全文获取类型
收费全文 | 2112篇 |
免费 | 189篇 |
国内免费 | 5篇 |
专业分类
电工技术 | 13篇 |
综合类 | 3篇 |
化学工业 | 654篇 |
金属工艺 | 26篇 |
机械仪表 | 87篇 |
建筑科学 | 68篇 |
矿业工程 | 2篇 |
能源动力 | 56篇 |
轻工业 | 520篇 |
水利工程 | 28篇 |
石油天然气 | 12篇 |
无线电 | 129篇 |
一般工业技术 | 322篇 |
冶金工业 | 138篇 |
原子能技术 | 12篇 |
自动化技术 | 236篇 |
出版年
2024年 | 11篇 |
2023年 | 47篇 |
2022年 | 134篇 |
2021年 | 138篇 |
2020年 | 81篇 |
2019年 | 108篇 |
2018年 | 113篇 |
2017年 | 107篇 |
2016年 | 99篇 |
2015年 | 55篇 |
2014年 | 110篇 |
2013年 | 157篇 |
2012年 | 149篇 |
2011年 | 167篇 |
2010年 | 107篇 |
2009年 | 82篇 |
2008年 | 85篇 |
2007年 | 89篇 |
2006年 | 70篇 |
2005年 | 46篇 |
2004年 | 37篇 |
2003年 | 39篇 |
2002年 | 29篇 |
2001年 | 9篇 |
2000年 | 16篇 |
1999年 | 24篇 |
1998年 | 42篇 |
1997年 | 30篇 |
1996年 | 21篇 |
1995年 | 19篇 |
1994年 | 11篇 |
1993年 | 10篇 |
1992年 | 9篇 |
1991年 | 5篇 |
1990年 | 6篇 |
1988年 | 5篇 |
1987年 | 4篇 |
1985年 | 2篇 |
1984年 | 2篇 |
1983年 | 8篇 |
1982年 | 2篇 |
1981年 | 1篇 |
1980年 | 2篇 |
1978年 | 1篇 |
1977年 | 3篇 |
1976年 | 6篇 |
1975年 | 3篇 |
1971年 | 1篇 |
1970年 | 1篇 |
1969年 | 2篇 |
排序方式: 共有2306条查询结果,搜索用时 31 毫秒
81.
82.
Carolina K. Reid 《Housing Studies》2017,32(6):793-815
This paper extends scholarship on the ‘everyday practices’ of global finance by specifically examining the decisions, motivations, and financial practices of homeowners caught up in the subprime lending boom in California. Drawing on evidence from 80 in-depth interviews in Oakland and Stockton, the paper explores how homeowners enacted their own subject positions within the financial ecologies of subprime markets. The research enriches and complicates our understanding of the interplay between financialization and the formation of financial subjects, and highlights how race and class, affective ties, and distinct socio-spatial relations shape and inform borrowers’ financial decisions and practices, even during a period of excessive credit access and house price speculation. 相似文献
83.
Characterization of a water-based paint for corrosion protection 总被引:1,自引:0,他引:1
Paula Dias Catarina Carneiro Luísa Andrade José Sousa João Machado Adélio Mendes 《Journal of Coatings Technology and Research》2012,9(3):365-374
Corrosion of steel rebars in reinforced concrete is one of the major problems in the construction industry. Carbonation reactions
of concrete with carbon dioxide and, mainly, the chloride salts action are the main causes responsible for concrete degradation.
Protective coatings help to improve the durability of concrete structures by acting as a physical barrier against the corrosion
agents. Waterborne paints are usually used for concrete protection rather than solvent-based paints since they are less pollutant.
The aim of this work is to investigate the influence of the pore size and porosity on the permeability of the paints films
toward sodium chloride. Three characterization methods from membrane science were implemented to characterize paint coatings.
The time-lag method was used to determine the permeability toward the sodium chloride and toward helium and argon, these for
approximately 100% relative humidity. From the seven waterborne paints formulated, only one was found to be suitable for surface
protection of reinforced concrete, since its permeability toward NaCl was smaller than 10−14 m2 s−1, the threshold value required by National Laboratory of Civil Engineering (LNEC) in Portugal. For the formulated paints,
it was observed that the average pore size correlates well with the permeability toward sodium chloride. This is an important
result since obtaining the permeability toward sodium chloride of corrosion protective paints is very time consuming, while
the average pore size can be obtained in a much shorter time. 相似文献
84.
