全文获取类型
收费全文 | 8179篇 |
免费 | 655篇 |
国内免费 | 89篇 |
专业分类
电工技术 | 3篇 |
综合类 | 411篇 |
化学工业 | 1789篇 |
金属工艺 | 32篇 |
机械仪表 | 31篇 |
建筑科学 | 33篇 |
矿业工程 | 58篇 |
能源动力 | 39篇 |
轻工业 | 5918篇 |
水利工程 | 4篇 |
石油天然气 | 127篇 |
无线电 | 16篇 |
一般工业技术 | 432篇 |
冶金工业 | 20篇 |
原子能技术 | 4篇 |
自动化技术 | 6篇 |
出版年
2024年 | 42篇 |
2023年 | 150篇 |
2022年 | 229篇 |
2021年 | 272篇 |
2020年 | 236篇 |
2019年 | 240篇 |
2018年 | 196篇 |
2017年 | 320篇 |
2016年 | 241篇 |
2015年 | 284篇 |
2014年 | 353篇 |
2013年 | 407篇 |
2012年 | 637篇 |
2011年 | 675篇 |
2010年 | 443篇 |
2009年 | 441篇 |
2008年 | 401篇 |
2007年 | 573篇 |
2006年 | 554篇 |
2005年 | 425篇 |
2004年 | 294篇 |
2003年 | 292篇 |
2002年 | 228篇 |
2001年 | 195篇 |
2000年 | 138篇 |
1999年 | 103篇 |
1998年 | 82篇 |
1997年 | 65篇 |
1996年 | 62篇 |
1995年 | 59篇 |
1994年 | 60篇 |
1993年 | 56篇 |
1992年 | 45篇 |
1991年 | 30篇 |
1990年 | 16篇 |
1989年 | 18篇 |
1988年 | 10篇 |
1987年 | 10篇 |
1986年 | 7篇 |
1985年 | 10篇 |
1984年 | 5篇 |
1982年 | 2篇 |
1981年 | 1篇 |
1980年 | 6篇 |
1979年 | 1篇 |
1977年 | 1篇 |
1976年 | 1篇 |
1975年 | 1篇 |
1974年 | 2篇 |
1973年 | 3篇 |
排序方式: 共有8923条查询结果,搜索用时 46 毫秒
1.
2.
Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
3.
目的 为了提高糯米淀粉的粘度,以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性,通过单因素试验及响应面优化确定出最佳酯化条件,测定其理化性质,并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件:丁二酸酐添加量(丁二酸酐占淀粉干基的质量百分比)为10.3%,酯化温度为41.5℃,酯化时间为2.0 h,pH为9.0,在此条件下制得的糯米淀粉胶的粘度较高,可达到61.6 Pa·s,且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明,酯化后淀粉颗粒结晶结构受到破坏,表面粗糙,出现凹陷与裂缝。结论 经过丁二酸酐酯化后,糯米淀粉胶的粘度得到提高。 相似文献
4.
5.
Adguru Papanna Bharath Ashwath Kumar Kathalsar Soumya Chandrashekhar Pichan Prabhasankar 《International Journal of Food Science & Technology》2021,56(5):2273-2281
The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively. 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.
本实验以热烫面团为研究对象,通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段,研究55、65、75、85 ℃和95 ℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明:随着热烫温度的升高,面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势(P<0.05),小粒径的麦谷蛋白大聚体向中粒径和大粒径转变;面团中蛋白质二级结构发生变化,部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时,面团中淀粉的糊化度随着热烫温度的升高逐渐增大;淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势,在热烫温度高于75 ℃时,这种变化更加显著。 相似文献
8.
Samson A. Oyeyinka Ruth O. Akinware Aishat T. Bankole Patrick B. Njobeh Eugénie Kayitesi 《International Journal of Food Science & Technology》2021,56(1):215-223
The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00–1947.00 cP) and setback ratio (1.70–1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67–897.63 cP) and pasting temperature (1947.00–3714.00 °C) increased. 相似文献
9.
Maria A. Ospina Monica Pizarro Thierry Tran Julien Ricci John Belalcazar Jorge L. Luna Luis F. Londoño Sandra Salazar Hernan Ceballos Dominique Dufour Luis A. Becerra Lopez-Lavalle 《International Journal of Food Science & Technology》2021,56(3):1343-1353
The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field-based collection represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all-trans-β-carotene and lutein concentrations in cassava leaves ranged from 346 to 7484 ppm dry basis (db), from 174–547 μg g−1 db and 15–181 μg g−1 db, respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g 100 g−1 db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes. 相似文献
10.
Mengting Ma Zijun Li Feng Yang Huaixiang Wu Wuyang Huang Zhongquan Sui Harold Corke 《International Journal of Food Science & Technology》2021,56(7):3607-3617
Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality. 相似文献