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排序方式: 共有583条查询结果,搜索用时 15 毫秒
1.
Jang Hye Ji Kim Jong Ha Lee Hyun-Sook Paik Hyun-Dong 《Food science and biotechnology》2022,31(6):731-737
Food Science and Biotechnology - The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity,... 相似文献
2.
Machine Learning - We consider the problem of learning a binary classifier from only positive and unlabeled observations (called PU learning). Recent studies in PU learning have shown superior... 相似文献
3.
Food Science and Biotechnology - Coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is mainly transmitted through respiratory droplets.... 相似文献
4.
Materials and Wireless Microfluidic Systems for Electronics Capable of Chemical Dissolution on Demand 下载免费PDF全文
Chi Hwan Lee Jae‐Woong Jeong Yuhao Liu Yihui Zhang Yan Shi Seung‐Kyun Kang Jeonghyun Kim Jae Soon Kim Na Yeon Lee Bong Hoon Kim Kyung‐In Jang Lan Yin Min Ku Kim Anthony Banks Ungyu Paik Yonggang Huang John A. Rogers 《Advanced functional materials》2015,25(9):1338-1343
Electronics that are capable of destroying themselves, on demand and in a harmless way, might provide the ultimate form of data security. This paper presents materials and device architectures for triggered destruction of conventional microelectronic systems by means of microfluidic chemical etching of the constituent materials, including silicon, silicon dioxide, and metals (e.g., aluminum). Demonstrations in an array of home‐built metal‐oxide‐semiconductor field‐effect transistors that exploit ultrathin sheets of monocrystalline silicon and in radio‐frequency identification devices illustrate the utility of the approaches. 相似文献
5.
Miniaturized Flexible Electronic Systems with Wireless Power and Near‐Field Communication Capabilities 下载免费PDF全文
Jeonghyun Kim Anthony Banks Zhaoqian Xie Seung Yun Heo Philipp Gutruf Jung Woo Lee Sheng Xu Kyung‐In Jang Fei Liu Gregory Brown Junghyun Choi Joo Hyun Kim Xue Feng Yonggang Huang Ungyu Paik John A. Rogers 《Advanced functional materials》2015,25(30):4761-4767
A class of thin, lightweight, flexible, near‐field communication (NFC) devices with ultraminiaturized format is introduced, and systematic investigations of the mechanics, radio frequency characteristics, and materials aspects associated with their optimized construction are presented. These systems allow advantages in mechanical strength, placement versatility, and minimized interfacial stresses compared to other NFC technologies and wearable electronics. Detailed experimental studies and theoretical modeling of the mechanical and electromagnetic properties of these systems establish understanding of the key design considerations. These concepts can apply to many other types of wireless communication systems including biosensors and electronic implants. 相似文献
6.
Seo-Yeong Yeo Tae-Hyeong Kwon Chang-Sun Park Chang-Il Kim Ji-Sun Yun Young-Hun Jeong Youn-Woo Hong Jeong-Ho Cho Jong-Hoo Paik 《Journal of Electroceramics》2018,41(1-4):1-8
The main objective of our work is to increase transmittance in the mid infrared region by removing impurities through the pre-heating treatment of zinc sulfide (ZnS) produced by hydrothermal synthesis. The pre-heating treatment proceeded at 450 to 600 °C for 2 h under vacuum atmosphere (10?2 Torr). It was confirmed that the particle size increased as the pre-heating temperature increased. Additionally, all ZnS nano powders had a sphalerite (cubic) structure unaffected by pre-heating treatment. The ZnS nano powders were sintered by hot-press sintering method. As the pre-heating temperature increased, transmittance was improved due to the decreasing of porosity, increase of particle size, and the removal of impurities (carbon and sulfate). However, when the pre-heating treatment temperature was 600 °C, the transmittance slightly decreased due to the formation of a hexagonal phase. The ZnS ceramic with pre-heating treatment at 550 °C showed the highest transmittance (71.6%) and density (99.9%). 相似文献
7.
8.
Healthcare facilities are often complex and overwhelming for visitors, and wayfinding in healthcare facilities can be challenging. As there is an increasing number of global citizens who travel to seek medical care in another country, it is critical to make wayfinding easy for visitors who are not familiar with the language in a foreign country. Among many wayfinding aids, symbols are helpful for those visitors who have limited ability to understand written language. This study tested universal healthcare symbols in the United States, South Korea, and Turkey to compare the comprehension of symbols cross-country and identify predictors of the correct comprehension. To explore statistically significant relationships between symbol comprehension and countries, Pearson's Chi-square tests, logistic regression, and ANOVA were conducted. The test results showed that ten symbols among 14 tested have significant relationship with countries. Results of this study demonstrate that symbol comprehension can be varied significantly in different countries. 相似文献
9.
Lee Jae Hoon Park Eunju Jin Hyue Ju Lee Yunjeong Choi Seung Jun Lee Gyu Whan Chang Pahn-Shick Paik Hyun-Dong 《Food science and biotechnology》2017,26(5):1371-1377
Food Science and Biotechnology - The purpose of this study was to evaluate the anti-inflammatory and anti-genotoxic activity of branched-chain amino acids (BCAAs) in lipopolysaccharide (LPS)... 相似文献
10.
So-Yeon Kim Na-Kyoung Lee Eun Jin Han Hyun-Dong Paik 《Food science and biotechnology》2012,21(5):1433-1438
An antimicrobial peptide produced by Bacillus subtilis KU25, KU43, and KU44 was isolated from traditional Korean fermented foods and characterized. It was named as subtilin KU25, KU43, and KU44. Subtilin KU25, KU43, and KU44 were sensitive against α-chymotrypsin, protease XIII, and various proteinase enzymes, respectively. B. subtilis KU43 was selected as the producer with the broadest antimicrobial spectrum. Subtilin KU43 was stable at a pH range of 3 to 9 for 4 h, and withstood exposure to temperatures of 50–90°C for 30 min. The mode of inhibition against Listeria monocytogenes ATCC 15313 involved a bactericidal effect by a reduction in the cell numbers and breakage of the indicator cell membranes. The molecular mass of subtilin KU43 was measured at approximately 3.5 kDa. These results demonstrate the development of novel strains from traditional Korean fermented foods, and illustrate the possibility that some of these strains might generate a natural preservative compound. 相似文献