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51.
Didier Dupont Giuseppina Mandalari Daniel Mollé Julien Jardin Odile Rolet‐Répécaud Gabriel Duboz Joëlle Léonil Clare E. N. Mills Alan R. Mackie 《Molecular nutrition & food research》2010,54(11):1677-1689
The objective of this study was to determine whether processing could modify the resistance of casein (CN) to digestion in infants. A range of different dairy matrices was manufactured from raw milk in a pilot plant and subjected to in vitro digestion using an infant gut model. Digestion products were identified using MS and immunochemical techniques. Results obtained showed that CNs were able to resist digestion, particularly κ‐ and αs2‐CN. Resistant areas were identified and corresponded to fragments hydrophobic at pH 3.0 (gastric conditions) and/or carrying post‐translational modifications (phosphorylation and glycosylation). Milk processing led to differences in peptide patterns and heat treatment of milk tended to increase the number of peptides found in digested samples. This highlights the likely impact of milk processing on the allergenic potential of CNs. 相似文献
52.
Iole Pitino Cinzia Lucia Randazzo Giuseppina Mandalari Alberto Lo Curto Richard Martin Faulks Yvan Le Marc Carlo Bisignano Cinzia Caggia Martin Sean John Wickham 《Food microbiology》2010
In the present study six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model of digestion. MRS broth was used as delivery vehicle and survival was investigated during in vitro gastric and gastric plus duodenal digestion. Results highlighted that all tested strains showed good survival rate during both gastric and duodenal digestion. In particular, three strains exhibited a great survival showing a recovery percentage in the range between 117 and 276%. In agreement with survival data, high lactic acid production was detected for all strains, confirming their metabolic activity during digestion. 相似文献
53.
Giuseppina Rea Amina AntonacciMaya Lambreva Sandro PastorelliArianna Tibuzzi Simone FerrariDirk Fischer Udo JohanningmeierWieslaw Oleszek Teresa DoroszewskaAngela Maria Rizzo Patrizia V.R. BerselliBruno Berra Alessandra BertoliLuisa Pistelli Barbara RuffoniCarole Calas-Blanchard Jean Louis MartySimona Carmen Litescu Mirela DiaconuEleftherios Touloupakis Demetrios GhanotakisMaria Teresa Giardi 《Trends in Food Science & Technology》2011,22(7):353-366
54.
Didier Dupont Giuseppina Mandalari Daniel Molle Julien Jardin Joëlle Léonil Richard M. Faulks Martin S. J. Wickham E. N. Clare Mills Alan R. Mackie 《Molecular nutrition & food research》2010,54(6):767-780
IgE‐mediated allergy to milk and egg is widespread in industrialised countries and mainly affects infants and young children. It may be connected to an incomplete digestion of dietary proteins causing an inappropriate immune response in the gut. In order to study this, a biochemical model of infant gastroduodenal digestion has been developed, which has reduced levels of protease (eightfold for pepsin and tenfold for trypsin and chymotrypsin), phosphatidylcholine and bile salts, compared with the adult model. This model has been used to study the behaviour of three characterised food‐relevant proteins (bovine β‐lactoglobulin (β‐Lg), β‐casein (β‐CN) and hen's egg ovalbumin), all of which are relevant cows' milk and hens' egg allergens. Digestion products were characterised using electrophoresis, immunochemical techniques and MS. These showed that ovalbumin and β‐CN were digested more slowly using the infant model compared with the adult conditions. Resistant fragments of β‐CN were found in the infant model, which correspond to previously identified IgE epitopes. Surprisingly, β‐Lg was more extensively degraded in the infant model compared with the adult one. This difference was attributed to the tenfold reduction in phosphatidylcholine concentration in the infant model limiting the protective effect of this phospholipid on β‐Lg digestion. 相似文献
55.
Andrea Versari Giuseppina Paola Parpinello Arianna Ricci Matteo Meglioli 《Food Analytical Methods》2013,6(6):1697-1703
In this study, 200 samples of traditional balsamic vinegar (TBV) of Reggio-Emilia, a typical Italian “aged dressing” with Protected Denomination of Origin, were analyzed to model the relationship between sensory scores with some pre-selected compounds/parameters, such as Brix value, water activity (a w), titratable acidity, color, polymeric compounds, and electronic nose signal. Statistical techniques, such as nonlinear regression and Principal Component Analysis (PCA) were used to model the relationship among vinegars composition. The sensory score of panelists was mainly correlated with Brix (r?=?0.85) followed by brown color at 445 nm (r?=?0.74) and water activity (a w) (r?=??0.79), whereas the polymeric compounds content showed a negative correlation with water activity (r?=?–0.73). In particular, the water activity of TBVs at different Brix values followed a nonlinear trend with good fitting (r?=?0.857) with K?=?3.10 that was consistent with the value reported in the literature for fructose and glucose. Electronic nose (enose) data from TBVs and six marker compounds (acetic acid, butyric acid, vanillin, ethyl-phenylacetate, phenylethyl alcohol, and furfural) combined with PCA revealed a pattern related to the ageing of TBVs. 相似文献
56.
