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91.
Muhammad Tuseef Asghar Yus Aniza Yusof Mohd Noriznan Mohammad Effendy Yaacob Hasanah Mohd Ghazali Lee Sin Chang Yanty Noorzianna Manaf 《International Journal of Food Science & Technology》2020,55(7):2762-2770
Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L−1), vitamin B1 (97.44 mg L−1) and vitamin B3 (19.84 mg L−1) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents. 相似文献
92.
Ali Khalid Rasid Mohd Fadlee A. Sali Aduwati Ali Borhanuddin 《Wireless Personal Communications》2020,111(3):1853-1870
Wireless Personal Communications - A prediction-based method is presented to track mobile object and its location in a sensor network area. In recent years, energy consumption and high accuracy... 相似文献
93.
Bany Salameh Haythem Al-Nusair Noor Alnabelsi Sharhabeel H. Darabkh Khalid A. 《Wireless Networks》2020,26(6):4477-4489
Wireless Networks - Cognitive radio (CR) is a promising technology that allows devices to effectively utilize the underutilized or unutilized portions of the licensed spectrum. In literature,... 相似文献
94.
Aishah Abdul Jalil Yahya Gambo Maryam Ibrahim Abdulrahman Adam Abdulrasheed Nurul Sahida Hassan Mohd Ghazali Mohd Nawawi Umi Aisah Asli Mimi Haryani Hassim Arshad Ahmad 《国际能源研究杂志》2019,43(9):4201-4216
A fibrous silica zeolite Y (HY@KCC‐1) catalyst with a high surface area of 568 m2/g and unique core‐shell morphology was successfully synthesized via a modified KCC‐1 synthesis method. Characterization of the catalysts was achieved with X‐ray powder diffraction (XRD), field emission scanning microscope (FESEM), N2 adsorption/desorption, and 2,6‐dimethylpyridine adsorbed Fourier‐transform infrared spectroscopy (FTIR). The Pt/HY@KCC‐1 has displayed complete n‐dodecane conversion coupled with an incredibly enhanced isomer yield of 72% at 350°C, nearly two‐fold higher than that of unmodified Pt/HY catalyst. Remarkably, Pt/HY@KCC‐1 had an internal effectiveness factor (η) of unity and negligible internal diffusion limitation, thus suggesting its potential application in hydroisomerization of higher hydrocarbons for enhancing fuel properties. 相似文献
95.
Nurazni Amat Bahari Wan Nor Roslam Wan Isahak Mohd Shahbudin Masdar Zahira Yaakob 《国际能源研究杂志》2019,43(10):5128-5150
Hydrogen becomes one of the most clean energy sources. The major issues on hydrogen are lack of practical clean and high‐temperature processes and possible practical storage of clean hydrogen. An energy intensive of clean hydrogen storage via chemical and liquid fuel production route is the current demand. This article reviewed the most recent research for hydrogen (H2) production by using several methods, such as thermochemical process, thermal decomposition, biological approaches, electrolysis, and photocatalytic method. H2 storage types, including physical and chemical approaches, were also reviewed. The produced H2 was stored as valuable chemicals and fuels via CO2 hydrogenation reaction. Reactor designs are the illustrated number of design ranging from the fixed bed to the continuous stirred tank reactor. Catalyst type, catalytic system, and the related mechanism of CO2 hydrogenation reaction to form alcohol, alkanes, and carboxylic acid were also discussed in detail. 相似文献
96.
97.
Sonika Sahu Mohd. Zahid Ansari Dehi Pada Mondal Chongdu Cho 《Materials Science & Technology》2019,35(7):856-864
In this paper, cenosphere particles embedded in AA2014 aluminium matrix are used to fabricate syntactic foam by stir casting method. The particle size is about 100?µm and foam density is about 1990?kg?m?3. Compression tests at strain rate 0.001/s are performed on foam samples to characterise their mechanical properties which are then used in numerical analysis on commercial finite element analysis software ABAQUS/CAE with isotropic elastic-plastic material model. Experimental and numerical results show good conformity in deformation behaviour with elastic and plateau zones showing average deviations less than 5% and 20%, respectively. Foams showed high yield stress and energy absorption capabilities that can be useful in making blast and impact resistant structures. 相似文献
98.
Nurhanis Syafiqah Binti Mohd Nor Hamin Muhammad Yusoff Sahadan Nur Amiera Syuhada Rozman Tan Wen Nee Tong Woei Yenn Khairul Azly Zahan 《Journal of Natural Fibers》2019,16(3):404-411
Transmission of pathogenic microorganisms on textile in the hospital settings may contribute to nosocomial infection. This study was aimed to develop a natural antimicrobial finishing on textile that can prevent transmission of pathogenic microorganisms that meets American Association of Textiles Chemists and Colorists (AATCC) standard. Punica granatum L ethanolic extract was shown to have broad spectrum antimicrobial efficacy with bis(6-methylheptyl)-benzene-1,2-dicarboxylate and ethyl-pentadecanoate as the main bioactive constituents. Textile samples developed with the extract finishing exhibited excellent antimicrobial efficacy with a growth reduction of 99.9% on Hoheinstein Challenge Test. The wash durability of the finished textile was found good even after 30 washes with commercial detergent. 相似文献
99.
Pankul Goel Noor Zaman Khan Zahid A. Khan Abdulrahman Ahmari Namrata Gangil Mustufa Haider Abidi 《Materials and Manufacturing Processes》2019,34(2):192-200
AA7xxx and AISI304 stainless steel (SS) are employed in promising applications. Al alloy-to-SS dissimilar joining is difficult and challenging. Major challenge in the joining of these alloys is the difficulty in mixing of these materials which possess exotic and widely distant properties. AA7475-T761 is a high strength aluminum alloy which is used in key aircraft components. Maiden AA7475-T761 and AISI304 dissimilar joints were fabricated using friction stir welding. Welding was performed with tool having pin diameter of 4 mm and offset of 1.25 mm on Aluminum side. Tool rotational speed, traverse speed and shoulder diameter were varied in the range of 450–560 rpm, 50–63 mm/min, and 12–14 mm, respectively. Mechanical tests showed that joint formed with 14 mm diameter, 560 rpm and 50 mm/min gave the best joint efficiency of 71% of Al-alloy at 7.31% elongation. The materials mixing issues during processing were analyzed with SEM mircrostructure and fractography. Metallography also revealed that offset is critical to the success of joint as it controlled effective mixing of SS and Al in 15 and 85 vol.%, respectively. SS fragments from thermo-mechanically affected zone of SS were found to be partially sheared forming layer of thickness equal to tool traverse/revolution ratio. 相似文献
100.
Physicochemical Properties,Fatty Acid Profiles,and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA‐2C12 or Lactobacillus acidophilus IIA‐2B4 下载免费PDF全文
Irma Isnafia Arief Dyah Nurul Afiyah Zakiah Wulandari Cahyo Budiman 《Journal of food science》2016,81(11):M2761-M2769
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA‐2C12 and L. acidophilus IIA‐2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography–mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists. 相似文献