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1.
Alexander Van-Brunt Patrick E. Farrell Charles W. Monroe 《American Institute of Chemical Engineers》2022,68(5):e17599
We present the Onsager–Stefan–Maxwell thermodiffusion equations, which account for the Soret and Dufour effects in multicomponent fluids. Unlike transport laws derived from kinetic theory, this framework preserves the structure of the isothermal Stefan–Maxwell equations, separating the thermodynamic forces that drive diffusion from the force that drives heat flow. The Onsager–Stefan–Maxwell transport-coefficient matrix is symmetric, and the second law of thermodynamics imbues it with simple spectral characteristics. This new approach allows for heat to be considered as a pseudo-species and proves equivalent to both the intuitive extension of Fick's law and the generalized Stefan–Maxwell equations popularized by Bird, Stewart, and Lightfoot. A general inversion process facilitates the unique formulation of flux-explicit transport equations relative to any choice of convective reference velocity. Stefan–Maxwell diffusivities and thermal diffusion factors are tabulated for gaseous mixtures containing helium, argon, neon, krypton, and xenon. The framework is deployed to perform numerical simulations of steady three-dimensional thermodiffusion in a ternary gas. 相似文献
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.
Thomsen Maria Carmignani Luca Rodriguez Andy Scudiere Charles Liveretou Christina Fernandez-Pello Carlos Gollner Michael Olson Sandra Ferkul Paul 《Fire Technology》2022,58(4):2229-2250
Fire Technology - There are multiple situations in which fires may occur at environmental conditions that are different than standard atmospheric conditions. Changes in ambient pressure, oxygen... 相似文献
4.
Bobby Gillham Andrey Yankin Fionnan McNamara Charles Tomonto David Taylor Rocco Lupoi 《CIRP Annals》2021,70(1):171-174
Additive manufacturing techniques such as selective laser melting enable the production of customised components with high geometrical freedom. However, SLM results in a material condition with different properties to their conventionally manufactured counterparts. The presence of process-inherent defects can significantly impact the degradation of part performance. Hereby, a novel approach to assessing notched SLM Ti-6Al-4V material via a critical distance theory is presented. Geometrical notches of varying size are evaluated. Results show that the Theory of Critical Distances is appropriately applicable to fatigue prediction of SLM Ti-6Al-4V in its as-built state. 相似文献
5.
Maysa T. Resende Charles Linder Zeev Wiesman 《Journal of the American Oil Chemists' Society》2021,98(5):495-508
Linseed contains high levels of polyunsaturated fatty acids (PUFA), such as α-linolenic acid (> 50% ALA-18:3), that are naturally protected against thermal oxidation by their encapsulation within linseed oil bodies (OB) by multiple components including antioxidant proteins and mucilage emulsifying agents. Linseed OB emulsions (LSE) can be produced by grinding linseed seeds, adding water, adjusting pH, and sonication. This is a process that can encapsulate externally added PUFA to minimize their thermal oxidation, as it does for the intrinsic ALA PUFA. Fish oil (FO) encapsulation into this LSE platform to form linseed fish oil emulsions (LSFE) offers the possibility of a nutritive delivery system of the biologically essential FO PUFA eicosapentaenoic acid and docosahexaenoic acid. In this study, 1H low-field nuclear magnetic resonance (LF-NMR) is used to characterize LSE's and LSFE's chemical and structural properties as well as their stability and changes under thermal oxidation (55 °C for 96 hours). 1H LF-NMR data processing was developed to generate one-dimensional (1D) T1 (spin–lattice), 1D T2 (spin–spin), and 2D (T1 vs. T2) relaxation time spectra that can characterize OB emulsions and monitor their time domain fingerprints (spectrum peaks) of chemical and structural changes during the oxidation process. The 1H LF-NMR analysis were further supported and correlated with conventional peroxide value test, self-diffusion, droplet size distribution, zeta potential estimation of surface stability, and gas chromatography–mass spectrometry analysis of fatty acid profile changes under thermal oxidation conditions. The 1D and 2D LF-NMR relaxation spectra showed that the LSE and LSFE did not suffer intense oxidation process, due to PUFA assembly in OB oxidative protection. These results were further confirmed by the supportive analytical methodologies. The results of this study demonstrate the efficacy of 1H LF-NMR methodology to monitor PUFA's rich oil and emulsion thermal oxidation. 相似文献
6.
