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排序方式: 共有1666条查询结果,搜索用时 328 毫秒
61.
Anna Rita Bavaro Mariaelena Di Biase Amalia Conte Stella Lisa Lonigro Leonardo Caputo Annamaria Cedola Matteo Alessandro Del Nobile Antonio Francesco Logrieco Paola Lavermicocca Francesca Valerio 《International Journal of Food Science & Technology》2021,56(7):3197-3208
Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’. 相似文献
62.
Chiara Manneschi Paola Fanzio Elena Angeli Giuseppe Firpo Luca Ceseracciu Valentina Mussi Luca Repetto Ugo Valbusa 《Microfluidics and nanofluidics》2013,14(1-2):21-30
Peculiar transport phenomena appear at nanoscale, since surface effects strongly affect the behaviour of fluids. Electrostatic and steric interactions, capillary forces and entropic effects play a key role in the behaviour of fluids and biomolecules. Since these effects strongly depend on the size of the nanofluidic system, a careful characterization of the fluidic environment is necessary. Moreover, the possibility to dynamically modulate the size of nanochannels is very appealing in the field of biomolecule manipulation. Recently, we have developed a lab-on-chip made of poly(dimethylsiloxane) (PDMS). This polymeric device is based on a tuneable nanochannel able to dynamically change its dimension in order to fit the application of interest. In fact, a mechanical compression applied on the top of the elastomeric device squeezes the nanochannel, reducing the channel cross section and allowing a dynamical optimization of the nanostructures. In this paper, this squeezing process is fully characterized both numerically and experimentally. This analysis provides information on the reduction of the nanochannel dimensions induced by compression as a function of the work of adhesion and of the stiffness of the materials composing the device. Moreover, calculations demonstrate the possibility to predict the change of the nanochannel size and shape induced by the compression. The possibility to dynamically tune the channel size opens up new opportunities in biomolecular sensing or sieving and in the study of new hydrodynamics effects. 相似文献
63.
Marco Albertini Francesca Vallese Marilena Di Valentin Paola Berto Giorgio M. Giacometti Paola Costantini Donatella Carbonera 《International Journal of Hydrogen Energy》2014
[FeFe]-hydrogenases contain a complex [4Fe–4S]-2Fe cluster (H-cluster) and are able to efficiently reduce protons to H2. Due to their potential exploitation for renewable energy production biotechnologies, significant efforts have been put into understanding the mechanisms driving the H-cluster assembly, which involves three conserved proteins. Among them, HydF works as scaffold upon which the H-cluster precursor is synthesized and carrier to deliver it to the hydrogenase, resulting in its activation. A FeS cluster binding sequence (CxHx46-53HCxxC) is conserved in all HydF proteins and should in principle provide four ligands to coordinate the Fe atom. However, we found that alternative metal coordination may exist in different HydF proteins and that only the three cysteines are strictly required, whereas the fourth ligand may vary and is, in any case, readily exchangeable. In this work we analyzed by EPR/HYSCORE the FeS cluster proton environment of HydF from Thermotoga neapolitana to determine the possible role of surrounding residues in the non-cysteinyl iron ligation of the protein. 相似文献
64.
This paper aims at evaluating the sources of differences among countries' innovative performances in the renewable energy (RE) sector. Namely, we focus on the national innovative capacity, the knowledge developed abroad and the related knowledge spillovers. We claim that a country is more likely to develop RE innovation: (i) the larger the knowledge stocks of other countries in the same sector; (ii) especially when those other countries share established linkages with the focal country. Relying on a knowledge production function, we model country-level innovative performances in the RE sector for 18 OECD countries in the period 1990–2006. Our findings confirm that, once controlling for climate-energy policies, international knowledge spillovers contribute significantly to RE innovation, and their effect is comparable with domestic R&D and human capital. In addition, international spillovers are more likely if countries share stronger linkages. 相似文献
65.
Mulloni Viviana Margesin Benno Farinelli Paola Marcelli Romolo Lucibello Andrea De Angelis Giorgio 《Microsystem Technologies》2017,23(9):3843-3850
Microsystem Technologies - Contact resistance is the main parameter used for assessing the high cycling reliability of RF microelectromechanical (RF-MEMS) switches. In this paper the use of a... 相似文献
66.
