全文获取类型
收费全文 | 2750篇 |
免费 | 188篇 |
国内免费 | 9篇 |
专业分类
电工技术 | 58篇 |
综合类 | 1篇 |
化学工业 | 841篇 |
金属工艺 | 34篇 |
机械仪表 | 66篇 |
建筑科学 | 72篇 |
矿业工程 | 3篇 |
能源动力 | 99篇 |
轻工业 | 325篇 |
水利工程 | 10篇 |
石油天然气 | 1篇 |
无线电 | 204篇 |
一般工业技术 | 443篇 |
冶金工业 | 48篇 |
原子能技术 | 33篇 |
自动化技术 | 709篇 |
出版年
2024年 | 4篇 |
2023年 | 44篇 |
2022年 | 191篇 |
2021年 | 205篇 |
2020年 | 80篇 |
2019年 | 99篇 |
2018年 | 116篇 |
2017年 | 90篇 |
2016年 | 138篇 |
2015年 | 114篇 |
2014年 | 152篇 |
2013年 | 224篇 |
2012年 | 174篇 |
2011年 | 197篇 |
2010年 | 140篇 |
2009年 | 166篇 |
2008年 | 138篇 |
2007年 | 99篇 |
2006年 | 98篇 |
2005年 | 89篇 |
2004年 | 66篇 |
2003年 | 48篇 |
2002年 | 42篇 |
2001年 | 30篇 |
2000年 | 27篇 |
1999年 | 16篇 |
1998年 | 27篇 |
1997年 | 18篇 |
1996年 | 23篇 |
1995年 | 14篇 |
1994年 | 7篇 |
1993年 | 8篇 |
1992年 | 6篇 |
1991年 | 7篇 |
1990年 | 2篇 |
1989年 | 5篇 |
1988年 | 2篇 |
1987年 | 5篇 |
1985年 | 2篇 |
1984年 | 4篇 |
1983年 | 4篇 |
1982年 | 4篇 |
1980年 | 3篇 |
1979年 | 4篇 |
1978年 | 2篇 |
1977年 | 4篇 |
1976年 | 2篇 |
1975年 | 3篇 |
1973年 | 1篇 |
1962年 | 1篇 |
排序方式: 共有2947条查询结果,搜索用时 15 毫秒
51.
Anna Rita Bavaro Mariaelena Di Biase Amalia Conte Stella Lisa Lonigro Leonardo Caputo Annamaria Cedola Matteo Alessandro Del Nobile Antonio Francesco Logrieco Paola Lavermicocca Francesca Valerio 《International Journal of Food Science & Technology》2021,56(7):3197-3208
Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’. 相似文献
52.
Juice and by-products from pomegranate to enrich pancake: characterisation and shelf-life evaluation
Anna Lucia Incoronato Annamaria Cedola Amalia Conte Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2021,56(6):2886-2894
In this study, a fortified pancake with all parts of pomegranate as juice and by-products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf-life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf-life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days. 相似文献
53.
Marcella Mastromatteo Alessandra Danza Mariangela Guida Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2012,47(10):2109-2116
In this work, the hydration process of durum wheat–based functional bread loaded with yellow pepper flour was optimised. In particular, the investigated vegetable flour and durum wheat semolina were mixed after they were separately hydrated. Three different amounts of water added to the yellow pepper flour were studied for assessing the effect of vegetable flour hydration level on the dough development and overall quality of bread. The bread formulation investigated in a previous work, based on 25% of yellow pepper and 2% of guar seed as structuring agent where the vegetable flour was directly added to the hydrated durum wheat semolina dough, was chosen as control sample. Results highlighted that dough samples with yellow pepper flour hydrated at highest water content showed a rheological behaviour similar to the durum wheat dough. Moreover, creep analysis showed that the sample added with no‐hydrated yellow pepper flour recorded the greatest resistance to deformation. Same results were obtained for the dough tensile and bread compression tests. The use of the hydrated yellow pepper flour also improved all sensorial attributes. 相似文献
54.
55.
