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Mar��a-Pilar S��enz-Navajas Federico Echavarri Vicente Ferreira Purificaci��n Fern��ndez-Zurbano 《European Food Research and Technology》2011,232(5):877-887
Anthocyanins play a crucial role in wine color. Thus, their analysis results essential for evaluating their contribution to perceived color in wines, attribute directly linked to quality judgements. In this context, this study was aimed at: (1) defining the color space of a relative large number of commercial oaked Spanish red wines and (2) establishing a linkage between wine coloring, anthocyanic composition, and quality perception of this set of wines. Therefore, CIELab parameters (a 10*, b 10*, L 10*), monomeric anthocyanin contents analyzed by HPLC with ultraviolet and mass detection, and polymeric pigment content estimated by a protein precipitation assay combined with bisulfite bleaching were evaluated in a total of 58 wine samples. Principal component analysis was performed on color variables, and their correlations were discussed. The results have evidenced the important role played by the pyranoanthocyanic compounds since they seem to be the main contributors to the red color of these aged wines, and they have been demonstrated not to increase their yellow nuances. On the other hand, results highlight that, regardless of the time of aging, wines presenting more red (higher values for a 10* and for low molecular weighted anthocyanins) and lower yellow nuances (lower values for b 10* and T) as well as a darker color (lower in L 10* and higher in CI) are in general evaluated with higher quality scores by wine experts. 相似文献
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David Sanz Luis Mata Santiago Cond��n Mar��a ��ngeles Sanz Pedro Razquin 《Food Analytical Methods》2011,4(2):212-220
Concerns regarding the presence of drug residues in foods include allergic reactions, toxicity, technological problems in
fermented products and the development of antibiotic resistance in human pathogens. The analysis of antimicrobial residues
in foods is generally carried out, in a first step, through microbiological screening tests. These tests commonly use Geobacillus stearothermophilus as target specie but show a low ability to detect quinolones. The goal of our study was to evaluate the performance of a
new microbiological test (Equinox) for detection of quinolone residues in muscle. The kit contains an ampoule with a standardized
number of freeze-dried Escherichia coli and must be diluted with a specific detection medium containing a redox indicator. Microbial growth will modify the redox
potential of the medium being observed through a colour change (from blue to brown/orange). Equinox limits of detection for
most of tested quinolones (enrofloxacin, norfloxacin, sarafloxacin, marbofloxacin, ciprofloxacin, danofloxacin and difloxacin)
were below or around maximum residue limit (MRL) UE and CCβ values obtained corresponded with the determined sensitivities.
In contrast, flumequine could not be detected at MRL UE levels. Moreover, Equinox displayed a low sensitivity to other antimicrobials.
Sensitivity data obtained in vitro were consistent when testing incurred muscle samples. Matrix constituents, test batch and
animal species did not affect the performance of the test. Equinox could be easily automated enabling a large numbers of simultaneous
analysis, and a photometric reading can be applied for a precise interpretation. The results obtained in this study prove
that Equinox is a useful tool when screening for quinolone residues or can be combined with other methods for screening of
unknown samples. 相似文献
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Ass. Prof. Dr. Gulsun ?zyurt Ali Serhat ?zk��t��k Abdurrahman Polat 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2011,6(2):167-174
The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in ?18?°C for 4?months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31?C0.33% oleic acid) and grilled fillets (0.39?C0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18?C1.58?meq/kg). However, TBA values (1.92?mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41?mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream. 相似文献
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