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Roberto?BarbutiEmail author Nicoletta?De?Francesco Antonella?Santone Gigliola?Vaglini 《Formal Methods in System Design》2005,26(3):319-350
Verification of a concurrent system can be accomplished by model checking the properties on a structure representing the system; this structure is, in general, a transition system which contains a prohibitive number of states. In this paper, we apply a method to reduce the state explosion problem by pointing out the events of the system to be ignored on the basis of the property to be verified. We evaluate the method by means of a real application used as a case study: the system is specified by a CCS program, then the program is reduced by means of syntactic rules; afterwards, the corresponding transition system is built by means of a non-standard operational semantics, which performs further reductions during the construction. Prototype tools perform both kinds of reductions; finally the required properties are checked by means of the model checkers of the CWB-NC. 相似文献
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Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The minced beef was packaged in high-oxygen modified atmosphere (30% CO2 and 70% O2) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6–7 days at 4.3 °C, 2–3 days at 8.1 °C and less than 1 day at 15.5 °C). 相似文献
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Valentina Di Egidio Nicoletta Sinelli Gabriella Giovanelli Agostina Moles Ernestina Casiraghi 《European Food Research and Technology》2010,230(6):947-955
Fifteen micro-fermentation trials were conducted during the 2008 vintage harvest in the Valtellina (Northern Italy) viticultural
area. During fermentation, the spectra were achieved in the near and mid-infrared region by a FT-NIR spectrometer and a FT-IR
spectrometer, respectively. Samples were also analysed by using chemical methods to evaluate sugars (glucose and fructose),
alcohols (ethanol and glycerol) and phenolic compounds (total phenolics, total anthocyanins and total flavonoids). The pretreated
spectral data were processed using principal component analysis. After feature selection by the algorithm SELECT, linear discriminant
analysis (LDA) was applied to spectral data as a classification technique, to predict the fermentation stage from initial
to final phase. Moreover, partial least square regression was used to predict sugar content, ethanol, glycerol and phenolic
compounds simultaneously. LDA results, characterised by a high percentage of correct classification (87% and 100% as average
value in prediction for NIR and MIR spectroscopy, respectively), showed that samples belonging to a particular fermentation
step could be correctly classified. Good calibration models for the prediction of the main compositional changes during alcoholic
fermentation were obtained with both FT-NIR and FT-IR, suggesting that either instruments could be used to evaluate online
and simultaneously these compounds in red wine. 相似文献
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Validation of the performance of a GMO multiplex screening assay based on microarray detection 总被引:1,自引:1,他引:0
Serge Leimanis Sandrine Hamels Florence Nazé Guillaume Mbongolo Mbella Myriam Sneyers Rupert Hochegger Hermann Broll Lillian Roth Klára Dallmann Adrienn Micsinai José Luis La Paz Maria Pla Claudia Brünen-Nieweler Nina Papazova Isabel Taverniers Norbert Hess Britta Kirschneit Yves Bertheau Colette Audeon Valérie Laval Ulrich Busch Sven Pecoraro Katrin Neumann Sibylle Rösel Jeroen van Dijk Esther Kok Gianni Bellocchi Nicoletta Foti Marco Mazzara William Moens José Remacle Guy Van Den Eede 《European Food Research and Technology》2008,227(6):1621-1632
A new screening method for the detection and identification of GMO, based on the use of multiplex PCR followed by microarray, has been developed and is presented. The technology is based on the identification of quite ubiquitous GMO genetic target elements first amplified by PCR, followed by direct hybridisation of the amplicons on a predefined microarray (DualChip® GMO, Eppendorf, Germany). The validation was performed within the framework of a European project (Co-Extra, contract no 007158) and in collaboration with 12 laboratories specialised in GMO detection. The present study reports the strategy and the results of an ISO complying validation of the method carried out through an inter-laboratory study. Sets of blind samples were provided consisting of DNA reference materials covering all the elements detectable by specific probes present on the array. The GMO concentrations varied from 1% down to 0.045%. In addition, a mixture of two GMO events (0.1% RRS diluted in 100% TOPAS19/2) was incorporated in the study to test the robustness of the assay in extreme conditions. Data were processed according to ISO 5725 standard. The method was evaluated with predefined performance criteria with respect to the EC CRL method acceptance criteria. The overall method performance met the acceptance criteria; in particular, the results showed that the method is suitable for the detection of the different target elements at 0.1% concentration of GMO with a 95% accuracy rate. This collaborative trial showed that the method can be considered as fit for the purpose of screening with respect to its intra- and inter-laboratory accuracy. The results demonstrated the validity of combining multiplex PCR with array detection as provided by the DualChip® GMO (Eppendorf, Germany) for the screening of GMO. The results showed that the technology is robust, practical and suitable as a screening tool. 相似文献
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Dr. Ivan Bassanini Dr. Silvia Parapini Dr. Corinna Galli Dr. Nadia Vaiana Dr. Andrea Pancotti Prof. Nicoletta Basilico Prof. Donatella Taramelli Prof. Sergio Romeo 《ChemMedChem》2019,14(23):1982-1994
The treatment of malaria, the most common parasitic disease worldwide and the third deadliest infection after HIV and tuberculosis, is currently compromised by the dramatic increase and diffusion of drug resistance among the various species of Plasmodium, especially P. falciparum (Pf). In this view, the development of new antiplasmodial agents that are able to act via innovative mechanisms of action, is crucial to ensure efficacious antimalarial treatments. In one of our previous communications, we described a novel class of compounds endowed with high antiplasmodial activity, characterized by a pharmacophore never described before as antiplasmodial and identified by their 4,4’-oxybisbenzoyl amide cores. Here, through a detailed structure-activity relationship (SAR) study, we thoroughly investigated the chemical features of the reported scaffolds and successfully built a novel antiplasmodial agent active on both chloroquine (CQ)-sensitive and CQ-resistant Pf strains in the low nanomolar range, without displaying cross-resistance. Moreover, we conducted an in silico pharmacophore mapping. 相似文献
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Edoardo Capuano Nicoletta Pellegrini 《Journal of the science of food and agriculture》2019,99(2):493-498
The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry 相似文献