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141.
Hayane Ferreira Leite Ladislau Thaísa Gabriela Silva de Farias Bruna Lúcia Mendonça Soares José Alberto da Costa Medeiros Natália Ferrão Castelo Branco Melo Thatiana Montenegro Stamford–Arnaud Thayza Christina Montenegro Stamford Tânia Lucia Montenegro Stamford 《International Journal of Food Science & Technology》2021,56(10):5395-5401
This research verified the ability of Lactobacillus rhamnosus encapsulated with inulin to tolerate the simulated digestive system and their viability in a soy blend. Probiotic encapsulated in alginate-chitosan matrix without inulin presented a better encapsulation efficiency (80.92%) than encapsulation with inulin (57.39%). On the 28th day, the count of probiotics decreased by 3.42 and 1.99 logarithmic cycles of free and encapsulated cells without inulin, respectively. In contrast, the microorganisms encapsulated with inulin showed an increase of 1.26 logs CFU g−1. During gastrointestinal simulation, cell counts decreased by 0.78, 1.55 and 1.95 CFU g−1 logs for encapsulated cells without inulin, free and encapsulated with inulin, respectively. Sensory panellists liked the fermented soy blend with encapsulated lactobacilli, and this result shows the possibility to create new probiotic foods of plant origin. Therefore, the alginate/chitosan matrix can be considered adequate for the encapsulation of L. rhamnosus. The inulin reduces the encapsulation efficiency and increases the cell loss in gastrointestinal simulation. Considering cellular losses, the best option for preparing a fermented soy blend is to use L. rhamnosus encapsulated without inulin. 相似文献
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A. Costa e Silva 《Journal of Phase Equilibria and Diffusion》2017,38(6):916-927
The steel industry is challenged to develop new and efficient alloys, from the application, energy and environmental points of view. Alternative materials, too, challenge steel in individual applications. The industry has successfully met these challenges in the last 150 years, at least. In the last decades, one of the tools that contributed to this success has been computational thermodynamics, an integral part of the expanding ICME toolbox. In this work, the important change in paradigm brought by computational thermodynamics to solving problems involving equilibrium in complex systems, as those present in the steel industry, is reviewed. Then, examples of applications to problems ranging from steelmaking to processing and alloy design are presented, highlighting the importance of multicomponent databases. The extension from equilibrium to kinetics is included in some examples. It is concluded that computational thermodynamics in the steel industry is mature and, while some limitations may persist in areas of kinetic modeling, these techniques will mature in the near future. 相似文献
145.
ABSTRACT: BACKGROUND: Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. METHODS: Investigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. RESULTS: Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones. CONCLUSIONS: Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent. 相似文献
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Paulo H. R. Borges Neil B. Milestone Juliana O. Costa Cyril J. Lynsdale Túlio H. Panzera André L. Christophoro 《Materials and Structures》2012,45(5):663-678
Blended cement pastes are currently used for encapsulation of low level and intermediate level nuclear waste in the UK. However,
there is still little information on the long-term durability of those mixes to some chemical attacks. Accelerated testing
may predict the long-term durability or at least help the selection of more durable formulations. In this work, blended blastfurnace
slag (BFS)/Portland cement (OPC) pastes containing 60, 75 and 90% BFS and pulverised fuel ash (PFA)/OPC pastes with 40, 55
and 75% PFA were cured at 20 and 60°C for 90 days then submitted to natural and accelerated carbonation (5% CO2). The effects of the curing temperature as well as the OPC replacement level on the carbonation ratio are presented. Results
showed a good correlation between natural and accelerated carbonation for the pastes studied. Carbonation was found to be
governed by the amount of calcium hydroxide available in the mixes before the process started. 相似文献
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Ben‐Hur Ramos Ferreira Gonçalves Grazielly de Jesus Silva Silvania Farias Oliveira Pontes Rafael da Costa Ilhéu Fontan Antonio Silvio do Egito Sibelli Passini Barbosa Ferrão 《International Journal of Food Science & Technology》2016,51(7):1586-1593
Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS‐PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them. 相似文献
150.
The study of the bond behaviour between fibre‐reinforced polymer (FRP) systems and concrete is an issue that nowadays attracts many researchers. The scientific community dedicated to the research of FRP reinforcement has been conducting numerous experimental programmes aiming to assess the local bond–slip law of the FRP–adhesive–concrete connection. This paper reports the relevant results obtained by the Structural Composite Research Group of Minho University in the scope of an international Round Robin Test. The suitability of the recommended test setup to derive a local bond constitutive law for modelling the bond behaviour of near‐surface mounted reinforcement systems is discussed based on a deep interpretation of the results. 相似文献