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111.
112.
Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent 下载免费PDF全文
113.
Imaging, light microscopy and scanning electron microscopy were used to compare the microstructure of crumbs from pound cakes baked in a microwave or conventional oven. The microwave baking conditions for pound cake (240 W, 5 min) were established in previous research, conventional baked pound cakes were obtained using a swing oven at 180 °C for 40 min. Statistical differences in total cell, cell/cm2 and mean cell area (P?0.05) were observed in the image analysis. Cells from microwaved pound cake crumbs were 20% larger. However, factor shape was 0.81 for both microwave and conventionally baked crumbs, and crumbs from both oven types were similar in appearance. Light microscopy revealed birefringence in crumbs from both types of pound cakes. Scanning electron microscopy revealed that the conventionally baked product had a greater amount of protein matrix however; the matrix structure of the crumb was comparable between microwave-baked and conventionally baked pound cakes. In conclusion, our results suggest that the unique aspects of pound cake dough, including its high content of fat, sugar and moisture, make it well suited to microwave baking. 相似文献
114.
Ledicia Rey-Salgueiro Elena Martínez-CarballoMercedes Sonia García-Falcón Jesús Simal-Gándara 《Food chemistry》2008
On Friday, September 1, 2006, the facilities of a chemicals distributor in the Spanish town of Caldas de Reis, were almost completely destroyed as a result of a fire. Comprehensive liquid chromatography-fluorescence detection (LC-FD) analyses were performed on plant foods to determine the toxic impact of this kind of accident on population. PAHs from a polluted atmosphere are generally transferred to plants by particle-phase deposition on the waxy leaf cuticle or by uptake in the gas phase through stomata. PAH levels in all samples were not alarming (total PAHs were below 4.240 ng/g) and the PAH profiles were similar, with the exception of peppers, in all vegetal materials (5-to-4 rings ratio of 1–2), suggesting the similarity in source type (the fire). PAH concentrations in plants were related to their surface exposed to air, indicating that the contribution of soil/water PAHs to plants (aerial part) accumulation was insignificant. 相似文献
115.
Teresa Ortega Elena De La Hera M. Emilia Carretero Pilar Gómez-Serranillos M. Victoria Naval Angel M. Villar Marin Prodanov Visitación Vacas Teresa Arroyo Teresa Hernández Isabel Estrella 《European Food Research and Technology》2008,227(6):1641-1650
Red wine has been reported to exert beneficial effects in preventing cardiovascular diseases probably due to their polyphenols
constituents. The vasorelaxant capacity and phenolic composition of four monovarietal young red wines Merlot, Tempranillo,
Garnacha and Cabernet-Sauvignon obtained from grapes from 2004 vintage, cultivated under the same climatic and agricultural
conditions, wine-making technology and storage conditions, were determined using vascular reactivity assay in rat aortic and
high-performance liquid chromatography, respectively. Primary cultures of vascular smooth muscle cells from Wistar rats were
also used to evaluate their survival prevention activity as well. Every studied wine present vasorelaxation effect, but the
higher value corresponds to the analyzed Merlot wine, especially rich in phenolic compounds, mainly catechins and oligomeric
proanthocyanidins and anthocyanin glycosides. This study further demonstrated previous investigations about the phenolic composition
of wines relation with their vasorelaxation activity. 相似文献
116.
Nuria Burgos Ilaria Armentano Elena Fortunati Franco Dominici Francesca Luzi Stefano Fiori Francesco Cristofaro Livia Visai Alfonso Jiménez José M. Kenny 《Food and Bioprocess Technology》2017,10(4):770-780
Fully bio-based and biodegradable active films based on poly(lactic acid) (PLA) blended with poly(3-hydroxybutyrate) (PHB) and incorporating lactic acid oligomers (OLA) as plasticizers and carvacrol as active agent were extruded and fully characterized in their functional properties for antimicrobial active packaging. PLA_PHB films showed good barrier to water vapor, while the resistance to oxygen diffusion decreased with the addition of OLA and carvacrol. Their overall migration in aqueous food simulant was determined and no significant changes were observed by the addition of carvacrol and OLA to the PLA_PHB formulations. However, the effect of both additives in fatty food simulant can be considered a positive feature for the potential protection of foodstuff with high fat content. Moreover, the antioxidant and antimicrobial activities of the proposed formulations increased by the presence of carvacrol, with enhanced activity against Staphylococcus aureus if compared to Escherichia coli at short and long incubation times. These results underlined the specific antimicrobial properties of these bio-films suggesting their applicability in active food packaging. 相似文献
117.
