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Ha-Nul Lee Joo-Hee Choi Ji-Yeon Park Jae-Hun Ahn Da Eun Jang Jae Gun Shim Jong-Hwan Park Young-Min Kim 《Food science and biotechnology》2021,30(4):583
Vegetable soup (VS), a plant-based functional food, has been used as a traditional folk medicine and is attracting attention for its ability to enhance the immune response. β-Glucan, a well-established and effective immunomodulator, has synergistic effects when used in combination with some bioactive compounds. In the present study, we aimed to evaluate the synergistic immunomodulatory effects of the combination of VS and β-glucan on macrophage-mediated immune responses. β-Glucan was demonstrated to synergistically enhance the VS-stimulated immune response, including the production of interleukin-6, tumor necrosis factor-α, and nitric oxide, mainly through the mitogen-activated protein kinase pathway in macrophages. In addition, this combination has the potential for further development in functional foods with immune-enhancing activity.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00888-x. 相似文献
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建立了蒙药复方三子汤组分药材川楝子、栀子与诃子配伍前后栀子苷含量变化的HPLC分析方法;三子汤组分药材川楝子与栀子、诃子配伍前后小鼠急性肝毒性分析方法。采用Hypersil ODS C18色谱分离柱,以V(乙腈)∶V(水)=15∶85为流动相,流速1 m L/min,检测波长238 nm,HPLC法测定栀子苷含量。小鼠给药,禁食12 h,采血,分离血清,测定血清中谷丙转氨酶(ALT)、碱性磷酸酶(AKP)、天门冬氨酸氨基转移酶(AST)含量。取小鼠肝脏,称重,制成匀浆,离心,取上清液,测定肝匀浆中乳酸脱氢酶(LDH)、碱性磷酸酶(AKP)含量。结果表明,栀子与川楝子、诃子按等质量比配伍后,栀子苷含量均比单味药材栀子中栀子苷含量降低,且对小鼠肝毒性明显降低。因此,三子汤三味药材等质量比配伍,能降低蒙药复方三子汤的毒性。 相似文献
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Yanshun Xu Lina He Wenshui Xia Qixing Jiang Fang Yang Pei Gao Bin Wang 《International Journal of Food Science & Technology》2019,54(3):723-733
To accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochemical, microbiological and flavour characteristics, as well as biogenic amines (BAs) accumulation of low-salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature. BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favoured the formation of desired volatile flavour compounds. Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low-salt fermented fish. 相似文献
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Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage 下载免费PDF全文
Qian Li Dongping Li Na Qin Hui Hong Yongkang Luo 《International Journal of Food Science & Technology》2016,51(5):1130-1139
Differences between white and dark muscles from common carp (Cyprinus carpio) in sensory assessment, total viable counts (TVC), total volatile basic nitrogen (TVB‐N), pH, electrical conductivity (EC), biogenic amines (BAs), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4 °C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC, TVB‐N, pH, and L* value were higher in white muscle, while K value and a* value were higher in dark muscle. Under both conditions, white and dark muscles had significant (P < 0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly (P < 0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions. 相似文献
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《Food Control》2017
In this study, 11 essential oils were initially screened for antimicrobial activity against Aeromonas veronii, Acinetobacter johnsonii, Shewanella putrefaciens, and Pseudomonas jessenii. Cinnamon bark oil exhibited the highest antimicrobial activity and was used as a natural preservative in grass carp fillets stored at 4 ± 1 °C. Sensory assessment, total volatile basic nitrogen (TVB-N), color, biogenic amines, adenosine triphosphate (ATP)-related compounds, K-value, and presence of microbiota were analyzed during storage. Cinnamon bark oil treatment was found to be effective in enhancing organoleptic quality, inhibiting microbial growth, and delaying the increase of TVB-N, putrescine, cadaverine and K-value. Based on sensory analysis, shelf-life of grass carp fillets was 8 days for the control and 12 days for the treatment group. According to high-throughput sequencing, Aeromonas and Pseudomonas were the predominant microbiota in fresh grass carp. As storage time progressed, the microbial composition of both control and treatment samples became less diverse. Pseudomonas followed by Aeromonas were dominant in spoiled control samples. However, there were significant differences in microbial composition between control and treatment samples at the end of storage. Cinnamon bark oil treatment inhibited the growth of Aeromonas and Shewanella, and Pseudomonas was the only predominant microbiota found in spoiled treatment samples. 相似文献