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Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture 下载免费PDF全文
Laura Maria Bruno Mariángeles Briggiler Marcó Maria Luján Capra Juliane Döering Gasparin Carvalho Carlos Meinardi Andrea Quiberoni 《International Journal of Dairy Technology》2017,70(4):572-582
To design a specific lactic culture for the controlled manufacture of coalho cheese, 13 Lactobacillus rhamnosus, two Lactobacillus fermentum and one Lactobacillus plantarum strains isolated from artisanal coalho cheeses were identified and characterised. Two Lb. rhamnosus, one Lb. plantarum and one Lb. fermentum were selected and grouped in pairs designing four different culture formulations that demonstrated a good performance in cheesemaking experiments at pilot scale. Further studies to adjust the balance of strains used are necessary to attain adequate sensorial and technological attributes as expected for artisanal cheeses. 相似文献
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Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides) 下载免费PDF全文
Andrea Osimani Cristiana Garofalo Lucia Aquilanti Vesna Milanović Federica Cardinali Manuela Taccari Marina Pasquini Stefano Tavoletti Francesca Clementi 《Journal of food science》2017,82(5):1184-1192
Grasshoppers are the most commonly eaten insects by humans worldwide, as they are rich in proteins and micronutrients. This study aimed to assess the occurrence of transferable antibiotic resistance genes in commercialized edible grasshoppers. To this end, the prevalence of 12 selected genes [aac(6’)‐Ie aph(2″)‐Ia, blaZ, erm(A), erm(B), erm(C), mecA, tet(M), tet(O), tet(S), tet(K), vanA, vanB] coding for resistance to antibiotics conventionally used in clinical practice was determined. The majority of samples were positive for tet(M) (70.0%), tet(K) (83.3%) and blaZ (83.3%). A low percentage of samples were positive for erm(B) (16.7%), erm(C) (26.7%), and aac(6’)‐Ie aph(2″)‐Ia (13.3%), whereas no samples were positive for erm(A), vanA, vanB, tet(O), and mecA. Cluster analysis identified 4 main clusters, allowing a separation of samples on the basis of their country of origin. 相似文献
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Jean Marcel R. Gallo Ugo Andrea IcardiVincenzo Baglio Alberto CoralliAlessandro Graizzaro 《International Journal of Hydrogen Energy》2011,36(13):8082-8087
In this study, the construction and optimization of a low cost home-assembled DMFC single cell test station is described. The station was built using two flow control systems, for gas (air/oxygen) and liquid (methanol), a temperature controller, an electronic load, a milliohm-meter for resistance measurements and a computerized data acquisition system. The experiments were carried out on a 6.25 cm2 single cell, built using two graphite plates with triple serpentine channel geometry for both anodic and cathodic flow fields. The cell was equipped with an MEA composed of Nafion 117 as electrolyte, Pt/C based catalyst as cathode and PtRu (1:1)/C as anode. In order to develop a HySyLab internal standard procedure, MEA activation was carefully studied. The activated MEA was used to determine the optimum values of cell operating parameters, such as oxidant flow, methanol flow and temperature. 相似文献
996.
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts 下载免费PDF全文
Alessandra Carrubba Andrea Comparato Andrea Labruzzo Serena Muccilli Virgilio Giannone Alfio Spina 《Journal of food science》2016,81(9):C2158-C2166
The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α‐amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice. 相似文献
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The effect of astaxanthin on the aging rat brain: gender‐related differences in modulating inflammation 下载免费PDF全文
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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based Methods 下载免费PDF全文
Eduardo Medina Ilenys M. Pérez‐Díaz Fred Breidt Janet Hayes Wendy Franco Natasha Butz María Andrea Azcarate‐Peril 《Journal of food science》2016,81(1):M121-M129
Fermented cucumber spoilage (FCS) characterized by rising pH and the appearance of manure‐ and cheese‐like aromas is a challenge of significant economical impact for the pickling industry. Previous culture‐based studies identified the yeasts Pichia manshurica and Issatchenkia occidentalis, 4 Gram‐positive bacteria, Lactobacillus buchneri, Lactobacillus parrafaraginis, Clostridium sp., and Propionibacterium and 1 Gram‐negative genus, Pectinatus, as relevant in various stages of FCS given their ability to metabolize lactic acid. It was the objective of this study to augment the current knowledge of FCS using culture‐independent methods to microbiologically characterize commercial spoilage samples. Ion Torrent data and 16S rRNA cloning library analyses of samples collected from commercial fermentation tanks confirmed the presence of L. rapi and L. buchneri and revealed the presence of additional species involved in the development of FCS such as Lactobacillus namurensis, Lactobacillus acetotolerans, Lactobacillus panis, Acetobacter peroxydans, Acetobacter aceti, and Acetobacter pasteurianus at pH below 3.4. The culture‐independent analyses also revealed the presence of species of Veillonella and Dialister in spoilage samples with pH above 4.0 and confirmed the presence of Pectinatus spp. during lactic acid degradation at the higher pH. Acetobacter spp. were successfully isolated from commercial samples collected from tanks subjected to air purging by plating on Mannitol Yeast Peptone agar. In contrast, Lactobacillus spp. were primarily identified in samples of FCS collected from tanks not subjected to air purging for more than 4 mo. Thus, it is speculated that oxygen availability may be a determining factor in the initiation of spoilage and the leading microbiota. 相似文献
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