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91.
A new time–temperature integrator (TTI) for the measurement of mild pasteurisation treatments is described. The objective was to measure thermal processes of the order of a few minutes at 70 °C. Food products that receive these treatments are intended for sale either under refrigerated conditions with <10 days storage, or are naturally high in acid that allows ambient storage for many months. The new TTI, referred to as BAA70, consisted of 0.5 mg/mL α-amylase from Bacillus amyloliquefaciens in 10 mM acetate buffer. Decimal reduction time (D70-value) of 8.4 min and z-value of 8.9 C° were calculated for BAA70 in a water bath. Maximum P-values measured with BAA70 were up to 25.2 min at 70 °C. Industrial evaluation for surface pasteurisation in hot-filled mini jam jars and for continuous oven cooking of quiches demonstrated the applicability of the BAA70 TTI. P-Values in both these operations could not be measured using conventional temperature sensors and so the TTIs provided invaluable data on pasteurisation achieved. 相似文献
92.
Xudong Feng Darrell Alec Patterson Murat Balaban Emma Anna Carolina Emanuelsson 《Chemical Engineering Research and Design》2013
Optimal loading and operating conditions for a new, superior immobilization of amano lipase from Pseudomonas fluorescens on woolen cloth were determined. The optimal enzyme loading was 46.8 mg g dry cloth−1 with activity of 200 U. A batch reactor was used to characterize process conditions important to industrial application of the wool immobilized lipase. The optimal pH for immobilized lipase in tributyrin hydrolysis was 7, slightly lower than that of free lipase (pH 8). The optimal temperature for both free and immobilized lipase was 45 °C. The immobilized lipase was more stable to reuse than some other lipase immobilizations, maintaining 85% of its activity after 6 long term runs and 75.8% of the original activity after storage of 40 weeks at 4 °C. The thermal stability of lipase was improved by 2.4 times after immobilization. The thermal deactivation rate of immobilized lipase followed the Arrhenius law with Ed = 199 kJ mol−1. The Michaelis–Menten constant (Km) of the lipase increased from 1.63 mM to 4.48 mM after immobilization. The immobilized lipase was also successfully applied for tributyrin hydrolysis in a novel enzyme process intensification technology – the spinning cloth disc reactor (SCDR): conversion increased by around 13% under similar conditions compared to a conventional batch stirred tank reactor. The SCDR is therefore key to exploiting the advantages of the wool immobilized lipase developed in this work. 相似文献
93.
Francisco Carvajal-Ramos Alejandro González-Álvarez J. Roger Vega-Acosta Donato Valdez-Pérez Víctor Vladimir Amilcar Fernández Escamilla Emma Rebeca Macías Balleza J. Félix Armando Soltero Martínez 《Journal of surfactants and detergents》2011,14(2):269-279
The temperature–composition phase diagram in the diluted region of the cationic surfactant cetyldimethylbenzylammonium salicylate/water system was studied with a battery of techniques. The Krafft temperature (T k = 33 ± 1 °C) was measured by differential scanning calorimetry, polarizing microscopy, conductimetry, viscosimetry, and rheometry. The critical vesicle concentration (cvc, ~0.002 wt%) and a vesicle–micellar transition (cvm, ~0.005 wt%) was detected at a temperature of 35 °C. Below T k and concentrations ≤2 wt%, a transparent solution is formed (I). Above 2–8.5 wt%, a lamellar (L1) phase forms. At higher concentrations and up to 12 wt%, a second lamellar phase (L2) is detected. From 12.4 to 15.5 wt%, an emulsion phase (E) is formed. Rheological dynamic measurements for the I phase indicate that the system exhibits a predominantly viscous behavior (G′ < G″) for concentrations lower than the overlap or entanglement concentration (C e, ~0.75 wt%). At higher concentrations, wormlike micelles form and the elastic behavior predominates (G′ > G″). The elastic (G′) modulus collapses in a concentration–time master curve in the whole reduced frequencies range ωτ c examined, whereas the viscous modulus (G″) collapses only at reduced frequencies lower than 0.1. Reduced stress plotted as a function of the reduced shear rate yields a good superposition of the curves at the different concentrations up to the onset of the non-linear behavior. 相似文献
94.
Emma Chiavaro 《European Journal of Lipid Science and Technology》2013,115(3):267-269
No literature data were available on the crystal polymorph structure associated with the crystallization/melting of TAG fractions of extra virgin olive oil until the publication of the article by Barba, Arrighetti and Calligaris in this issue of the European Journal of Lipid Science and Technology [p. 322–329]. The authors determined crystal structure of extra virgin olive oil TAGs using DSC coupled with XRD technique. These findings are of great importance as an increasing number of formulated foods (e.g. salad dressings, sauces, chilled and frozen ready‐to‐eat products) and new products are nowadays produced with this high quality vegetable oil as lipid phase. The significance of these results is underlined in this commentary. See accompanying article by Barba et al. [p. 322–329], http://dx.doi.org/10.1002/ejlt.201200259 相似文献
95.