Carolina Gonzalez-Anton Reyes Artacho Maria D. Ruiz-Lopez Angel Gil 《Critical reviews in food science and nutrition》2017,57(14):3035-3050
The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was (“Bread”[MeSH]) AND (“Satiation”[MeSH] OR “Satiety response”[MeSH]), and the filter “clinical trials.” As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions. 相似文献
85.
We study local structure of time-optimal controls and trajectories for a 3D control-affine system with a 2D control parameter with values in the disk. In particular, we give sufficient conditions, in terms of Lie bracket relations, for optimal controls to be smooth or to have only isolated jump discontinuities. 相似文献
86.
This paper extends the emerging literature on the value of trademarks for innovation studies and policy-making with the first empirical study at the trademark level. It gives a view on how companies use trademarks and interpret trademark activities. A sample of 660 new Benelux trademarks registered by small- and medium-sized enterprises reveals that 60 per cent of recently registered Benelux trademarks refer to innovation activity, predominantly to product or service innovation. The reference to innovation co-varies with various applicant and trademark characteristics unknown from previous studies. Finally, the sample reveals that most of the trademarks used to signal innovative offers are filed close to its market introduction without combining them with other intellectual property rights. This holds especially for trademarks related to service innovation. 相似文献
87.
Natalia Brossard Beatriz Gonzalez-Muñoz Carolina Pavez Arianna Ricci Xinmiao Wang Fernando Osorio Edmundo Bordeu Giuseppina Paola Parpinello Jianshe Chen 《International Journal of Food Science & Technology》2021,56(10):5382-5394
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication. 相似文献
88.
In this work it is assessed the potential of combining conventional and incremental sheet forming processes in a same sheet of metal.This so-called hybrid forming approach is performed through the manufacture of a pre-forming by conventional forming,followed by incremental sheet forming.The main objective is analyzing strain evolution.The pre-forming induced in the conventional forming stage will determine the strain paths,directly influencing the strains produced by the incremental process.To conduct the study,in the conventional processes,strains were imposed in three different ways with distinct true strains.At the incremental stage,the pyramid strategy was adopted with differ-ent wall slopes.From the experiments,the true strains and the final geometries were analyzed.Numerical simulation was also employed for the sake of comparison and correlation with the measured data.It could be observed that single-stretch pre-strain was directly proportional to the maximum incremental strains achieved,whereas samples subjected to biaxial pre-strain influenced the formability according to the degree of pre-strain applied.Pre-strain driven by the prior deep-drawing operation did not result,in this particular geometry,in increased formability. 相似文献
89.
María Carolina Martín Vilma Inés Morata de Ambrosini 《International Journal of Food Science & Technology》2014,49(8):1893-1901
The effect of a new cold‐active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme‐treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold‐active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high‐quality wines with chromatic characteristics similar to those of traditional wines. 相似文献
90.
Everton Barbosa Nunes Nathália Escóssio Cavalcante Alexandre Sousa Barreto Antônio Ítalo Neves da Silva Marcelo Ferreira Motta 《Welding International》2017,31(3):173-183
Plasma powder surfacing is one of the latest processes for application of coatings, with control of dilution as its main feature. Surfacing with superduplex stainless steels is an interesting option for the construction and repair of equipment for applications in a highly corrosive environment, allowing the desired characteristics to be achieved: corrosion resistance and good mechanical properties. The aim of this work is to assess the ferrite content in the weld metal and the mechanical characteristics via microhardness profiles in surfacing of C-Mn steel pipes with deposition of UNS S32760 by plasma powder surfacing. Welding operations were carried out on pipes with deposition of SDSS, employing three welding heat input levels, varying the welding speed or the welding current. Then the geometry was analysed, the ferrite content in the weld metal was quantified and the microhardness profile was recorded. Variation in welding heat input caused changes in weld bead geometry, with variation in the welding current producing the most significant changes. Increase in heat input caused decrease in ferrite content of the weld metal. Regarding microhardness, only the condition with a higher level of welding current gave sufficiently high levels of microhardness in the weld metal. 相似文献