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91.
Christos Soukoulis Luca Cappellin Eugenio Aprea Fabrizio Costa Roberto Viola Tilmann D. Märk Flavia Gasperi Franco Biasioli 《Food and Bioprocess Technology》2013,6(10):2831-2843
In the present study, the potential of PTR-ToF-MS for addressing fundamental and technical post-harvest issues was tested on the non-destructive and rapid monitoring of volatile compound evolution in three apple cultivars (‘Golden Delicious’, ‘Braeburn’ and ‘Gold Rush’) during 25 days of post-harvest shelf life ripening. There were more than 800 peaks in the PTR-ToF-MS spectra of apple headspace and many of them were associated with relevant compounds. Besides the ion produced upon proton transfer, we used the ion at mass 28.031 (C2H 4 + ) produced by charge transfer from residual O 2 + as a monitor for ethylene concentration. ‘Golden Delicious’ apples were characterised by higher ethylene emission rates than ‘Gold Rush’ and ‘Braeburn’, and quantitative comparison has been supported by two segment piecewise linear model fitting. Ester evolution during post-harvest ripening is strongly dependent on endogenous ethylene concentration levels. For ‘Golden Delicious’ and ‘Braeburn’, sesquiterpenes (alpha-farnesene) exhibited a fast response to ethylene emission followed by a rapid decline after the endogenous ethylene maximum peak. Carbonyl compounds displayed a different time evolution as compared to esters and terpenes and did not show any evident relationship with ethylene. Methanol and ethanol concentrations during the entire storage period did not change significantly. We show how multivariate analysis can efficiently handle the large datasets produced by PTR-ToF-MS and that the outcomes obtained are in agreement with the literature. The different volatile compounds could be simultaneously monitored with high time resolution, providing advantages over the more established techniques for the investigation of VOC dynamics in fruit post-harvest storage trials. 相似文献
92.
Puxeddu E Susta F Orvietani PL Chiasserini D Barbi F Moretti S Cavaliere A Santeusanio F Avenia N Binaglia L 《Proteomics. Clinical applications》2007,1(7):672-680
BRAF, a serine/threonine kinase of the RAF family, is a downstream transducer of the RAS-regulated MAPK pathway. V600E mutation of BRAF protein is the most common genetic alteration occurring in papillary thyroid carcinomas and is prognostic of poor clinicopathological outcomes. Protein expression in the subclass of PTC bearing the BRAF(V600E) mutation was investigated by using 2-DE and MS/MS techniques and compared to that of matched normal thyroid tissues from seven patients. 2-D gel image analysis revealed that the expression of eight polypeptide spots, corresponding to five proteins, were significantly underexpressed in PTC bearing BRAF(V600E) mutation whereas 25 polypeptides, representing 19 distinct proteins, were significantly upregulated in tumour tissue, as compared to normal thyroid. Among the differentially expressed polypeptides, mitochondrial proteins, ROS-scavenger enzymes, apoptosis-related proteins as well as proteins involved in tumour cell proliferation were identified. Although dissimilarities between the present results and those previously reported can be ascribed to the use of different 2-DE techniques, the possibility that BRAF(V600E) mutation is responsible for changes in protein expression distinct from those induced by other oncogenes cannot be ruled out. 相似文献
93.
Eugenio Aprea Franco Biasioli Flavia Gasperi Tilmann D. Mrk Saskia van Ruth 《Flavour and Fragrance Journal》2006,21(1):53-58
The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose‐space analysis. Nose‐space analysis was carried out by proton transfer reaction mass spectrometry, and strawberry‐flavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymethyl cellulose to modify the texture. Two oral processing protocols were adopted during the study; a free‐chewing protocol and an imposed protocol. Twenty‐one subjects participated in the study. Significant effects on in‐nose flavour release were observed for the type of compound, the custard's texture, the oral processing protocol and the subjects. When people were allowed to eat as they normally do, individuals could be divided into three groups on the basis of swallowing time: first group, swallowing time <4 s; second group, swallowing time >6 s; intermediate group, t(swallow) varying (4–6 s). Within each group, different effects of the texture of the custards on in‐nose flavour concentrations were observed, indicating that individual behaviour plays a considerable role in determining texture effects on flavour perception. Copyright © 2006 John Wiley & Sons, Ltd. 相似文献
94.
