全文获取类型
收费全文 | 2403篇 |
免费 | 162篇 |
国内免费 | 3篇 |
专业分类
电工技术 | 31篇 |
综合类 | 1篇 |
化学工业 | 689篇 |
金属工艺 | 46篇 |
机械仪表 | 86篇 |
建筑科学 | 98篇 |
矿业工程 | 5篇 |
能源动力 | 109篇 |
轻工业 | 320篇 |
水利工程 | 27篇 |
石油天然气 | 18篇 |
无线电 | 135篇 |
一般工业技术 | 373篇 |
冶金工业 | 82篇 |
原子能技术 | 13篇 |
自动化技术 | 535篇 |
出版年
2024年 | 2篇 |
2023年 | 22篇 |
2022年 | 78篇 |
2021年 | 126篇 |
2020年 | 94篇 |
2019年 | 120篇 |
2018年 | 95篇 |
2017年 | 105篇 |
2016年 | 115篇 |
2015年 | 90篇 |
2014年 | 117篇 |
2013年 | 223篇 |
2012年 | 172篇 |
2011年 | 202篇 |
2010年 | 131篇 |
2009年 | 110篇 |
2008年 | 121篇 |
2007年 | 105篇 |
2006年 | 79篇 |
2005年 | 58篇 |
2004年 | 62篇 |
2003年 | 48篇 |
2002年 | 41篇 |
2001年 | 30篇 |
2000年 | 17篇 |
1999年 | 21篇 |
1998年 | 21篇 |
1997年 | 19篇 |
1996年 | 14篇 |
1995年 | 11篇 |
1994年 | 10篇 |
1993年 | 12篇 |
1992年 | 10篇 |
1991年 | 12篇 |
1989年 | 12篇 |
1988年 | 7篇 |
1987年 | 10篇 |
1986年 | 5篇 |
1985年 | 5篇 |
1984年 | 3篇 |
1983年 | 3篇 |
1982年 | 3篇 |
1981年 | 5篇 |
1980年 | 4篇 |
1979年 | 6篇 |
1978年 | 2篇 |
1975年 | 2篇 |
1966年 | 1篇 |
1961年 | 1篇 |
1949年 | 1篇 |
排序方式: 共有2568条查询结果,搜索用时 46 毫秒
91.
92.
93.
Liliana G. Fidalgo Mauro D. Santos Rui P. Queirós Rita S. Inácio Maria J. Mota Rita P. Lopes Mafalda S. Gonçalves Ricardo F. Neto Jorge A. Saraiva 《Food and Bioprocess Technology》2014,7(7):2028-2037
Hyperbaric storage at naturally variable room temperature (RT) conditions (18–21 °C) and above (30 °C) was evaluated as a possible new food preservation method, regardless of temperature. Preservation of watermelon juice (used as a case study of a highly perishable food) at RT and 5 °C at atmospheric pressure was compared to preservation under 100 MPa at RT. After 8 h of hyperbaric storage at 100 MPa, the initial microbial loads of the watermelon juice were reduced by 1 log unit for total aerobic mesophiles, and 1–2 log units for Enterobacteriaceae and yeasts and moulds, to levels of about 3 log units for the former and below the detection limit for the latter, and remained thereafter unchanged up to 60 h. Similar results were obtained at 30 °C at 100 MPa after 8 h. At atmospheric pressure at RT (24 h) and 30 °C (8 h), microbial levels were already above quantification limits and unacceptable for consumption. Furthermore, pressure attenuated the increase in titratable acidity verified at atmospheric pressure, but caused higher colour changes, especially a higher lightness and a lower browning degree. Post-hyperbaric storage at 5 °C revealed an extended shelf life, as an additional benefit of hyperbaric storage. These results show that hyperbaric storage is a very promising food preservation methodology. 相似文献
94.
In this work it is assessed the potential of combining conventional and incremental sheet forming processes in a same sheet of metal.This so-called hybrid forming approach is performed through the manufacture of a pre-forming by conventional forming,followed by incremental sheet forming.The main objective is analyzing strain evolution.The pre-forming induced in the conventional forming stage will determine the strain paths,directly influencing the strains produced by the incremental process.To conduct the study,in the conventional processes,strains were imposed in three different ways with distinct true strains.At the incremental stage,the pyramid strategy was adopted with differ-ent wall slopes.From the experiments,the true strains and the final geometries were analyzed.Numerical simulation was also employed for the sake of comparison and correlation with the measured data.It could be observed that single-stretch pre-strain was directly proportional to the maximum incremental strains achieved,whereas samples subjected to biaxial pre-strain influenced the formability according to the degree of pre-strain applied.Pre-strain driven by the prior deep-drawing operation did not result,in this particular geometry,in increased formability. 相似文献
95.
