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1.
Liu Yang Pengfei Yu Wenyuan Li Fengliang Cao Xin Jin Sheng Xue Xianglong Zhang Tingwei Zhang Mingbo Wu Wenting Wu 《American Institute of Chemical Engineers》2022,68(9):e17760
Hydrogen peroxide (H2O2) has been listed as one of the 100 most important chemicals in the world. However, huge amount of residual H2O2 is hard to timely decomposed into O2 and H2O under acidic condition, easily resulting in explosion hazard. Here, we reported a core–shell structure catalyst, that is graphene with Co N structure encapsulated Co nanoparticles. Co N graphene shell serves as the active site for the H2O2 decomposition, and Co core further enhance this decomposition. Benefiting from it, the H2O2 decomposition were close to 100% after 6 cycles without pH adjustment, which increased 6 orders of magnitude compared with no catalyst. At the same time, the O2 generation reached 99.67% in 2 h with little metal leaching, and ·OH has been greatly inhibited to only 0.08%. This work can cleanly remove H2O2 with little deep oxidation and protect the process of H2O2 utilization to achieve a safer world. 相似文献
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目的:制备火麻仁油微乳凝胶补水面膜并对其理化性质、保湿性和抗氧化活性进行评价.方法:通过伪三元相图确定火麻仁油微乳最佳处方,采用单因素及正交试验优化火麻仁油微乳凝胶处方,载入保湿活性物质制得火麻仁油微乳凝胶面膜并对其质量、稳定性、保湿性和抗氧化活性进行评价.结果:火麻仁油微乳最佳处方:火麻仁油0.2%、PEG-20氢化蓖麻油0.53%、1,3丙二醇0.27%.火麻仁油微乳凝胶最佳处方为卡波姆-940含量1%,丙三醇含量5%,稀释倍数30倍.制得的微乳凝胶澄清透明、涂展性较好、易清洗、不油腻;平均粒径为(30.91±0.31)nm,PDI为0.299±0.017,电位为(-3.54±0.43)mV;黏度为494725.15 mPa·s;pH值为5.50±0.01;保湿效果优于市售某凝胶面膜;火麻仁油微乳凝胶面膜对DPPH自由基清除率高于火麻仁油毛油,质量浓度为6 mg·mL-1时可达62.39%,IC50为3.71 mg·mL-1.结论:火麻仁油微乳凝胶面膜安全、稳定,制备工艺简单,对皮肤具有良好的补水和抗氧化效果,具备开发和推广的价值. 相似文献
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Lu Huaiqian Shi Hui Xie Qilong Li Li Xiao Yong Jia Litao Li Debao 《Catalysis Letters》2022,152(11):3347-3353
Catalysis Letters - This study proposed a new facile route to rational creating oxygen-vacancy (Vo)-rich surface of Co3O4 nanosheets by acetic acid leaching. The acid leached Co3O4 nanosheets was... 相似文献
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Fine-grained few-shot learning is a difficult task in image classification. The reason is that the discriminative
features of fine-grained images are often located in local areas of the image, while most of the existing few-shotlearning image classification methods only use top-level features and adopt a single measure. In that way, the localfeatures of the sample cannot be learned well. In response to this problem, ensemble relation network with multi-level measure (ERN-MM) is proposed in this paper. It adds the relation modules in the shallow feature space tocompare the similarity between the samples in the local features, and finally integrates the similarity scores from thefeature spaces to assign the label of the query samples. So the proposed method ERN-MM can use local details andglobal information of different grains. Experimental results on different fine-grained datasets show that the proposedmethod achieves good classification performance and also proves its rationality. 相似文献
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Li Cao Ying Wu Wenwen Li Zengmiao Zhang Yaping Niu Chenchen Li Shaobin Gu 《Journal of food science》2022,87(7):3248-3259
This study aimed to determine the main bioactive components of Cornus officinalis vinegar (COV) and assess the effects of COV on the body weight (BW) and hepatic steatosis in a nonalcoholic fatty liver disease (NAFLD) mouse model. Seven-week-old KM female mice were divided into five treatment groups: (1) Normal control (NC) group, (2) high fat diet (HFD) group, (3) low concentration treatment group (3.5% COV), (4) medium concentration treatment group (5.0% COV), and (5) high concentration treatment group (6.5% COV). Mice in the NC group were fed with a normal chow diet, and those in the other four groups were fed with a HFD known for causing obesity for 10 weeks. Then, mice in the three COV treatment groups were orally administered with COV once a day for 6 weeks. Results showed that the contents of loganin and morroniside in COV reached 16.82 and 51.17 µg/ml, respectively, and COV also contained multiple organic acids. COV significantly reduced BW, abdominal fat weight, liver weight, and the levels of glucose, triglyceride, and low-density lipoprotein cholesterol of serum and increased the levels of high-density lipoprotein cholesterol of serum (p < 0.05). COV also improved the liver function and anti-oxidant activity of liver (p < 0.05). COV treatments increased the interleukin-10 expression and reduced the tumor necrosis factor-α expression in the liver tissue of NAFLD mice (p < 0.05). Histopathological observation revealed that COV suppressed hepatic lipid accumulation and steatosis. The results suggest that COV may contribute to the alleviation of NAFLD and obesity. 相似文献
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Yinjuan Cao Shunzhong He Qunli Yu Ling Han Wei Zhang Xiaohong Zou 《International Journal of Food Science & Technology》2022,57(5):3001-3011
This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T2b, T21 and T22), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle. 相似文献