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41.
Marisol Castañer María I. Gil M. Victoria Ruíz F. Artés 《European Food Research and Technology》1999,209(1):52-56
This study was conducted to determine the effects of cultivar, tissue susceptibility and storage temperature on the keeping
quality of minimally processed Baby and Romaine lettuces. Midrib and photosynthetic tissues were lightly processed and stored
for up to 7 days at 5 °C and 13 °C. Changes in L
* and a
* values and absorbance at 430 nm were compared. The relationship between polyphenols, phenylalanine ammonia lyase (PAL) and
polyphenol oxidase (PPO) activities and browning was examined. Measurements of L
* and a
* values on midribs showed that browning discoloration was the same for Baby as for Romaine lettuces and there was no relationship
for temperature. In addition, L
* and a
* values in photosynthetic tissue indicated a decrease in green pigmentation during storage, especially at 13 °C. For both
kinds of tissue at the end of cold storage an increase in soluble brown polymers was detected. In midribs, total phenolics
increased significantly throughout the storage period because of the tissue-wounding response. The photosynthetic tissue had
a higher phenolic content than the midrib one. For both kinds of tissue an increase in PPO activity occurred throughout cold
storage. On the other hand, PAL activity in midrib tissue only increased initially, followed by a slow decline to reach normal
levels. Browning potential estimated by L
* values correlated significantly (P>95%) with PPO activity and with absorbance at 430 nm for Romaine lettuce. Based on colour and browning potential no differences
between Romaine and Baby lettuce cultivars were observed. However, photosynthetic tissue was the most suitable tissue for
the preparation of minimally processed salad mixes because of its high phenolic content.
Received: 28 September 1998 相似文献
42.
Bonnie Daily Art Whatley Steven R. Ash Robert L. Steiner 《Information & Management》1996,30(6):281-289
Considerable research has been conducted over the last decade on the effects of using Group Decision Support Systems (GDSS) in group decision making. Studies have examined the influence of GDSS on such variables as group task, size, quality of decision, and satisfaction with the process. However, only a few studies have focused on the use of GDSS and its interaction with group composition. This study compared the effects of group decision making, both with and without GDSS technology, on culturally diverse and homogeneous groups. Group performance was measured by the number of non-redundant, realistic ideas and the quality of solution produced in response to posed problems. The GDSS used in the study was Vision Quest. Groups using it, regardless of cultural make up, developed a significantly higher number of non-redundant, realistic ideas than groups that did not. Furthermore, among groups using the GDSS, culturally diverse groups produced a significantly higher number of non-redundant, realistic ideas than homogeneous groups that used the GDSS. Implications for diversity management and group support research are suggested. 相似文献
43.
Tâmmila Venzke Klug Elena Collado Ascensión Martínez-Sánchez Perla A. Gómez Encarna Aguayo Mariano Otón Francisco Artés Francisco Artés-Hernandez 《Food and Bioprocess Technology》2018,11(3):561-571
Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85 °C; 5 min) throughout 20 days at 5 °C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage. 相似文献
44.
Marianela Hazel Álvarez-Hernández Francisco Artés-Hernández Felipe Ávalos-Belmontes Marco Antonio Castillo-Campohermoso Juan Carlos Contreras-Esquivel Janeth Margarita Ventura-Sobrevilla Ginés Benito Martínez-Hernández 《Food and Bioprocess Technology》2018,11(3):511-525
Fruit and vegetables are much appreciated by consumers due to their nutritional values and health-promoting compounds. However, different factors affect the postharvest life of such products, in where ethylene is a major one, even at low concentrations, besides temperature and relative humidity. Therefore, high attention has been focused on the development of effective tools to remove ethylene from the atmosphere surrounding these products during storage or in transit. Potassium permanganate scrubbers are one of the most used technologies to remove ethylene from horticultural products. To facilitate and improve the oxidation process, potassium permanganate has been supported onto inert solid materials of a small particle size. In this review, we aim to provide an outline of the most common materials used as potassium permanganate supports on postharvest treatment and their respective effects on quality aspects of various fresh produce during postharvest life. Vermiculite, activated alumina, zeolite, silica gel, activated carbon and clays are the most popular materials that have been used as a support of potassium permanganate-based ethylene scrubbers. The literature suggests that potassium permanganate supported onto silica gel or zeolite seems to be a promising tool to maintain fruit and vegetables quality attributes for long-term storage. Although vermiculite and activated alumina are the most commonly used materials to reach this goal, not promising results have been reported. 相似文献
45.
Perla Gómez M Ángeles Ferrer J Pablo Fernández‐Trujillo Antonio Calderón Francisco Artés Marcos Egea‐Cortines Julia Weiss 《Journal of the science of food and agriculture》2009,89(9):1543-1551
BACKGROUND: Cherry tomato fruits cv. Micro‐Tom, a model plant for tomato genetics, were analysed in order to determine the main structural and chemical changes under optimal and chilling storage conditions. The comparison of Micro‐Tom to standard tomato cultivars will give an insight into suitability of this dwarf cultivar as a model for studying the influence of low‐temperature conditions on tomato fruits. RESULTS: During chilling, fruit tissue was progressively destroyed due to the collapse of the deep layers of the pericarp. Chilling lowered the typical tomato kinetics of ripening in sugars (glucose, fructose, sucrose), organic acids (tartaric, malic, citric, ascorbic and succinic) and the antioxidants phenol and lycopene, while carotenoid synthesis seemed to be blocked. Glutathione level was elevated and the activity of ROS scavenging enzymes was altered. Essentially, Micro‐Tom fruits showed a quality evolution that was similar to that described for standard tomato cultivars. CONCLUSION: The cherry tomato cultivar Micro‐Tom could be used as a model for studying the influence of low temperature on biochemical and structural changes taking place during chilling injury conditions. Copyright © 2009 Society of Chemical Industry 相似文献
46.
We present a Raman scattering study of the anharmonic phonon decay of the [Formula: see text], [Formula: see text] and E(1)(LO) phonons in InN nanowires over the 80-400?K temperature range. While the temperature-dependent anharmonic decay in the nanowires is similar to that found for bulk InN, the background contribution to the phonon lifetime is strongly reduced as a result of the improved crystalline quality. High-resolution measurements reveal a remarkably long lifetime of the [Formula: see text] mode. From the comparison between the [Formula: see text] frequencies measured in the nanowires with those of the thin film we obtain the deformation potentials for the [Formula: see text] mode. 相似文献
47.
Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life 下载免费PDF全文
48.
Microwave heating modelling of a green smoothie: Effects on glucoraphanin,sulforaphane and S‐methyl cysteine sulfoxide changes during storage 下载免费PDF全文
49.
Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite 下载免费PDF全文
50.
We introduce a family of smoothing algorithms that can produce discontinuous output. Unlike most commonly used smoothers, that tend to blur discontinuities in the data, this smoother can be used for smoothing with edge detection. We cite examples of other approaches to (two-dimensional) smoothing with edge detection in image processing, and apply our one-dimensional smoother to sea surface temperature data where the discontinuities arise from changes in ocean currents. 相似文献