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Shalini Gaur Rudra Sunita Singh Harish H. Haritha Bollinedi Kamalesh Narain Singh Lata Nain Surender Singh Om Prakash Awasthi 《International Journal of Food Science & Technology》2022,57(7):4566-4574
Grewia is a tropical berry rich in anthocyanins and antioxidants but highly perishable in nature. In this study, desirable composite blend of overripe Grewia (Phalsa) berries and cantaloupe was sought for conversion to acetic acid. Composition of raw macerate, and the alcoholic and acetic ferments was analysed for sugars, alcohol and acetic acid. The primary alcohol yield varied significantly (5.75–99.44%) with blend composition. Vinegar from select blend attained 4.98% acidity with 138.57 mg mL−1 of phenols and high anthocyanins retention (74.77%). Gompertz model was used to fit the growth curves of S. cerevisiae and A. aceti (R2> 0.92) during fermentation. Presence of ethyl acetate, iso-pentyl alcohols explained pleasant sweet fruity aroma of resulting vinegar. Thus, high quality functional red fruit vinegar can be obtained to prevent spoilage and utilise the functional potential of this delicate and nutritious berry. 相似文献
43.
Ann Barrett Anuradha Prakash Deborah Sakelakos Irwin Taub Samuel Cohen Yuki Ohashi 《Food Hydrocolloids》1998,12(4):401-408
The effects of composition and thermal treatment on the water sorption and diffusional properties of idealized protein gels arranged in bilayer configurations were determined; these water binding/migration properties were related to the mechanical characteristics of the gels. Samples were prepared from whey protein concentrate (WPC), they consisted of water:WPC ratios of 1.5 to 5.67, and were thermally set for 20–60 min. Moisture migration rates from samples interfaced with filters were determined, as were moisture sorption capacities of samples immersed in water. The physical properties of the gels were assessed by uniaxial compression and microscopy. Results showed that gel strength and consequent extent of protein interaction—as affected by thermal treatment—controlled the ability of the gel structure to absorb water. Sorption was exponentially correlated with gel modulus and linearly correlated with a function of protein content, heating time, and immersion time. Rates of diffusion from interfaced gels were dependent solely on water content. It was concluded that the degree of protein interaction, whether influenced by concentration or thermal treatment, affected network extensibility and thus the capacity of the gels to act as receptors of moisture. Results have implications for the functionality of shelf-stable sandwiches and other multicomponent foods. 相似文献
44.
Vinodkumar M Rajagopalan S Bhagwat IP Singh S Parmar BS Mishra OP Upadhyay SS Bhalia NB Deshpande SR 《Food and nutrition bulletin》2007,28(1):100-108
BACKGROUND: Iron and iodine deficiencies affect more than 30% of the world's population. Typical Indian diets contain adequate amounts of iron, but the bioavailability is poor. This serious limiting factor is caused by low intake of meat products rich in heme iron and intake of phytates in staple foods in the Indian diet, which inhibits iron absorption. OBJECTIVE: To test the stability of double-fortified salt (DFS) during storage and to assess its efficacy in improving the iron and iodine status of the communities. METHODS: The stability of both iodized salt and DFS during storage for a 2-year period was determined. The bioefficacy of DFS was assessed in communities covering three states of the country for a period of 1 year. This was a multicenter, single-blind trial covering seven clusters. The experimental group used DFS and the control group used iodized salt. The salts were used in all meals prepared for family members, but determination of hemoglobin by the cyanmethemoglobin method was performed in only two or three members per family, and not in children under 10 years of age (n = 393 and 436 in the experimental and control groups, respectively). The family size was usually four or five, with a male: female ratio of 1:1, consisting of two parents with two or three children. Hemoglobin was measured at baseline, 6 months (midpoint), and 12 months (endpoint). Urinary iodine was measured in only one cluster at baseline and endpoint. All the participants were dewormed at baseline, 6 months, and 12 months. RESULTS: The iron and iodine in the DFS were stable during storage for 2 years. Over a period of 1 year, there was an increase of 1.98 g/dL of hemoglobin in the experimental group and 0.77 g/dL of hemoglobin in the control group; the latter increase may have been due to deworming. The median urinary iodine changed from 200 microg/dL at baseline to 205 microg/dL at the end of the study in the experimental group and from 225 microg/dL to 220 microg/dL in the control group. There was a statistically significant (p < .05) improvement in the median urinary iodine status of subjects who were iodine deficient (urinary iodine < 100 microg/L) in both the experimental and the control groups, a result showing that DFS was as efficient as iodized salt in increasing urinary iodine from a deficient to sufficient status. There was a statistically significant increase (p < .05) in hemoglobin in all seven clusters in the experimental group compared with the control. CONCLUSIONS: The iron and iodine in the DFS are stable in storage for 2 years. The DFS has proved beneficial in the delivery of bioavailable iron and iodine. 相似文献
45.
