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1.
Qianying Hoo Xiaohu Wang Feng Yuan Xuewei Cao Tiewa Cao Maolin Zhang 《Journal of the European Ceramic Society》2021,41(6):3816-3822
Jingdezhen is famous for its bluish white (Qingbai) porcelains of the Song Dynasty, and those decorated with iron spots are distinctive among them. Herein, iron spots on a bluish white porcelain were investigated using a series of microscopic and spectroscopic characterizations. We found the decreasing iron content from more than 8 wt% to about 2 wt% during the glaze color transition from rusty to brown and finally into green, which built a connection on the coloring mechanism of iron-rich crystallized glaze and celadon glaze. We identified the rare ε-Fe2O3, a promising magnetic material, in both the dark brown crystals and the triangular crystals in the rusty area, which is its first discovery among bluish white porcelains. Based on these findings, we discussed the coloring mechanism of iron-spot decoration along with the physical form of the iron oxide crystals, indicating the partially reducing atmosphere during firing process. 相似文献
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Emir Altınok Sefik Kurultay Nevzat Konar Omer Said Toker Berkay Kopuk Recep Gunes Ibrahim Palabiyik 《International Journal of Food Science & Technology》2022,57(7):4119-4128
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations. 相似文献
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Mn4+激活红光荧光粉是白光半导体发光二极管(wLEDs)领域当前研究热点之一。Mn4+离子2E→4A2跃迁在铝酸盐中的最短发光波长是在MgAl2O4中实现的651 nm发光, 由于其结构中含有形成四面体或八面体配位的两种阳离子格位(Mg2+/Al3+), 易造成所掺杂锰元素存在多种价态(+2/+4/+3等)。本研究通过改变起始原料中Al2O3的晶型(γ/α比例)及退火处理来调控锰离子在MgAl2O4晶格中的占据格位, 对其主要存在价态实现调控。采用荧光光谱和紫外-可见-近红外漫反射光谱技术来表征所合成荧光粉中Mn离子的价态及其演变。研究发现, 高α/(α+γ)比铝源促进Mn2+形成, 而低α/(α+γ)比铝源促进Mn4+形成。通过使用高活性纳米γ-Al2O3为铝源, 有效抑制了锰离子在MgAl2O4中Mg2+格位的占据及Mn2+离子的形成, 经空气中1550 ℃保温5 h的一次高温热处理即可制备出在可见光区只有Mn4+红光发光的高纯高亮度MgAl2O4:Mn4+荧光粉。氧化铝晶型影响锰离子掺杂格位和掺杂价态的本质规律是: 氧化铝活性决定实际固溶掺杂反应步骤, 进而影响锰离子掺杂格位和价态。本研究提出的反应步骤调控作为反应气氛、电荷补偿剂、反应温度三种调控方法外的一种新方法, 为Mn4+激活铝酸盐荧光粉中锰离子掺杂价态调控提供了新思路。 相似文献
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Hao Liu Jinke Chen Yan Fu Zujin Zhao Ben Zhong Tang 《Advanced functional materials》2021,31(33):2103273
Sensitizing conventional fluorescence (CF) dopants with thermally activated delayed fluorescence (TADF) materials has achieved considerable progress, by which the advantages of TADF materials and CF dopants can be fully harnessed. However, the usually used co-phase configuration of CF dopant-engaged sensitizing systems often encounters exciton loss due to Dexter energy transfer (DET). Herein, an effective out-of-phase configuration is proposed to sensitize CF dopants in the fabrication of white organic light-emitting diodes (WOLEDs). Based on a new efficient sky-blue TADF luminogen DCP-BP-DPAC which has an electroluminescence (EL) peak at 486 nm and an EL efficiency of 26.6%, a green TADF material BDMAC-XT, and a red CF dopant DBP sensitized by BDMAC-XT through an out-of-phase configuration without interlayer, efficient WOLEDs are successfully fabricated. By further adopting orange TBRB or 4CzTPNBu as intermediate sensitizers, more efficient energy transfer to DBP is achieved via Förster energy transfer. Through step-by-step energy transfer and elimination of excess DET process, high-performance all-fluorescent WOLEDs are achieved, providing excellent EL efficiencies over 23.0%, and highly stable white light with a high color rendering index of 87. The outstanding EL performance and high-quality emission color demonstrate the great potential of the proposed out-of-phase design for sensitizing systems of WOLEDs. 相似文献
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Yue Chen Peng Han Bin Ma Xuefen Wang Meihu Ma Ning Qiu Xing Fu 《International Journal of Food Science & Technology》2022,57(5):2590-2599
Heat treatment will affect the nutritional properties and potential bioactivity of food materials. The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and in vitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant. Remarkably, the simulated digestion significantly increased antioxidant activity of egg white hydrolysate. Furthermore, we identified twenty-four potential antioxidant peptides by performing mass spectrometry and bioinformatic analysis. Six peptides were selected based on the activity prediction score of the online tool. The results showed that P6 (ACPECPK) possessed the most outstanding antioxidant properties and had low cytotoxicity and allergenicity. Bioinformatics technology combined with biochemical assays may offer a way for discovering novel antioxidant peptides from different kinds of food under various heat treatment conditions. 相似文献
9.
Adriano do Nascimento Simões Samara Lopes de Almeida Cristine Vanz Borges Kelem Silva Fonseca Aurélio Paes Barros Júnior José Ricardo Tavares de Albuquerque Camila Renata Corrêa Igor Otavio Minatel Maria Aparecida dos Santos Morais Marla Silvia Diamante Giuseppina Pace Pereira Lima 《Journal of Food Biochemistry》2020,44(8):e13322
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