全文获取类型
收费全文 | 268篇 |
免费 | 16篇 |
专业分类
电工技术 | 2篇 |
综合类 | 1篇 |
化学工业 | 43篇 |
金属工艺 | 2篇 |
机械仪表 | 1篇 |
建筑科学 | 3篇 |
矿业工程 | 1篇 |
能源动力 | 6篇 |
轻工业 | 140篇 |
水利工程 | 8篇 |
石油天然气 | 4篇 |
无线电 | 3篇 |
一般工业技术 | 18篇 |
冶金工业 | 32篇 |
原子能技术 | 1篇 |
自动化技术 | 19篇 |
出版年
2022年 | 8篇 |
2021年 | 8篇 |
2020年 | 5篇 |
2019年 | 4篇 |
2018年 | 8篇 |
2017年 | 9篇 |
2016年 | 8篇 |
2015年 | 6篇 |
2014年 | 15篇 |
2013年 | 16篇 |
2012年 | 23篇 |
2011年 | 18篇 |
2010年 | 13篇 |
2009年 | 23篇 |
2008年 | 18篇 |
2007年 | 16篇 |
2006年 | 12篇 |
2005年 | 11篇 |
2004年 | 5篇 |
2003年 | 6篇 |
2002年 | 6篇 |
2001年 | 2篇 |
2000年 | 4篇 |
1999年 | 3篇 |
1998年 | 5篇 |
1997年 | 5篇 |
1996年 | 6篇 |
1995年 | 3篇 |
1994年 | 2篇 |
1993年 | 2篇 |
1992年 | 2篇 |
1991年 | 1篇 |
1988年 | 2篇 |
1987年 | 2篇 |
1983年 | 1篇 |
1982年 | 1篇 |
1977年 | 2篇 |
1976年 | 3篇 |
排序方式: 共有284条查询结果,搜索用时 0 毫秒
111.
M del Valle Martínez de Yuso M Teresa Cuberes Virginia Romero Luisa Neves Isabel Coelhoso Joao G. Crespo Enrique Rodríguez-Castellón Juana Benavente 《International Journal of Hydrogen Energy》2014
Changes in a protonated Nafion-112 membrane as a result of the incorporation of the cation n-dodecyltrimethylammonium (DTA+) by proton exchange mechanism are studied. Membrane surface modifications were analysed by AFM, XPS and contact angle measurements in order to obtain information about changes in the membrane surface roughness, chemical nature and hydrophobic character, while electrochemical impedance spectroscopy (EIS) and methanol permeation measurements were carried out to establish changes in the bulk membrane. The reduction obtained for the surface roughness and the hydrophobic character of Nafion-112/DTA+ equilibrated membrane as well as for the fluorine atomic concentration percentage and the increase in nitrogen percentage indicates modification of Nafion-112 membrane surface, while the increase of electrical resistance and the decrease of methanol permeability give information on bulk membrane changes. The higher thermal stability and lower water loss of the Nafion-112/DTA+ membrane are points of interest for applications such as PEMFC or DMFCs, respectively. 相似文献
112.
Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °C and modifications on the proximate composition and nutritional parameters were evaluated. Peas were a good source of protein (24 g/100 g), amino acids (sulphur amino acids were the limiting ones), dietary fibre (18 g/100 g), carbohydrates (53 g/100 g), energy (330 kcal/100 g), riboflavin and thiamine (0.1-0.2 mg/100 g). Pea seeds also contained non-nutritive compounds such as α-galactosides (4 g/100 g), phytic acid (0.4 g/100 g) and trypsin inhibitor activity (2 TIU/mg). Extrusion cooking caused a slight increase of protein and fat content, whilst it reduced dietary fibre, thiamine and α-galactosides, and led to negligible trypsin inhibitor activity (TIA) levels. The protein quality of pea measured by biological indexes (net protein utilisation, net protein ratio, relative net protein ratio, true protein digestibility and biological value) was not affected by extrusion treatments. Protein quality measured by chemical indexes (chemical score and protein digestibility corrected amino acid score) decreased in processed peas. Among extruded peas, those processed at 135 °C presented the highest chemical indexes. Therefore, the aforementioned condition could be considered adequate for the manufacture of novel pea-derived products with high nutritive value. 相似文献
113.
Juana Fernández-López Esther Sendra-Nadal Casilda Navarro Estrella Sayas Manuel Viuda-Martos & José Angel Pérez Alvarez 《International Journal of Food Science & Technology》2009,44(4):748-756
The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice industry by-products. The storage period was 11 months and samples were stored under vacuum or air exposure and under dark or light exposure. The HDFP is a stable product (based on chemical, microbiological and physicochemical properties) with large amounts of dietary fibre (71.62 ± 0.24 g 100 g−1 dry sample) and polyphenols content (40.67 ± 0.45 mg g−1 dry sample). Hesperidin is the major compound identified in HDFP (higher than 50% of total phenolic compounds). The packaging material used protects the HDFP only up to 6 months. After this time, the increase in moisture content decreases the quality of the product. The best storage conditions are packaging under vacuum and darkness. Both conditions preserve the colour of the fibres probably by means of avoiding pigment degradation. 相似文献
114.
