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101.
Beatriz Gandul-Rojas M Isabel Minguez-Mosquera 《Journal of the science of food and agriculture》1996,72(1):31-39
A study of chlorophyll and carotenoid composition of nine single-variety virgin olive oils from the main Spanish producing regions has shown differences depending on variety and ripening degree of the fruits. Pheophytin a was the major pigment in all the oils studied (44–58% total pigments), followed by lutein (18–38%) and β-carotene (6–17%). The chlorophyll pigments group also included pheophytin b and in some cases chlorophylls a and b . The carotenoid fraction also included the xanthophylls neoxanthin, violaxanthin, luteoxanthin, antheraxanthin, mutatoxanthin and β-cryptoxanthin. The mean provitamin A activity of the oils was 260 μg kg−1 expressed as retinol equivalent. cis -α-Carotene (tentative), mono- and di-esterified xanthophylls and pheophorbide a were pigments exclusive to Arbequina variety, a fact that could be used as a chemo-taxonomic differentiator of the oils of this variety. The ratio between the chlorophyll fraction and the carotenoid fraction was maintained in most cases around 1, demonstrating that the green and yellow fractions were in balance, notwithstanding their greater or lesser total pigment content. The considerable range in the lutein/β-carotene ratio (between 1·3 and 5·1 depending on variety) makes this ratio a differentiator of single-variety oils. Despite the different sources of the oils, some general trends have been shown which suggest what chlorophyll and carotenoid pigments should be expected in an olive oil so as to include it within the denomination ‘virgin’. 相似文献
102.
Maria Sofia Vieira-Rocha Pilar Rodriguez-Rodriguez Mariana Ferreira-Duarte Miguel Faria Joana Beatriz Sousa Manuela Morato Silvia Magdalena Arribas Carmen Diniz 《International journal of molecular sciences》2022,23(3)
Fetal stress is known to increase susceptibility to cardiometabolic diseases and hypertension in adult age in a process known as fetal programming. This study investigated the relationship between vascular RAS, oxidative damage and remodeling in fetal programming. Six-month old Sprague-Dawley offspring from mothers that were fed ad libitum (CONTROL) or with 50% intake during the second half of gestation (maternal undernutrition, MUN) were used. qPCR or immunohistochemistry were used to obtain the expression of receptors and enzymes. Plasma levels of carbonyls were measured by spectrophotometry. In mesenteric arteries from MUN rats we detected an upregulation of ACE, ACE2, AT1 receptors and NADPH oxidase, and lower expression of AT2, Mas and MrgD receptors compared to CONTROL. Systolic and diastolic blood pressure and plasma levels of carbonyls were higher in MUN than in CONTROL. Vascular morphology evidenced an increased media/lumen ratio and adventitia/lumen ratio, and more connective tissue in MUN compared to CONTROL. In conclusion, fetal undernutrition indices RAS alterations and oxidative damage which may contribute to the remodeling of mesenteric arteries, and increase the risk of adverse cardiovascular events and hypertension. 相似文献
103.
On May 4th,2006,the international publication of a patentapplicationtitled“alloyed zinc powders for alkaline batteries withhigh Pyknometer density”WO2006/045470 A1[1],appeared·Theintention of this investigation was to see whether it is possible torepro… 相似文献
104.
Ângela Fernandes João C. M. Barreira Amilcar L. Antonio M. Beatriz P. P. Oliveira Anabela Martins Isabel C. F. R. Ferreira 《Food and Bioprocess Technology》2014,7(6):1606-1617
Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in color and texture, or microbiological spoilage. Drying is considered as the most appropriate method to prevent these alterations, but it has some limitations, such as shrinkage, enzymatic and non-enzymatic browning reactions, and oxidation of lipids and vitamins. According to previous studies, irradiation might effectively attenuate the undesirable changes caused by drying process, ensuring also higher shelf-life of mushrooms and their decontamination. Electron-beam irradiation presents some technological advantages, since it allows higher dose rates and the possibility to be used in most foods/or thin products in a short period. Herein, the combined effects of electron-beam irradiation (0, 0.5, 1 and 6 kGy) and storage time (0, 6 and 12 months) were evaluated by measuring changes in nutritional parameters, namely, free sugars, tocopherols, fatty acids and antioxidant activity. As indicated by linear discriminant analysis, storage time had a higher effect on all the evaluated parameters, except fatty acids, which suffer significant changes with both factors. Overall, the obtained results indicate that electron-beam irradiation might be considered as a suitable technique, allowing long-lasting conservation periods while reducing changes induced by drying treatment. 相似文献
105.
