全文获取类型
收费全文 | 18069篇 |
免费 | 2354篇 |
国内免费 | 1396篇 |
专业分类
电工技术 | 433篇 |
技术理论 | 1篇 |
综合类 | 1516篇 |
化学工业 | 7613篇 |
金属工艺 | 901篇 |
机械仪表 | 367篇 |
建筑科学 | 846篇 |
矿业工程 | 465篇 |
能源动力 | 355篇 |
轻工业 | 1724篇 |
水利工程 | 479篇 |
石油天然气 | 1149篇 |
武器工业 | 1146篇 |
无线电 | 1068篇 |
一般工业技术 | 1542篇 |
冶金工业 | 964篇 |
原子能技术 | 199篇 |
自动化技术 | 1051篇 |
出版年
2024年 | 36篇 |
2023年 | 316篇 |
2022年 | 412篇 |
2021年 | 638篇 |
2020年 | 705篇 |
2019年 | 606篇 |
2018年 | 576篇 |
2017年 | 652篇 |
2016年 | 697篇 |
2015年 | 873篇 |
2014年 | 1315篇 |
2013年 | 1252篇 |
2012年 | 1479篇 |
2011年 | 1538篇 |
2010年 | 1215篇 |
2009年 | 1225篇 |
2008年 | 1028篇 |
2007年 | 1193篇 |
2006年 | 1071篇 |
2005年 | 954篇 |
2004年 | 737篇 |
2003年 | 677篇 |
2002年 | 515篇 |
2001年 | 377篇 |
2000年 | 303篇 |
1999年 | 231篇 |
1998年 | 153篇 |
1997年 | 131篇 |
1996年 | 127篇 |
1995年 | 125篇 |
1994年 | 93篇 |
1993年 | 95篇 |
1992年 | 118篇 |
1991年 | 64篇 |
1990年 | 56篇 |
1989年 | 47篇 |
1988年 | 15篇 |
1987年 | 24篇 |
1986年 | 18篇 |
1985年 | 19篇 |
1984年 | 24篇 |
1983年 | 18篇 |
1982年 | 19篇 |
1981年 | 6篇 |
1980年 | 5篇 |
1979年 | 6篇 |
1978年 | 3篇 |
1971年 | 3篇 |
1957年 | 3篇 |
1951年 | 5篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
Dr. Elena Petit Dr. Lluís Bosch Prof. Anna M. Costa Ignacio Rodríguez-Izquierdo Dr. Daniel Sepúlveda-Crespo Prof. M. Angeles Muñoz-Fernández Prof. Jaume Vilarrasa 《ChemMedChem》2021,16(14):2217-2222
Amides from indole-3-glyoxylic acid and 4-benzoyl-2-methylpiperazine, which are related to entry inhibitors developed by Bristol-Myers Squibb (BMS), have been synthesized with aliphatic chains located at the C7 position of the indole ring. These spacers contain an azido group suitable for the well-known Cu(I)-catalyzed (3+2)-cycloaddition or an activated triple bond for the nucleophilic addition of thiols under physiological conditions. Reaction with polyols (β-cyclodextrin and hyperbranched polyglycerol) decorated with complementary click partners has afforded polyol-BMS-like conjugates that are not cytotoxic (TZM.bl cells) and retain the activity against R5-HIV-1NLAD8 isolates. Thus, potential vaginal microbicides based on entry inhibitors, which can be called of 4th generation, are reported here for the first time. 相似文献
2.
Elnaz Shahbazali Emilie M. F. Billaud Arash Sarhangi Fard Jan Meuldijk Guy Bormans Timothy Noel Volker Hessel 《American Institute of Chemical Engineers》2021,67(1):e17067
Liquid-phase adsorption has hardly been established in micro-flow, although this constitutes an industrially vital method for product separation. A micro-flow UV-photo isomerization process converts cis-cyclooctene partly into trans-cyclooctene, leaving an isomeric mixture. Trans-cyclooctene adsorption and thus separation was achieved in a fixed-bed micro-flow reactor, packed with AgNO3/SiO2 powder, while the cis-isomer stays in the flow. The closed-loop recycling-flow has been presented as systemic approach to enrich the trans-cyclooctene from its cis-isomer. In-flow adsorption in recycling-mode has hardly been reported so that a full theoretical study has been conducted. This insight is used to evaluate three process design options to reach an optimum yield of trans-cyclooctene. These differ firstly in the variation of the individual residence times in the reactor and separator, the additional process option of refreshing the adsorption column under use, and the periodicity of the recycle flow. 相似文献
3.
