全文获取类型
收费全文 | 547831篇 |
免费 | 55046篇 |
国内免费 | 24054篇 |
专业分类
电工技术 | 34389篇 |
技术理论 | 58篇 |
综合类 | 35969篇 |
化学工业 | 95448篇 |
金属工艺 | 29802篇 |
机械仪表 | 34336篇 |
建筑科学 | 43215篇 |
矿业工程 | 17120篇 |
能源动力 | 15796篇 |
轻工业 | 39964篇 |
水利工程 | 10264篇 |
石油天然气 | 31542篇 |
武器工业 | 4864篇 |
无线电 | 64041篇 |
一般工业技术 | 65693篇 |
冶金工业 | 26127篇 |
原子能技术 | 5614篇 |
自动化技术 | 72689篇 |
出版年
2024年 | 2241篇 |
2023年 | 7998篇 |
2022年 | 14992篇 |
2021年 | 20924篇 |
2020年 | 16953篇 |
2019年 | 14987篇 |
2018年 | 16762篇 |
2017年 | 19271篇 |
2016年 | 17758篇 |
2015年 | 23527篇 |
2014年 | 29370篇 |
2013年 | 35366篇 |
2012年 | 36487篇 |
2011年 | 39037篇 |
2010年 | 35266篇 |
2009年 | 33559篇 |
2008年 | 32672篇 |
2007年 | 31321篇 |
2006年 | 30910篇 |
2005年 | 26243篇 |
2004年 | 17723篇 |
2003年 | 15597篇 |
2002年 | 14591篇 |
2001年 | 13243篇 |
2000年 | 12655篇 |
1999年 | 12828篇 |
1998年 | 9882篇 |
1997年 | 8289篇 |
1996年 | 7729篇 |
1995年 | 6464篇 |
1994年 | 5337篇 |
1993年 | 3729篇 |
1992年 | 3012篇 |
1991年 | 2314篇 |
1990年 | 1790篇 |
1989年 | 1482篇 |
1988年 | 1201篇 |
1987年 | 812篇 |
1986年 | 633篇 |
1985年 | 391篇 |
1984年 | 294篇 |
1983年 | 241篇 |
1982年 | 232篇 |
1981年 | 175篇 |
1980年 | 177篇 |
1979年 | 95篇 |
1978年 | 43篇 |
1977年 | 47篇 |
1976年 | 65篇 |
1975年 | 28篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
71.
Pyrochlore-type WO_3 powder was synthesized via hydrothermal method using aqueous sodium tungstate solution and oxalic acid as raw materials. The as-prepared powder was made into a soliquoid,from which films were made by dip coating process with indium-tin oxide(ITO).The obtained films were characterized by thermogravimetric and differential thermal analysis(TG-DTA), X-ray diffraction(XRD),scanning electron microscopy(SEM),transmission electron microscopy(TEM), cyclic voltammetry(CV), chronoamperometry(CA) and ultravioletvisible(UV-Vis) absorption. Results show that the crystal of the pyrochlore-type WO_3 powder is perfect. When the calcination temperature rises from room temperature to500 ℃,the pyrochlore-type structure first becomes deformed, then it is destroyed and turns into amorphous phase,finally it will completely convert to WO_3 with a monoclinic structure. Electrochemical and optical tests demonstrate that the film calcined at 300 ℃ exhibits the best electrochromic performance and has a coloration efficiency of up to 68.5 cm~2 C~(-1) at 884 nm. 相似文献
72.
目的: 建立快速灵敏的LC-MS/MS法测定人血浆中阿莫西林浓度,并用于两种阿莫西林胶囊的一致性评价。方法: 采用岛津公司LCMS-8060型LC-MS/MS仪,以MRM模式测定阿莫西林(m/z 366.00/114.00)的浓度,d4-阿莫西林作内标(m/z 370.10/114.05),离子源为ESI源。色谱柱选用Waters ACQUITY BEH C18(2.1×50 mm,1.7 μm),梯度洗脱。血浆样本加入内标,经甲醇沉淀蛋白后取上清液进样检测。结果: 所建方法经验证,其线性、准确度、精密度、最低定量限、提取回收率、特异性、基质效应、稳定性等各项指标均符合CFDA的指导原则及最新核查标准要求,并较文献报道中的方法有处理简单、灵敏度高、色谱峰形好的优点。结论: 所建方法快速、灵敏,适用于人血浆中阿莫西林浓度的检测。用于一致性评价的样本实测,两种制剂生物等效。 相似文献
73.
74.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents 下载免费PDF全文
A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese. 相似文献
75.
Baizhan Li Chenqiu Du Hong Liu Wei Yu Jie Zheng Meilan Tan Zhenxing Jin Wenjie Li Jing Wu Lu Chen Runming Yao 《Indoor air》2019,29(2):308-319
The extensive research interests in environmental temperature can be linked to human productivity / performance as well as comfort and health; while the mechanisms of physiological indices responding to temperature variations remain incompletely understood. This study adopted a physiological sensory nerve conduction velocity (SCV) as a temperature‐sensitive biomarker to explore the thermoregulatory mechanisms of human responding to annual temperatures. The measurements of subjects’ SCV (over 600 samples) were conducted in a naturally ventilated environment over all four seasons. The results showed a positive correlation between SCV and annual temperatures and a Boltzmann model was adopted to depict the S‐shaped trend of SCV with operative temperatures from 5°C to 40°C. The SCV increased linearly with operative temperatures from 14.28°C to 20.5°C and responded sensitively for 10.19°C‐24.59°C, while tended to be stable beyond that. The subjects’ thermal sensations were linearly related to SCV, elaborating the relation between human physiological regulations and subjective thermal perception variations. The findings reveal the body SCV regulatory characteristics in different operative temperature intervals, thereby giving a deeper insight into human autonomic thermoregulation and benefiting for built environment designs, meantime minimizing the temperature‐invoked risks to human health and well‐being. 相似文献
76.
77.
黄浦江为感潮河流,低潮位重现期的确定对黄浦江航道的设计具有重要意义。为了准确估计黄浦江低潮位的重现期,以黄浦江下游吴淞口站年最低潮位序列为例,在对样本进行三性审查的基础上,分别采用传统的数理统计方法和时变矩方法进行水文频率分析。结果表明:吴淞口站年最低潮位序列在1996年发生了变异;还现修正后的序列服从位置参数线性时变的GEV模型,低潮位存在缓慢的上升趋势;一致性条件下百年一遇低潮位约为0.261 m,在非一致性条件下其重现期增大为150 a。非一致性条件下的重现期增大说明黄浦江现有的航道设计标准偏安全,航道通航保证率提高。 相似文献
78.
设计了一种以STM32F103微控制器为控制核心,基于24位高精度模数转换器的钻孔深度测量仪器。利用弹性波回波测距原理,通过测量出钻孔中钻杆的长度,实现钻孔深度的快速、无损、准确的测量,主要用于井下瓦斯抽放钻孔、探放水钻孔等煤矿通防工作的施工验收。仪器小巧轻便,操作简单,单人即可完成测量工作,节约下井的人力物力,提高生产效率,最长测量长度可达250米,误差不超过1米。 相似文献
79.
80.
Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides 下载免费PDF全文
Da‐Hye Byun Hye‐Jeong Choi Hye‐Won Lee Hye‐Yeon Jeon Woo‐Jae Choung Jae‐Hoon Shim 《International Journal of Food Science & Technology》2015,50(6):1405-1412
To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry. 相似文献