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排序方式: 共有1266条查询结果,搜索用时 15 毫秒
1.
使用HP-Plot Q色谱柱与FID检测器检测消毒剂中复配的正丙醇与乙醇含量,最大方法相对偏差(RSD)为2.14%,最小方法回收率为100.0%,乙醇与正丙醇的检出浓度为0.025%,是一种快速准确的一针检测法。  相似文献   
2.
讨论了商业布草清洗消毒的现状,阐述了目前国内商业布草洗涤存在的问题及现在普遍使用的检测方法和标准,并分析了布草残留的主要原因,进一步探讨了商业布草洗涤领域热议的新发展、新技术。旨在让更多人了解到商业布草的现状,得到业内人士的关注,激发更多研究人员与管理人员改善商业布草洗涤消毒现存问题的欲望,进一步满足人们对高质量生活的要求。  相似文献   
3.
《Ceramics International》2022,48(9):12660-12674
Zinc oxide is one of the most versatile nanostructured materials with a broad range of applications. Besides, its physicochemical properties can be tuned easily by synthesis conditions to be optimal for a specific application. In our group, we aim for the production of visible light-active materials with enhanced antimicrobial activity. Thus, we synthesize ZnO–Cu2+and Ag@ZnO–Cu2+ by using a fast and robust microwave solvothermal reaction. We investigate the limit of solubility of Cu2+into ZnO lattice producing Cu doped ZnO materials with different doping levels (1, 2, 3, 4, and 5 at. %, Cu/Zn). We also investigate the role of the copper precursor, using copper(II) acetate or copper(II) sulfate as model precursors. Copper acetate incorporates more efficiently into ZnO lattice by decreasing the Eg value of the doped materials at low doping levels. Furthermore, we study the composites Ag@ZnO–Cu2+ aiming to reduce doping levels and to improve antimicrobial activity. Characterization of the materials by different techniques demonstrates their uniform size, purity, crystallinity, and visible light activity. In this study, we evaluate airborne fungal contamination and demonstrate the capacity of ZnO–Cu2+ and Ag@ZnO–Cu2+ to inhibit fungal growth. We studied the microbiological quality of indoor air (vivarium) by sampling air under different conditions. By sampling air with a photocatalytic prototype, the amount of fungi in the air decreases considerably, particularly fungi that can enter the lung. In addition, ZnO–Cu2+ shows excellent antifungal activity against Candida sp at low doses. We use Atomic force microscopy (AFM) and holotomographic microscopy (HTM) to provide further evidence on the capacity of the prepared materials to achieve effective damage to fungal cells and to inhibit biofilm formation.  相似文献   
4.
白亚龙  廖小艳  崔妍 《食品科学》2022,43(19):367-374
随着营养均衡的饮食观念不断深入人心,人们对于鲜食蔬果的消费量不断上升。生菜这种广受中西方民众欢迎的蔬菜在日常鲜食食品中具有重要的地位。但是,生菜在种植、采摘、流通、销售等环节都可能会被细菌污染,这些细菌甚至包括金黄色葡萄球菌、沙门氏菌、蜡样芽孢杆菌、大肠杆菌O157:H7等致病菌。一方面,细菌性腐败菌的大量污染会对生菜货架期造成影响;另一方面,致病菌的污染会造成消费者食物中毒。目前,已有大量消除生菜中细菌污染方法的研究,包括物理清洗、消毒剂杀菌、物理杀菌等。本文对这些细菌消除方法的使用以及优缺点进行系统综述,以期为后续研究或应用提供理论参考。  相似文献   
5.
针对协同消毒工艺在水厂实际应用中存在的问题和难点,通过对水厂协同消毒工艺的控制进行升级改造及模拟实验,研究了传统控制与智慧控制协同消毒在多种因素影响下的实验结果。相较传统控制,智慧控制协同消毒可将消毒剂控制指标精度提高72%左右、消毒剂投加量减少16%左右、消毒副产物的生成量减少22%左右。在水厂协同消毒应用中智慧控制较传统控制具有更好的控制效果及推广价值。  相似文献   
6.