《Ceramics International》2021,47(22):31617-31624
The present work aimed to synthesize Zn0.95Ag0.05O (ZnAgO) nanoparticles using rosemary leaf extracts as a green chemistry method. The characterization of Ag-doped ZnO nanoparticles was performed by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), and ultraviolet–visible spectrophotometry (UV–visible). The XRD, FTIR, and UV–visible spectra confirmed the formation of the presence of hexagonal ZnAgO nanoparticles. FESEM micrograph shows that the nanoparticles have been distributed homogeneously and uniformly. The morphology of ZnAgO nanoparticles is quasi-spherical configuration. Also, the mean particle size is in the range of 22–40 nm. The photocatalytic degradation of methylene blue in the presence of Ag-doped ZnO nanoparticles is nearly 98.5% after exposing 100 min. The ultraviolet lamp was used as the light source for photocatalyst degradation. The disc diffusion method was chosen to study the antibacterial activity of as-synthesized ZnAgO nanoparticles. Antibacterial activity of Zn0.95Ag0.05O nanoparticles against Staphylococcus aureus and Escherichia coli revealed that the as-synthesized ZnAgO nanoparticles were efficient in inhibition of bacterial growth. 相似文献
4.
Paula Benoso Ana Mônica Quinta Barbosa Bittante Izabel Cristina Freitas Moraes Paulo José do Amaral Sobral 《International Journal of Food Science & Technology》2022,57(4):2365-2375
The objective of this study was to evaluate the influence of pH on rheological and viscoelastic properties of solutions based on blends of type A (GeA) or type B (GeB) gelatin and chitosan (CH). Solutions of GeA, GeB, CH, GeA:CH, and GeB:CH were prepared in several pH (3.5–6.0) and analyzed for determination of zeta-potential. Rheological analyses (stationary and dynamic essays) were carried out with blends allowing to study the effect of pH on shear stress, apparent viscosity, loss (G”) and storage (G’) moduli, and angle phase (Tanδ). Zeta potential of all biopolymers decreased linearly as a function of pH. CH presented higher values, and GeB, the lowest one, being the only having negative values at pH > 5. Overall, the pH influenced the rheological and viscoelastic properties of the colloidal solutions: shear stress and apparent viscosity increased as a function of pH. Other assays were carried out at 3% and 5% strain, for GeA:CH and GeB:CH, respectively. In the sol domain, G’ and G” (1 Hz) increased linearly for GeA:CH. But for GeB:CH, they increased in two linear different regions: one function between pH 3.5 and 5.0 and another one between 5.0 and 6.0, being a more important effect was visible in this last domain probably due to the negative net charge of gelatin, above it pI. An effect in two domains was also visible for Tanδ, explained in the same manner as previously. The GeB:CH blends behaved like diluted solutions, and transition temperatures increased as a function of pH. 相似文献
5.
《Journal of dairy science》2022,105(5):3926-3938
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C. 相似文献
6.
Anna Romanotto Jeanette Langner Martin Sander Franziska Müller Walter Vetter 《Journal of the American Oil Chemists' Society》2022,99(6):501-509
Furan fatty acids (FuFAs) are valuable antioxidants with highly effective radical scavenging properties which are widely distributed at low levels in food. Previous research indicated that tea is a valuable source of FuFAs. However, tea is only consumed in form of infusions. To fill this gap, we prepared infusions from different herbal, green, and black teas. Initial measurements with GC-MSMS of tea verified previous findings that 11-(3,4-dimethyl-5-penylfuran-2-yl)-undecanoic acid (11D5) was the prevalent FuFA in tea matrix. Therefore, 11D5 was quantified in tea infusions by means of UHPLC-MSMS equipment after mild alkaline hydrolysis. While herbal tea infusions were low or free of FuFAs, 11D5 was detectable in all samples of green and black tea infusions. Amounts of 11D5 were higher in green tea than in black tea. Moreover, Darjeeling tea infusions were by ~30% richer in 11D5 than black and green teas from other regions. Each cup of green and black tea infusion may provide 20–60 μg 11D5, which is about 5% of the amounts found in tea samples. Spread over the day, regular tea consumption may contribute to the intake of valuable FuFAs. 相似文献
7.
