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981.
Matthias Trost Gaëlle Bridon Michel Desjardins Pierre Thibault 《Mass spectrometry reviews》2010,29(6):962-990
Protein phosphorylation represents one of the most extensively studied post‐translational modifications, primarily due to the emergence of sensitive methods enabling the detection of this modification both in vitro and in vivo. The availability of enrichment methods combined with sensitive mass spectrometry instrumentation has played a crucial role in uncovering the dynamic changes and the large expanding repertoire of this reversible modification. The structural changes imparted by the phosphorylation of specific residues afford exquisite mechanisms for the regulation of protein functions by modulating new binding sites on scaffold proteins or by abrogating protein–protein interactions. However, the dynamic interplay of protein phosphorylation is not occurring randomly within the cell but is rather finely orchestrated by specific kinases and phosphatases that are unevenly distributed across subcellular compartments. This spatial separation not only regulates protein phosphorylation but can also control the activity of other enzymes and the transfer of other post‐translational modifications. While numerous large‐scale phosphoproteomics studies highlighted the extent and diversity of phosphoproteins present in total cell lysates, the further understanding of their regulation and biological activities require a spatio‐temporal resolution only achievable through subcellular fractionation. This review presents a first account of the emerging field of subcellular phosphoproteomics where cell fractionation approaches are combined with sensitive mass spectrometry methods to facilitate the identification of low abundance proteins and to unravel the intricate regulation of protein phosphorylation. © 2010 Wiley Periodicals, Inc. Mass Spec Rev 29:962–990, 2010 相似文献
982.
Pauline Poinot Gaëlle Arvisenet Joëlle Grua-Priol Catherine Fillonneau Carole Prost 《Food research international (Ottawa, Ont.)》2009,42(5-6):717-726
This work aimed to select artificial mouth extraction conditions to obtain an aroma extract of bread close to that perceived in the human mouth in terms of similarity and intensity. Once the representative extraction conditions were determined, they were used to show the influence of mastication and the effect of saliva on bread aroma release. The significance of mastication was shown by comparing headspace aromatic extracts with artificial mouth extracts. The results showed that headspace extraction, associated with a previous crushing of bread, did not provide an extract similar to that obtained after mastication. The determination of the influence of saliva on bread aroma was done respecting the ratio between saliva and bread in the human oral cavity. The results revealed that bread was crushed differently in the presence of saliva than in the presence of water. In addition, saliva had a significant influence on the volatile composition of bread extracts. 相似文献
983.
Manel Ziadi Gaëlle Bergot Pascal Courtin Emilie Chambellon Moktar Hamdi Mireille Yvon 《International Dairy Journal》2010,20(1):25-31
Two wild-type Lactococcus lactis strains isolated from naturally Tunisian fermented milk (Leben), and one laboratory strain, were used to investigate the ability of L. lactis to transform amino acids into aroma compounds during milk fermentation. The α-ketoacid acceptor used for leucine transamination, the first step of catabolism, was identified by gas chromatography/mass spectrometry analysis of the 15N-labelled amino acids that formed from 15N-labelled leucine in fermented milk. Furthermore, the amino acids produced or catabolized by the laboratory strain via transamination were identified by comparing the free amino acids in milk fermented with the wild-type strain and the double mutant for aromatic and branched-chain aminotransferases, which cannot transaminate amino acids. The three L. lactis strains strongly catabolized leucine and valine during milk fermentation. The principal amino acid formed via leucine and valine transamination was glutamate indicating that α-ketoglutarate was the principal α-ketoacid acceptor and was generated during milk fermentation. 相似文献
984.
985.
A nondestructive eddy current technique has been applied to cyclic-strain induced martensitic transformation (MT) monitoring in austenitic stainless steel 304 L. During plastic deformation, the austenite transforms locally in martensite. Transformed martensite distribution depends on the geometry of the specimen under test (rectangular section in this work): transformation occurs first in the corners, later close to the flat free surfaces, and finally in the bulk. The obtained value is then representative of a small volume of the sample. Local measurements with an eddy current probe proved to be sensitive to this kind of transformation and even quantitatively after calibration. This article proposes a procedure to calibrate the eddy current response in order to determine the fraction of martensite formed under the probe without the need of X-ray measurements. 相似文献
986.
