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51.
Guzel Muhammed Huseyin Unal Recep Emre Onder Ahmet Sen Muhammed Arif Kose Faruk 《Journal of Mechanical Science and Technology》2021,35(3):1301-1308
Journal of Mechanical Science and Technology - The energy demand of world is increasing worldwide because of increasing population and developing technology. The use of environmentally friendly... 相似文献
52.
Online communities rely heavily on badges to incentivize users to participate in voluntary activities. We examine the relationship between earned badges/pursued badges and contributions in the Stack Overflow question and answer community. Our main results reveal that different levels of earned and pursued badges increase the amount of subsequent answering activity. In addition, earned gold badges are the most influential in the motivation of users while earned bronze badges are the least impactful. Furthermore, the effect of badges involves positive spillovers from higher levels of earned badges to lower ones. Our findings offer important theoretical and managerial implications for online communities. 相似文献
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In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis using Hae III, Hha I, and Hinf I endonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (≥400 bp , 99% identity) as Saccharomyces cerevisiae (106), Kazachstania bulderi (11), Pichia fermentans (nine), Pichia membranifaciens (eight), Kazachstania servazzii (seven), Kazachstania unispora (four), and Hanseniaspora valbyensis (three). Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples. 相似文献
55.
Erdem Carsanba Seraphim Papanikolaou Patrick Fickers Huseyin Erten 《Yeast (Chichester, England)》2019,36(5):319-327
Citric acid (CA) productivity by Yarrowia lipolytica dependents on strain type, carbon source, carbon to nitrogen (C/N) molar ratio as well as physicochemical conditions (pH, temperature, oxygen transfer rate, etc.). In the current study, 10 different Y. lipolytica strains were first challenged in shake-flask culture for CA production in a glucose-based media under nitrogen-limited conditions. For the most promising one, strain K57, CA productivity was monitored during culture in batch bioreactor for three initial C/N molar ratio (167, 367, and 567 Cmol/Nmol). The highest CA yield (0.77 g/g glucose), titre (72.3 g/L CA), and productivity (0.04 g/g.h) were found for C/N ratio of 367. However, the highest growth rate was obtained for an initial C/N ratio of 167. From these results, Y. lipolytica strain K57 could be considered to produce CA at higher titre on glucose-based medium in batch bioreactor than others Y. lipolytica strain reported in the literature. 相似文献
56.
The pressure profiles, gas velocities, solid circulation rate, solids flux, residence time distribution of gas and particles in chemical-looping combustion reactors and gas leakage were studied in a cold flow model unit. And these parameters in both air and fuel reactors were measured in the experimental stage. The experimental results show that gas fluidization velocity in the air reactor is 1.8 m/s, gas fluidization velocity in the fuel reactor 0.5 m/s, and the bed materials inventory of the two reactors between 1.2 to 3.15 kg. The first cold flow model results show that the solid circulation rates are sufficient. The appropriate operating conditions are optimized and the summary of final changes is made the on cold model. The proposed design solutions are currently being verified in a cold flow model simulating the actual reactor (hot) system. This paper presents an overview of the research performed on a cold flow model and highlights the current status of the technology. 相似文献
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Muhammad Younis Talpur Syed Tufail Hussain Sherazi Sarfaraz Ahmed Mahesar Saba Naz Huseyin Kara 《European Journal of Lipid Science and Technology》2012,114(2):222-228
The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (TFA), and polyunsaturated (PUFA) fatty acids and the key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0) during potato chips frying in canola oil using single bounce attenuated total reflectance FTIR (SB‐ATR‐FTIR) spectroscopy. The data obtained from GC‐FID were used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650 cm?1 spectral range. FTIR PLS regression for the predicted SFA, MUFA, TFA, and PUFA were found 0.999, 0.998, 0.998, and 0.999, respectively, whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996, and 0.994, respectively. We conclude that FTIR‐PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during the frying process. Practical applications: FTIR‐ATR method is very simple, rapid, and environmentally friendly. No sample preparation is required and one drop of oil is enough for FTIR analysis. The proposed method could be applied for quick determination of key fatty acid ratios in the food processing industry. 相似文献
59.
Degirmenci H Karapinar M Karabiyikli S 《International journal of food microbiology》2012,153(1-2):212-215
In this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4 °C and 37 °C for 7 days. Several parameters, such as juice concentration (%), pH, incubation temperature (°C) and time (days) were found effective on the survival of pathogens tested. Although L. monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4 °C for 2 and 7 days, respectively. Incubating at low temperature (4 °C) enhanced the survival of test microorganisms. 相似文献
60.
Huseyin Sozeri Ilker Kucuk Husnu Ozkan 《Journal of Superconductivity and Novel Magnetism》2011,24(1-2):683-687
A model based on an artificial neural network (ANN) was designed for the simulation and estimation of 2 theta and intensity values obtained by X-Ray Diffraction (XRD) of pure and La-doped barium ferrite powders which have been synthesized in ammonium nitrate melt. Its performance is evaluated by the influences of different La content, sintering temperature, Fe/Ba ratio, and washed in HCl (or not washed in HCl) samples. The XRD patterns of samples estimated by the ANN agree well with the experimental values, indicating that the model is reliable and adequate. 相似文献