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101.
Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment. 相似文献
102.
Koji Suzuki 《Journal of the Institute of Brewing》2011,117(2):131-155
Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described. 相似文献
103.
Mikihiko Yoshida Takashi Hishiyama Masako Ogawara Koji Fuse Mitsuaki Mori Tomoji Igarashi Makoto Taniguchi 《Food chemistry》2012
Certain foodstuffs exhibit matrix interference effects on the vitamin B1 analysis prescribed in the official methods of the European Union, AOAC International, and Japan. In this study, we demonstrated that one of the problematic polyphenols in green tea or cocoa was tannin. For these matrices, thiamine was found to interact with tannin in the extraction step and was thus removed by filtration as a residue. To resolve the matrix interference, we proposed lowering the pH of the extraction solution by adding hydrochloric acid after the enzyme reaction. High precision (2–3% RSDr) and good recovery (98.3–103%) were obtained with reference materials using the proposed method. We also confirmed the equivalence of the obtained data from the proposed method and the Japanese official method for nutritional labeling. From these results, the method was found to be effective for vitamin B1 analysis regardless of the presence of interference matrices. 相似文献
104.
Asikin Y Taira I Inafuku S Sumi H Sawamura M Takara K Wada K 《Journal of food science》2012,77(4):C469-C475
The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method. PRACTICAL APPLICATION: Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production. 相似文献
105.
Abayomi P. Adebiyi Ayobamitale O. Adebiyi Tomohisa Ogawa & Koji Muramoto 《International Journal of Food Science & Technology》2008,43(1):35-43
Crude rice bran protein (CRBP) was prepared by alkaline extraction and then treated with 0.6 m HCl to remove phytic acid. The phytate‐free rice bran protein (PFRBP) was hydrolysed with proteases M, N, S, P and pepsin under optimal conditions. Hydrolysates obtained from various hydrolysis periods were subjected to analysis for their degree of hydrolysis (DH) and functional properties. The hydrolysates were fractionated by reversed‐phase column chromatography on Kaseigel ODS resin (120–140 μm) using a stepwise gradient of aqueous ethanol, and their activities were measured. The 40% ethanol fraction of protease P 4 h‐hydrolysate was separated by successive reversed‐phase high‐performance liquid chromatography and the amino acid sequences of isolated antioxidative peptides were determined by a protein sequencer and matrix‐assisted laser desorption ionisation‐time of flight mass spectrometry. Crude rice bran protein had higher antioxidative activity than PFRBP, due to the presence of phytic acid. Phytate contents of rice bran, CRBP and PFRBP were 2.5%, 1.42% and 0%, respectively. The activity of PFRBP increased upon protease digestion. Protease M hydrolysates showed the highest DH, but the lowest antioxidative activity. Hydrolysates with DH below 10% had higher antioxidative activity than those above 20%. This result indicates that the antioxidative activity of the hydrolysates is inherent to their characteristics amino acid sequences of peptides depending on the protease specificities. 相似文献
106.
Koji Ishiguro Yoto SameshimaTakashi Kume Ken-ichiro IkedaJun Matsumoto Makoto Yoshimoto 《Food chemistry》2012,131(3):774-779
We have investigated angiotensin I-converting enzyme (ACE) inhibitory activity in an enzyme digest of sweetpotato protein, the antihypertensive effect of the digest in spontaneously hypertensive rats (SHR), and the identification of an ACE inhibitory peptide. Protein was prepared from squeezed juice of sweetpotato by isoelectric focusing precipitation. Three kinds of proteases were selected for effective protein digestion. The digest, sweetpotato peptide (SPP), exhibited strong ACE inhibitory activity (IC50: 18.2 μg/ml). SPP was orally administered by gavage to SHR at a dose of 100 mg/kg or 500 mg/kg. The systolic blood pressure and the diastolic blood pressure were measured at 0 (before administration), 2, 4, 8, and 24 h after administration. A dose-dependent decrease in systolic blood pressure in SHR was observed after oral administration of SPP. Significant differences between SPP-administered rats and control rats were observed 4 and 8 h after administration in the 500 mg/kg-administered group and 8 h after administration in the 100 mg/kg-administered group. Diastolic blood pressure also decreased in the SPP-administered groups, although the difference between SPP-administered rats and control rats was not significant. These results suggest that SPP may be useful in the prevention or treatment of hypertension. Peptides with ACE inhibitory activity were purified from SPP by absorption chromatography and preparative HPLC using an ODS column. The amino acid sequences of isolated peptides were I-T-P, I-I-P, G-Q-Y and S-T-Y-Q-T; their ACE inhibitory activities (IC50) were 9.5 μM, 80.8 μM, 52.3 μM and 300.4 μM, respectively. In conclusion, I-T-P is a novel, strong ACE inhibitory peptide. 相似文献
107.
