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51.
Eleni Gavriilaki Nikos Sabanis Eleni Paschou Asterios Kalaitzoglou Katerina Michalaki Thomas Zarampoukas 《Hemodialysis international. International Symposium on Home Hemodialysis》2015,19(3):E8-E11
End‐stage renal disease is considered a factor predisposing to increased risk of tuberculosis with frequent extrapulmonary localization. Although extrapulmonary tuberculosis has been observed for decades, disseminated tuberculosis, a major cause of morbidity and mortality in immunocompromised hosts, remains rather neglected. We report an unusual case of an immunocompromised patient with a late diagnosis and delayed treatment of genitourinary tuberculosis that subsequently led to the diagnosis of vertebral and miliary tuberculosis (disseminating tuberculosis). Therefore, increased awareness is warranted from physicians dealing with hemodialysis patients in order to avoid delays in diagnosis and treatment initiation. 相似文献
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Nikolaos Gavanas Efthimios Moutsiakis Anastasia Tasopoulou Eleni Verani Vasilios Fourkas 《影响评估与项目评价》2018,36(4):294-307
Territorial Impact Assessment (TIA) is proposed as a critical tool in order to investigate the way policies affect spatial development and hence territorial cohesion. The paper introduces a TIA methodological model in relation to transport sector. The design of the methodological model is based on a quantitative evaluation framework that comprises a set of selected indicators applied in a cross-border area of southeast Europe, influenced by the operation of the Greek motorway system of Egnatia and its vertical axes. The indicators are grouped into three main fields of TIA, i.e. transport intermodality, polycentric spatial organization and cross-border territorial cooperation. The TIA’s indicators are approximated by quantitative analysis. The procedure concludes to an overall composite indicator measuring the ‘level of territorial cohesion’ along with some core results and the expected added value. It also highlights some key technical aspects about the routines used and proceeds to suggestions for further refinement. 相似文献
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Maximilian Moser Tania Cecilia Hidalgo Jokubas Surgailis Johannes Gladisch Sarbani Ghosh Rajendar Sheelamanthula Quentin Thiburce Alexander Giovannitti Alberto Salleo Nicola Gasparini Andrew Wadsworth Igor Zozoulenko Magnus Berggren Eleni Stavrinidou Sahika Inal Iain McCulloch 《Advanced materials (Deerfield Beach, Fla.)》2020,32(37):2002748
A series of glycolated polythiophenes for use in organic electrochemical transistors (OECTs) is designed and synthesized, differing in the distribution of their ethylene glycol chains that are tethered to the conjugated backbone. While side chain redistribution does not have a significant impact on the optoelectronic properties of the polymers, this molecular engineering strategy strongly impacts the water uptake achieved in the polymers. By careful optimization of the water uptake in the polymer films, OECTs with unprecedented steady-state performances in terms of [μC*] and current retentions up to 98% over 700 electrochemical switching cycles are developed. 相似文献
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Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources 下载免费PDF全文
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Enhancement of Bioactive Phenols and Quality Values of Olive Oil by Recycling Olive Mill Waste Water 下载免费PDF全文
Konstantinos?Kiritsakis Eleni?Melliou Prokopios?Magiatis Dimitrios?GerasopoulosEmail author 《Journal of the American Oil Chemists' Society》2017,94(8):1077-1085
Mature ‘Chondrolia Chalkidikis’ olives were processed in an industrial olive oil mill equipped with a three‐phase decanter. Water was added to the decanter at a 1:2 water‐to‐paste ratio. Olive mill waste water (ΟΜWW) was used to replace the added water at a rate of 50 or 100%. Following the final separation, the obtained oil was used for chemical analysis and sensory evaluation. All oils had similar acidity, peroxide and Κ values. OMWW‐treated olive oils presented higher total phenolic content and higher antioxidant activity based on DPPH and oven tests, but lower chlorophyll and carotenoids content. However, there was no significant difference between the 50 and 100% replacement. The phenolic profile of the treated olive oils analyzed by quantitative 1Η NMR revealed more than twofold oleocanthal and oleacein as well as oleuropein and ligstroside aglycone contents than in the control. Sensory evaluation of treated oils also showed an enhancement of fruity, bitter and pungent attributes compared to the control. 相似文献
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Elena Hadjimbei George Botsaris Vlasios Goulas Eleni Alexandri Vassilis Gekas Ioannis P Gerothanassis 《International Journal of Dairy Technology》2020,73(1):134-143
The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts. 相似文献
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Glykeria Koutina Eleni Ioannidi Bárbara M Melo Nogueira Richard Ipsen 《International Journal of Dairy Technology》2018,71(2):469-477
The aim of the study was to investigate how microparticulated and nanoparticulated whey proteins mixed with alginate respond to simulated in vitro gastric digestion conditions at pH 3.0. Initially, particle size distributions and zeta potential were measured in all mixtures at pH 3.0. Particle size distributions as well as SDS‐PAGE were used to investigate the rate of protein degradation by pepsin during simulated in vitro gastric digestion. The complexation of nanoparticulated and microparticulated whey protein with alginates causes formation of insoluble and soluble complexes, which can resist pepsin degradation to a different degree. These results highlight the potential of developing new food products, which can enhance satiety. 相似文献
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