Petruzzi L Bevilacqua A Ciccarone C Gambacorta G Irlante G Lamacchia C Sinigaglia M 《Journal of the science of food and agriculture》2012,92(2):343-350
BACKGROUND: Two red wines (Primitivo and Uva di Troia) treated with oak chips inoculated with Penicillium purpurogenum were analysed in order to assess their contents of furfural, cis‐β‐methyl‐γ‐octalactone, syringol, eugenol, vanillin and 4‐vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8 mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time. RESULTS: Big oak chips inoculated with P. purpurogenum increased the level of 4‐vinylguaiacol, while small oak chips inoculated with P. purpurogenum, in some conditions, increased the level of eugenol. Chip size and degree of toasting also played an important role in the content of eugenol. CONCLUSION: The use of oak chips inoculated with mould might be a promising alternative to barrel aging. Moreover, different fungal inocula could contribute to the enrichment of wine with specific compounds (e.g. 4‐vinylguaiacol and eugenol). Copyright © 2011 Society of Chemical Industry 相似文献
57.
Righi AA Alves TR Negri G Marques LM Breyer H Salatino A 《Journal of the science of food and agriculture》2011,91(13):2363-2370
BACKGROUND: Chloroform, ethyl acetate and methanol extracts of a sample of red propolis from the state of Alagoas (northeast Brazil) were analyzed by gas chromatography–mass spectrometry and high‐performance liquid chromatography–diode array detection–electrospray ionization‐mass spectrometry. Antimicrobial and antioxidant activities were also obtained. RESULTS: The propolis sample contained low content of narigenin‐8‐C‐hexoside, this being the first report of a C‐glycoside in propolis. The main constituent found was characterized as 3,4,2′,3′‐tetrahydroxychalcone. Other important constituents were the chalcone isoliquiritigenin, the isoflavans (3S)‐vestitol, (3S)‐7‐O‐methylvestitol, the pterocarpan medicarpin, the phenylpropenes trans‐anethol, methyl eugenol, elimicin, methoxyeugenol and cis‐asarone, and the triterpenic alcohols lupeol and α‐ and β‐ amyrins. The methanol extract exhibited high antioxidant activities by 2,2‐diphenyl‐1‐picrylhydrazyl and β‐carotene/linoleic acid assay methods, and antimicrobial activity toward Gram‐positive and Gram‐negative bacteria. CONCLUSION: Structures are suggested for new substances never before seen in any kind of propolis. This is the first report of 3,4,2′,3′‐tetrahydroxychalcone and a flavone C‐glycoside in a propolis sample. Copyright © 2011 Society of Chemical Industry 相似文献
58.
RB Ricco 《Canadian Metallurgical Quarterly》1997,66(3):279-310
In attempting to solve a problem in the fewest possible moves, one must determine moves that are individually necessary and jointly sufficient. This amounts to constructing a demonstration or proof of the solution. The development of proof construction was explored through two problems-a hidden figure task and a variant of the game "Mastermind" (J. Piaget (1987). Possibility and necessity: Vol. 2. The role of necessity in cognitive development. Minneapolis: Univ. of Minnesota Press). In Experiment 1, children 11 to 12 years of age distinguished necessary from nonnecessary moves and recognized when sufficient evidence had been established to determine a solution to a greater extent than children 7 to 8 years of age. In a second experiment, the original hidden-figure task was modified with the aim of reducing its information-processing demands. The performance of 8- to 9-year-olds on the modified problems was comparable to, and in certain respects surpassed, the performance of the oldest children on the original problem in Experiment 1. Seven-year-olds did not perform well on the modified problems even with training. Results are discussed in terms of theory and research on children's understanding of necessity and sufficiency. 相似文献
59.
60.
The nonelastic behavior at high strains of three semicrystalline polymers [i.e., nylon‐6, poly(ethylene terephthalate), and poly(ethylene 2,6‐naphthalenedicarboxylate] was investigated. For all materials, room temperature tensile strain recovery tests revealed the existence of two components of nonelastic deformation: a fast‐relaxing component (called anelastic) and a slow‐relaxing component (usually called plastic). A strain recovery master curve could be constructed for each material from the strain recovery data obtained at various temperatures. The shift factors versus temperature relationship for the strain recovery master curves allowed us to evaluate an activation energy for the nonelastic strain recovery process. These data were then compared with the activation energy for the glass‐transition process evaluated by dynamic mechanical measurements at low strain. The aim of this comparison was to investigate the influence of viscoelasticity on the nonelastic deformation recovery. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 78: 1664–1670, 2000 相似文献