Alessandro Bedini Valentina Zanolli Sandro Zanardi Ugo Bersellini Enrico Dalcanale Michele Suman 《Food Analytical Methods》2013,6(1):17-27
The food industry has a direct interest into bitter-tasting substances either for the identification of negative off-flavors or for the monitoring of a desired organoleptic quality. A rapid technique, based on Fourier transform-near infrared (FT-NIR) spectroscopy and able to detect taste molecular markers in bakery commodities, was developed, focusing the attention on biscuits category. Xanthines (caffeine, theobromine, and theophylline) and polyphenols (catechins and epicathechins), considered as mainly responsible for the bitter-taste of coffeecocoachocolate based products, were firstly checked using a confirmatory liquid chromatography (LC)-ESImass spectrometry (MS)-MS procedure after hot methanol–water extraction. Correspondent data were used for the calibration of the FT-NIR through PLS regression. Values of the standard errors of prediction (lower than 10 %) were comparable to the values of the standard errors of cross-validation. Coefficients of determination indicated a good predictive power in the calibration model (R 2 xanthines?=?0.97, R 2 polyphenols?=?0.96) and a satisfying discriminating power among different contents in the validation models (R 2 xanthines?=?0.96, R 2 polyphenols?=?0.96). A testing phase on the generated model was executed by a comparison of LC-MS and sensory panel data with FT-NIR responses recorded on unknown biscuits: differences between found and predicted levels were generally below 5 % and the best predictability was achievable in chocolate-based biscuits. This methodology is able to work directly on solid products, has the potential to be expanded on other categories of gustative molecular markers (like sugars) and can be conceived as applicable for a routine control of a standardized bitter taste quality in a real industrial production. 相似文献
56.
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity
Lucia Padalino Cristina Costa Matteo Alessandro Del Nobile Amalia Conte 《International Journal of Food Science & Technology》2019,54(11):3051-3057
Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound-assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g−1 and 0.55 mg quercetin g−1 respectively) than digested control pasta (9.54 mg gallic acid g−1 and 0.23 mg quercetin g−1 respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO4 g−1). 相似文献
57.
58.
Annalisa Lucera Amalia Conte Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2012,47(8):1598-1604
In this work, the influence of packaging mass transport properties on quality loss of fresh‐cut cauliflower mixtures was addressed. The study was organised in two subsequent experimental steps; first, the selection of micro‐perforated packaging films was carried out by monitoring the package headspace gas concentrations of fresh‐cut white, green cauliflower and roman cabbage. Then, the effects of the barrier properties of the selected micro‐perforated film on shelf life of two different fresh‐cut cauliflower mixtures, stored at 4 ± 1 °C, were addressed. Results suggested that, among the investigated films, the micro‐perforated polymeric matrix with the lowest oxygen transmission rate value showed the best performance as it created the optimum headspace gas composition for each cauliflower variety, as well as, for the product mixtures. The appearance of visible moulds was the factor limiting product shelf life that accounted for about 18 days for both the investigated cauliflower mixtures. 相似文献
59.
The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved. 相似文献
60.
Alessandro Capuani Jürgen Behr Elke K. Arendt Rudi F. Vogel 《European Food Research and Technology》2014,238(6):979-988
The influence of reducing and oxidizing buckwheat sourdoughs on the rheological, protein, and bread properties of buckwheat and brown rice flour was investigated. Batters and breads prepared with chemically acidified doughs, fresh pre-doughs, and fresh pre-doughs containing glutathione (3 mM) were used as controls. No significant differences were observed after the addition of reducing and oxidizing sourdoughs in all trials. Proteolysis was observed after proofing time in buckwheat and brown rice batters, respectively. Acidified doughs increased the elasticity and the gelatinization temperature of buckwheat batters. No notable microstructure changes were detected in brown rice batters. The extension of fermentation time in sourdough caused a slight decrease in bread volumes in all trials. Sourdoughs increased the bread volume and decreased the crumb hardness of buckwheat breads. In trials with brown rice flour, the addition of sourdough did not show relevant volume differences as compared to the controls, except big voids in sourdough bread crumb. Linear correlations between hardness, volume, and cells’ density were observed. However, no clear correlations among rheological parameters and bread characteristics could be detected. These results indicated that the applied strains were responsible for the leavening capacity of the yeast during the proofing time and for crumb structure in trials with buckwheat and brown rice flour. Applied sourdoughs were able to change the molecular, and bread properties of buckwheat and brown rice bread. 相似文献