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61.
MORTAZA AGHBASHLO MOHAMMAD H. KIANMEHR HADI SAMIMI-AKHIJAHANI 《Journal of food process engineering》2009,32(2):278-293
Barberry is known as a medicinal and ornamental plant throughout the world. Edible fruit from the barberry is used in medicine to treat liver, neck and stomach cancer, for purification of the blood and for breath freshness. In order to assess and select a suitable form of the drying curve, six different semitheoretical and/or empirical models were fitted to the experimental data. Experiments were performed at air temperatures of 50, 60 and 70C. At each temperature, three air velocity values were selected: 0.5, 1 and 2 m/s. Consequently, of all the drying models, the Page model was selected as the best mathematical model according to R 2 , χ 2 and root mean square error parameters. Constants related to the Page model are reported and regressed against air condition using multiple regression analysis.
All commercial flow dryers are designed on thin-layer drying principles. Thin-layer drying means to dry as one layer of sample particles or slices. In this paper we present a mathematical model for thin-layer drying of barberry fruits (moisture ratio against time). Definition of moisture ratio as a function of time and drying condition has many advantages such as (1) easy control of dryer system, (2) lower energy consumption, (3) less thermal damage to the products and (4) lower investment. It is believed that the present study should be useful to people seeking (1) to optimize the design of drying systems and their components, and (2) to identify appropriate applications and optimal configurations for drying systems. 相似文献
PRACTICAL APPLICATION
All commercial flow dryers are designed on thin-layer drying principles. Thin-layer drying means to dry as one layer of sample particles or slices. In this paper we present a mathematical model for thin-layer drying of barberry fruits (moisture ratio against time). Definition of moisture ratio as a function of time and drying condition has many advantages such as (1) easy control of dryer system, (2) lower energy consumption, (3) less thermal damage to the products and (4) lower investment. It is believed that the present study should be useful to people seeking (1) to optimize the design of drying systems and their components, and (2) to identify appropriate applications and optimal configurations for drying systems. 相似文献
62.
HASSAN KORBEKANDI MAHSHID JAHADI MOHAMMAD MARACY DARYOUSH ABEDI MOHAMMAD JALALI 《International Journal of Dairy Technology》2009,62(1):75-79
Skimmed milk was inoculated with the commercial starter and Lactobacillus casei ssp. casei. pH changes, viable counts, and organoleptic properties of the produced control and probiotic yogurts were analysed. The pH decrease during the fermentation period was faster in the milk inoculated with L. casei plus starter. The growth of both starters in probiotic yogurt was significantly lower than their growth in control yogurt during the fermentation period. The viable count of the probiotic bacterium remained higher than the standard limit for probiotic products. There was no significant difference between the organoleptic properties of the control and the probiotic yogurts. 相似文献
63.
64.
Effects of thermomechanical treatment of cold rolling followed by annealing on microstructure and superelastic behavior of the Ni50Ti50 shape memory alloy were studied. Several specimens were produced by copper boat vacuum induction melting. The homogenized specimens were hot rolled and annealed at 900 °C. Thereafter, annealed specimens were subjected to cold rolling with different thickness reductions up to 70%. Transmission electron microscopy revealed that the severe cold rolling led to the formation of a mixed microstructure consisting of nanocrystalline and amorphous phases in Ni50Ti50 alloy. After annealing at 400 °C for 1 h, the amorphous phase formed in the cold-rolled specimens was crystallized and a nanocrystalline structure formed. Results showed that with increasing thickness reduction during cold rolling, the recoverable strain of Ni50Ti50 alloy was increased during superelastic experiments such that the 70% cold rolled–annealed specimen exhibited about 12% of recoverable strain. Moreover, with increasing thickness reduction, the critical stress for stress-induced martensitic transformation was increased. It is noteworthy that in the 70% cold rolled–annealed specimen, the damping capacity was measured to be 28 J/cm3 that is significantly higher than that of commercial NiTi alloys. 相似文献
65.
研究冷轧和后续退火形变热处理对Ni_(50)Ti_(50)形状记忆合金超弹性行为的影响。采用铜坩埚真空感应熔炼法制备样品。将成分均匀的样品进行热轧后在900°C退火,然后再进行冷轧,冷轧后样品的厚度有不同程度的减少,最大可达70%。透射电镜检测结果显示严重的冷轧导致Ni_(50)Ti_(50)合金中形成了纳米晶和非晶的复合显微组织。400°C下退火1 h后,冷轧样品中的非晶发生晶化形成纳米晶组织。随着冷轧变形量的增加,在超弹性实验中Ni_(50)Ti_(50)合金的弹性应变增加,变形量为70%的冷轧-退火样品其弹性应变为12%。此外,随着变形量的增加,应力诱导马氏体相变的临界应力提高。值得注意的是,70%变形量的冷轧-退火样品的阻尼容量值为28 J/cm3,明显高于商业NiTi合金。 相似文献
66.
