首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   733934篇
  免费   10079篇
  国内免费   2361篇
电工技术   13597篇
综合类   623篇
化学工业   110724篇
金属工艺   27385篇
机械仪表   22701篇
建筑科学   17995篇
矿业工程   2890篇
能源动力   20218篇
轻工业   63358篇
水利工程   6772篇
石油天然气   9390篇
武器工业   30篇
无线电   91217篇
一般工业技术   142245篇
冶金工业   138222篇
原子能技术   13472篇
自动化技术   65535篇
  2021年   5973篇
  2020年   4412篇
  2019年   5687篇
  2018年   9364篇
  2017年   9437篇
  2016年   10157篇
  2015年   7050篇
  2014年   11484篇
  2013年   35511篇
  2012年   19142篇
  2011年   26592篇
  2010年   20782篇
  2009年   23651篇
  2008年   24629篇
  2007年   24644篇
  2006年   22143篇
  2005年   20079篇
  2004年   19376篇
  2003年   19033篇
  2002年   18276篇
  2001年   18152篇
  2000年   16995篇
  1999年   17930篇
  1998年   43250篇
  1997年   30846篇
  1996年   23988篇
  1995年   18317篇
  1994年   16312篇
  1993年   16024篇
  1992年   11782篇
  1991年   11173篇
  1990年   10866篇
  1989年   10324篇
  1988年   9927篇
  1987年   8549篇
  1986年   8419篇
  1985年   9899篇
  1984年   9210篇
  1983年   8133篇
  1982年   7538篇
  1981年   7587篇
  1980年   7086篇
  1979年   6883篇
  1978年   6618篇
  1977年   7795篇
  1976年   10353篇
  1975年   5613篇
  1974年   5340篇
  1973年   5295篇
  1972年   4362篇
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
81.
82.
This work presents simulation of microstructure evolution in the nugget zone (NZ) of a AZ31-Mg-alloy friction stir weld. The process parameters (tool geometrical characteristics, rotational speed, travel speed, applied load) have been correlated with the resulting microstructural features in the NZ of the weld (grain size and population) with the aid of the MICRESS software, which provides the ability to simulate both nucleation and grain growth during dynamic recrystallization phenomena evolving in the NZ during the weld thermal cycle. The input parameters of the developed model include the tool geometry, the welding conditions as well as the recrystallization energy, the grain boundary mobility and specific material properties. NZ microstructure obtained by simulation shows good agreement with experimental measurements for both grain population and size.  相似文献   
83.
This work investigates the effect of the addition of small amounts of Ru (0.5‐1 wt%) to carbon supported Co (10 wt%) catalysts towards both NaBH4 and NH3BH3 hydrolysis for H2 production. In the sodium borohydride hydrolysis, the activity of Ru‐Co/carbon catalysts was sensibly higher than the sum of the activities of corresponding monometallic samples, whereas for the ammonia borane hydrolysis, the positive effect of Ru‐Co systems with regard to catalytic activity was less evident. The performances of Ru‐Co bimetallic catalysts correlated with the occurrence of an interaction between Ru and Co species resulting in the formation of smaller ruthenium and cobalt oxide particles with a more homogeneous dispersion on the carbon support. It was proposed that Ru°, formed during the reduction step of the Ru‐Co catalysts, favors the H2 activation, thus enhancing the reduction degree of the cobalt precursor and the number of Co nucleation centers. A subsequent reduction of cobalt and ruthenium species also occurs in the hydride reaction medium, and therefore the state of the catalyst before the catalytic experiment determines the state of the active phase formed in situ. The different relative reactivity of the Ru and Co active species towards the two investigated reactions accounted for the different behavior towards NaBH4 and NH3BH3 hydrolysis.  相似文献   
84.
Technical Physics Letters - The influence of excitation photons energy on the relaxation times of photoexcited carriers is studied. The involved relaxation mechanisms are evaluated and the...  相似文献   
85.
86.
This study presents a back-analysis of geotechnical parameters on prefabricated vertical drain improved ground at a site in the Mekong Delta. Various time?settlement behaviors that reflected different clay thicknesses and loading patterns were observed. The total surface settlement behavior at several monitoring locations was simulated using an updated exponential method that considered staged construction. The analyzed results were validated by substituting the values into a theoretical solution for radial consolidation. The estimated theoretical behaviors were comparable with the monitored behaviors. The geotechnical parameters were back-analyzed by applying the previously analyzed results to various theoretical and empirical formulas. However, the use of extensometer data that were installed at large intervals produced different values of the geotechnical properties. Furthermore, finite element analysis supported the back-analyzed total settlement behaviors and nearly disregarded the application of the geotechnical properties that were obtained using either surface or subsurface settlement data. However, settlements and excess pore pressures in the sublayers were not successfully predicted even when the geotechnical properties were adjusted. Thus, subsurface instruments that can be installed closely in thick clay deposits are required to reliably reevaluate the variations in geotechnical properties along a certain depth.  相似文献   
87.
88.
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (= 0.766, = 0.75 and = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (= 0.722) and moderately correlated with the elasticity from penetration test (= 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.  相似文献   
89.
90.
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号