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排序方式: 共有3202条查询结果,搜索用时 15 毫秒
91.
Ana Cecilia Silveira Dennise Oyarzún Víctor Escalona 《International Journal of Food Science & Technology》2018,53(6):1371-1380
Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L?1 O3 or NaOCl (100 mg L?1) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl‐sanitised grapes. Total polyphenol content (TPC) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O3 doses while the doses of 6 and 8 mg L?1 increased TAC by 19–30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L?1 doses, improved the functional quality and maintained low microbial counts on fresh‐cut grapes being a good alternative for the industry. 相似文献
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Barbara Walther Aaron M. Lett Alessandra Bordoni Lidia Toms‐Cobos Juan Antonio Nieto Didier Dupont Francesca Danesi Danit R. Shahar Ana Echaniz Roberta Re Aida Sainz Fernandez Amlie Deglaire Doreen Gille Alexandra Schmid Guy Vergres 《Molecular nutrition & food research》2019,63(21)
Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods. 相似文献
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Efficient very‐high‐gravity fermentation of sugarcane molasses by industrial yeast strains 下载免费PDF全文
Heloisy Suzes Barbosa Erick de Abreu Silveira Messias Miranda Jr. José Roberto Ernandes 《Journal of the Institute of Brewing》2016,122(2):329-333
In this study industrial strains were inoculated, in successive cycles, at high cell density into a sugarcane‐based juice containing normal (22%, w/v) and very high sucrose (30%, w/v) levels and supplemented with peptone as a nitrogen source. At 30 °C, in shaken cultures, in the normal gravity situation, efficient sucrose utilization occurred in both the supplemented and unsupplemented medium. At higher sugar concentrations, supplementation with peptone induced a more efficient fermentation compared with the unsupplemented medium, with higher biomass accumulation and maintenance of cell viability, and ethanol levels as high as 16% (v/v). Trehalose was also high during the cycles, probably as a necessary response of the yeast to the high stress fermentation conditions. This suggests that it is possible to increase ethanol production by using very‐high‐fermentation technology and that nutritional supplementation would have a positive effect on the fermentation, allowing for efficient sugar consumption and cell viability maintenance. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
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C.F. Balthazar T.C. Pimentel L.L. Ferrão C.N. Almada A. Santillo M. Albenzio N. Mollakhalili A.M. Mortazavian J.S. Nascimento M.C. Silva M.Q. Freitas A.S. Sant’Ana D. Granato A.G. Cruz 《Comprehensive Reviews in Food Science and Food Safety》2017,16(2):247-262
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics. 相似文献
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Mariana S. Silveira Cláudia P. M. L. Fontes Alexandre A. Guilherme Fabiano A. N. Fernandes Sueli Rodrigues 《Food and Bioprocess Technology》2012,5(3):947-953
The aim of the present work was to investigate the use of cashew apple juice as a low cost substrate for Lactobacillus casei B-442 cultivation and lactic acid production. Ammonium sulfate was employed as the only exogenous nitrogen source. The effect
of cashew apple juice reducing sugars and ammonium sulfate concentration and the fermentation pH and temperature on biomass
formation, lactic acid production, and productivity were evaluated. The highest productivity (2.36 g/L.h) was obtained applying
50 g/L of reducing sugar from the cashew apple juice supplemented with 6 g/L of ammonium sulfate. The process yield was about
95% when fermentation was carried out at 37 °C with pH controlled at pH 6.5 using NaOH (120 g/L). 相似文献