A. A. Gowen C. P. O’Donnell M. Taghizadeh E. Gaston A. O’Gorman P. J. Cullen J. M. Frias C. Esquerre G. Downey 《Sensing and Instrumentation for Food Quality and Safety》2008,2(3):133-143
In this study, the potential application of hyperspectral imaging (HSI) for quality prediction of white mushroom slices during
storage at 4 °C and 15 °C was investigated. Mushroom slice quality was measured in terms of moisture content, colour (CIE
Lightness, L* and yellowness, b*) and texture (hardness, H and chewiness, Ch). Hyperspectral images were obtained using a
pushbroom line-scanning HSI instrument, operating in the wavelength range of 400–1,000 nm with spectroscopic resolution of
5 nm. Multiple linear regression (MLR) and Principal Component Regression (PCR) models were developed to investigate the relationship
between reflectance and the various quality parameters measured. 20 optimal wavelengths for quality prediction were selected
after performing an exhaustive search for the best subsets of predictor variables on a calibration set of 84 samples. PCR
applied to the set of optimal wavelengths gave the best performance as compared to MLR and PCR on the entire wavelength range.
When applied to an independent validation set of samples, PCR models developed on the calibration set were capable of predicting
moisture content with RMSEP of 0.74% w.b. and R
2 of 0.75, L* with RMSEP of 0.47 and R
2 of 0.95, b* with RMSEP of 0.66 and R
2 of 0.75, H with RMSEP of 0.49 N and R
2 of 0.77 and Ch with RMSEP of 0.27 N and R
2 of 0.72. Virtual images showing the distribution of moisture content on the mushroom surface were generated from the estimated
PCR model. Results from this study could be used for the development of a non-destructive monitoring system for prediction
of sliced mushroom quality. 相似文献
115.
Back cover: Cardiovascular Benefits of Phenol‐Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study 下载免费PDF全文
Anna Pedret Sara Fernández‐Castillejo Rosa‐Maria Valls Úrsula Catalán Laura Rubió Marta Romeu Alba Macià Maria Carmen López de las Hazas Marta Farràs Montse Giralt Juana I. Mosele Sandra Martín‐Peláez Alan T. Remaley Maria‐Isabel Covas Montse Fitó Maria‐José Motilva Rosa Solà 《Molecular nutrition & food research》2018,62(16)
116.
Cardiovascular Benefits of Phenol‐Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study 下载免费PDF全文
Anna Pedret Sara Fernández‐Castillejo Rosa‐Maria Valls Úrsula Catalán Laura Rubió Marta Romeu Alba Macià Maria Carmen López de las Hazas Marta Farràs Montse Giralt Juana I. Mosele Sandra Martín‐Peláez Alan T. Remaley Maria‐Isabel Covas Montse Fitó Maria‐José Motilva Rosa Solà 《Molecular nutrition & food research》2018,62(16)
117.
118.
Water Distribution in Laterals and Units of Subsurface Drip Irrigation. II: Field Evaluation 总被引:1,自引:0,他引:1
Leonor Rodríguez-Sinobas María Gil Luis Juana Raúl Sánchez 《Canadian Metallurgical Quarterly》2009,135(6):729-738
The performance of drip irrigation and subsurface drip irrigation (SDI) laterals has been compared. Two emitter models (one compensating and the other noncompensating) were assessed. Field tests were carried out with a pair of laterals working at the same inlet pressure. A procedure was developed that recorded head pressures at both lateral extremes and inlet flow during irrigation. Both models showed similar behavior and soil properties affected their discharge. On the other hand, the performance of a field SDI unit of compensating emitters was characterized by measuring pressures at different points and inlet flow. Finally, the distribution of water and soil pressure in the laterals and the unit were predicted and irrigation uniformity and soil pressure variability were also determined. Predictions agreed reasonably well with the experimental observations. Thus, the methodology proposed could be used to support the decision making for the design and management of SDI systems. 相似文献
119.
Elena Sánchez‐Zapata José Angel Pérez‐Alvarez Juana Fernández‐López 《International Journal of Food Science & Technology》2012,47(10):2198-2204
Co‐products from the tiger nut milk industry can be given added value if they are used in the manufacturing process of other food products. The aim of this study was to analyse the effect of using tiger nut milk liquid co‐product as a substitute for the water added to pork burger formulations. The results showed that its use in pork burger delayed lipid oxidation and improved cooking properties (less shrinkage), while no significant changes in nutritional value were observed. Pork burgers containing tiger nut liquid co‐product were perceived to be juicier and less fatty than the control, contributing to higher scores for overall liking. 相似文献
120.