Olga Leuner Jaroslav Havlik Jana Hummelova Elena Prokudina Pavel Novy Ladislav Kokoska 《Journal of the science of food and agriculture》2013,93(3):575-579
BACKGROUND: Isoflavones and coumestrol from dietary legumes are plant constituents showing multiple beneficial effects on humans. Owing to their ability to bind with mammalian estrogenic receptors and thereby intervention in several kinds of hormone‐related cancers, they have received much attention. Soybean (Glycine max) is currently the major source of isoflavonoids in human diet. However, dozens of tropical and subtropical leguminous species remain unexplored for their isoflavonoids content. RESULTS: We have analyzed 55 extracts from 41 tropical and subtropical legume species used either in human or animal diet by high‐performance liquid chromatography for the content of soy isoflavones, biochanin A, daidzein, daidzin, formononetin, genistein, genistin, sissotrin, ononin and the coumestan coumestrol. Genistein and biochanin A were the most abundant compounds. The highest content of genistein was found in aerial parts of Andira macrothyrsa, seeds of Pachyrhizus tuberosus and aerial parts of Calopogonium mucunoides (598, 250 and 184 µg g?1, respectively) and biochanin A in aerial parts of Cratylia argentea, C. mucunoides and flowers of A. macrothyrsa (76, 53 and 40 µg g?1, respectively). CONCLUSION: None of the samples tested was richer overall source of soy isoflavones and coumestrol than soybean; nevertheless several species (C. mucunoides or A. macrothyrsa) may serve as a promising source of individual compounds. © 2012 Society of Chemical Industry 相似文献
118.
María?Elena?Heras-Ramírez Armando?Quintero-RamosEmail author Alejandro?Alberto?Camacho-Dávila John?Barnard Ricardo?Talamás-Abbud José?Vinicio?Torres-Mu?oz Erica?Salas-Mu?oz 《Food and Bioprocess Technology》2012,5(6):2201-2210
The effects of blanching and drying treatments on stability, physical properties, and antioxidant activity of apple pomace polyphenols were evaluated. Blanched and unblanched apples were extracted, and the pomace was dried in a cabinet dryer at a speed of 3 m/s at 50 °C, 60 °C, 70 °C, and 80 °C. The color, total phenolics, flavonoids, individual polyphenolic compounds, anthocyanins, and total antioxidant activity were analyzed. The blanching process caused a major retention in color, total polyphenolic content, and total flavonoid content for fresh apple pomace when compared with fresh unblanched pomace. Drying of either fresh blanched or fresh unblanched pomace caused a significant reduction (P < 0.05) in total polyphenol and flavonoid content leading to a reduction in the total antioxidant activity. When compared with the unblanched treatment, drying the blanched pomace at 80 °C resulted in a product with significant amounts of total phenolics, flavonoids, and antioxidant activity. The individual phenolic compounds were significantly increased (P < 0.05) in blanched pomace that was not dried when compared with unblanched samples. Drying blanched apple pomace did not cause a significant change in the concentration of individual polyphenolic compounds, but drying unblanched apple pomace caused a reduction in the concentrations of epicatechin and caffeic acid, with an important reduction in p-coumaric acid at temperatures higher than 60 °C. However, the drying process caused a significant reduction in the antioxidant capacity. Therefore, a combination of blanching and drying processes for apple pomace results in a product that maintains antioxidant capacity. 相似文献
119.
Fabio Pianesi Massimo Zancanaro Elena Not Chiara Leonardi Vera Falcon Bruno Lepri 《Personal and Ubiquitous Computing》2008,12(3):181-195
The complexity of group dynamics occurring in small group interactions often hinders the performance of teams. The availability
of rich multimodal information about what is going on during the meeting makes it possible to explore the possibility of providing
support to dysfunctional teams from facilitation to training sessions addressing both the individuals and the group as a whole.
A necessary step in this direction is that of capturing and understanding group dynamics. In this paper, we discuss a particular
scenario, in which meeting participants receive multimedia feedback on their relational behaviour, as a first step towards
increasing self-awareness. We describe the background and the motivation for a coding scheme for annotating meeting recordings
partially inspired by the Bales’ Interaction Process Analysis. This coding scheme was aimed at identifying suitable observable
behavioural sequences. The study is complemented with an experimental investigation on the acceptability of such a service.
相似文献
Fabio Pianesi (Corresponding author)Email: |
Massimo ZancanaroEmail: |
Elena NotEmail: |
Chiara LeonardiEmail: |
Vera FalconEmail: |
Bruno LepriEmail: |
120.
Elena R. Andrievskaya Lidia M. Lopato Vasily P. Smirnov 《Journal of the American Ceramic Society》1996,79(3):714-720
A mathematical model of the liquidus surface based on a reduced polynomial method was proposed for the system HfO2 -Y2 O3 -Er2 O3 . The results of calculations according to this model agree fairly well with the experimental data. Phase equilibria in the system HfO2 -Y2 O3 -Er2 O3 were studied on melted (as-cast) and annealed samples using X-ray diffraction (at room and high temperatures) and micro-structural and petrographic analyses. The crystallization paths in the system HfO2 -Y2 O3 -Er2 O3 were established. The system HfO2 -Y2 O3 -Er2 O3 is characterized by the formation of extended solid solutions based on the fluorite-type (F) form of HfO2 and cubic (C) and hexagonal (H) forms of Y2 O3 and Er2 O3 . The boundary curves of these solid solutions have the minima at 2370°C (15. 5 mol% HfO2 , 49. 5 mol% Y2 O3 ) and 2360°C (10. 5 mol% HfO2 , 45. 5 mol% Y2 O3 ). No compounds were found to exist in the system investigated. 相似文献