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排序方式: 共有1453条查询结果,搜索用时 15 毫秒
1.
Carrara Gabriel R. Burle Leonardo M. Medeiros Dianne S. V. de Albuquerque Célio Vinicius N. Mattos Diogo M. F. 《电信纪事》2020,75(3-4):163-174
Annals of Telecommunications - Blockchain is a disruptive technology that relies on the distributed nature of the peer-to-peer network while performing an agreement, or consensus, a mechanism to... 相似文献
2.
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La‐5 in response to pH,temperature and inulin 下载免费PDF全文
Antonio Bevilacqua Leonardo Petruzzi Barbara Speranza Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo 《International Journal of Food Science & Technology》2018,53(5):1262-1268
The main topic of this study was to study how cell surface hydrophobicity (CSH) could change in response to pH, temperature and inulin; Lactobacillus acidophilus La‐5 was used as a model microorganism. pH, temperature, inulin and incubation time (exposure to prebiotic or incubation at pH 4.0 and 9.0) were combined through a full factorial design and a Central Composite Design; the results were analysed using a multifactorial anova (first step) and a stepwise regression (second step). Temperature and pH significantly affected CSH: an increase in the temperature determined a significant increase in CSH, whereas the correlation pH vs. CSH was negative, as an increase in pH caused a significant decrease in CSH. Inulin played a significant role, but its effect could be influenced by temperature, pH and exposure time. This study is the first approach on the effects of some environmental factors on CSH and suggests that the culturing conditions and/or the exposure to some prebiotics could modify it with positive or negative effects. 相似文献
3.
4.
Miccoli Leonardo Agatino 《电源世界》2019,(2)
车内系统的电子产品含量持续成长,原因是市场对自动化、安全性、能耗优化和高质量体验的要求越来越高。在此背景之下,使用直流马达的应用数量也不断上扬。 相似文献
5.
Luca Pezzato Leonardo Bertolucci Coelho Rachele Bertolini Alessio Giorgio Settimi Katya Brunelli Marjorie Olivier Manuele Dabal 《工业材料与腐蚀》2019,70(11):2103-2112
Plasma electrolytic oxidation (PEO) coatings were produced on AZ80 magnesium alloy in a solution containing silicates and phosphates and working at high current densities with short treatment times. The effect of a sealing treatment in boiling water on corrosion and mechanical properties of the coatings were investigated. Moreover, the corrosion mechanism of the samples with and without the sealing treatment was evaluated. The microstructure of the coatings was characterized with scanning electron microscope observation and X‐ray diffraction analysis. The mechanical properties were evaluated with nanoindentation tests and the corrosion resistance was studied by potentiodynamic polarization, electrochemical impedance spectroscopy, and scanning vibrating electrode technique. The results showed that the sealing did not influence the microstructure and the mechanical properties of the samples and instead produced a remarkable increase in the corrosion resistance. The crevice corrosion, present in the sample without the sealing, was avoided with the treatment in boiling water. 相似文献
6.
Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira 《International Journal of Food Science & Technology》2019,54(7):2416-2424
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. 相似文献
7.
Roberta Bastos Vasques Marjory Moreira Levy Matheus Souza Rodrigues Francisco Wagner de Queiroz Almeida Neto Leonardo Paes da Silva Gustavo Leitão Vaz Álvaro Augusto Oliveira Magalhães Pedro de Lima-Neto Walney Silva Araújo 《工业材料与腐蚀》2021,72(8):1417-1432
Phosphate ester was investigated as a corrosion inhibitor for AISI 1018 carbon steel in carbon dioxide-saturated chloride solutions at different temperatures and pressures. The corrosion tests were realized by electrochemical techniques, weight loss measurements, bubble tests, and a high-pressure/high-temperature autoclave system. The corrosion tests demonstrated that the investigated molecule is an excellent corrosion inhibitor. The inhibiting effect is even bigger at high pressure and temperature than at atmospheric pressure and room temperature. The thermodynamic parameters were calculated and determined to obey the Langmuir isotherm. Polarization studies revealed that the evaluated inhibitor is a mixed type. 相似文献
8.
Leonardo Sales Araujo Alessandra Vieira Guimarães Maísa Conceição Siqueira Matheus Campolina Mendes Loic Mallet Dilson Silva dos Santos Luiz Henrique de Almeida 《International Journal of Hydrogen Energy》2021,46(29):16164-16178
The nickel-base superalloy 718 is a precipitation hardened alloy widely used in the nuclear fuel assembly of pressurized water reactors (PWR). However, the alloy can experience failure due to hydrogen embrittlement (HE). The processing route can influence the microstructure of the material and, therefore, the HE degree. In particular, the size and distribution of the (Nb,Ti)C particles can be affected by the processing. In this regard, the objective of this work was to analyze the influence of cold and hot deformation processing routes on the development of the microstructure, and the consequences on mechanical properties and hydrogen embrittlement. Tensile samples were hydrogenated through gaseous charging and compared to non-hydrogenated samples. Characterization was performed via scanning and transmission electron microscopies, as well as electron backscattered diffraction. The processing was effective to promote significant variations in average grain size and length fraction of special Σ3n boundaries, as well as reduction of average (Nb,Ti)C particle size, being these changes more intense for the cold-rolled route. For the mechanical properties, on one side, the cold-rolled route presented the highest increase in ductility for non-hydrogenated samples, while, on the other side, had the highest degree of embrittlement under hydrogen. This dual behavior was attributed to the interaction of hydrogen with the (Nb,Ti)C particles and stringers and its ensuing influence on the fracture processes. 相似文献
9.
The Journal of Supercomputing - The design and tuning of parallel programs is known to be a hard and error-prone process. Structured parallel programming helps overcoming part of the related... 相似文献
10.
Anna Rita Bavaro Mariaelena Di Biase Amalia Conte Stella Lisa Lonigro Leonardo Caputo Annamaria Cedola Matteo Alessandro Del Nobile Antonio Francesco Logrieco Paola Lavermicocca Francesca Valerio 《International Journal of Food Science & Technology》2021,56(7):3197-3208
Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’. 相似文献