Ana‐Paola Echavarría Albert Ibarz Josep Conde Carles Torras Jordi Pagán 《International Journal of Food Science & Technology》2012,47(1):47-52
The aim of this paper, in which clogging occurs on the filter at a constant vacuum pressure and constant pectin weight, is to find the optimal values of the variables, temperature and time, to know the best conditions to reduce this clogging by enzymatic hydrolysis. Moreover, different properties of the compression of the cake in the filter were determined such as the filtering medium total resistance (RfT), bed porosity (ε) and the cake‐specific resistance (α) at different times and temperatures. The filter area was 0.142 m2, and the value of the mass fraction of solids in the filtered suspension (S) was 0.12. Scanning electron microsopy (SEM) analyses were performed. The results showed that the compressive stress corresponding to the cake improves the flow rate in the filtration flux at the optimal temperature and time for the process, where the enzyme reaches its highest activity. The test results of this study can be applied in different system of filters during cross‐flow filtration. 相似文献
67.
68.
María del Pilar Monge Alejandra Paola Magnoli Maria Virginia Bergesio Nestor Tancredi Carina E. Magnoli 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(6):1043-1052
Aflatoxin B1 (AFB1) and fumonisin B1 (FB1) are mycotoxins that often co-occur in feedstuffs. The ingestion of AFB1 causes aflatoxicosis in humans and animals. Sodium bentonite (NaB), a cheap non-nutritive unselective sequestering agent incorporated in animal diets, can effectively prevent aflatoxicosis. Fumonisins are responsible for equine leukoencephalomalacia and porcine pulmonary oedema, and often have subclinical toxic effects in poultries. Fumonisin B1 and aflatoxin B1 are both strongly adsorbed in vitro on sodium bentonite. Co-adsorption studies, carried out with a weight ratio of FB1 to AFB1 that mimics the natural occurrence (200:1), showed that FB1 greatly decreases the in vitro ability of NaB to adsorb AFB1. The ability of two activated carbons to adsorb FB1 was also investigated. Both carbons showed high affinity for FB1. A complex behaviour of the FB1 adsorption isotherms with pH was observed. In vitro results suggest that under natural contamination levels of AFB1 and FB1, a mixture of activated carbon and sodium bentonite might be potentially useful for prevention of sub-acute aflatoxicosis. 相似文献
69.
Josefina Pérez-Arantegui Judit Molera Angel Larrea Trinitat Pradell Marius Vendrell-Saz Ilaria Borgia Brunetto G. Brunetti Franco Cariati Paola Fermo Marcello Mellini Antonio Sgamellotti Cecilia Viti 《Journal of the American Ceramic Society》2001,84(2):442-46
Luster is a decorative metallic film that was applied on the surface of medieval glazed pottery. It can be obtained via the low-temperature (∼650°C), controlled reduction of copper and silver compounds. In this paper, we show that luster is a thin layered film (200–500 nm thick) that contains metallic spherical nanocrystals dispersed in a silicon-rich matrix and has a metal-free outermost glassy layer that is 10–20 nm thick. Silver nanocrystals seem to be separated from those of copper, forming aggregates 5–100 μm in diameter. This composite structure exhibits optical properties that are dependent on both the particle size and the matrix. Luster is indeed the first reproducible nanostructured thin metallic film that was made by humans. 相似文献
70.
The influence of saliva on aroma release from white and red wines was studied in a model mouth system. Aroma compounds were analysed in the dynamic headspace of wines by solid phase micro extraction/gas chromatography with flame ionization detection. Volatile compounds were identified by solid phase micro extraction/gas chromatography-mass spectrometry, resulting in a total of 43 compounds in white wine and 41 in red wine. The results showed a greater influence of saliva on aroma release in white wine than red wine. In white wine treated with human saliva, esters and fusel alcohols, responsible for fruity and fusel oil odours, were reduced of 32–80%; by contrast, the concentration of 2-phenylethanol and furfural, responsible for rose and toasted almond notes, increased by 27% and by 155%, respectively. In red wine, treated with human saliva, only a few esters decrease, with a reduction of 22–51% due to protein-binding ability of polyphenols that are able to inhibit the activity of the saliva. C-13 norisoprenoids, vitispirane (eucalyptol) and TDN (kerosene), decreased both in white and red wine, showing a comparable variation while, for β-damascenone, the variation was insignificant. 相似文献