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101.
Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24 h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C–6 h). 相似文献
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103.
Ferran V. García-Ferrer Isabel Pérez-Arjona Germán J. de Valcárcel Eugenio Roldán 《Journal of Modern Optics》2013,60(5):763-773
It is well known that the squeezing spectrum of the field exiting a nonlinear cavity can be directly obtained from the fluctuation spectrum of normally ordered products of creation and annihilation operators of the cavity mode. In this article we show that the output field squeezing spectrum can be derived also by combining the fluctuation spectra of any pair of s -ordered products of creation and annihilation operators. The interesting result is that the spectrum obtained in this way from the linearized Langevin equations is exact, and this occurs in spite of the fact that no s -ordered quasiprobability distribution verifies a true Fokker–Planck equation; that is, the Langevin equations used for deriving the squeezing spectrum are not exact. The (linearized) intracavity squeezing obtained from any s -ordered distribution is also exact. These results are exemplified in the problem of dispersive optical bistability. 相似文献
104.
“Castelo Branco” cheese is a Portuguese DOP cheese made from raw ewe’s milk coagulated with Cynara cardunculus, ripened for at least 40 days. “Merino da Beira Baixa” pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP “Castelo Branco” cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses. 相似文献
105.
Maria Clariana Isabel D��az Carmen S��rraga Jose A. Garc��a-Regueiro 《Food Analytical Methods》2011,4(4):465-474
The analysis of eight cholesterol oxidation products: 7α–hydroxycholesterol, 7β–hydroxycholesterol, α–epoxycholesterol, β–epoxycholesterol,
20α–hydroxycholesterol, cholestanetriol, 25–hydroxycholesterol, and 7–ketocholesterol in dry–cured shoulder was carried out.
The extraction of lipids was performed by using the Bligh and Dyer method (1959). Interferences were removed by solid-phase extraction (SPE) in two steps with silica and aminipropylsilica SPE columns.
The separation of the eight cholesterol oxidation products was done by gas chromatography, and the detection was performed
by flame ionization detection (FID) and mass spectrometry (MS). The results obtained from the use of both systems of detection
were compared. The results showed that gas chromatography-mass spectrometry (GC–MS) was the most suitable technique to obtain
reliable quantitative data, and significant differences (p < 0.05) between FID and MS determining 7α–hydroxycholesterol, 20α–hydroxycholesterol, and 25–hydroxycholesterol were observed.
For the determination of cholesterol oxidation products, it was necessary to apply gas chromatography-tandem mass spectrometry
to increase the sensitivity and to avoid interference from other compounds. 相似文献
106.
Isabel Escriche Mircea Oroian Mario Visquert María L. Gras Daniel Vidal 《International Journal of Food Properties》2016,19(11):2575-2586
This study evaluated the rheological behavior of Burkina Faso honey and the use of exponential and polynomial models to predict the influence of chemical composition and temperature on the viscoelastic parameters: complex viscosity (η*) and loss modulus (G’’). Samples were first characterized by evaluating: water activity, 5-hydroxy methyl furfural, sugars (fructose, glucose, and sucrose), electrical conductivity, moisture, and color. Dynamic rheological properties were obtained at different temperatures (5, 10, 15, 20, 25, 30, and 40°C). All the honeys displayed Newtonian behavior. Complex viscosity and loss modulus can be predicted based on the chemical composition and temperature using polynomial models (R2 > 98.00%). 相似文献
107.
108.
Aguiar Javier M. Baladrón Carlos De La Cuesta Borja Ordás Arnal Isabel Mignot Patrice Carrozzo Gino Comi Paolo 《IEEE network》2009,23(6):43-49
This article presents a new end-to-end architecture model that will enable the deployment of a plethora of different multimedia services from diverse suppliers competitively coexisting over a common access and home networking environment. The model is focused on personal multimedia communication services and terminals. The proposed model is a segmentation of the end-to-end multimedia chain into several business segments. The interfaces among segments and functional entities inside each segment are identified and defined in the work. In order to study the impact level of the results achieved, a comparison with the approximation to NGN provided by current standardization bodies in the field (3GPP and TISPAN) is also included in the article. This comparison highlights the advantages of using this model as a solution to offer PMC services. 相似文献
109.
110.
Ana López Tarek El-Naggar Montserrat Dueñas Teresa Ortega Isabel Estrella Teresa Hernández Mª Pilar Gómez-Serranillos Olga Mª Palomino Mª Emilia Carretero 《Food chemistry》2013
Legumes are the base´s diet in several countries. They hold a high nutritional value, but other properties related to human health are nowadays being studied. The aim of this work was to study the influence of processes (boiling or germination) on the phenolic composition of dark beans (Phaseolus vulgaris L. c.v. Tolosana) and their effect on their antioxidant, neuroprotective and anticancer ability. Phenolic composition of raw and processed dark beans was analysed by HPLC-PAD and HPLC–ESI/MS. The antioxidant activity was evaluated by ORAC. Astrocytes cultures (U-373) have been used to test their neuroprotective effect. Anticancer activities were evaluated on three different cell lines (renal adenocarcinoma (TK-10), breast adenocarcinoma (MCF-7) and melanoma (UACC-62)) by sulphorhodamine B method. Qualitative and quantitative differences in phenolic composition have been observed between raw and processed dark beans that influence the antioxidant activity, mainly for germinated samples which show a decrease of antioxidant capacity. Although every assayed extracts decreased reactive oxygen species release and exhibited cytotoxicity activities on cancer cell lines, raw beans proved to be the most active in neuroprotective and antitumoral effects; this sample is especially rich in phenolic compounds, mainly anthocyanins. This study further demonstrated that phenolic composition of dark beans is related with cooking process and so with their neuroprotective and anticancer activity; cooking of dark beans improves their digestion and absorption at intestinal level, while maintaining its protective ability on oxidative process at cellular level. 相似文献