Disinfection practices reduce the incidence of water‐borne diseases but may result in formation of disinfection byproducts (DBPs) in raw water that are reported to be carcinogenic. Central composite design (CCD) was employed in the present study for optimization of disinfectant dose and contact time with the rationale to evaluate if an optimal balance could be achieved between minimal DBPs formation and effective microbial inactivation with either free or combined chlorine in treated water within a lab‐scale prototype network to simulate real water distribution network conditions. After a series of experimental runs based upon design of experiments (DoE) by CCD, dose was found to be the most significant factor (P < 0.01) in determining DBPs formation in both disinfectant’s applications. Where, contact time significantly (P < 0.01) affected bacterial inactivation in chlorination experiments, in contrast, dose was effective in chloramination experiments. Thus, it was concluded that the optimal balance may be achieved in the water networks with the help of multifactorial optimization when disinfectant dose was maintained near 3 mg/L as applied chlorine dose in both disinfection cases, while contact time was 62 and 155 min for chlorine and chloramine, respectively.  相似文献   
7.
张晓頔  戴志远 《食品科学》2021,42(13):335-343
鱼副产物蛋白质含量丰富、营养价值高,但综合利用程度较低,不仅会造成资源浪费,还会导致环境问题。研究表明,鱼副产物经蛋白酶处理能够得到小分子肽类水解物,其表现出抗氧化活性、抗冻性能、抗菌性、降血压等功能活性,可作为潜在的营养补充剂和食品添加剂。本文综述了鱼副产物蛋白水解物的制备、生物活性及应用前景,总结了生产中存在的问题及发展趋势,旨在为鱼副产物蛋白水解物的研究和应用提供参考。  相似文献   
8.
A simple method for the collection and analysis of the four brominated and chlorinated trihalomethanes (THMs) in air samples is described. Ambient air samples were collected in pre‐prepared glass vials, with THM analysis performed using solid‐phase microextraction gas chromatography‐mass spectrometry, where the need for chemical reagents is minimized. Analytical parameters, including oven temperature program, solvent volume, incubation time, vial agitation, extraction time and temperature, as well as desorption time and temperature, were evaluated to ensure optimal method performance. The developed method allows for point‐in‐time quantification (compared to an average concentration measured over extended periods of time), with detection limits between 0.7 to 2.6 µg/m3. Excellent linearity (r> 0.99), repeatability (3% to 11% RSD), and reproducibility (3% to 16% RSD) were demonstrated over a concentration range from 2 to 5000 µg/m3. The method was validated for the analysis of THMs in indoor swimming pool air and was used to investigate the occurrence of THMs in the air above 15 indoor swimming pools. This is the first study to report the occurrence of THMs in swimming pool air in Australia, and concentrations higher than those previously reported in other countries were measured.  相似文献   
9.
Reducing food waste is a priority to move towards more sustainable food systems. Since agro-food by-products are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins and minerals, the waste valorisation could move through their transformation into ingredients useful for the formulation of functional foods. Pasta is a staple food widely consumed all over the world representing an optimal carrier for nutrients delivery. The incorporation of ingredients of a high added value obtained by agro-industrial by-products in pasta can improve its nutritional value and provides several health benefits. At the same time, the inclusion of new ingredients could modify the physical, chemical and textural properties determining the change of the organoleptic characteristics of fortified pasta, affecting its acceptability. Thus, the preparation of new pasta formulations with high nutritional properties, good technological and sensory characteristics represents a challenge for the food industry.  相似文献   
10.
目的 研究桶装饮用水回收桶中铜绿假单胞菌的污染情况以及清洗消毒工序消除铜绿假单胞菌的有效性。方法 参考GB 8538-2016《食品安全国家标准 饮用天然矿泉水检验方法》中铜绿假单胞菌滤膜过滤法, 对大中小型(各2家)桶装饮用水生产企业的清洗消毒工序前后的回收桶进行检测, 并对检出的微生物进行鉴定。 结果 大中小型生产企业的回收桶清洗消毒前的铜绿假单胞菌的检出率依次为75%、80%、70% (平均75%), 清洗消毒后的检出率依次为0、20%、45% (平均22%), 同时检出其他假单胞菌及不动杆菌。结论 桶装饮用水回收桶中铜绿假单胞菌的污染普遍比较严重, 中小型企业的现有清洗消毒工序不足以清除铜绿假单胞菌。  相似文献   
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