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71.
Algorithm transformation methods to reduce the overhead of software-based fault tolerance techniques
José Rodrigo Azambuja Gustavo Brown Fernanda Lima Kastensmidt Luigi Carro 《Microelectronics Reliability》2014
This paper introduces a framework that tackles the costs in area and energy consumed by methodologies like spatial or temporal redundancy with a different approach: given an algorithm, we find a transformation in which part of the computation involved is transformed into memory accesses. The precomputed data stored in memory can be protected then by applying traditional and well established ECC algorithms to provide fault tolerant hardware designs. At the same time, the transformation increases the performance of the system by reducing its execution time, which is then used by customized software-based fault tolerant techniques to protect the system without any degradation when compared to its original form. Application of this technique to key algorithms in a MP3 player, combined with a fault injection campaign, show that this approach increases fault tolerance up to 92%, without any performance degradation. 相似文献
72.
73.
Annalisa Lucera Amalia Conte Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2012,47(8):1598-1604
In this work, the influence of packaging mass transport properties on quality loss of fresh‐cut cauliflower mixtures was addressed. The study was organised in two subsequent experimental steps; first, the selection of micro‐perforated packaging films was carried out by monitoring the package headspace gas concentrations of fresh‐cut white, green cauliflower and roman cabbage. Then, the effects of the barrier properties of the selected micro‐perforated film on shelf life of two different fresh‐cut cauliflower mixtures, stored at 4 ± 1 °C, were addressed. Results suggested that, among the investigated films, the micro‐perforated polymeric matrix with the lowest oxygen transmission rate value showed the best performance as it created the optimum headspace gas composition for each cauliflower variety, as well as, for the product mixtures. The appearance of visible moulds was the factor limiting product shelf life that accounted for about 18 days for both the investigated cauliflower mixtures. 相似文献
74.
75.
Juice and by-products from pomegranate to enrich pancake: characterisation and shelf-life evaluation
Anna Lucia Incoronato Annamaria Cedola Amalia Conte Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2021,56(6):2886-2894
In this study, a fortified pancake with all parts of pomegranate as juice and by-products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf-life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf-life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days. 相似文献
76.
Lorenzo Spinelli Giovanna Tissoni Luigi A. Lugiato Massimo Brambilla 《Journal of Modern Optics》2013,60(14-15):2413-2422
We introduce here a model which includes the thermal dynamics in the time evolution of a semiconductor multiple quantum well microresonator, driven by a coherent holding beam. The active layer is electrically pumped, in order to obtain population inversion, but it is maintained below the lasing threshold. We show that the inclusion of thermal effects introduces a Hopf instability which may dominate the dynamical behaviour of the system in some operational regimes. In those cases our numerical simulations show that both spatial patterns and cavity solitons perform a drift motion in the transverse direction. This motion develops over the slow time scale which characterizes thermal effects. 相似文献
77.
78.
Tania Martellini Chiara Berlangieri Luigi Dei Emiliano Carretti Saul Santini Angelica Barone Alessandra Cincinelli 《Indoor air》2020,30(5):900-913
Indoor Air Quality monitoring in cultural institutions is of particular concern to protect these places and the cultural heritage content. An indoor monitoring campaign was performed in three museums in Florence (Italy) to determine the occurrence and levels of volatile organic compounds (VOCs). VOCs of interest included BTEX (benzene, toluene, ethylbenzene, xylenes), terpenes, aldehydes, organic acids, and cyclic volatile methyl siloxanes (cVMS). The most abundant VOCs in all samples analyzed were BTEX, which were strictly related to the traffic source, followed by siloxanes and terpenes. Among BTEX, toluene was always the most abundant followed by xylenes, ethylbenzene, and benzene. cVMS in exhibition rooms with the presence of visitors showed higher values compared to samples collected when the museums were closed. Terpenes showed not only the influence of vegetation-biogenic sources surrounding a museum but could also be related to the wood used for the construction of showcases and furniture and the use of cleaning products. Data obtained also showed the presence of organic acids and aldehydes whose source can be traced back to exhibits themselves and wood-based furniture. Assessing the levels of organic acids in museums is important because, over time, it can cause deterioration of the artifacts. 相似文献
79.
Federico Bianchi Simone Formentin Luigi Piroddi 《International Journal of Adaptive Control and Signal Processing》2020,34(1):63-76
Kalman filtering for linear systems is known to provide the minimum variance estimation error, under the assumption that the model dynamics is known. While many system identification tools are available for computing the system matrices from experimental data, estimating the statistics of the output and process noises is still an open problem. Correlation-based approaches are very fast and sufficiently accurate, but there are typically restrictions on the number of noise covariance elements that can be estimated. On the other hand, maximum likelihood methods estimate all elements with high accuracy, but they are computationally expensive, and they require the use of external optimization solvers. In this paper, we propose an alternative solution, tailored for process noise covariance estimation and based on stochastic approximation and gradient-free optimization, that provides a good trade-off in terms of performance and computational load, and is also easy to implement. The effectiveness of the method as compared to the state of the art is shown on a number of recently proposed benchmark examples. 相似文献
80.
Anna Rita Bavaro Mariaelena Di Biase Amalia Conte Stella Lisa Lonigro Leonardo Caputo Annamaria Cedola Matteo Alessandro Del Nobile Antonio Francesco Logrieco Paola Lavermicocca Francesca Valerio 《International Journal of Food Science & Technology》2021,56(7):3197-3208
Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’. 相似文献