Perlo F Bonato P Fabre R Teira G Tisocco O 《Journal of the science of food and agriculture》2012,92(10):2183-2187
BACKGROUND: Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. RESULTS: The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner–Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non‐ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non‐marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. CONCLUSION: ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non‐stimulated fillets, at all aging times. Copyright © 2012 Society of Chemical Industry 相似文献
95.
Valentina J.L. Ting Christos Soukoulis Patrick Silcock Luca Cappellin Andrea Romano Eugenio Aprea Phil J. Bremer Tilmann D. Märk Flavia Gasperi Franco Biasioli 《Journal of food science》2012,77(11):C1226-C1233
Abstract: Flavor release from 6 commercial apple cultivars (Fuji, Granny Smith, Golden Delicious, Jonagold, Morgen Dallago, and Red Delicious) under static conditions (intact or fresh‐cut samples) and during consumption of fresh‐cut samples (nosespace) was determined by proton transfer reaction mass spectrometry. Textural (firmness, fracturability, flesh elasticity, and rupture) and physicochemical (pH, acidity, and water content) properties of the apples were also measured. Static headspace analysis of intact fruits revealed Fuji and Granny Smith apples had the lowest concentration for all measured flavor compounds (esters, aldehydes, alcohols, and terpenes), whereas Red Delicious apples had the highest. Fresh‐cut samples generally showed a significant increase in total volatile compounds with acetaldehyde being most abundant. However, compared to intact fruits, cut Golden and Red Delicious apples had a lower intensity for ester related peaks. Five parameters were extracted from the nosespace data of peaks related to esters (m/z 43, 61), acetaldehyde (m/z 45), and ethanol (m/z 47): 2 associated with mastication (duration of mastication–tcon; time required for first swallowing event–tswal), and 3 related with in‐nose volatile compound concentration (area under the curve–AUC; maximum intensity–Imax; time for achieving Imax–tmax). Three different behaviors were identified in the nosespace data: a) firm samples with low AUC and tswal values (Granny Smith, Fuji), b) mealy samples with high AUC, Imax, tswal values, and low tcon (Morgen Dallago, Golden Delicious), and c) firm samples with high AUC and Imax values (Red Delicious). Strengths and limitations of the methodology are discussed. Practical Application: Volatile compounds play a fundamental role in the perceived quality of food. Using apple cultivars, this research showed that in vivo proton transfer reaction mass spectrometry (PTR‐MS) could be used to determine the relationship between the release of volatile flavor compounds and the physicochemical parameters of a real food matrix. This finding suggests that in vivo PTR‐MS coupled with traditional physicochemical measurements could be used to yield information on flavor release from a wide range of food matrices and help in the development of strategies to enhance food flavor and quality. 相似文献
96.
Flavia Gasperi Giovanni Gallerani Andrea Boschetti Franco Biasioli Ambrogio Monetti Elena Boscaini Alfons Jordan Werner Lindinger Salvatore Iannotta 《Journal of the science of food and agriculture》2001,81(3):357-363
Described in this paper is a comparison of results obtained in flavour profiling with two different approaches: classical sensory analysis and a novel instrumental technique. The mozzarella cheese flavour profile of seven different brands has been described by a sensory panel of eight judges. The same brands have been studied by means of proton transfer reaction mass spectrometry (PTR‐MS), a novel technique well suited for detecting volatile organic compounds (VOCs) down to the pptv level in air, without any need for sample concentration or trapping. The PTR mass spectra of the headspace of mozzarella samples held at 36 °C have been compared with the judge panel flavour profile. Multivariate statistical data analysis shows that the two methods perform comparable sample discrimination. Even though several questions are still open (definition of better instrumental parameters, improvements in sampling set‐up, spectral interpretation), the PTR‐MS technique appears to be a very promising method for the instrumental evaluation of the flavour sensory profile of food. This opens up new opportunities both in the control of quality and technological processes as well in the fundamental comprehension of the physiological processes of aroma perception. © 2000 Society of Chemical Industry 相似文献
97.
