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51.
Antonio Bevilacqua Milena Sinigaglia & Maria Rosaria Corbo 《International Journal of Food Science & Technology》2009,44(2):380-385
A three variables–five levels central composite design was used to study the effects of pH (3.5, 4.0, 4.5, 5.0 and 5.5), cinnamaldehyde (0, 40, 80, 120 and 160 ppm) and heating temperature (80, 84, 88, 92 and 96 °C) on the spores of Alicyclobacillus acidoterrestris in malt extract broth (MEB). The heat shock resulted in a slight decrease of spore number from 3.2 to 2.5 log CFU mL−1 and occurred at 80–85 °C depending on the pH of the medium. Otherwise, cinnamaldehyde acted as an additional hurdle within the storage time; the critical amounts to be used were included in the range 41.35–44.42 ppm of cinnamaldehyde and were related positively to the pH, i.e. the critical amount of active compound decreased with the decreasing of the pH. 相似文献
52.
Marianna Mastromatteo Annalisa Lucera Milena Sinigaglia Maria Rosaria Corbo 《International Journal of Food Science & Technology》2009,44(12):2620-2628
Microbial characteristics under different atmospheres (vacuum, air, MAP1: 80% O2/20% CO2 and MAP2: 5% O2/65% N2/30% CO2) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L*, a*, b*), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta, Pseudomonas spp.). The use of a high O2 atmosphere (MAP1) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP2 and vacuum. For total viable counts a cell load higher than 8 log cfu g?1 for the samples packaged in air, MAP1 and MAP2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g?1. Enterobacteriaceae, B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g?1, respectively) and MAP2 packaging (7.08, 5.60 and 7.40 log cfu g?1, respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market. 相似文献
53.
Maria Rosaria Corbo Barbara Speranza Alfonso Filippone Amalia Conte Milena Sinigaglia & Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2009,44(10):2021-2027
Natural antimicrobial compounds to control the quality decay of a fresh fish burger were studied. In particular, thymol, lemon extract and grape fruit seed extract (GFSE), at 20, 40 and 80 ppm, have been tested against the main spoilage microorganisms inoculated in fish burgers stored at 5 °C. The evolution of mesophilic and psychrotrophic bacteria was also monitored. The sensorial quality decay was determined by means of a panel test, which assessed odour, colour, texture, drip loss and general appearance during the storage period. Results show that all the active substances efficiently slowed down the growth of the spoilage microorganisms. In particular, GFSE was the most efficient against Photobacterium phosphoreum , Shewanella putrefaciens and mesophilic bacteria, whereas thymol was the most efficient against both psychrotrophic bacteria and Pseudomonas fluorescens . Microbial growth was the factor limiting fresh fish burger acceptability. 相似文献
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55.
Demonstration of the utility of biomarkers for dietary intake assessment; proline betaine as an example 下载免费PDF全文
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57.
Galin Ivanov Ertugrul Bilgucu Ivelina Ivanova Milena Dimitrova 《International Journal of Dairy Technology》2020,73(3):563-569
The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography–mass spectrometry (GC–MS) analysis. A lower diacetyl and acetoin content and a higher content of 2‐heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm3. The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt. 相似文献
58.
Josep Rubert Kamila Hurkova Milena Stranska Jana Hajslova 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2018,35(4):605-613
Tiger nuts and tiger nut milk are well-known Valencian products, and step-by-step these tubers and the tuber-based beverage are becoming more and more relevant products in international markets. However, the increasing demand and success of Valencian tiger nuts did not allow protected designation of origin (PDO) tuber to supply the domestic and international markets. Therefore, the verification of the geographical origin is highly required. In this research, the main objective was to combine an advance analytical method and chemometrics tools in order to decipher the geographical origin of 45 tiger nut samples from (i) ‘Xufa de València’ PDO and (ii) African samples. The analytical method, based on solid-liquid extraction followed by ultra-high performance liquid chromatography coupled to high resolution tandem mass spectrometry (UHPLC-HRMS) metabolomics approach, highlighted sensitivity and wide linear dynamic range in order to simultaneously analyse polar and non-polar metabolites. After data processing, a pronounced sample clustering according to the geographical origin was clearly observed using unsupervised models, and supervised models revealed that tiger nuts lipidome was associated with the geographical origin. As a result, African samples highlighted an overexpression of phospholipids, such as phosphatidylethanolamine 34:1, and triacylgricerols crosslinked to environmental stress and alteration of membrane lipid compositions. 相似文献
59.
Daniela Campaniello Antonio Bevilacqua Barbara Speranza Milena Sinigaglia Maria Rosaria Corbo 《Food and Bioprocess Technology》2018,11(6):1139-1148
The topic of this paper is the investigation of the antibacterial effect of ultrasound (US) towards Salmonella enterica in a rice beverage. The beverage was inoculated at different levels (8 and 5 log CFU/mL) and US-treated; then, a challenge test under refrigeration was carried out. The maximum net power of the equipment was 130 W; the treatment was carried out at 40–100% of the net power, for 2–10 min; the pulse was set to 2–10 s. For both the inoculum levels, power and time were the most important factors for the antimicrobial effect towards S. enterica. The combinations resulting in the highest inactivation of the pathogen were tested during the challenge test at 4 °C, and in some combinations, S. enterica remained below the detection limit for 13 days. 相似文献
60.
Antonio Bevilacqua Leonardo Petruzzi Barbara Speranza Daniela Campaniello Milena Sinigaglia Maria Rosaria Corbo 《International Journal of Food Science & Technology》2018,53(5):1262-1268
The main topic of this study was to study how cell surface hydrophobicity (CSH) could change in response to pH, temperature and inulin; Lactobacillus acidophilus La‐5 was used as a model microorganism. pH, temperature, inulin and incubation time (exposure to prebiotic or incubation at pH 4.0 and 9.0) were combined through a full factorial design and a Central Composite Design; the results were analysed using a multifactorial anova (first step) and a stepwise regression (second step). Temperature and pH significantly affected CSH: an increase in the temperature determined a significant increase in CSH, whereas the correlation pH vs. CSH was negative, as an increase in pH caused a significant decrease in CSH. Inulin played a significant role, but its effect could be influenced by temperature, pH and exposure time. This study is the first approach on the effects of some environmental factors on CSH and suggests that the culturing conditions and/or the exposure to some prebiotics could modify it with positive or negative effects. 相似文献