A M MORTAZAVIAN M R EHSANI S M MOUSAVI J A REINHEIMER Z EMAMDJOMEH S SOHRABVANDI K REZAEI 《International Journal of Dairy Technology》2006,59(1):8-11
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt ( Lactobacillus acidophilus , Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp . ) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp. 相似文献
67.
REKHA GAHTORI MOSLEH MOHAMMAD ABOMUGHAID NIDHI NEGI SARAVANAN KRISHNAN SUGAPRIYA DHANASEKARAN SOUMYA PANDIT KANU PRIYA DILLIP KUMAR BISHI RAM PRASAD PIYUSH KUMAR GUPTA 《Biocell》2021,45(6):1465-1477
Antibacterial resistance developed by bacteria due to the unlimited use of antibiotics has posed a challenge for
human civilization. This kind of problem is not limited to India only, but it is a global concern. Nowadays, many
treatments and medicines for bacterial diseases have been developed. However, they possess some drawbacks.
Therefore, the alternative medicine has been used to target the drug resistant mechanisms and such medicines have
less side effects which is becoming necessary. Natural products have traditionally or historically been of importance
for the development of antibacterial agents and are also known to overcome bacterial drug resistance by directly
targeting the drug resistance mechanisms in bacteria. In recent years, researchers have also focused on new drug
discovery from plant-based research. They have looked on various phytocompounds as antibacterial agents. In the
current review, we report various classes of secondary metabolites such as phenolic compounds, flavonoids, alkaloids,
saponins, terpenes, quinones, and some essential oils that have been used as an antibacterial agent. In addition, we
also discuss several mechanisms behind bacterial multi-drug resistance that are used during bacterial pathogenesis. 相似文献
68.
SALLY NASER WESAMELDIN SABER MOHAMMAD EL-METWALLY MAHMOUD MOUSTAFA ATTALLA EL-KOTT 《Biocell》2020,44(2):147-155
Because of its antitumor therapeutic-activity, as well as its application in food industries to improve the quality,
L-asparaginase has attracted considerable attention from several investigators. In recent years, fungi have occupied
advanced rank among microorganisms in the production process of the enzyme. This review is spotting the light on
the advantages of fungal enzyme and its applications in the food industry and medications. The solid-state
fermentation was discussed as the wide alternative and most accepted biosynthesis technique. However, some lights
were also spotted to the statistical experimental design of the fermentation process, mainly on the methodology of the
response surface for L-asparaginase biosynthesis by fungi. Finally, the immobilization of the enzyme and the features
of the widely used solid substrates for the maximization of the production process were explored. 相似文献
69.
Somatic embryogenesis is an asexual reproduction process that occurs in many plant species, including rice.
This process contains several totipotency markers such as Somatic Embryogenesis Receptor-like Kinase (SERK), Leafy
Cotyledon1 (LEC1) and WUSCHEL-Related Homeobox4 (WOX4) and also a helpful model for embryo development
and clones and transformations. Here, we report the gene expression during somatic embryo development correlates
with regeneration frequency in 14 Javanica rice (pigmented and non-pigmented) using modifified N6 media
supplemented with Kinetin (2.0 mg/L) and NAA (1.0 mg/L). Although there have been advances in understanding
the genetic basis of somatic embryogenesis in other varieties, rice is still unexplored, especially during somatic embryo
development. Moreover, for the formation of callus induction from immature embryos, 2,4-D (2.0 mg/L, 3.0 mg/L)
was used. This study analysed the gene expression of OsSERK, OsWOX4 and OsLEC1 genes through RT-PCR analysis.
Higher expression of the OsLEC1 gene indicates that their function may correlate in the in vitro with the high
response of rice after transfer to regeneration media. This study found that rice varieties of pigmented rice (MS
Pendek and Gogoniti II) and non-pigmented rice (Pandan Ungu) showed high regeneration frequency, showing
higher OsLEC1 expression than other varieties because OsLEC1 promotes the maturation of somatic embryos in plant
regeneration on day 14. However, the contrast with Genjah nganjuk may be effective because of other regulatory
genes. RT-PCR analysis showed OsSERK had less expression level than OsLEC1 and OsWOX4 in the varieties, which
correlate with the percentage of plant regeneration, but not for Gogoniti II. In conclusion, the higher percentage of
plant regeneration correlates with the higher expression level of OsLEC1 at day 14 of media regeneration of rice. 相似文献
70.
ALI REZA SHAHAB LAVASANI MOHAMMAD REZA EHSANI SAEED MIRDAMADI MOHAMMAD ALI EBRAHIM ZADEH MOUSAVI 《International Journal of Dairy Technology》2012,65(1):64-70
Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA‐SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90‐day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties. 相似文献