Arianna Dick Zambrano Bhesh Bhandari Binh Ho Sangeeta Prakash 《International Journal of Food Properties》2016,19(11):2608-2622
This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic index values were obtained for fresh cooked rice of all varieties, staling rice at 4oC for 24 h showed positive effect on floating rice only, yielding intermediate-glycaemic index. The effect of staling on retrogradation rates was corroborated by changes in x-ray diffraction peaks. The thermal and textural properties of rice samples showed higher pasting temperature, final viscosity, and hardness, and lower peak viscosity and adhesiveness for fresh cooked non-glutinous varieties, which were also significantly affected by degree of milling, in terms of hardness, after retrogradation. 相似文献
46.
Carlton AG Bhave PV Napelenok SL Edney EO Sarwar G Pinder RW Pouliot GA Houyoux M 《Environmental science & technology》2010,44(22):8553-8560
Numerous scientific upgrades to the representation of secondary organic aerosol (SOA) are incorporated into the Community Multiscale Air Quality (CMAQ) modeling system. Additions include several recently identified SOA precursors: benzene, isoprene, and sesquiterpenes; and pathways: in-cloud oxidation of glyoxal and methylglyoxal, particle-phase oligomerization, and acid enhancement of isoprene SOA. NO(x)-dependent aromatic SOA yields are also added along with new empirical measurements of the enthalpies of vaporization and organic mass-to-carbon ratios. For the first time, these SOA precursors, pathways and empirical parameters are included simultaneously in an air quality model for an annual simulation spanning the continental U.S. Comparisons of CMAQ-modeled secondary organic carbon (OC(sec)) with semiempirical estimates screened from 165 routine monitoring sites across the U.S. indicate the new SOA module substantially improves model performance. The most notable improvement occurs in the central and southeastern U.S. where the regionally averaged temporal correlations (r) between modeled and semiempirical OC(sec) increase from 0.5 to 0.8 and 0.3 to 0.8, respectively, when the new SOA module is employed. Wintertime OC(sec) results improve in all regions of the continental U.S. and the seasonal and regional patterns of biogenic SOA are better represented. 相似文献
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The idea of information improvement was introduced by Thiel [3]. This idea was further extended by the first author to information improvement due to 2 and N revisions and specifically states that different experimenters (a finite number) are required to proceed with given distributions P and U and are permitted to choose a suitable revision. We attempted to provide a measure of information corresponding to Theil's measure which reflected the effect of all revisions. In this paper, the authors have studied a joint characterization of information improvement of N revisions and its generalization by considering a suitable functional equation. 相似文献
50.
Dhan Prakash Pashupati Nath M Pal 《Journal of the science of food and agriculture》1993,62(2):203-205
The foliage of Chenopodium belonging to 10 species were analysed for selected nutritional and antinutritional components. The overall range of moisture was 757-910 g kg?1, carotenoid 78-190 mg kg?1, vitamin C 0.5-2.4 g kg?1, protein 26-64 g kg?1, nitrate 2.6-5.0 g kg?1 and oxalate 9-39 g kg?1 (fresh wt). Variation of all the six parameters with respect to leaf position from the apex showed the highest amount of carotenoid at 7-8, vitamin C at 9-10, protein at 5-6 and nitrate in the youngest leaves, followed by a continuous decrease with age (increasing position). However, oxalate contents always tended to increase with leaf position (age). The protein, fat and fatty acid composition in seeds of eight species were also analysed. Protein varied from 106 to 142 g kg?1 and fat from 30 to 62 g kg?1; palmitic, oleic and linoleic were the major fatty acids in the oils. 相似文献