Antonia Picon Rocío Alonso Pilar Gaya Manuel Nuñez 《Food and Bioprocess Technology》2013,6(10):2820-2830
High-pressure treatment of raw goat milk curd was investigated as an alternative to thermal treatment of milk in cheese manufacture, and curd freezing as a procedure to surmount the seasonality of goat milk production. Experimental cheeses were made by mixing (70:30) fresh cow milk curd with frozen curd from pasteurized goat milk (PGC), frozen curd from raw goat milk (RGC), or frozen pressurized curd from raw goat milk (PRGC). Control cheese was made from a mixture (70:30) of pasteurized cow and goat milk. RGC cheese showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, whereas PRGC cheese had maximum aminopeptidase activity, esterase activity, and overall proteolysis. Control cheese exhibited the highest dry matter content and peptide levels, the lowest concentration of free amino acids, the highest concentration of volatile compounds such as free fatty acids, alcohols and esters, and the firmest texture. Differences in sensory characteristics between experimental and control cheeses were of minor importance. High-pressure treatment of curd allowed the production of cheese of bacteriological quality similar to that of control cheese made using pasteurized milk, while curd freezing did not alter the sensory characteristics of experimental cheeses with respect to control cheese. 相似文献
106.
Sónia Soares Joana S. Amaral Maria Beatriz P.P. Oliveira Isabel Mafra 《Comprehensive Reviews in Food Science and Food Safety》2017,16(5):1072-1100
Honey is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high‐quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and “organic” provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins. 相似文献
107.
Ferracin LM Fier CB Vieira ML Monteiro-Vitorello CB Varani Ade M Rossi MM Müller-Santos M Taniwaki MH Thie Iamanaka B Fungaro MH 《International journal of food microbiology》2012,155(3):137-145
In silico comparison of 34 putative pks genes in Aspergillus niger strain CBS 513.88 versus A. niger strain ATCC 1015 genome revealed significant nucleotide identity (>95% covering a minimum of 99% of the gene sequence) for 31 of these genes (approximately 91%). A. niger CBS 513.88 harbors three putative pks genes (An01g01130, An11g05940, and An15g07920), for which nucleotide identity was not found in A. niger ATCC 1015. To compare the results of the in silico analysis with the in vivo situation, experimental data were obtained for a large number of A. niger strains obtained from different substrates and geographical regions. Three putative pks genes that were found to be variable between the two A. niger strains using bioinformatics tools were in fact strain-specific genes based on experimental data. The PCR amplification signals for the An01g01130, An11g05940, and An15g07920 pks genes were detected in only 97%, 71%, and 26% of the strains, respectively. Southern blot analyses confirmed the PCR data. Because one of the strain-specific pks genes (An15g07920) is located in a putative ochratoxin cluster, we focused our investigation on that region. We assessed the ochratoxin production capability of the 119 A. niger strains and found a positive association between the presence of this pks gene and the capability of the respective strain to produce ochratoxin. 相似文献
108.
Interest has been increasing to enhance the contents of healthy polyunsaturated fatty acid (PUFA) in milk. However, trans fatty acids and conjugated linoleic acid (CLA) can be altered after thermal processing and high pressures disrupt the milk fat globule membrane, exposing the lipid core and helping its oxidation. The objective of the present research was to study whether processing can alter the fatty acid composition of milk and if these changes are affected by PUFA concentration as previous studies suggest. Two cow milk batches (500 L each), one naturally enriched in PUFA, were processed to obtain pasteurized; high temperature, short time; UHT; high pressure; and microwave pasteurized samples. The detailed fatty acid composition was analyzed with special attention to trans fatty acids and CLA isomers. Results showed that after high temperature, short time processing, total CLA content increased in both milk batches, whereas sterilization resulted in a sigmatropic rearrangement of C18:2 cis-9,trans-11 to C18:2 trans-9,trans-11. The extent of these effects was greater in milks naturally enriched in PUFA. 相似文献
109.
Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: Mechanisms involved 下载免费PDF全文
110.
Copetti MV Iamanaka BT Mororó RC Pereira JL Frisvad JC Taniwaki MH 《International journal of food microbiology》2012,155(3):158-164
The acidic characteristics of cocoa beans have influence on flavor development in chocolate. Cocoa cotyledons are not naturally acidic, the acidity comes from organic acids produced by the fermentative microorganisms which grow during the processing of cocoa. Different concentrations of these metabolites can be produced according to the fermentation practices adopted in the farms, which could affect the growth and ochratoxin A production by fungi. This work presents two independent experiments carried out to investigate the effect of some fermentation practices on ochratoxin A production by Aspergillus carbonarius in cocoa, and the effect of weak organic acids such as acetic, lactic and citric at different pH values on growth and ochratoxin A production by A. carbonarius and Aspergillus niger in culture media. A statistical difference (ρ<0.05) in the ochratoxin A level in the cured cocoa beans was observed in some fermentation practices adopted. The laboratorial studies demonstrate the influence of organic acids on fungal growth and ochratoxin A production, with differences according to the media pH and the organic acid present. Acetic acid was the most inhibitory acid against A. carbonarius and A. niger. From the point of view of food safety, considering the amount of ochratoxin A produced, fermentation practices should be conducted towards the enhancement of acetic acid, although lactic and citric acids also have an important role in lowering the pH to improve the toxicity of acetic acid. 相似文献