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991.
A Multilevel Recognition Model of Water Inrush Sources: A Case Study of the Zhaogezhuang Mining Area
Lin Gang Jiang Dong Dong Donglin Fu Jingying Li Xiang 《Mine Water and the Environment》2021,40(3):773-782
Mine Water and the Environment - Discriminating water inrush sources efficiently and accurately is necessary to control water in coal mines. We combined the improved genetic algorithm (IGA) and... 相似文献
992.
The networks-on-chip (NoC) communication has an increasingly larger impact on the system power consumption and performance. Emerging technologies, like surface wave, are believed to have lower transmission latency and power consumption over the conventional wireless NoC. Therefore, this paper studies how to optimize the network performance and power consumption by giving the packet-switching fabric and traffic pattern of each application. Compared with the conventional method of wire-linked, which adds wireless transceivers by using the genetic algorithm (GA), the proposed maximal declining sorting algorithm (MDSA) can effectively reduce time consumption by as much as 20.4% to 35.6%. We also evaluate the power consumption and configuration time to prove the effective of the proposed algorithm. 相似文献
993.
994.
995.
Ziyang Jia Heng Yang Yudong Zhang Wenping Ding Yuan Shuang Yang Fu Qianran Xie Tongjun Dong Yan Wu Xuedong Wang 《International Journal of Food Science & Technology》2022,57(4):2310-2320
The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds. 相似文献
996.
In this paper, we demonstrated the processing of Li7La3Zr0.5Nb0.5Ta0.5Hf0.5O12 (LLZNTH) high-entropy Li–garnet with promising properties for lithium batteries. We first synthesized the LLZNTH Li–garnet powders which have a single cubic garnet phase (space group: ; No. 230) without any secondary phases as well as uniform elements distributions. The prepared powders were further densified to a relative density of ∼94% with well-crystallized grains and good contact with the neighboring grains. Minimal grain growth can be observed in the sintering time range from 8 to 20 h, which is likely due to the sluggish effects of high-entropy compounds. The sample also maintains the cubic garnet phase along with uniform elements distribution after sintering. Electrochemical characterizations indicate that the densified sample has an adequate ionic conductivity of 4.67 × 10−4 S cm−1 at room temperature, a low activation energy of 0.25 eV, and a low electronic conductivity in the order of 10−8 S cm−1. The significance of designing high-entropy electrolyte is further discussed. 相似文献
997.
Dr. Yuhe R. Yang Dr. Jinglin Fu Shaun Wootten Dr. Xiaodong Qi Dr. Minghui Liu Dr. Hao Yan Dr. Yan Liu 《Chembiochem : a European journal of chemical biology》2018,19(3):212-216
In living cells, compartmentalized or membrane‐associated enzymes are often assembled into large networks to cooperatively catalyze cascade reaction pathways essential for cellular metabolism. Here, we report the assembly of an artificial 2D enzyme network of two cascade enzymes—glucose‐6‐phosphate dehydrogenase (G6PDH) and lactate dehydrogenase (LDH)—on a wireframe DNA origami template. Swinging arms were used to facilitate the transport of the redox intermediate of NAD+/NADH between enzyme pairs on the array. The assemblies of 2D enzyme networks were characterized by gel electrophoresis and visualized by atomic force microscopy (AFM). The spatial arrangements of multiple enzyme pairs were optimized to facilitate efficient substrate channeling by exploiting the programmability of DNA origami to manipulate the key parameters of swinging arm length and stoichiometry. Compared with a single enzyme pair, the 2D organized enzyme systems exhibited higher reaction efficiency due to the promoted transfer of intermediates within the network. 相似文献
998.
999.
Q.S. Fu C.L. Li B. Meng C. Chakrabarti R. Zhang X.H. Chen Y.H. Li S.L. Yuan 《Ceramics International》2019,45(6):6906-6911
In this paper, polycrystalline Co2TiO4 ceramics have been synthesized using a sol-gel process followed by annealing at different temperatures. The lattice size and the average grain size of the samples increases with rise in annealing temperature. The temperature-dependent inverse paramagnetic susceptibilities recorded under zero-field-cooling condition have been fitted according to the Néel's expression for ferrimagnets. Subsequently, the molecular field constants and the corresponding exchange constants have been calculated. The fitting result shows that the magnetic interaction in the system becomes weaker as the annealing temperature rises. In addition, negative magnetization is observed during field-cooling process. The higher annealing temperature is beneficial to the growth of tetrahedral sublattice, leading to a decrease on compensation temperature. Furthermore, magnetization hysteresis loops for all the samples demonstrate the crucial role of grain size on the magnetic properties. 相似文献
1000.
Di Chen Zongyan Sun Kunsheng Wu Qiaoli Zhang Yanping Song Tingyu Wang Daqi Fu Jiankang Cao Yunbo Luo Guiqin Qu 《International Journal of Food Science & Technology》2021,56(12):6335-6344
Knowledge of the dynamic composition changes of combined cuticular wax and cutin in apples during their shelf life is scarce. Therefore, this issue was addressed using GC-MS analyses of the respective epidermal components in 'Red Fuji' and 'Golden Delicious' apples at 5 days intervals during the shelf life of 25 days. Water loss from the apples was also assessed. The proportion of total n-alkanes decreased in cuticular wax, whereas total acids increased gradually, and cutin monomer content significantly changed during the first 5 days. The predominant wax compound, nonacosane (C29), decreased by 40.13% and 26.22% in 'Red Fuji' and 'Golden Delicious' apples, respectively. The cutin monomers 10,16-dihydroxy hexadecanoic acid (10,16-diOH C16:0) and 9,10,18-trihydroxyoctadecanoic acid (9,10,18-triOH C18:0) were detected only at the beginning of shelf life in apples of both cultivars. Regression analysis indicated that the rate of water loss significantly correlated with eight components. Our results expand the understanding of the dynamics of both wax and cutin compounds in postharvest apples and help to target specific compounds to maintain the quality of apples throughout their shelf life. 相似文献