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91.
Heat penetration experiments were carried out in a hot water bath with small blocks of a solid polycarbonate material cut into various shapes (cylinder, cube and oval) to obtain heat penetration factors for each shape. These factors, along with characteristic dimensions from the odd shapes were then used in the finite cylinder heat transfer model to predict accurately the temperature at the center of each block in response to measured dynamic bath temperatures. Results showed sufficiently good agreement between predicted and measured center temperature profiles to justify use of the finite cylinder model for rapid evaluation of process deviations in thermal processing of foods in odd-shaped containers. 相似文献
92.
Abstracts are not published in this journal
This revised version was published online in November 2006 with corrections to the Cover Date. 相似文献
93.
SA-KYUN RHA WON-JUN LEE SEUNG-YUN LEE DONG-WON KIM CHONG-OOK PARK 《Journal of Materials Science: Materials in Electronics》1997,8(4):217-221
Copper films having thickness 600 nm were prepared on TiN using chemical vapour deposition (CVD). The deposited films were
annealed at various temperatures (350–550°C) in Ar and H2(10%)-Ar ambients. The changes in the grain size of the films upon annealing were investigated. Annealing in an H2(10%)-Ar ambient produced normal grain growth; annealing in an Ar ambient caused grain growth to stop at 550°C. The grain
size followed a monomodal distribution and the mean size increased in proportion to the square root of the annealing time,
indicating the curvature of the grain is the main driving force for grain growth. Upon annealing at 450°C for 30 min in an
H2(10%)-Ar ambient, the average grain size of the film increased from 122 nm to 219 nm, and the resistivity decreased from 2.35
μΩ cm to 2.12 μΩ cm at a film thickness of 600 nm.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
94.
An agile manufacturing workcell design 总被引:1,自引:0,他引:1
QUINN ROGER D. CAUSEY GREG C. MERAT FRANK L. SARGENT DAVID M. BARENDT NICK A. NEWMAN WYATT S. VELASCO JR VIRGILIO B. PODGURSKI ANDY JO JU-YEON STERLING LEON S. KIM YOOHWAN 《IIE Transactions》1997,29(10):901-909
This paper introduces a design for agile manufacturing worked Is intended for light mechanical assembly of products made from similar components (i.e., parts families). We define agile manufacturing as the ability to accomplish rapid changeover from the assembly of one product to the assembly of a different product. Rapid hardware changeover is made possible through the use of robots, flexible part feeders, modular grippers, and modular assembly hardware. The division of assembly, feeding, and unloading tasks between multiple robots is examined with prioritization based upon assembly time. Rapid software changeover will be facilitated by the use of a real-time, object-oriented software environment utilizing graphical simulations for off-line software development. An innovative dual VMEbus controller architecture permits an open software environment while accommodating the closed nature of most commercial robot controllers. These agile features permit new products to be introduced with minimal downtime and system reconfiguration. 相似文献
95.
96.
High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties 总被引:3,自引:0,他引:3
Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C. 相似文献
97.
Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam-jacketed kettle or in a twin-screw extrusion cooker in a single step process with a heat stable ex-amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2-6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a-amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a-amylase at a barrel temperature of 120°C. 相似文献
98.
High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG ) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgYIgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG ), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion. 相似文献
99.
YANBIN LI MICHAEL F. SLAVIK CARL L. GRIFFIS JEONG-WEON KIM 《Journal of Food Safety》1993,13(4):241-252
Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 105 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO3 , and at 45 min in NaC2 H3 O2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na3 PO4 and at 60 min in Na2 CO3 at 0.0015 M concentration by electricity in combination with high pH . 相似文献
100.
Solvent extracts were prepared from Manda Enzyme®, one of the fermented health foods, and their activities of radical scavenging and cancer cell growth inhibition were evaluated. Manda Enzyme® was extracted with 55% ethanol, and then fractionated into n‐hexane, chloroform, ethyl acetate, methanol‐soluble and methanol‐insoluble fractions. The antioxidant activities were in the order chloroform > ethyl acetate > other fractions and of each fraction were positively related to the amount of total phenolics and the intensity of brown color. The cancer cell growth inhibitory activities were in the order n‐hexane > chloroform > other fractions. Proliferation of HRT‐18, HCT‐48 and HepG2 human cancer cells was inhibited by the treatment of the n‐hexane fraction of Manda Enzyme® at a concentration of 400 μg/mL to the extent of 75, 89 and 90%, respectively. From these results, it is considered that Manda Enzyme® has chemically different ingredients showing strong antioxidant and anticancer activity in vitro. 相似文献