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41.
By using the arterial and venous phases of an anterior cerebral perfusion study, which showed downward displacement of the sagittal sinus, and the finding of a "rim" on the delayed scans, the specific diagnosis of epidural hematoma was established. 相似文献
42.
In response to the increasing trend toward community health care, a model of training that prepares students for community practice was incorporated into the occupational therapy curriculum at the University of Southern California. During academic training students are placed in a part-time community assignment where no occupational therapy services are offered. Training students for the role of community health specialist produces a dilemma for curriculum design. A balance must be achieved between providing traditional clinical content and providing the knowledge and expertise necessary for community practice. However, this training is considered necessary for maintaining the viability of the profession in a changing health system. Significantly, during the four-year period using this model, many graduates have sought employment in "nontraditional" community roles. 相似文献
43.
Laura Bix Sujit S. Sansgiry Robert Clarke Fernando Cardoso Gauri S. Shringarpure 《Packaging Technology and Science》2004,17(1):3-11
This study investigates the coverage of federally mandated information on over‐the‐counter (OTC) drug labels by electronic article surveillance (EAS) tags applied to the exterior of cartons. Using adult‐strength analgesics containing acetaminophen as a case study, researchers investigated the issue in Houston, Texas (24 stores) and Lansing, Michigan (33 stores). The information obscured by EAS tags was identified and classified for a total of 849 packages using a standardized data collection instrument. The results indicated that 293 packages examined, or 34.5%, had information mandated by the US Food and Drug Administration (US FDA) fully or partially obscured by the EAS tags. Retailers and manufacturers should be aware of such practices to reduce potential liability. Recommendations for improving EAS tag usage on OTC products are presented. Copyright © 2004 John Wiley & Sons, Ltd. 相似文献
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45.
Maria João Cardoso Anca Ioana Nicolau Daniela Borda Line Nielsen Rui Leandro Maia Trond Møretrø Vânia Ferreira Susanne Knøchel Solveig Langsrud Paula Teixeira 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2716-2741
Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing. 相似文献
46.
Single carriageway multilane roads are not, in general, a very safe type of road, mainly because of the high number of seriously injured victims in head-on collisions, when compared with dual carriageway multilane roads, with a median barrier. 相似文献
47.
Laura Moya Leandro Domenech Andrea Cardoso Hugo O´Neill Vanesa Baño 《Holz als Roh- und Werkstoff》2017,75(6):1017-1019
A previous database with bending and density data of 261 structural size specimens of currently produced Uruguayan slash pine and loblolly pine timber was adjusted to meet testing and characterization requirements of European standards. Visual parameters and mechanical properties for each specimen were evaluated and their relationship was statistically analyzed. Results suggested that all specimens can be grouped in one visual grade with engineered properties similar to those of European C14 strength class. Modulus of elasticity and characteristic bending strength were the defining properties for class assignation. 相似文献
48.
Kelwin Fernandes Jaime S. Cardoso Birgitte Schmidt Astrup 《Pattern Analysis & Applications》2018,21(3):629-640
Despite the existence of patterns able to discriminate between consensual and non-consensual intercourse, the relevance of genital lesions in the corroboration of a legal rape complaint is currently under debate in many countries. The testimony of the physicians when assessing these lesions has been questioned in court due to several factors (e.g., a lack of comprehensive knowledge of lesions, wide spectrum of background area, among others). Therefore, it is relevant to provide automated tools to support the decision process in an objective manner. In this work, we evaluate the performance of state-of-the-art deep learning architectures for the forensic assessment of sexual assault. We propose a deep architecture and learning strategy to tackle the class imbalance on deep learning using ranking. The proposed methodologies achieved the best results when compared with handcrafted feature engineering and with other deep architectures. 相似文献
49.
André C. Santos João M. P. Cardoso Pedro C. Diniz Diogo R. Ferreira Zlatko Petrov 《The Journal of supercomputing》2014,70(3):1218-1248
The traditional approach for specifying adaptive behavior in embedded applications requires developers to engage in error-prone programming tasks. This results in long design cycles and in the inherent inability to explore and evaluate a wide variety of alternative adaptation behaviors, critical for systems exposed to dynamic operational and situational environments. In this paper, we introduce a domain-specific language (DSL) for specifying and implementing run-time adaptable application behavior. We illustrate our approach using a real-life stereo navigation application as a case study, highlighting the impact and benefits of dynamically adapting algorithm parameters. The experiments reveal our approach effective, as such run-time adaptations are easily specified in a higher level by the DSL, and thus at a lower programming effort than when using a general-purpose language such as C. 相似文献
50.
Marcio Schmiele Leandra Zafalon Jaekel Stella Maris Cardoso Patricio Caroline Joy Steel Yoon Kil Chang 《International Journal of Food Science & Technology》2012,47(10):2141-2150
The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid. 相似文献