全文获取类型
收费全文 | 1566篇 |
免费 | 96篇 |
专业分类
电工技术 | 5篇 |
综合类 | 3篇 |
化学工业 | 485篇 |
金属工艺 | 26篇 |
机械仪表 | 36篇 |
建筑科学 | 91篇 |
能源动力 | 49篇 |
轻工业 | 394篇 |
水利工程 | 29篇 |
石油天然气 | 11篇 |
无线电 | 42篇 |
一般工业技术 | 210篇 |
冶金工业 | 127篇 |
原子能技术 | 2篇 |
自动化技术 | 152篇 |
出版年
2024年 | 3篇 |
2023年 | 16篇 |
2022年 | 64篇 |
2021年 | 88篇 |
2020年 | 45篇 |
2019年 | 51篇 |
2018年 | 62篇 |
2017年 | 65篇 |
2016年 | 72篇 |
2015年 | 64篇 |
2014年 | 72篇 |
2013年 | 113篇 |
2012年 | 95篇 |
2011年 | 115篇 |
2010年 | 106篇 |
2009年 | 95篇 |
2008年 | 71篇 |
2007年 | 75篇 |
2006年 | 61篇 |
2005年 | 38篇 |
2004年 | 33篇 |
2003年 | 33篇 |
2002年 | 31篇 |
2001年 | 16篇 |
2000年 | 12篇 |
1999年 | 17篇 |
1998年 | 24篇 |
1997年 | 19篇 |
1996年 | 20篇 |
1995年 | 6篇 |
1994年 | 3篇 |
1993年 | 6篇 |
1992年 | 5篇 |
1990年 | 1篇 |
1989年 | 4篇 |
1987年 | 2篇 |
1986年 | 3篇 |
1985年 | 5篇 |
1984年 | 5篇 |
1983年 | 7篇 |
1982年 | 5篇 |
1981年 | 8篇 |
1980年 | 3篇 |
1979年 | 6篇 |
1978年 | 1篇 |
1977年 | 5篇 |
1976年 | 3篇 |
1975年 | 2篇 |
1974年 | 4篇 |
1973年 | 1篇 |
排序方式: 共有1662条查询结果,搜索用时 0 毫秒
991.
992.
Nataly Maria Viva de Toledo Larissa Peixoto Nunes Paula Porrelli Moreira da Silva Marta Helena Fillet Spoto Solange Guidolin Canniatti‐Brazaca 《International Journal of Food Science & Technology》2017,52(5):1185-1192
Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry. 相似文献
993.
Tânia G Albuquerque M Beatriz PP Oliveira Helena S Costa 《Journal of the science of food and agriculture》2018,98(7):2475-2489
Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry 相似文献
994.
Maria Gabriela Valle Gottlieb Vera Elizabeth Closs Vilma Maria Junges Carla Helena Augustin Schwanke 《Critical reviews in food science and nutrition》2018,58(9):1557-1564
Human evolution and lifestyle changes caused by the agricultural and industrial revolutions have led to great advances in medicine and increased life expectancy, whilst also profoundly altering the ecological relationships and disease patterns of populations. Studies involving populations that still enjoy a rural way of life and with traits similar to the Paleolithic period reveal them to present a more robust, resistant and diverse gut microbiota, in comparison to highly industrialized civilizations. The human diet has expanded and broadened to include the consumption of high-calorie foods, particularly from animal sources such as game meat and eggs. For some time, authors have been alert to the fact that a modern lifestyle leads to reduced intake of beneficial bacteria, suggesting that nonpathogenic bacteria are being eradicated. Furthermore, therapeutic procedures, including the use of probiotics and prebiotics, have been proposed to lead to recovery of this microbiota, which is altered due to both the ageing process and lifestyle related aspects. Accordingly, this article aims to review the impact of human aging and modern lifestyle on gut microbiota, within an evolutionary, ecological, epidemiological and therapeutic context. 相似文献
995.
Marta Ventura Carlos Cardoso Narcisa Maria Bandarra Inês Delgado Inês Coelho Sandra Gueifão Marta Martins Maria Helena Costa Isabel Castanheira 《International Journal of Food Science & Technology》2020,55(5):2219-2231
On the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation. 相似文献
996.
Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays 总被引:2,自引:0,他引:2
A total of 226 lactic acid bacteria (LAB) isolated from “Alheira”, a traditional Portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including Listeria monocytogenes. The objective was to isolate LAB with antibacterial activity from “Alheiras” and to select strains that could be used in “Alheira” production. Isolates displaying antibacterial activity against Listeria innocua and L. monocytogenes were investigated for the nature of the antibacterial compounds active against these microorganisms. Results showed that two LAB cultures retained activity in the supernatants after neutralization and catalase treatment. These two strains were both identified as Pediococcus pentosaceus. The final aim of this work was to test the antilisterial activity of these two strains during storage of “Alheira mass” (sterilized), at 4 °C. The growth of L. innocua population was significantly suppressed in the paste of “Alheira” when the samples were co-inoculated with the LAB strains, in comparison with the paste only inoculated with L. innocua or co-inoculated with a bacteriocin negative strain of Ped. pentosaceus (ca. 1 × 107 CFU/g after 28 days of incubation). 相似文献
997.
Helena M. Moreno Beatriz Herranz Miriam Pérez-Mateos Isabel Sánchez-Alonso 《Critical reviews in food science and nutrition》2016,56(2):237-248
A general overview, focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. Heat-induced gelation has been more widely studied in scientific literature than cold gelation technology. This latter technology includes the use of hydrocolloids (alginates and glucomannan) or enzymes (microbial transglutaminase) for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. The process of alleviating heavy metals and organic pollutants from the raw material used has also been reviewed in the present paper. 相似文献
998.
Pasteurised,microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability 下载免费PDF全文
Adriana T Silva e Alves Adriane E C Antunes Fabiana K H S Trento Patricia B Zacarchenco Rita C S C Ormenese Leila M Spadoti 《International Journal of Dairy Technology》2016,69(1):22-30
Recently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose‐hydrolysed skim milk with an extended shelf life and with added probiotics (PMLHSP). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5 °C. The viability of the probiotics in this system was also evaluated during storage at 5 °C and indicated a shelf life of about 28 days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8 log CFU/mL. 相似文献
999.
1000.
Janaína Madruga Morais Ferreira Bruna Marcacini Azevedo Fernanda Guimarães Drummond e Silva Valdecir Luccas Helena Maria André Bolini 《International Journal of Food Science & Technology》2016,51(9):2114-2122
Healthier food products are an emerging trend in consumer demand. In this context, this study aimed at producing a prebiotic white chocolate with addition of an antioxidant source [goji berry (GB)] and replacement of sucrose by high‐intensity sweeteners (sucralose and rebaudioside A). The ideal sucrose level in white chocolate was determined as 40.46% (w/w). Different concentrations of dried GB (3%, 6% and 9%, w/w) in white chocolate did not affect consumers' preference. The isosweetness concentrations of the sweeteners were 0.05% for sucralose and from 0.10% to 0.16% (w/w) for rebaudioside A in prebiotic white chocolates. However, among the prebiotic chocolates containing GB, sucralose was the best sucrose substitute. The prebiotic white chocolates with GB showed antioxidant activity up to three times higher than the samples without the dried fruit, determined by ferric reducing antioxidant power and oxygen radical absorbance capacity methods. GB contributed to enhancing the nutritional value of white chocolate. 相似文献