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51.
SUNAO MORI ATSUKO YOKOYAMA REIKO IGUCHI SHUHEI YAMAMOTO ATSUSHI SUZUKI WATARU MIZUNOYA RYUICHI TATSUMI KEIKO YOSHIOKA YOSHIHIDE IKEUCHI 《Journal of Food Biochemistry》2007,31(3):314-327
We investigated the effect of high‐pressure treatment on the properties of cytoplasmic 5′‐nucleotidase (NT), which converts inosine monophosphate (IMP) into inosine. After pressure treatment at 400 MPa, the activity of purified IMP‐NT remained at almost 100%, but the activity of partially purified adenosine monophosphate (AMP)‐NT decreased to about 40%. These data suggest that there is a difference in the pressure stability between the enzymes. In situ fluorescence spectroscopy of IMP‐NT under pressure showed that its pressure‐induced denaturation was reversible. When the pressure was reduced from the highest pressure to ambient pressure, hysteresis was observed. This suggests that high pressure treatment may lead to a partial change in the affinity of the subunits for each other once they have dissociated. The activities of IMP‐NT and AMP‐NT extracted from pressure‐treated muscles decreased remarkably between 250 and 450 MPa, but IMP‐NT was more stable than AMP‐NT. 相似文献
52.
The effect of an oil phase on the sensory intensity of the salt taste of NaCl in an oil/water emulsion was studied using the magnitude estimation technique. The perceived intensity of the salt taste of 0.9 wt % NaCl in emulsions containing 10 wt % egg yolk, 70 wt % oil and 20 wt % water was much higher than that of the aqueous solution without oil droplets at the same NaCl concentration. The salt taste of low-fat emulsion (35 wt % oil) was less intense than that of the high-fat emulsion (70 wt % oil) at the same NaCl concentration, suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high-fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high-fat emulsion, containing 0.9 wt % NaCl, was much lower than that of an aqueous solution of 2.66 wt % NaCl without oil droplets. These results suggest that the enhancing effect of an oil phase on the perceived intensity of the salt taste in an oil/water emulsion might be due to a combination of the concentrated NaCl in the water phase and the suppressed contact of NaCl to gustatory cells by the oil droplets. 相似文献
53.
KOHEI YAMAMOTO TAKASHI MARUYAMA KEIICHIRO KONDO TAKAYUKI KASHIWAGI 《Electronics and Communications in Japan》2015,98(4):1-10
Problems in high‐power contactless power transmission systems using series and parallel resonance capacitors arise from the maximum voltage limit of the series capacitor due to high reactive power. In this study, the characteristics of the reactive power are analyzed using an equivalent circuit and a contactless power transfer system is designed with the reactive power characteristics taken into consideration. The self‐inductance and the frequency can be used to determine the distribution of reactive power on the primary side and the secondary side. In addition, the optimal winding number, size of the coil, and the appropriate frequency are investigated through electromagnetic field analysis. 相似文献
54.
A scheduling/rescheduling procedure is proposed for real-time control of a computerized manufacturing facility managed by a central manufacturing operating system. The procedure implies schedule revisions upon significant operational changes such as machine breakdowns. Experiments to evaluate the total production time of a computerized manufacturing system with breakdowns under scheduling/rescheduling have yielded advantages of between 25% to 7-0% compared to fixed sequencing and priority despatching procedures, respectively. Computation times required for the scheduling procedures on a CDC 65OO/66OO have also been studied. The scheduling/rescheduling procedure for an actual facility required less than two minutes, and the computation time can be regulated by the selection of parameters in an approximate method of scheduling. 相似文献
55.
56.
IL-SHIN CHOE JON-ICHIRO MORITA KATSUHIRO YAMAMOTO KUNIHIKO SAMEJIMA TSUTOMU YASUI 《Journal of food science》1991,56(4):884-890
Heat-induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L-myosin) or L-myosin tail subfragment was mixed with breast myosin (B-myosin) or B-myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat-induced gel between L- and B-myosin seemed to be caused by differences in filament-forming ability and in gel-forming ability of head and tail segments of both kinds of myosins. 相似文献
57.
M. SHIMODA Y. YAMAMOTO J. COCUNUBO-CASTELLANOS H. TONOIKE T. KAWANO H. ISHIKAWA Y. OSAJIMA 《Journal of food science》1998,63(4):709-712
The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2,γ≧ 11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ≧ 17, and T. versatilis required γ≧ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2 > 0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method. 相似文献
58.
M. YAMAMOTO 《国际生产研究杂志》2013,51(6):599-608
To obtain an approximate solution for a large-scale job-shop scheduling problem the decomposition method was investigated. This means that an original problem is decomposed into subproblems, which are solved separately, and then the solution of the original problem is composed from the subproblems' solutions. Different methods to decompose the problem were tested by computational experiments and evaluated from the viewpoint of the goodness of schedule and computation time. 相似文献
59.
SHIRO TAMAKI HIDEYUKI YAMAGUCHI TETSUHIKO YAMAMOTO HIROSHI KINJO EIHO UEZATO NAOKI OSHIRO 《International journal of systems science》2013,44(10):1593-1605
Thermoluminescence dating has attracted the attention of geology and archaeology researchers as a new method. This method requires a heating device to raise the temperature of the specimens at an exact rate. This paper describes the design method of a control system that can achieve this goal. This control system lends to be unstable because of the existence of the parameter perturbation and dead time. In this paper, the perturbation and dead time are treated as perturbations of a nominal plant regarded as a first-order lag time system. Improvement of tracking characteristics in the low-frequency domain and robust stability in the high-frequency domain of the control system are achieved by using the solution of the mixed-sensitivity problem that is a kind of H∞ control theory. Experiments verify the effectiveness of this method. 相似文献
60.
TOKUJI YAMAMOTO SUMIO SAKKA MEGUMI TASHIRO 《Journal of the American Ceramic Society》1972,55(9):473-474
Needlelike crystals grew from a fragment of glass bombarded with intense electron beams in an electron microscope. This phenomenon was limited to glasses containing mobile atoms such as Na and Pb, to fresh surfaces, and to the part of the sample not coated with carbon film. When there was a relatively thick carbon film on the surface, prolonged electron bombardment caused the formation of bubbles within the fragments. 相似文献