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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
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针对漆包机烘炉加热失效形式及产生原因,进行了深入的研究和分析。结果表明,影响烘炉加热失效的主要原因是加热管损坏及装配异常、催化剂表面粘有金属化合物等颗粒杂质、排废风机转速设定不合理,并对加热管、催化剂、排废风机提出了合理实用的技术措施,为降低烘炉加热失效提高加热效果提供帮助。 相似文献
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Weigang Liang Beibei Wang Guofeng Shen Suzhen Cao Bertrand Mcswain Ning Qin Liyun Zhao Dongmei Yu Jicheng Gong Shanshan Zhao Yawei Zhang Xiaoli Duan 《Indoor air》2020,30(2):264-274
Stunting adversely affects physical and mental outcomes of children. It has not been examined whether household air pollution from solid fuel combustion is a risk factor for stunting in children. In a total of 41,439 children aged 6-17 across China, height was measured using a unified protocol. Multivariable linear regression models and logistic regression models were used to assess the associations of solid fuel use for cooking/heating with stunting in children. Adjusted for covariates, cooking/heating with solid fuel was significantly associated with a lower z-score for height for age and sex (β = −0.21 [−0.32 to −0.09] and −0.17 [−0.31 to −0.03], respectively) and an increased risk of stunting with an estimated ORs of 1.34 [1.07~1.68] and 1.37 [1.02~1.83], respectively. The risk of stunting associated with solid fuel use was statistically significant in high-age children. And the effect was greater on girls than on boys, though the difference was not statistically significant. Our study suggested that Chinese children living in households using solid fuel had a significantly higher risk of stunting than those living in households using cleaner fuel. 相似文献
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Sumeng Wei Yuling Yang Xiao Feng Shanshan Li Lei Zhou Jingyu Wang Xiaozhi Tang 《International Journal of Food Science & Technology》2020,55(7):2691-2699
Structures and properties of myofibrillar protein gel prepared at different power (300–800 W) were evaluated. Amino acid analysis demonstrated that changes in microwave power did not alter primary structure of gel. However, an increase in microwave power could change higher structures of gel. As microwave power increased, α-helix content decreased and β-sheet content increased. Increased microwave power probably facilitated protein to unfold and expose the internal groups, causing surface hydrophobicity and the formation of disulphide bonds were enhanced, which indicated changes in tertiary and quaternary structures of protein. At 500 W, gel had the best ultrastructure where surface morphology, springiness and water holding capacity reached the optimum. Our findings suggested that microwave at an appropriate power (500 W) could change higher structures of myofibrillar protein gel to achieve desired processing and quality protein gel characteristics. 相似文献
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针对国内某炼油厂延迟焦化加热炉三点注汽问题,采用热负荷自动调节的算法进行了研究。运用该模型方法,分析了三点注汽量对加热炉热负荷和炉管结焦系数的影响,发现三点注汽量的改变均会对热负荷和炉管结焦系数产生影响,主要表现为提高注汽量将会提高热负荷,同时降低结焦系数;第1点注汽量和第2点注汽量对热负荷和结焦系数的影响较强,第3点注汽量对热负荷和结焦系数的影响较弱。在实际操作中,加热炉中的结焦程度既不能太强也不能太弱,合适的结焦系数能够保证正常开工周期里炉管不结焦,也能保证瓦斯、注汽量等参数的合理分配。通过对热负荷、注汽量的智能分配,可得到不同原料油加工负荷条件下更加合理的装置运行方案。 相似文献
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通过扫描电镜(SEM)、电子背散射衍射(EBSD)、透射电镜(TEM)、X射线衍射仪(XRD)、热膨胀仪、洛氏硬度计等手段研究了弹簧钢55SiCr的组织和相变点以及残留奥氏体和碳化物在热处理过程中的组织演变。结果表明:55SiCr弹簧钢淬火后残留奥氏体以块状分布在基体上;随回火温度的升高,残留奥氏体减少并呈粒状和薄膜状分布;C在残留奥氏体中富集,使其稳定性增强;Si抑制了碳化物的析出,提高了残留奥氏体的稳定性。低温回火时,Si延缓了渗碳体析出;高温回火时,C原子扩散速率提高,促进渗碳体析出,引起体积的收缩。慢速加热回火时,C有足够的时间扩散,从而促进渗碳体的形成,使渗碳体的形成温度提前;快速加热回火时,C来不及扩散,抑制了渗碳体的析出。回火加热速率一样时,试验钢的硬度随回火温度的提高而下降。当回火温度为400 ℃时,硬度值最大为51 HRC;当回火温度为650 ℃时,硬度值最小为37 HRC。当加热速率为0.1 ℃/s时,硬度值最小为33 HRC;当加热速率为200 ℃/s时,硬度值最大为40 HRC。 相似文献