《Advanced Powder Technology》2022,33(6):103595
Ceria (CeO2) particles are prevalent polishing abrasive materials. Trivalent lanthanide ions are the popular category of dopants for enriched surface defects and thus improved physicochemical properties, since they are highly compatible with CeO2 lattices. Herein, a series of dendritic-like mesoporous silica (D-mSiO2)-supported samarium (Sm)-doped CeO2 nanocrystals were synthesized via a facile chemical precipitation method. The relation of the structural characteristics and chemical mechanical polishing (CMP) performances were investigated to explore the effect of Sm-doping amounts on the D-mSiO2/SmxCe1?xO2?δ (x = 0–1) composite abrasives. The involved low-modulus D-mSiO2 cores aimed to eliminate surface scratch and damage, resulting from the optimized contact behavior between abrasives and surfaces. The trivalent cerium (Ce3+) and oxygen vacancy (VO) at CeO2 surfaces were expected to be reactive sites for the material removal process over SiO2 films. The optimal oxide-CMP performances in terms of removal efficiency and surface quality were achieved by the 40% Sm-doped composite abrasives. It might be attributed to the high Ce3+ and VO concentrations and the enhancement of tribochemical reactivity between CeO2SiO2 interfaces. Furthermore, the relationship between the surface chemistry, polishing performance as well as the actual role in oxide-CMP of the D-mSiO2/SmxCe1?xO2?δ abrasives were also discussed. 相似文献
8.
《International Journal of Hydrogen Energy》2022,47(69):29771-29780
Conjugated polymers have emerged as a promising class of organic photocatalysts for photocatalytic hydrogen evolution from water splitting due to their adjustable chemical structures and electronic properties. However, developing highly efficient organic polymer photocatalysts with high photocatalytic activity for hydrogen evolution remains a significant challenge. Herein, we present an efficient approach to enhance the photocatalytic performance of linear conjugated polymers by modifying the surface chemistry via introducing a hydrophilic adenine group into the side chain. The adenine unit with five nitrogen atoms could enhance the interaction between the surface of polymer photocatalyst and water molecules through the formation of hydrogen bonding, which improves the hydrophilicity and dispersity of the resulting polymer photocatalyst in the photocatalytic reaction solution. In addition, the strong electron-donating ability of adenine group with plentiful nitrogen atoms could promote the separation of light-induced electrons and holes. As a result, the adenine-functionalized conjugated polymer PF6A-DBTO2 shows a high photocatalytic activity with a hydrogen evolution rate (HER) of 25.21 mmol g?1 h?1 under UV-Vis light irradiation, which is much higher than that of its counterpart polymer PF6-DBTO2 without the adenine group (6.53 mmol g?1 h?1). More importantly, PF6A-DBTO2 without addition of a Pt co-catalyst also exhibits an impressive HER of 21.93 mmol g?1 h?1 under visible light (λ > 420 nm). This work highlights that it is an efficient strategy to improve the photocatalytic activity of conjugated polymer photocatalysts by the modification of surface chemistry. 相似文献
9.
Raisa Vieira Homem Divair Doneda Tarso Ledur Kist Janaína Guimarães Venzke Vanuska Lima da Silva Viviani Ruffo de Oliveira 《International Journal of Food Science & Technology》2022,57(3):1508-1516
The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in several databases. Tef flour was used in cakes, cookies, breads, cupcakes, muffins, and extruded snacks. Bread was the most evaluated product with tef flour associated with other flours or exclusively. Most of the outcomes were with tef (5–50%) associated with other flours. Increased levels of fibers, minerals, antioxidant capacity, and flavonoids were noted according to the percentage of tef. Technological characteristics demonstrated that these products showed intermediate final quality, due to the characteristics of volume, specific volume, firmness, and luminosity. Regarding sensory quality, studies that used (5–35%) tef flour associated with other flours were well-accepted. 相似文献
10.
《Advanced Powder Technology》2022,33(11):103627
Naringin (NAR), a major flavanone (FVA) glycoside, is a component of food mainly obtained from grapefruit. We used NAR as a food additive to improve the solubility and permeability of hydrophobic polyphenols used as supplements in the food industry. The spray-dried particles (SDPs) of NAR alone show an amorphous state with a glass transition temperature (Tg) at 93.2 °C. SDPs of hydrophobic polyphenols, such as flavone (FVO), quercetin (QCT), naringenin (NRG), and resveratrol (RVT) were prepared by adding varying amounts of NAR. All SDPs of hydrophobic polyphenols with added NAR were in an amorphous state with a single Tg, but SDPs of hydrophobic polyphenols without added NAR showed diffraction peaks derived from each crystal. The SDPs with NAR could keep an amorphous state after storage at a high humidity condition for one month, except for SDPs of RVT/NAR. SDPs with NAR enhanced the solubility of hydrophobic polyphenols, especially NRG solubility, which was enhanced more than 9 times compared to NRG crystal. The enhanced solubility resulted in the increased membrane permeability of NRG. The antioxidant effect of the hydrophobic NRG was also enhanced by the synergetic effect of NAR. The findings demonstrated that NAR could be used as a food additive to enhance the solubility and membrane permeability of hydrophobic polyphenols. 相似文献