全文获取类型
收费全文 | 859篇 |
免费 | 72篇 |
国内免费 | 1篇 |
专业分类
综合类 | 18篇 |
化学工业 | 31篇 |
能源动力 | 3篇 |
轻工业 | 863篇 |
石油天然气 | 3篇 |
一般工业技术 | 12篇 |
自动化技术 | 2篇 |
出版年
2024年 | 5篇 |
2023年 | 11篇 |
2022年 | 34篇 |
2021年 | 29篇 |
2020年 | 27篇 |
2019年 | 34篇 |
2018年 | 13篇 |
2017年 | 27篇 |
2016年 | 27篇 |
2015年 | 24篇 |
2014年 | 28篇 |
2013年 | 46篇 |
2012年 | 58篇 |
2011年 | 71篇 |
2010年 | 53篇 |
2009年 | 36篇 |
2008年 | 35篇 |
2007年 | 57篇 |
2006年 | 43篇 |
2005年 | 47篇 |
2004年 | 35篇 |
2003年 | 28篇 |
2002年 | 26篇 |
2001年 | 16篇 |
2000年 | 15篇 |
1999年 | 7篇 |
1998年 | 15篇 |
1997年 | 16篇 |
1996年 | 7篇 |
1995年 | 13篇 |
1994年 | 10篇 |
1993年 | 8篇 |
1992年 | 8篇 |
1991年 | 6篇 |
1990年 | 6篇 |
1988年 | 1篇 |
1987年 | 4篇 |
1986年 | 3篇 |
1985年 | 2篇 |
1980年 | 1篇 |
排序方式: 共有932条查询结果,搜索用时 15 毫秒
1.
Ting Fang Jing Chen Qiong Lin Yaoguang Zhong Yuquan Duan Jinfeng Bi 《International Journal of Food Science & Technology》2022,57(4):2257-2266
Flesh colour, which is affected by cultivars and browning, can largely impact consumer acceptance in fresh-cut apples. The study profiled phenolic metabolites from apple flesh of twenty-three cultivars by widely targeted metabolomics. Comparison among white- and yellow-fleshed cultivars showed fifteen phenolics, mainly quercetin 3-O-glucoside, hyperoside, hesperetin 5-O-glucoside and cymaroside, in white-fleshed apples were significantly higher than those in yellow-fleshed apples. It may indicate a metabolite basis of yellow and white flesh colour, and better potential nutrition in white-fleshed apples. In addition, ten phenolic metabolites including five cyanidin glycosides showed significant differences between the highest and the lowest browning groups, indicating them may be crucial in browning of fresh-cut apple. This work elucidates the differences of phenolic profiles among apple cultivars with different flesh colour and provides useful data to evaluate the suitability of apple for fresh-cut processing. 相似文献
2.
Jiao Zhang Junjie Li Ayesha Murtaza Aamir Iqbal Lijuan Zhu Shinawar Waseem Ali Muhammad Usman Roshan Yameen Siyi Pan Wanfeng Hu 《International Journal of Food Science & Technology》2022,57(2):963-973
This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL−1 β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice. 相似文献
3.
Rita Głowacka Agata Górska Magdalena Wirkowska-Wojdyła Rafał Wołosiak Ewa Majewska Dorota Derewiaka 《International Journal of Food Science & Technology》2019,54(11):3008-3014
The content of bioactive compounds in spent coffee grounds (SGC) was studied. SGC were obtained from Coffea arabica beans of different roasting degrees (light and dark) and different geographical origins (Nicaragua, Columbia and Mexico) processed using four brewing methods (mocha, filtered, drip and infusion). The highest caffeine and chlorogenic acid contents were determined in filtered spent coffee extracts. All extracts of light roasted spent coffee grounds showed lower browning index levels in comparison to that from dark roasted spent coffee grounds. Generally, the highest content of total polyphenolic compounds and highest antioxidant capacity were determined in extracts prepared in drip. In conclusion, the results obtained in this study indicate that the spent coffee grounds produced of domestic levels, especially those obtained from filter coffeemaker, could be considered as a good source of natural antioxidants. 相似文献
4.
5.
6.
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
7.
Muhammad Tuseef Asghar Yus Aniza Yusof Mohd Noriznan Mohammad Effendy Yaacob Hasanah Mohd Ghazali Lee Sin Chang Yanty Noorzianna Manaf 《International Journal of Food Science & Technology》2020,55(7):2762-2770
Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L−1), vitamin B1 (97.44 mg L−1) and vitamin B3 (19.84 mg L−1) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents. 相似文献
8.
为深入了解红葡萄酒的氧化机制,利用加速氧化的方法,通过分析2种南方山葡萄酒氧化褐变过程中,褐变程度、红色色调、游离SO2、氧化还原电位以及氧化前、后主要理化指标的变化,研究南方山葡萄酒的氧化褐变动力学、主要影响因素及对葡萄酒品质的影响。试验结果表明:南方山葡萄酒的氧化褐变动力学符合0级动力学模型方程,桂葡1号葡萄酒耐氧化能力高于刺葡萄酒,然而其红色色调的保持力要低于刺葡萄酒。在加速氧化过程中,葡萄酒的游离SO2快速下降,氧化-还原电位加速上升,且二者呈显著的负相关关系。加速氧化30 d后,2种葡萄酒的总酸、挥发酸升高,其pH值和主要的抗氧化物质(原花青素、游离花色苷、总酚)均显著下降。 相似文献
9.
10.