首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   1473618篇
  免费   25728篇
  国内免费   7053篇
电工技术   34372篇
综合类   6475篇
化学工业   269769篇
金属工艺   64178篇
机械仪表   41832篇
建筑科学   45344篇
矿业工程   11443篇
能源动力   50175篇
轻工业   109574篇
水利工程   14705篇
石油天然气   37746篇
武器工业   153篇
无线电   195616篇
一般工业技术   278121篇
冶金工业   145430篇
原子能技术   34017篇
自动化技术   167449篇
  2021年   15470篇
  2020年   11758篇
  2019年   14529篇
  2018年   15482篇
  2017年   14807篇
  2016年   21032篇
  2015年   17248篇
  2014年   28548篇
  2013年   87513篇
  2012年   34470篇
  2011年   46660篇
  2010年   42068篇
  2009年   50694篇
  2008年   43737篇
  2007年   40907篇
  2006年   43921篇
  2005年   38732篇
  2004年   40926篇
  2003年   40818篇
  2002年   40091篇
  2001年   36510篇
  2000年   35147篇
  1999年   33793篇
  1998年   38970篇
  1997年   35481篇
  1996年   32903篇
  1995年   29347篇
  1994年   27643篇
  1993年   27530篇
  1992年   25851篇
  1991年   22831篇
  1990年   23288篇
  1989年   22346篇
  1988年   20774篇
  1987年   19137篇
  1986年   18478篇
  1985年   21846篇
  1984年   22182篇
  1983年   20163篇
  1982年   19173篇
  1981年   19249篇
  1980年   17896篇
  1979年   18452篇
  1978年   17687篇
  1977年   17313篇
  1976年   17940篇
  1975年   15982篇
  1974年   15503篇
  1973年   15593篇
  1972年   13057篇
排序方式: 共有10000条查询结果,搜索用时 0 毫秒
11.
12.
ABSTRACT

Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.  相似文献   
13.
Poor aqueous solubility is one of the recurrent drawbacks of many compounds in medicinal chemistry. To overcome this limitation, the dilution of drug candidates from stock solutions of an organic solvent is common practice. However, the precise characterisation of these compounds in aqueous solutions is often neglected, leading to some uncertainties regarding the nature of the actual active species. In this communication, we demonstrate that two ruthenium complexes previously reported by our group for their chemotherapeutic potential against cancer, namely [Ru(DIP)2(sq)](PF6) and [Ru(DIP)2(3-methoxysq)](PF6), where DIP is 4,7-diphenyl-1,10-phenanthroline, sq=semiquinonate and 3-methoxysq=3-methoxysemiquinonate, form colloids in water-DMSO (1 % v/v) mixtures that are invisible to the naked eyes. [Ru(DIP)2(3-methoxysq)](PF6) was found to form a highly stable and monodispersed colloid with nanoaggregates of ∼25 nm. In contrast, [Ru(DIP)2(sq)](PF6) was found to form large reticulates of mostly spherical aggregates which size was found to increase over time. The difference in size and shape distribution of drug candidates is of tremendous significance as the study of their biological activity might be severely affected. Overall, we strongly believe that these observations should be taken into account by the scientific community working on the development of metal-based drugs with poor water solubility.  相似文献   
14.
15.
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.  相似文献   
16.
17.
The role of the following factors in the selection of technological bases for manufacturing is considered: the accessibility of the machined surfaces; their parameters and dimensional relationships; their position relative to the forces acting; and the uniformity of the margin distribution.  相似文献   
18.
19.
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the...  相似文献   
20.
A method is proposed to generate categorical colour observer functions (individual colour matching functions) for any field size based on the CIE 2006 system of physiological observer functions. The method combines proposed categorical observer techniques of Sarkar et al with a physiologically-based individual observer model of Asano et al and a clustering technique to produce the optimal set of categorical observers. The number of required categorical observers varies depending on an application with as many as 50 required to predict individual observers' matches when a laser projector is viewed. However, 10 categorical observers are sufficient to represent colour-normal populations for personalized colour imaging. The proposed and recommended categorical observers represent a robust and inclusive technique to examine and quantify observer metamerism in any application of colorimetry.  相似文献   
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号