC薄板的破坏模式为典型的脱黏破坏,且网格尺寸越小,纤维编织网与混凝土之间的黏结性能越好,单裂缝开展的细小裂纹越多;玄武岩纤维编织网不会改变混凝土的开裂强度,却能明显地提高其极限抗拉强度;编织网的网格尺寸越小,有效受力纤维束越多,抗拉强度越高。 相似文献
7.
中国含油气盆地超深层广泛发育灰岩,灰岩的主要矿物成分是方解石,其特殊的晶体结构决定了其在超深层具有很强的塑性和韧性。在小变形作用下,灰岩不容易发生断裂。灰岩尤其是泥灰岩,因其较低的孔隙度和渗透率也可以作为盖层。四川盆地元坝气藏埋深超过6 500 m,储气规模大,其盖层和保存条件一直备受关注。下三叠统膏盐岩作为元坝气藏的区域性盖层得到普遍认可,但是飞仙关组灰岩作为其直接盖层尚存争议。在岩心观察、岩石力学参数测试、地质资料分析的基础上,从脆—韧性的角度分析飞仙关组灰岩作为盖层的完整性。飞仙关组灰岩在生气高峰期及之后,韧性显著提高,力学性质处于韧性阶段,不易发生破裂,能够保持岩层完整性,从而成为二叠系长兴组白云岩储层的良好盖层。该实例说明,灰岩在超深层可以作为盖层,对碳酸盐岩区的油气勘探具有重要意义。 相似文献
8.
本研究分别采用多巴胺-端环氧基硅油与硝酸-端环氧基硅油体系改性碳纤维,对比了纤维表面形貌和化学官能团的变化,探究了化学协同改性机理。进一步表征了纸基摩擦材料的表面形貌、粗糙度及孔隙结构,研究了协同改性对纸基摩擦材料力学和摩擦学性能的影响规律。结果表明,硝酸-端环氧基硅油改性体系更有利于提升纸基摩擦材料力学强度和耐磨性,改性后纸基摩擦材料的拉伸强度和层间剪切强度分别较改性前提高了25.8%和23.6%,磨损率降至0.620×10-8 cm3/J;相比于多巴胺预处理,硝酸刻蚀过程不仅可以增加后续端环氧基硅油接枝改性的活性位点,同时提高了碳纤维与树脂间的化学交联密度。 相似文献
9.
Bin Zhang Alexander K. Nguyen Roger J. Narayan Jie Huang 《Journal of the American Ceramic Society》2022,105(3):1821-1840
Novel inks were formulated by dissolving polycaprolactone (PCL), a hydrophobic polymer, in organic solvent systems; polyethylene oxide (PEO) was incorporated to extend the range of hydrophilicity of the system. Hydroxyapatite (HAp) with a weight ratio of 55–85% was added to the polymer-based solution to mimic the material composition of natural bone tissue. The direct ink writing (DIW) technique was applied to extrude the formulated inks to fabricate the predesigned tissue scaffold structures; the influence of HAp concentration was investigated. The results indicate that in comparison to other inks containing HAp (55%, 75%, and 85%w/w), the ink containing 65% w/w HAp had faster ink recovery behavior; the fabricated scaffold had a rougher surface as well as better mechanical properties and wettability. It is noted that the 65% w/w HAp concentration is similar to the inorganic composition of natural bone tissue. The elastic modulus values of PCL/PEO/HAp scaffolds were in the range of 4–12 MPa; the values were dependent on the HAp concentration. Furthermore, vancomycin as a model drug was successfully encapsulated in the PCL/PEO/HAp composite scaffold for drug release applications. This paper presents novel drug-loaded PCL/PEO/HAp inks for 3D scaffold fabrication using the DIW printing technique for potential bone scaffold applications. 相似文献
10.
以Er2O3-Mg2Si-Yb2O3为三元复合烧结助剂,制备了力学性能优异的高导热氮化硅陶瓷,研究了Er2O3-Mg2Si-Yb2O3体系对氮化硅陶瓷致密化、微观结构、力学性能、热导率的影响。研究表明,当添加5%(质量分数,下同)Er2O3+2%Mg2Si+4%Yb2O3烧结助剂时,烧结助剂对氮化硅陶瓷致密度与晶界相含量的平衡效果最佳,此时氮化硅陶瓷具有最佳性能:抗弯强度为765 MPa,断裂韧性为7.2 MPa·m1/2,热导率为67 W/(m·K)。在烧结过程中,只添加5%Er2O3+2%Mg2Si的烧结助剂产生的液相量少且黏度高,不能使氮化硅陶瓷完成致密化;此外,当添加的Yb2O3含量超过4%时,烧结助剂产生大量的晶界相,降低了氮化硅陶瓷的性能。 相似文献