Tania Claudio Gabi Schierning Ralf Theissmann Hartmut Wiggers Helmut Schober Michael Marek Koza Raphaël P. Hermann 《Journal of Materials Science》2013,48(7):2836-2845
Doped silicon nanoparticles were exposed to air and sintered to form nanocrystalline silicon. The composition, microstructure, and structural defects were investigated with TEM, XRD, and PDF and the lattice dynamics was evaluated with measurements of the heat capacity, of the elastic constants with resonant ultrasound spectroscopy and of the density of phonon states (DPS) with inelastic neutron scattering. The results were combined and reveal that the samples contain a large amount of silicon dioxide and exhibit properties that deviate from bulk silicon. Both in the reduced DPS and in the heat capacity a Boson peak at low energies, characteristic of amorphous SiO2, is observed. The thermal conductivity is strongly reduced due to nanostructuration and the incorporation of impurities. 相似文献
987.
Guillaume Champion Jérôme Allenou Mathieu Pasturel Henri Noël François Charollais Marie‐Christine Anselmet Xavière Iltis Olivier Tougait 《Advanced Engineering Materials》2013,15(4):257-261
Uranium‐molybdenum alloy powders are obtained by a new synthetic route deriving from the Kroll process which avoids a “melting‐solidification” step. This alternative process consists in the reduction of uranium dioxide by magnesium in presence of Mo in a sealed Mo crucible heated at temperatures ranging from 750 to 1100 °C for dwell periods ranging from 12 to 48 h. An appropriate quenching allows the retention of the high temperature bcc‐form γ–U(Mo). The side products are easily removed by a soaking into a diluted hydrochloric acid solution under sonication. The agglomerates have a typical size in the range 10–200 µm, with an irregular shape. They display even at the periphery equiaxed grains with homogeneous distribution of Mo. Small closed porosity, which seems to be preferentially located at the grain boundaries corresponds to roughly 2% of the volume fraction. 相似文献
988.
Raphaël Ducommun Marie‐France Favre Delphine Carrard Fabian Fischer 《Yeast (Chichester, England)》2010,27(3):139-148
A Janus head‐like bi‐cathodic microbial fuel cell was constructed to monitor the electron transfer from Saccharomyces cerevisiae to a woven carbon anode. The experiments were conducted during an ethanol cultivation of 170 g/l glucose in the presence and absence of yeast‐peptone medium. First, using a basic fuel‐cell type activity sensor, it was shown that yeast‐peptone medium contains electroactive compounds. For this purpose, 1% solutions of soy peptone and yeast extract were subjected to oxidative conditions, using a microbial fuel cell set‐up corresponding to a typical galvanic cell, consisting of culture medium in the anodic half‐cell and 0.5 M K3Fe(CN)6 in the cathodic half‐cell. Second, using a bi‐cathodic microbial fuel cell, it was shown that electrons were transferred from yeast cells to the carbon anode. The participation of electroactive compounds in the electron transport was separated as background current. This result was verified by applying medium‐free conditions, where only glucose was fed, confirming that electrons are transferred from yeast cells to the woven carbon anode. Knowledge about the electron transfer through the cell membrane is of importance in amperometric online monitoring of yeast fermentations and for electricity production with microbial fuel cells. Copyright © 2009 John Wiley & Sons, Ltd. 相似文献
989.
990.
Simon A. Haughey Stewart F. Graham Emmanuelle Cancouët Christopher T. Elliott 《Food chemistry》2013,136(3-4):1557-1561
Soya bean products are used widely in the animal feed industry as a protein based feed ingredient and have been found to be adulterated with melamine. This was highlighted in the Chinese scandal of 2008. Dehulled soya (GM and non-GM), soya hulls and toasted soya were contaminated with melamine and spectra were generated using Near Infrared Reflectance Spectroscopy (NIRS). By applying chemometrics to the spectral data, excellent calibration models and prediction statistics were obtained. The coefficients of determination (R2) were found to be 0.89–0.99 depending on the mathematical algorithm used, the data pre-processing applied and the sample type used. The corresponding values for the root mean square error of calibration and prediction were found to be 0.081–0.276% and 0.134–0.368%, respectively, again depending on the chemometric treatment applied to the data and sample type. In addition, adopting a qualitative approach with the spectral data and applying PCA, it was possible to discriminate between the four samples types and also, by generation of Cooman’s plots, possible to distinguish between adulterated and non-adulterated samples. 相似文献