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91.
Halfwave retarder for all polarization states 总被引:1,自引:0,他引:1
Bhandari R 《Applied optics》1997,36(13):2799-2801
We show that a device consisting of an optical rotator placed between two identically oriented quarter-wave plates always acts as a halfwave retarder for some pair of orthogonal elliptically polarized states that can be selected by linear adjustment of the optical rotation and orientation of the quarter-wave plates. 相似文献
92.
Neural Computing and Applications - Image segmentation using multilevel thresholding (MT) is one of the leading methods. Although, as most techniques are based on the image histogram to be... 相似文献
93.
A. Mandal W.T. HuangS.K. Bhandari A. Basu 《Computational statistics & data analysis》2011,55(2):1086-1098
Growth curve models are routinely used in various fields such as biology, ecology, demography, population dynamics, finance, econometrics, etc. to study the growth pattern of different populations and the variables linked with them. Many different kinds of growth patterns have been used in the literature to model the different types of realistic growth mechanisms. It is generally a matter of substantial benefit to the data analyst to have a reasonable idea of the nature of the growth pattern under study. As a result, goodness-of-fit tests for standard growth models are often of considerable practical value. In this paper we develop some natural goodness-of-fit tests based on finite differences of the size variables under consideration. The method is general in that it is not limited to specific parametric forms underlying the hypothesized model so long as an appropriate finite difference of some function of the size variables can be made to vanish. In addition it allows the testing process to be carried out under a set up which manages to relax most of the assumptions made by Bhattacharya et al. (2009); these assumptions are generally reasonable but not guaranteed to hold universally. Thus our proposed method has a very wide scope of application. The performance of the theory developed is illustrated numerically through several sets of real data and through simulations. 相似文献
95.
96.
Bhesh Bhandari Bruce D'Arcy & Gordon Young 《International Journal of Food Science & Technology》2001,36(5):453-461
Research on the stability of flavours during high temperature extrusion cooking is reviewed. The important factors that affect flavour and aroma retention during the process of extrusion are illustrated. A substantial number of flavour volatiles which are incorporated prior to extrusion are normally lost during expansion, this is because of steam distillation. Therefore, a general practice has been to introduce a flavour mix after the extrusion process. This extra operation requires a binding agent (normally oil), and may also result in a non-uniform distribution of the flavour and low oxidative stability of the flavours exposed on the surface. Therefore, the importance of encapsulated flavours, particularly the β-cyclodextrin-flavour complex, is highlighted in this paper. 相似文献
97.
Communication security with quantum key distribution has been one of the important features of quantum information theory.
A novel concept of secured direct communication with no need of establishing any shared secret key has been the next step
forward. The present paper presents a secured communication scheme with three particle GHZ state as the initial state where
the receiver can simultaneously receive information from two parties. Possible eavesdropping has been examined.
相似文献
98.
Ashok K. Shrestha Tony Howes Benu P. Adhikari Barry J. Wood Bhesh R. Bhandari 《Food chemistry》2007,104(4):1436-1444
The effects of dilution of protein content in skim milk (34–8.5% protein content), by lactose addition, on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (aw) for lactose crystallization. Analysis of glass transition temperature (Tg) of the powders sorbed at different humidities showed no distinct change in Tg values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. 相似文献
99.
Chaar J.K. Halliday M.J. Bhandari I.S. Chillarege R. 《IEEE transactions on pattern analysis and machine intelligence》1993,19(11):1055-1070
The goal of software inspection and test is to reduce the expected cost of software failure over the life of a product. The authors extend the use of defect triggers, the events that cause defects to be discovered, to help evaluate the effectiveness of inspections and test scenarios. In the case of inspections, the defect trigger is defined as a set of values that associate the skills of the inspector with the discovered defect. Similarly, for test scenarios, the defect trigger values embody the deferring strategies being used in creating these scenarios. The usefulness of triggers in evaluating the effectiveness of software inspections and tests is demonstrated by evaluating the inspection and test activities of some software products. These evaluations are used to point to deficiencies in inspection and test strategies, and to progress made in improving such strategies. The trigger distribution of the entire inspection or test series may then be used to highlight areas for further investigation, with the aim of improving the design, implementation, and test processes 相似文献
100.
Asma Sohail Mark S. Turner Allan Coombes Bhesh Bhandari 《Food and Bioprocess Technology》2013,6(10):2763-2769
Lactobacillus rhamnosus GG (LGG) and Lactobacillus acidophilus NCFM (LNCFM) were encapsulated in alginate microgel particles (microbeads) by a novel dual aerosols method. The encapsulated probiotics in microbead gel matrix were further stabilized in maltodextrin solids by either spray or freeze-drying to form probiotic microcapsule powders. The free cells of probiotics were also sprayed and freeze-dried in maltodextrin only without microgel encapsulation. After rehydration of microgel-encapsulated powder, gel particles regained their shape. There was no difference in the loss of viability between encapsulated and unencapsulated probiotics during spray drying or freeze-drying. For LNCFM, spray-dried bacteria with or without gel encapsulation exhibited less death (3.03 and 3.07 log CFU/g reduction, respectively) than those of freeze-dried bacteria (4.36 and 4.89 log CFU/g reduction, respectively) after 6 months storage at 4 °C. The same trend was also observed in spray-dried LGG without gel encapsulation which showed 5.87 log CFU/g reduction in viability after 6 months at 4 °C; however, freeze-dried LGG without gel encapsulation exhibited a rapid reduction in viability of 5.91 log CFU/g within just 2 months. Gel-encapsulated LGG which was freeze-dried exhibited less death (3.32 log CFU/g reduction) after 6 months at 4 °C. This work shows that spray drying results in improved subsequent probiotic survivability compared to freeze-drying and that alginate gel encapsulation can improve the survivability following freeze-drying in a probiotic-dependent manner. 相似文献