全文获取类型
收费全文 | 96498篇 |
免费 | 12234篇 |
国内免费 | 4039篇 |
专业分类
电工技术 | 5638篇 |
技术理论 | 6篇 |
综合类 | 7810篇 |
化学工业 | 15426篇 |
金属工艺 | 3137篇 |
机械仪表 | 3765篇 |
建筑科学 | 10614篇 |
矿业工程 | 6421篇 |
能源动力 | 2209篇 |
轻工业 | 10625篇 |
水利工程 | 4060篇 |
石油天然气 | 5975篇 |
武器工业 | 1158篇 |
无线电 | 6879篇 |
一般工业技术 | 11608篇 |
冶金工业 | 4801篇 |
原子能技术 | 817篇 |
自动化技术 | 11822篇 |
出版年
2024年 | 210篇 |
2023年 | 1575篇 |
2022年 | 4111篇 |
2021年 | 5011篇 |
2020年 | 3394篇 |
2019年 | 3062篇 |
2018年 | 3156篇 |
2017年 | 3928篇 |
2016年 | 5386篇 |
2015年 | 5904篇 |
2014年 | 7473篇 |
2013年 | 6722篇 |
2012年 | 6732篇 |
2011年 | 6144篇 |
2010年 | 4759篇 |
2009年 | 4822篇 |
2008年 | 4420篇 |
2007年 | 6034篇 |
2006年 | 5899篇 |
2005年 | 5047篇 |
2004年 | 3632篇 |
2003年 | 3363篇 |
2002年 | 2346篇 |
2001年 | 1736篇 |
2000年 | 1391篇 |
1999年 | 1161篇 |
1998年 | 798篇 |
1997年 | 755篇 |
1996年 | 652篇 |
1995年 | 510篇 |
1994年 | 436篇 |
1993年 | 317篇 |
1992年 | 243篇 |
1991年 | 212篇 |
1990年 | 182篇 |
1989年 | 172篇 |
1988年 | 84篇 |
1987年 | 84篇 |
1986年 | 77篇 |
1985年 | 76篇 |
1984年 | 89篇 |
1983年 | 66篇 |
1982年 | 49篇 |
1981年 | 45篇 |
1980年 | 51篇 |
1966年 | 30篇 |
1965年 | 28篇 |
1964年 | 38篇 |
1962年 | 70篇 |
1959年 | 30篇 |
排序方式: 共有10000条查询结果,搜索用时 93 毫秒
1.
深凹露天矿山由于其特殊的结构,爆破产生的炮烟扩散稀释较为困难,严重危害生产作业人员的生命安全与健康。基于实际矿山构建了深凹露天矿山的二维物理及数学模型,采用非稳态数值分析方法研究了不同爆破位置下,深凹露天矿山采坑内爆破炮烟的扩散规律。研究结果表明:不同爆破位置下,露天采坑内均出现复环流,爆破点位置是影响露天采坑内风流结构特征的重要因素;露天采坑内的炮烟最高浓度均随着时间变化而逐渐下降,但下降的速率逐步减小,呈现三个阶段的下降趋势;爆破位置位于背风侧时露天采坑内的炮烟最高浓度和降至安全浓度所需时间远高于迎风侧三个爆破位置;随着背风侧爆破点距采坑底部距离的减小,炮烟最高浓度及降至安全浓度所需时间先降低后增加,炮烟最高浓度及降至安全浓度所需时间随着迎风侧爆破位置距采坑底部距离的减小而增加。研究结果对于指导深凹露天矿山企业合理组织爆破后的生产作业和保障作业人员安全具有重要意义。 相似文献
2.
3.
4.
5.
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
6.
7.
Gerasimov Sergey I. Ilyushin Mikhail A. Putis Sergey M. Dushenok Sergey A. Shugalei Irina V. Sudarikov Andrey M. 《含能材料》2022,30(4):370-378
In the present work it is found that the pyrotechnic composition VS-2 can be initiated with flash lamps IFC-500 and EVIS. VS-2 pyrotechnic composition contains 90% of mercury(Ⅱ) 5-hydrazinotetrazolate perchlorate and 10% of optically transparent copolymer of 2-methyl-5-vinyltetrazole and methacrylic acid (PVMT). We have found that the flash lamps make it possible to initiate combustion of VS-2 composition with its transition to detonation both in cylindrical charges placed in brass caps of 5 mm diameter and 2 mm high, and film charges with 10 mm×80 mm in size and surface weights of 60 mg·cm-2 and 90 mg·cm-2, showing ignition delay times 10 μs and 3 μs, respectively. We also measured detonation velocities for VS-2 composition film charges, which were 4375-4505 m·s-1 (of the charge being surface mass 60 mg·cm-2) and 4221-4281 m·s-1 (of the charge being surface mass 90 mg·cm-2) and their blasting action on the aluminum plate. The depths of the normal shock wave imprints at the charge-barrier interface were 0.6-0.7 mm (for surface mass of the film charges 60 mg·cm-2) and 1.2-1.3 mm (for surface mass of the film charges 90 mg·cm-2). 相似文献
8.
为缓解我国水、能源和粮食资源紧张问题,促进资源可持续利用,构建水-能源-粮食系统,利用耦合协调度模型对我国的30个省(自治区、直辖市)进行测算,并利用空间杜宾模型分析主要影响因素。结果表明:2003—2017年,我国能源、粮食评价[JP]指数高于水资源评价指数,系统综合评价指数逐年递增;大部分省份耦合协调度处于初级协调水平且呈现逐年上升的态势,个别省份耦合协调度濒临失调;耦合协调度空间自相关性较强,虽有明显波动,但是呈现逐年加强的态势;影响耦合协调度的主要因素有从业人口数、固定资产投资额、人均生产总值、人口总数、[JP]文盲人口占比、工业污染排放、城镇化。 相似文献
9.
Niken Indrati Punnanee Sumpavapol Rajnibhas Sukeaw Samakradhamrongthai Natthaporn Phonsatta Patcha Poungsombat Sakda Khoomrung Atikorn Panya 《International Journal of Food Science & Technology》2022,57(6):3760-3770
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. 相似文献
10.
益生菌可在肠道定植从而发挥抗炎或抗氧化活性,有利于宿主肠道健康。本实验研究了从新疆传统发酵乳制品中分离得到的8?株植物乳杆菌对大肠杆菌侵袭和过氧化氢刺激肠上皮细胞HT-29的保护作用。结果表明:在8?株植物乳杆菌中,植物乳杆菌35具有最高的黏附能力。植物乳杆菌35可通过取代、竞争、排阻的方式抑制大肠杆菌对HT-29细胞的黏附,抑制率分别为42.60%、59.17%、60.19%。植物乳杆菌35及其多糖可抑制大肠杆菌刺激HT-29细胞产生白细胞介素-8;同时保护HT-29细胞免受过氧化氢的损伤,增加超氧化物歧化酶、谷胱甘肽过氧化物酶活力水平并降低丙二醛含量。结论:植物乳杆菌35及其粗胞外多糖具有抑制大肠杆菌O157诱导的炎症性肠病的潜力。 相似文献