Atomic force microscopy (AFM) was used to directly observe and characterize a polymer‐modified mica surface prepared using a polymerizable gemini surfactant. Normal tapping mode and contact mode AFM were used to image the treated mica surface morphologies in air and liquid environments, respectively. The root mean square (RMS) roughness of mica surfaces before and after surface modification and polymerization was analyzed from these scans. To determine the effect of styrene adsolubilization on the surfactant‐modified mica, AFM measurements of the modified mica were made at various styrene concentrations. Contact angle measurements were also made to further characterize the nature of the surfactant‐modified mica surface. The surface morphology and surface hydrophilicity were observed to be different for the modified mica after polymerization. In addition, the polymerized surface maintained its morphology after washing/desorption studies demonstrating the stability of the polymerized surfactant film. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010 相似文献
96.
Nedyalka V. Yanishlieva Emma Marinova Jan Pokorný 《European Journal of Lipid Science and Technology》2006,108(9):776-793
There is a growing interest in natural antioxidants found in plants because of the world‐wide trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of the most important targets to search for natural antioxidants from the point of view of safety. This review presents the results on stabilization of lipids and lipid‐containing foods with different herbs and spices (ground materials or extracts) and reports the structure of the main antioxidatively acting compounds isolated from them. The review presents information about the antioxidative effects of rosemary, sage, oregano, thyme, ginger, summer savory, black pepper, red pepper, clove, marjoram, basil, peppermint, spearmint, common balm, fennel, parsley, cinnamon, cumin, nutmeg, garlic, coriander, etc. Among the herbs of the Labiatae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Sage and oregano, which belong to the same family, have gained the interest of many research groups as potential antioxidants. 相似文献
97.
98.
Santiago P. Aubourg Julia Vinagre Alicia Rodríguez Vanesa Losada M. Anglica Larraín Vilma Quitral Julio Gmez Liliana Maier Emma Wittig 《European Journal of Lipid Science and Technology》2005,107(6):411-417
Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p <0.05) rancidity development at day 10, when compared to starting fish material; then, non‐acceptable values were obtained at days 19 and 24. The PI analysis showed not many differences during the storage time, with the lowest mean value at day 19. AX analysis indicated a relatively high content in the white muscle, which was maintained till the end of the experiment. A low oxidation development is concluded for Coho salmon lipids when compared to other fatty fish species under the same chilling conditions. AX was found to contribute to the oxidation stability of Coho salmon lipids, due to its free radical scavenger properties. 相似文献
99.
The socio-cultural production of architects' identities, and their professional personas, is a lively source of continuing debate. At one extreme, there is the claim to autonomy that highlights the distinctiveness of architecture and its cultural and disciplinary specificity. This view is challenged by those who emphasise architects' dependence, for acting and actions, on their embeddedness into collective, social, settings and relationships. In the paper, we consider what it may mean to be ‘autonomous of’ and ‘dependent on’ in relation to the actions of architects. There is limited specification in architectural writings about what autonomy and dependence are, and we suggest that there is a need not to discount such terms, but to reformulate them by recognising that the socially constructed self is an integral part of individual action. In this respect, we seek to amplify, and evaluate, the concept of relational autonomy that distances the notion of autonomy from individualistic, under-socialised, accounts of architects and their practices. Referring to three empirical examples of practice, we amplify this understanding by, first, outlining what a relational autonomous approach to architecture might entail, and, secondly, assessing how far it may enable a conception of the practices of architects in ways whereby, following Tony Fry's observations, they are conceived as much broader than ‘the specificity of any particular activity’ that expresses their existence. 相似文献
100.
Perceptions of tourism held by a sample of New Zealand's Antarctic community are explored, and the small, mixed group of scientists and support workers that populate Scott Base (New Zealand's research base in the Ross Dependency, Antarctica) are treated as proxy for a ‘host’ community. This exploration is part of a wider study that set out to investigate the nature and meanings of Antarctic heritage. Although the research did not explicitly set out to survey perceptions of tourism, approximately one-half of those interviewed in the wider study gave an insight into this topic. The qualitative data reported were gathered during two visits to Scott Base in 1999. From the responses a three-fold classification was derived, indicating degrees of tolerance toward tourism: cautious, complex and comfortable tolerance. 相似文献