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排序方式: 共有537条查询结果,搜索用时 15 毫秒
61.
Marianna Mastromatteo Annalisa Lucera Milena Sinigaglia Maria Rosaria Corbo 《International Journal of Food Science & Technology》2009,44(12):2620-2628
Microbial characteristics under different atmospheres (vacuum, air, MAP1: 80% O2/20% CO2 and MAP2: 5% O2/65% N2/30% CO2) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L*, a*, b*), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta, Pseudomonas spp.). The use of a high O2 atmosphere (MAP1) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP2 and vacuum. For total viable counts a cell load higher than 8 log cfu g?1 for the samples packaged in air, MAP1 and MAP2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g?1. Enterobacteriaceae, B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g?1, respectively) and MAP2 packaging (7.08, 5.60 and 7.40 log cfu g?1, respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market. 相似文献
62.
Maria Rosaria Corbo Barbara Speranza Alfonso Filippone Amalia Conte Milena Sinigaglia & Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2009,44(10):2021-2027
Natural antimicrobial compounds to control the quality decay of a fresh fish burger were studied. In particular, thymol, lemon extract and grape fruit seed extract (GFSE), at 20, 40 and 80 ppm, have been tested against the main spoilage microorganisms inoculated in fish burgers stored at 5 °C. The evolution of mesophilic and psychrotrophic bacteria was also monitored. The sensorial quality decay was determined by means of a panel test, which assessed odour, colour, texture, drip loss and general appearance during the storage period. Results show that all the active substances efficiently slowed down the growth of the spoilage microorganisms. In particular, GFSE was the most efficient against Photobacterium phosphoreum , Shewanella putrefaciens and mesophilic bacteria, whereas thymol was the most efficient against both psychrotrophic bacteria and Pseudomonas fluorescens . Microbial growth was the factor limiting fresh fish burger acceptability. 相似文献
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The purpose of this study was to evaluate the use of Lactobacillus plantarum, isolated from table olives "Bella di Cerignola," a traditional variety of Apulian region (Southern Italy), as a starter for this kind of food. We focused on the interaction of the starter with the natural occurring microflora, the quantitative/qualitative composition of yeast population, the decrease of pH, and the content of organic acids. After a preliminary characterization, 3 strains of Lb. plantarum, selected for their probiotic and technological performances, were used as a multiple-strain starter and inoculated (approximately 2%) in olives, processed according to Spanish style, brined at 8% and 10% of NaCl and added with 0.5% of glucose. The combination of the starter and glucose assured a correct fermentation course, decreasing the pH up to a safe value (4.3 to 4.5) and controlled the growth of yeasts. The concentrations of both L- and D-lactic acids increased throughout the fermentation, while citric and malic acids (both the isomers D and L) remained at low levels (0.2 to 0.4 g/L). Concerning yeast species, Candida guilliermondii was mainly isolated at the beginning (7 to 14 d), while C. famata prevailed at the end of fermentation. PRACTICAL APPLICATIONS: To the question "How to standardize and maintain quality of "Bella di Cerignola" olives (Southern Italy)" we can suggest the following answer: use Lb. plantarum and a low amount of glucose (0.5%). The result is a decrease of the pH below the safety break point. 相似文献
66.
Antonio Bevilacqua Marianna Cannarsi Mariangela Gallo Milena Sinigaglia Maria Rosaria Corbo 《Journal of food science》2010,75(1):M53-M60
ABSTRACT: Enterobacter cloacae can be recovered in the spontaneous fermentations of Italian table olives. In this study, the effects of salt (20 to 100 g/L), temperature (10 to 37 °C), pH (4 to 5 and 8 to 10), p -coumaric and vanillic acids (0.5 to 2 g/L), and the acidification of the medium through lactic, citric, and ascorbic acids were investigated on 15 strains of E. cloacae , isolated from Italian table olives "Bella di Cerignola." Finally, a confirmatory experiment in synthetic brine was run. The strains were inhibited only by an NaCl amount of 70 to 80 g/L and by p -coumaric acid; on the other hand, they showed the ability to grow also at low temperatures (10 to 15 °C). The confirmatory experiment highlighted their ability to survive both at 15 °C and at pH 5. Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions (for example, the temperature) should be controlled carefully to maintain olive safety at acceptable levels. 相似文献
67.
Lassiné Ouattara Stéphane Fierro Olivier Frey Milena Koudelka Christos Comninellis 《Journal of Applied Electrochemistry》2009,39(8):1361-1367
Surface redox activities, oxygen evolution reaction (OER), oxidation of formic acid (FA), and anodic stability were investigated
and compared for IrO2 electrodes prepared by two techniques: the thermal decomposition of H2IrCl6 precursor (TDIROF) and the anodic oxidation of metallic iridium (AIROF). Surface redox activities involved on the AIROF were
found to be much faster than those involved on the TDIROF. Concerning the oxygen evolution reaction, both films show a similar
mechanism and specific electrocatalytic activities. The situation seems to be different for FA oxidation. In fact, on TDIROF,
the oxidation of FA and the OER compete involving the same surface redox couple Ir(VI)/Ir(IV) contrary to FA oxidation on
AIROF, where the Ir(V)/Ir(IV) surface redox couple is involved. Finally, electrode stability measurements have shown that
contrary to TDIROF, which are very stable under anodic polarization, the AIROF are rapidly corroded under anodic treatment.
This corrosion is enhanced even further in the presence of formic acid. 相似文献
68.
Vincenzo Naddeo Vincenzo Belgiorno Milena Landi Tiziano Zarra R.M.A. Napoli 《Desalination》2009,249(2):762-767
Activated sludge processes are key technologies in wastewater treatment. These biological processes produce huge amounts of waste activated sludge (WAS) or otherwise biosolids. Mechanical, thermal, and/or chemical WAS conditioning techniques have been proposed to reduce the sludge burden. Among the WAS treatments, the pre-treatment with ultrasound (US) is one of the most innovative processes. In many anaerobic digestion processes for the treatment of the sludge produced in wastewater treatment plants, the hydrolysis of the organic matter has been identified as the rate limiting step.This study is focused on the effect of US pre-treatment of WAS to the anaerobic digestion. Particle size reduction, Chemical Oxygen Demand (COD) solubilization and biodegradability by anaerobic digestion were monitored in order to find the optimal dose in US pre-treatment.The results show the better sonolysis conditions (US density, sonication time, specific energy) which can significantly improve the COD solubilisation and the anaerobic biodegradability. 相似文献
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Montaña Elviro Milena Vega Miguel Ángel Galán 《Chemical Engineering Communications》2019,206(2):268-277
A macroporous monolith used as stationary phase for the separation of biomolecules by immobilized metal ion affinity chromatography (IMAC), based on D5 agarose (D5) chemically modified was proposed. The characterization of physical properties was studied. Pressure drop was <0.4?MPa, being a very low value compared to other similar chromatographic supports. The adsorption/desorption process was carried out using bovine serum albumin (BSA) at pH 7.4 as a target protein. The monolith was re-used for 20 adsorption/desorption cycles and it was possible to verify that the average percentage of adsorption in all cycles was 89.65%. It was also possible to apply a model in order to obtain the kinetic adsorption constant (ka), desorption constant (kd) and equilibrium constant (Ke) by the proposed system. These results indicate that this system is governed by the adsorption process. 相似文献