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排序方式: 共有290条查询结果,搜索用时 19 毫秒
1.
Nicodemou Vassilis C. Oikonomidis Iason Argyros Antonis 《Pattern Analysis & Applications》2020,23(1):415-428
Pattern Analysis and Applications - In this work, we present a novel framework to perform single-shot hand pose estimation using depth data as input. The method follows a coarse to fine strategy... 相似文献
2.
Maria Dimopoulou Vassilis Kontogiorgos 《International Journal of Food Science & Technology》2020,55(5):1943-1949
Soluble dietary fibres from sugarcane bagasse were extracted under alkaline conditions and characterised. Precipitated fibres were dialysed, and the fibre composition was evaluated before and after the dialysis step. Compositional analysis indicated that the fibres both before and after dialysis consisted of 39% w/w total sugars, 16% w/w protein, 10% w/w Klason lignin and 30% w/w ash. Xylose was the main neutral sugar followed by arabinose with glucose, galactose and uronic acids also present in all samples. The structural properties were also spectroscopically examined, which confirmed the presence of arabinoxylans. Macromolecular characterisation revealed that molecular weight is reduced after dialysis, indicating that a range of dietary fibres with different macromolecular characteristics may be obtained depending on the specific processing steps. The present work shows that soluble arabinoxylans may be obtained from sugarcane agricultural wastes that may be used as a source of novel dietary fibres. 相似文献
3.
Vassilis Papakostopoulos Dimitris Nathanael Loizos Psarakis 《Cognition, Technology & Work》2020,22(2):343-355
A naturalistic field observation study is presented, exploring the experienced riders’ eye fixations on specific traffic objects and their relative s 相似文献
4.
Elena Hadjimbei George Botsaris Vlasios Goulas Eleni Alexandri Vassilis Gekas Ioannis P Gerothanassis 《International Journal of Dairy Technology》2020,73(1):134-143
The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts. 相似文献
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Sofia Grizopoulou Maria Karagiorgou Vassilis Karageorgiou Ping Shao Dimitrios Petridis Christos Ritzoulis 《Journal of the American Oil Chemists' Society》2020,97(3):243-252
Spontaneously foaming oil systems have been formulated from water-in-oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60-emulsified populations of water droplets, one containing Na2CO3, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na2CO3 droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO2 from Na2CO3; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets. 相似文献
8.
Evgenia Kollia Xrisoula Saridaki Dimitrios Karagiannis Vassilis Kostopoulos 《应用聚合物科学杂志》2020,137(13):48787
Present work investigates the effect of hydrothermal aging of flax fiber-reinforced bio-based epoxy resin laminates on the mechanical and thermomechanical properties of the composites. Three different types of bio-based resins were used. Plates reinforced with eight layers plain weave flax fibers of 150 g/m2, manufactured using Resin Transfer Molding (RTM), compression molding or autoclave technique depends on type of the resin. One dimensional Fickian behavior shows a good fitting to the experimental data derived from weight measurements. The water uptake at the equilibrium state in the case of 60 °C temperature was slightly greater than that at 40 °C. The mechanical properties after hydrothermal aging show a significant reduction and do not return to their initial values even after the drying process. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48787. 相似文献
9.
Eleni E. Varsaki Vassilis Fotopoulos Athanassios N. Skodras 《Signal, Image and Video Processing》2013,7(2):247-253
In this paper, a new pattern-based fragile, semi-blind, spatial domain data hiding scheme is proposed. The Local Binary Pattern texture classification approach is used, in order to transparently and securely embed secret data into an image. Pixel values are modified in such a way that the texture satisfies the message requirements. The method is thoroughly studied and compared to other techniques in spatial domain in terms of capacity and image quality. The scheme performs well in images with smooth areas and can be used for authentication, tamper proofing, and secret communications. 相似文献
10.
Evangelia A. Tsapou Fotini Drosou Elisabeth Koussissi Maria Dimopoulou Thalia Dourtoglou Vassilis Dourtoglou 《Journal of food science》2020,85(7):2069-2079
Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky. 相似文献