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排序方式: 共有4578条查询结果,搜索用时 15 毫秒
1.
Sofia Melchior Sonia Calligaris Marilena Marino Francesca D’Este Giorgio Honsell Maria Cristina Nicoli Nadia Innocente 《International Journal of Food Science & Technology》2022,57(5):3106-3115
This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection. 相似文献
2.
《云南化工》2022,(1):44-47
建立了水浴振荡碱消解-火焰原子吸收法测定土壤中的六价铬的方法。称取经风干、研磨并过0.15 mm孔径筛的土壤样品2.0 g(精确至0.01 g)置于150 mL锥形瓶中,加入25.0 mL碱性提取溶液,再加入400 mg氯化镁和0.5 mL磷酸氢二钾-磷酸二氢钾缓冲溶液,用聚乙稀薄膜封口,置于水浴恒温振荡器中。常温振荡样品5 min后,开启加热装置,加热水浴振荡至90~95℃,保持90 min。取下,冷却至室温。过滤,用硝酸调节溶液pH至7.5±0.5,将此溶液定容至50 mL容量瓶中,摇匀,待测。该方法采用水浴振荡碱消解的前处理方式进行土壤中六价铬的全消解,代替了磁力搅拌加热方式的消解,优化了前处理条件,简化了试验步骤,节约了分析测试时间,提高了分析效率,此方法还有利于处理大批量土壤样品。探讨了样品前处理提取温度的优化选择、氯化镁加入量的研究优化、提取时间的优化选择、pH值的优化以及三价铬干扰试验的影响。确认了最优化的仪器条件,对六价铬做了线性范围测试,曲线相关系数均在0.999以上。依据HJ 168—2020方法做了检出限,六价铬的检出限为0.5 mg/kg,以4倍检出限做测定下限,则测定下限为2.0 mg/kg。(取样量为2.0 g,定容体积为50 mL)。选取GBW(E)07251—255系列标准物质进行测试试验,试验结果的精密度和准确度均可满足土壤环境监测技术规范的要求。 相似文献
3.
Shanshan Zhuang Wenxiong Zheng Yunong Na Naiyi Chen Fan Gong Bingxuan Huang Stephen Brennan Charles Congyi Liu Jian Cheng Lukai Ma Huifan Liu 《International Journal of Food Science & Technology》2022,57(2):1093-1103
The β-Carotene (BC), an important precursor of vitamin A (VA), possesses antioxidant activity but is fat-soluble and has low bioavailability. In previous in-vitro assays evaluating antioxidant and 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) free radical scavenging, both BC and VA showed a strong ability to scavenge radicals and protected cells from oxidative stress. Here, we used artificially simulated gastrointestinal digestion and Caco-2 cell absorption models to evaluate the bioavailability of the BC during gastrointestinal digestion and absorption using high-performance liquid chromatography (HPLC) analysis. We observed high absorptive and transfer rates of BC and detected retinol metabolites (Vitamin A). Therefore, BC can be detected in the acidic gastrointestinal environment using HPLC. Optimised method provided better separation of BC and VA in the column, improving the accuracy of the test results. 相似文献
4.
A PID-incorporated Latent Factorization of Tensors Approach to Dynamically Weighted Directed Network Analysis 下载免费PDF全文
Hao Wu Xin Luo MengChu Zhou Muhyaddin J. Rawa Khaled Sedraoui Aiiad Albeshri 《IEEE/CAA Journal of Automatica Sinica》2022,9(3):533-546
A large-scale dynamically weighted directed network (DWDN) involving numerous entities and massive dynamic interaction is an essential data source in many big-data-related applications, like in a terminal interaction pattern analysis system (TIPAS). It can be represented by a high-dimensional and incomplete (HDI) tensor whose entries are mostly unknown. Yet such an HDI tensor contains a wealth knowledge regarding various desired patterns like potential links in a DWDN. A latent factorization-of-tensors (LFT) model proves to be highly efficient in extracting such knowledge from an HDI tensor, which is commonly achieved via a stochastic gradient descent (SGD) solver. However, an SGD-based LFT model suffers from slow convergence that impairs its efficiency on large-scale DWDNs. To address this issue, this work proposes a proportional-integral-derivative (PID)-incorporated LFT model. It constructs an adjusted instance error based on the PID control principle, and then substitutes it into an SGD solver to improve the convergence rate. Empirical studies on two DWDNs generated by a real TIPAS show that compared with state-of-the-art models, the proposed model achieves significant efficiency gain as well as highly competitive prediction accuracy when handling the task of missing link prediction for a given DWDN. 相似文献
5.
Jenny Lindberg Yilmaz Patrick Adlercreutz Cecilia Tullberg 《European Journal of Lipid Science and Technology》2021,123(3):2000317
Alternative ways for increased appetite control are today widely sought for due to the growing global health issues connected to obesity. In in vivo studies, oat has been proven an attractive candidate for inducing satiety. Oat is rich in polar lipids, of which the galactolipids are especially interesting, and a hypothesis is that these lipids play an important role for the ileal brake mechanism. In this study, the aim is to investigate the role of polar oat lipids on pancreatic lipolysis rate, using a pH-stat based in vitro digestion model of the duodenum. Lipolysis of oat oil, a mix of oat oil/rapeseed oil (RSO), as well as a liquid oat base (OB) simulating an oat drink with different polar lipid content are investigated, and compared with RSO as control. Increasing the polar lipid content of the product digested leads to a significantly decreased lipolysis rate, and this effect is even observed when mixing RSO with a low amount of oat oil (10%). The results support the hypothesis that polar lipids can delay lipolysis also in a complex, natural system like the liquid OB, and even a minor amount of oat lipids can have large effect on lipolysis rates. Practical applications: The number of studies connecting galactolipids with a decreasing effect on duodenal lipolysis is growing; however, the mechanism behind this phenomenon is still not clarified. Here, the same effect is seen in a complex, natural food system. These findings open up for interesting future food products, where inclusion of oat oil, even at low concentrations, can have a prolonging effect on satiety. Oat for human consumption is an increasing market, thanks to the positive health benefits oat has been connected to, in combination with the current trend toward climate-friendly plant-based options for meat and dairy products. It is believed that oat oil can be attractive as an ingredient in various food products, for example, protein bars and spreads. More studies are needed to confirm the results in vivo. However, a great potential is seen for the use of oat oil to enhance appetite control. 相似文献
6.
Niccolò Renoldi Seyed Hadi Peighambardoust Donatella Peressini 《International Journal of Food Science & Technology》2021,56(7):3235-3244
In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks. 相似文献
7.
8.
Joanna Nadia John Bronlund Rajinder Paul Singh Harjinder Singh Gail M. Bornhorst 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2660-2698
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods. 相似文献
9.
10.
Miao Zhang Tung-Shi Huang Tai-Hua Mu 《International Journal of Food Science & Technology》2019,54(7):2338-2345
Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates (SPPH) through in vitro gastrointestinal digestion (GID) were investigated. All pretreatments significantly increased the degree of hydrolysis (DH), antioxidant activities and molecular weight (MW) <3 kDa peptide fractions contents of SPPH in the order of autoclaving > microwave, steaming > boiling > ultrasonication (P < 0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kDa peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7–13 amino acids were identified in the MW <3 kDa peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC–QTOF–MS/MS analysis. Conformational structures of nine peptides were predicted with well-known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system. 相似文献