Germano Veiga Cristovão Silva Ricardo Araújo Norberto Pires Bruno Siciliano 《Expert systems with applications》2013,40(17):7132-7140
This paper investigates the research profiles, collaboration patterns and research topic trends which can be identified in the proposals submitted to the ECHORD (European Clearing House for Open Robotics Development) FP7 project. On a country level, clusters were identified and characterized by patterns of proposal production per inhabitant, score and international cooperation. Belgium and Sweden constitute a cluster characterized by high proposal production, with very high scores and extensive international collaboration. Belgium also excels from another cluster analysis, being as the only country where 100% of proposals involve industry–academia cooperation and obtain scores above 10. Other findings show that single partner proposals have significantly lower quality than multi-partner proposals but, on the other hand, the number of countries involved shows no influence on the quality of the proposals. Despite the high number of industrial participants present on the proposals, it is observed that they play secondary roles in the proposals, with a very low number projects leaded by companies. Also, it is observed that partnerships between research institutions (non-universities) are the most successful. Concerning topics of the proposals, the technology human–robot interface and the product vision robot for small-scale manufacturing are the most significant. Finally, the paper shows clusters of institutions extracted from the giant network of relations obtained from the ECHORD set of proposals. 相似文献
96.
Entanglement and Entropy Squeezing for Moving Two Two-Level Atoms Interaction with a Radiation Field
S. Abdel-Khalek E. M. Khalil Beida Alsubei A. Al-Barakaty S. M. Abo Dahab 《计算机、材料和连续体(英文)》2021,66(3):2445-2456
In this paper, we analyzed squeezing in the information entropy, quantum state fidelity, and qubit-qubit entanglement in a time-dependent system. The proposed model consists of two qubits that interact with a two-mode electromagnetic field under the dissipation effect. An analytical solution is calculated by considering the constants for the equations of motion. The effect of the general form of the time-dependent for qubit-field coupling and the dissipation term on the temporal behavior of the qubit-qubit entanglement, quantum state fidelity, entropy, and variance squeezing are examined. It is shown that the intervals of entanglement caused more squeezing for the case of considering the time-dependent parameters. Additionally, the entanglement between the qubits became more substantial for the case of time dependence. Fidelity and negativity rapidly reached the minimum values by increasing the effect of the dissipation parameter. Moreover, the amount of variance squeezing and the amplitude of the oscillations decreased considerably when the time dependence increased, but the fluctuations increased substantially. We show the relation between entropy and variance squeezing in the presence and absence of the dissipation parameter during the interaction period. This result enables new parameters to control the degree of entanglement and squeezing, especially in quantum communication. 相似文献
97.
98.
Elton Joao Zierhut Rodrigo Battisti Ricardo Antonio Francisco Machado Cintia Marangoni 《化学工程与技术》2020,43(9):1884-1896
Intrinsic characteristics of distillation such as dead time and high nonlinearities do not allow the complete elimination of transient times when any external disturbance or set-point change occurs. Thus, aiming at the use of easy-tuning systems, a distributed-action control in trays of a diabatic distillation unit with Smith's predictor was implemented in the Simulink environment to further reduce transient times and out-of-specification product. The distributed-action strategy with Smith's predictor led to a reduction of 33.3 min (33 %) in the transient time of the top temperature control loop and 66 % in out-of-specification product, when compared with the conventional strategy, and thus is shown to be an efficient approach to increasing the productivity of distillation plants. 相似文献
99.
100.
Hugh E. Lippman Jehan-François Desjeux Zong-Yi Ding Kraisid Tontisirin Ricardo Uauy Regina A. Pedro 《Critical reviews in food science and nutrition》2016,56(1):141-145
Utilization of expert recommendations in the development of food and beverage nutritional profiles represents an opportunity to merge science and food manufacturing to deliver nutritionally optimized products into the marketplace. This report details expert panel guidelines for the design of a nutritional product for children one to six years of age. This interaction demonstrates the essential synergy between academia and food manufacturers in translating nutrient recommendations to food for their delivery to a population. Important factors for such translation are the identification of applicable nutrient recommendations and selection of an appropriate delivery matrix. This report demonstrates the translation of expert nutritional recommendations to a milk-based product for children—one to six years of age. 相似文献