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991.
Structural refinement using X-ray powder diffraction data and geometry energy calculations using quantum mechanics were used to investigate the preferential substitution sites and the amount of Eu2+ ions in the host lattice of alkaline earth elements co-doped M2Si5N8:Eu2+ (M = Ca, Sr, and Ba), which is a red color-emitting nitride phosphor prepared via a carbothermal reaction method. Of the possible preferential sites, the preferential site proposed by the structural refinement results, in which the Eu2+ ions might preferentially occupy nine coordinated sites with nitrogen in M2Si5N8:Eu2+, was confirmed via geometry energy calculations using a first-principle based on the density-functional theory. The final converged weighted R factor (R(wp)) and the goodness-of-fit indicator [S(= R(wp)/R(e))] were 9.51% and 1.77, respectively. Each occupancy of Eu2+ ions for the two non-equivalent M sites, M(1) and M(2), was 0.10(2) and 0.04(2), respectively. The final refined model described the crystal structure in a space group Pmn2, (No. 31) with Z = 2, a = 5.7424(1) angstroms, b = 6.8837(1) angstroms, c = 9.3586(1) angstroms, and alpha(= beta= gamma)= 90 degrees. 相似文献
992.
S. J. PARK K. S. KIM H. S. KIM 《Fatigue & Fracture of Engineering Materials & Structures》2007,30(11):1076-1083
The ratcheting behaviour of Inconel 718 was investigated at 649 °C under uniaxial cyclic loading. Stress-control tests have been conducted at various combinations of stress amplitude and mean stress. The ratcheting strain at failure increases with increasing mean stress for a given stress amplitude and with decreasing stress amplitude for a given mean stress. Fatigue lives were correlated using three mean stress models: the Goodman equation, the Smith–Watson–Topper (SWT) parameter and the Walker parameter. It has been shown that the Goodman equation and the SWT parameter do not correlate life data, while the Walker parameter yields acceptable correlation. The SWT parameter was modified to incorporate the ratcheting effect. The new parameter is found to yield correlation similar to that of the Walker parameter. 相似文献
993.
994.
TAIMIN NOH JINSEONG KIM YONGTAE KIM HO HWAN CHUN MIN-SEOK JEON HEESOO LEE 《Bulletin of Materials Science》2013,36(7):1261-1266
Cu-free and Cu-doped LSM system, La0·8Sr0·2Mn1???x Cu x O3???δ (x?=?0, 0·2), with perovskite structure were prepared using an EDTA combined citrate process and the effects of Cu ion at B-site were investigated. Electrical conductivity and polarization resistance of the Cu-doped LSM were 210 S·cm???1 at 750 °C, and 2·54 Ω · cm2 at 800 °C, respectively which were better than those of the Cu-free LSM. This indicated that the electrode performance of LSM was improved by the addition of Cu. The oxidation state of Mn ions increased with addition of Cu. The increase in the oxidation state of Mn ions was due to the formation of Mn4?+? ions and oxygen vacancies. The addition of Cu ions to LSM systems could lead to enhanced electrode performance for oxygen reduction reactions originating from the change in valence of Mn ions. 相似文献
995.
996.
阐述了可用于车用仪表背光灯的高精度LED线性恒流驱动芯片设计,重点讨论在设计并联方式LED线性恒流驱动电路时如何消除连线分布电阻的影响,并推出一种新颖的可消除连线分布电阻影响的电路,最终通过电路模拟测试加以验证.研究结果表明,在设计高精度、高稳定性、大电流、并联方式LED线性恒流驱动电路时,消除连线分布电阻影响很有必要... 相似文献
997.
The effects of phosphates having different contents of P2O5 on the rate of firming of cooked rice during storage at room temperature were investigated. Phosphates showed a definite effect in retarding the rate of firming of cooked rice. The cooked rice containing phosphates having 60 and 67% P2O5 contents were firmed slower by 1.4 and 1.6 times, respectively, than control. Phosphates having more than 68% P2O5 content showed similar results to that of 67% P2O5 phosphate, implying that P2O5 content may be an important effective factor in retarding the firming of cooked rice. 相似文献
998.
Eleven apple cultivars were subjected to heat treatments at various times and temperatures. Susceptibility to browning during heat treatment and after heat treatment was evaluated. Changes in firmness, respiration rate, soluble solids and acidity of slices prepared with heat treated apples were measured. Incidence of browning was dependent upon cultivar and heating temperature; Liberty, Monroe, RI Greening and Rome were very susceptive, while McIntosh, NY 674 and Empire were less susceptive. Golden Delicious and Delicious showed relative strong tolerance to heat. Apples that received heat treatment at 45°C produced slices with less browning and firmer texture compared to non-treated apples. The positive effect of heat treatment might help produce high quality minimum processed fruits. 相似文献
999.
The effects of molar substitution (M.S.) and cross-linking on the freeze-thaw stability of hydroxypropyl potato starch pastes were studied by following the changes in the rheological behaviour during heat treatment of the thawed starch pastes, and by determination of syneresis. In addition, differential scanning calorimetry (DSC) was used to investigate the thermal transition properties of the starch pastes that exhibited syneresis. With increasing M.S., the changes in both complex modulus (G*) and phase angle (δ) indicative of destabilization, and starch paste syneresis were delayed with regard to the number of freeze-thaw cycles. When a starch paste showed a peak in G*, related to syneresis, it also showed a thermal transition peak in the DSC measurements. The enthalpy value decreased with increasing M.S., and it appeared to be related to the extent of syneresis and the magnitude of the peak in G*. Comparison of the rheological behaviour of hydroxypropyl potato starch pastes and hydroxypropyl and cross-linked potato starch pastes, suggested that the former were gradually transformed into coarsely aggregated structures while the latter became diluted starch dispersions, due to shrinkage of swollen starch granules and their disruption. 相似文献
1000.