Xochitl Aparicio-Fernández Lourdes Manzo-Bonilla Guadalupe Flavia Loarca-Piña 《Journal of food science》2005,70(1):S73-S78
ABSTRACT: Phenolic compounds were extracted from recently harvested or stored black Jamapa beans ( Phaseolus vulgaris ) that were subjected or not to thermal treatment. The beans studied were cropped in the same area and were from the same lot. The highest amount of condensed tannins (CT) was found in the seed coat of recently harvested beans [222.41 ± 16mg of (+)-catechin equivalents per gram of seed coat]. After 2 yof storage, the amount of CT dropped significantly [35.8 ± 3.4 mg of (+) -catechin equivalents per gram of seed coat]. Thermal treatment significantly reduced the amount of CT in whole beans by approximately 70%. The raw seeds contained 13.76 ±1.2 mg of (+)-cat-echin equivalents per gram of seeds and a portion of CT appeared in the broth [9.4 ± 0.1 mg of (+) -catechin equivalents per gram of lyophilized broth]. The antimutagenic activity of these extracted phenolic compounds was tested against aflatoxin B1 (AFB1 ) in the Kado microsuspension assay. Newly harvested beans showed higher antimutagenic activity against AFB1 mutagenicity than stored beans. The results suggest that to take the maximum advantage of components with biological activity present in beans, they must be used fresh. 相似文献
98.
Annalisa Incerti Flavia Navari‐Izzo Alberto Pardossi Anna Mensuali Riccardo Izzo 《Journal of the science of food and agriculture》2007,87(13):2528-2537
BACKGROUND: Three near‐isogenic lines of cv. Gimar differing in ethylene production were used to evaluate the influence of salinity on fruit quality. Plants were grown in rockwool culture and were irrigated with nutrient solution with electrical conductivities (ECs) of 3 and 8 mS cm?1, which corresponded to 0 and 10% of sea water. For fruits picked at ‘red‐turning’ and ‘red‐ripe’ stages physico‐chemical parameters, ethylene, ascorbate and organic acid content, and cell reductive power were analysed. RESULTS: The same response was observed in all genotypes: the higher salinity growth solution increased dry matter content, total soluble solids (TSS) and titratable acidity but reduced crop yield. Ascorbic acid and also organic acid contents showed a greater accumulation with ripening in the mutant genotypes: this might be due to a slowing of ripening. Our data confirm the lack of any relationship between the larger accumulation of TSS and ethylene production in the fruits of salt‐treated plants. CONCLUSION: These findings suggest that although salinity (10% sea water) reduces fruit yield, it does not have a negative effect on quality. So, it seems possible that controlled use of diluted sea water, combined with suitable tomato genotypes might represent a valid alternative to fresh irrigation water. Copyright © 2007 Society of Chemical Industry 相似文献
99.
Many nations are adopting higher education strategies that emphasize the development of elite universities able to compete at the international level in the attraction of skills and resources. Elite universities pursue excellence in all their disciplines and fields of action. The impression is that this does not occur in “non-competitive” education systems, and that instead, within single universities excellent disciplines will coexist with mediocre ones. To test this, the authors measure research productivity in the hard sciences for all Italian universities over the period 2004–2008 at the levels of the institution, their individual disciplines and fields within them. The results show that the distribution of excellent disciplines is not concentrated in a few universities: top universities show disciplines and fields that are often mediocre, while generally mediocre universities will often include top disciplines. 相似文献
100.
Motivated by applications in scientometrics, we study the occurrence of first significant digits in Lavalette distribution and in double Pareto distribution. We obtain modifications of Benford’s law. When the exponents are small, significant deviations to Benford’s law are observed; when the exponents are large, the two distributions conform with Benford’s law. Both analytical and numerical results are presented. Scientometric data can fairly well be described by the modifications. 相似文献