Uzawa M Sakurai K Okuyama S Asada S Sakanoshita M Tsukada K Kawahara S 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2004,45(2):67-72
We have developed an analytical method for terpene resins in chewing gum. The fraction including terpene resins was prepared by means of hexane extraction and two silica gel column chromatography treatments (hexane and ethyl acetate) from chewing gum. The terpene resin fraction was analyzed with LC/MS and IR. The terpene resins are mixtures of polymeric pinene and/or limonene, which have a monomer molecular weight of 136. The MS spectrum of the terpene resin peak on the LC/MS total ion chromatogram showed protonated molecular ion (M + H)+ peaks at intervals of m/z 136, characteristic of a complex mixture of polyterpenes. IR spectroscopy is a suitable technique to identify the terpene resin type, ie., pinene or limonene. When the method was applied to imported chewing gum sold in Japan, terpene resins were clearly detected. 相似文献
108.
The effect of chitosan feeding (for 21 days) on intestinal bile acids was studied in male rats. Serum cholesterol levels in
rats fed a commercial diet low in cholesterol were decreased by chitosan supplementation. Chitosan inhibited the transformation
of cholesterol to coprostanol without causing a qualitative change in fecal excretion of these neutral sterols. Increased
fiber consumption did not increase fecal excretion of bile acids, but caused a marked change in fecal bile acid composition.
Litcholic acid increased sigificantly, deoxycholic acid increased to a leasser extent, whereas hyodeoxycholic acid and the
6β-isomer and 5-epimeric 3α-hydroxy-6-keto-cholanoic acid(s) decreased. The pH in the cecum and colon became elevated by chitosan
feeding which affected the conversion of primary bile acids to secondary bile acids in the large intestine. In the cecum,
chitosan feeding increased the concentration of α-,β-, and ω-muricholic acids, and lithocholic acid. However, the levels of
hyodeoxycholic acid and its 6β-isomer, of monohydroxy-monoketo-cholanoic acids, and of 3α, 6ξ, 7ξ-trihydroxy-cholanoic acid
decreased. The data suggest that chitosan feeding affects the metabolism of intestinal bile acids in rats. 相似文献
109.
Crack-Healing Behavior of Si3 N4 /SiC Ceramics under Cyclic Stress and Resultant Fatigue Strength at the Healing Temperature 总被引:1,自引:0,他引:1
Kotoji Ando Koji Takahashi Shin Nakayama Shinji Saito 《Journal of the American Ceramic Society》2002,85(9):2268-2272
Si3 N4 /SiC composite ceramics were sintered and subjected to three-point bending. A semi-elliptical surface crack of 100 μm surface length was made on each specimen. The crack-healing behavior under cyclic stress of 5 Hz, and resultant cyclic fatigue strengths at healing temperatures of 1100° and 1200°C, were systematically investigated. The main conclusions are as follows: (1) Si3 N4 /SiC composite ceramics have an excellent ability to heal a crack at 1100° and 1200°C. (2) This sample could heal a crack even under cyclic stress at a frequency of 5 Hz. (3) The crack-healed sample exhibited quite high cyclic fatigue strength at each crack-healing temperature, 1100° and 1200°C. 相似文献
110.
Enhanced Light Storage of SrAl2O4 Glass‐Ceramics Controlled by Selective Europium Reduction 下载免费PDF全文
Takayuki Nakanishi Kazune Watanabe Jumpei Ueda Koji Fushimi Setsuhisa Tanabe Yasuchika Hasegawa 《Journal of the American Ceramic Society》2015,98(2):423-429
A luminescent Eu, Dy: SrAl2O4 glass‐ceramics with high transparency in the visible region was successfully synthesized using the frozen sorbet technique with the control of O2 partial pressure () for the oxidation of Eu2+ ions. The glass‐ceramics include Eu2+, Eu3+, and Dy3+ ions, and thus exhibits three characteristic types of emission bands, 4f–5d at around 520 nm (Eu2+ ions), 4f–4f at 610 nm (Eu3+ ions), and 480 nm (Dy3+ ions). The Eu, Dy: SrAl2O4 glass‐ceramics provide remarkable long‐persistent luminescence under dark condition. The glass‐ceramics also exhibits color‐changing luminescence in the visible region based on their remarkable light storage properties. The luminescent Eu, Dy: SrAl2O4 glass‐ceramics using the frozen sorbet technique with control of are promising materials for application in novel photonic and light storage materials. 相似文献