Omar S. Ahmed Charles Tardif Caroline Rouger Vessela Atanasova Florence Richard-Forget Pierre Waffo-Téguo 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1161-1197
Mycotoxins are metabolites produced by molds that contaminate food commodities, are harmful to both humans and animals, as well as cause economic losses. Many countries have set regulatory limits and strict thresholds to control the level of mycotoxins in food and feedstuffs. New technologies and strategies have been developed to inhibit toxigenic fungal invasion and to decontaminate mycotoxins. However, many of these strategies do not sufficiently detoxify mycotoxins and leave residual toxic by-products. This review focuses on the use of phenolic compounds obtained from botanical extracts as promising bioagents to inhibit fungal growth and/or to limit mycotoxin yields. The mechanism of these botanicals, legislation concerning their use, and their safety are also discussed. In addition, recent strategies to overcome stability and solubility constraints of phenolic compounds to be used in food and feed stuffs are also mentioned. 相似文献
7.
Xue Ren Tiantian Tang Xinfang Xie Wenjun Wang Xuanming Tang Charles S. Brennan Jie Zhang Zhidong Wang 《International Journal of Food Science & Technology》2020,55(11):3475-3483
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB1, VB2, nicotinic acid, nicotinamide, VB7 and VB9. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB1, VB5 and VB6 after rinsing increased compared to soaking and blanching processes. However, VB1, nicotinamide, VB5, VB6 and VC decreased sharply after the stir-frying process. The content of VB1, nicotinic acid, nicotinamide, VB7 and VC retained the most after five steps compared to the control. In addition, there was no difference in VB9 contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process. 相似文献
8.
Anh K. Lam Hannah Panlilio Jennifer Pusavat Cassandra L. Wouters Erika L. Moen Prof. Robert E. Brennan Prof. Charles V. Rice 《ChemMedChem》2020,15(15):1421-1428
Infections from antibiotic-resistant Staphylococcus aureus and Pseudomonas aeruginosa are a serious threat because reduced antibiotic efficacy complicates treatment decisions and prolongs the disease state in many patients. To expand the arsenal of treatments against antimicrobial-resistant (AMR) pathogens, 600-Da branched polyethylenimine (BPEI) can overcome antibiotic resistance mechanisms and potentiate β-lactam antibiotics against Gram-positive bacteria. BPEI binds cell-wall teichoic acids and disables resistance factors from penicillin binding proteins PBP2a and PBP4. This study describes a new mechanism of action for BPEI potentiation of antibiotics generally regarded as agents effective against Gram-positive pathogens but not Gram-negative bacteria. 600-Da BPEI is able to reduce the barriers to drug influx and facilitate the uptake of a non-β-lactam co-drug, erythromycin, which targets the intracellular machinery. Also, BPEI can suppress production of the cytokine interleukin IL-8 by human epithelial keratinocytes. This enables BPEI to function as a broad-spectrum antibiotic potentiator, and expands the opportunities to improve drug design, antibiotic development, and therapeutic approaches against pathogenic bacteria, especially for wound care. 相似文献
9.
Giuseppina Luzzi Marco Steffens Ingrid Clawin‐Rdecker Wolfgang Hoffmann Charles M A P Franz Jan Fritsche Peter Chr Lorenzen 《International Journal of Dairy Technology》2020,73(3):502-512
Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk. 相似文献
10.
A new type of composite slab is introduced in this paper, which is composed of normal flat steel plates and concrete slabs, connected and interacted by perfobond shear connectors (PBL shear connectors). Experiments on six specimens of this type of composite slab, loaded at two symmetric two-points, were described in this paper to get mechanical behaviors under bending moments. During the experiments, the crack patterns, failure modes, failure mechanism and ultimate bending capacity of specimens with composite slab were investigated, and the strains of concrete and flat steel plates were also measured and recorded in order to obtain the moment action. From the experimental results, it was found that composite interaction between the steel plate and the concrete fully developed, and such composite slab was verified to have good mechanical performance with high bending capacity, substantial flexural rigidity and good ductility. Plane section assumption was also verified and moreover, a design approach including calculation methods of bending capacity and flexural rigidity was established and proposed based on the experimental results, and the calculation methods were also verified and revised on the basis of comparisons of the calculated results and experimental results. Results from this paper provide references for the application of this new type composite slab. 相似文献