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991.
Mastromatteo M Danza A Conte A Muratore G Del Nobile MA 《International journal of food microbiology》2010,144(2):250-253
In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O2; 95% CO2). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of about 14 days for the active coating under MAP compared to the same samples in air (5 days) was obtained. 相似文献
992.
Cenobio-Galindo Antonio de Jesus Pimentel-González Diana Jaqueline Del Razo-Rodríguez Oscar Enrique Medina-Pérez Gabriela Carrillo-Inungaray María Luisa Reyes-Munguía Abigail Campos-Montiel Rafael Germán 《Food science and biotechnology》2019,28(5):1553-1561
Food Science and Biotechnology - The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or... 相似文献
993.
Angela Bianco Francesco Fancello Virgilio Balmas Marco Dettori Andrea Motroni Giacomo Zara Marilena Budroni 《Journal of the Institute of Brewing》2019,125(2):222-229
Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2‐HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels. © 2019 The Institute of Brewing & Distilling 相似文献
994.
995.
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots 总被引:1,自引:0,他引:1
Monica A. Madrau Amalia Piscopo Anna M. Sanguinetti Alessandra Del Caro Marco Poiana Flora V. Romeo Antonio Piga 《European Food Research and Technology》2009,228(3):441-448
This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant
activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55
°C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity
and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic
and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of
hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample
dried at 75 °C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution
of the redox potential. 相似文献
996.
Alexandra Nunes Joana Martins António S. Barros Andrea C. Galvis-Sánchez Ivonne Delgadillo 《Sensing and Instrumentation for Food Quality and Safety》2009,3(3):187-191
Olive oil characteristics are directly related to olive quality. Information about olive quality is of paramount importance
to olive and olive oil producers, in order to establish its price. Real-time characterization of the olives avoids mixtures
of high quality with low quality fruits, and allows improvement of olive oil quality. This work describes an indirect determination
of olive acidity and that allows a rapid evaluation of olive oil quality. The applied method combines chemical analysis (30 min
Soxhlet olive pomace extraction) in tandem with a spectroscopic technique (FT-IR) and multivariate regression (PLS1). The
most suitable calibration model found used SNV pre-processing and was built with 4 Latent Variables giving a RMSECV of 8.7%
and a Q2 of 0.97. This accurate calibration model allows the estimation of olive acidity using a FT-IR spectrum of the corresponding
Soxhlet oil dry extract and therefore is a suitable method for indirect determination of FFA in olives. 相似文献
997.
Vinderola G Marcó MB Guglielmotti DM Perdigón G Giraffa G Reinheimer J Quiberoni A 《International journal of food microbiology》2007,116(1):96-102
Three commercial phage sensitive Lactobacillus delbrueckii strains (identified as Ab(1), YSD V and Ib(3)), and four spontaneous phage-resistant mutants isolated from them were tested for their capacity to activate the gut mucosal immune response in mice, as indicated by the numbers of IgA-producing cells. Random Amplified Polymorphic DNA (RAPD) analysis revealed a strong genetic homology between the sensitive strains and their respective derivatives. The phage-resistant mutants exhibited high levels of phage resistance, elevated stability of this phenotype and technological properties comparable to those of their respective parent strains. The tolerance to acidic conditions, bile salts and lysozyme was strain dependent and total cell viability losses as a result of exposure to all three stresses ranged from 2.0 to 3.7 log units. All the strains were highly resistant to a simulated gastric solution of pH 3, while significant additional losses in cell viability were observed when acid treated cells were exposed to bile salts and lysozyme. BALB/c mice received pure cultures of Lb. delbrueckii sensitive and phage-resistant strains for 2, 5 or 7 consecutive days. The ability of the parent strains to activate the small intestine immune response was preserved or enhanced in phage-resistant mutants. The maximal proliferation of IgA(+) cells was observed at day 5 or 7, depending on the strain. Mutants isolated in this study using natural selection strategies had improved phage resistance, adequate technological properties and satisfactory gut mucosal immunostimulation ability, and so would be good candidates for industrial applications in functional foods. 相似文献
998.
HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms 总被引:2,自引:0,他引:2
Fernández M Linares DM Del Río B Ladero V Alvarez MA 《The Journal of dairy research》2007,74(3):276-282
The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese. 相似文献
999.
1000.