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41.
42.
Damien Steyer Claude Erny Patricia Claudel Geneviève Riveill Francis Karst Jean-Luc Legras 《Food microbiology》2013
Geraniol produced by grape is the main precursor of terpenols which play a key role in the floral aroma of white wines. We investigated the fate of geraniol during wine fermentation by Saccharomyces cerevisiae. The volatile compounds produced during fermentation of a medium enriched with geraniol were extracted by Stir-bar sorptive extraction and analysed by GC–MS. We were able to detect and quantify geranyl acetate but also citronellyl- and neryl-acetate. The presence of these compounds partly explains the disparition of geraniol. The amounts of terpenyl esters are strain dependant. We demonstrated both by gene overexpression and gene-deletion the involvement of ATF1 enzyme but not ATF2 in the acetylation of terpenols. The affinity of ATF1 enzyme for several terpenols and for isoamyl alcohol was compared. We also demonstrated that OYE2 is the enzyme involved in geraniol to citronellol reduction. Fermenting strain deleted from OYE2 gene produces far less citronellol than wild type strain. Moreover lab strain over-expressing OYE2 allows 87% geraniol to citronellol reduction in bioconversion experiment compared to about 50% conversion with control strain. 相似文献
43.
Bulky End‐Capped [1]Benzothieno[3,2‐b]benzothiophenes: Reaching High‐Mobility Organic Semiconductors by Fine Tuning of the Crystalline Solid‐State Order 下载免费PDF全文
Guillaume Schweicher Vincent Lemaur Claude Niebel Christian Ruzié Ying Diao Osamu Goto Wen‐Ya Lee Yeongin Kim Jean‐Baptiste Arlin Jolanta Karpinska Alan R. Kennedy Sean R. Parkin Yoann Olivier Stefan C. B. Mannsfeld Jérôme Cornil Yves H. Geerts Zhenan Bao 《Advanced materials (Deerfield Beach, Fla.)》2015,27(19):3066-3072
44.
Synthesis and Crystal Structure Characterization of Oxysilicate Apatites for Stabilization of Sr and Rare‐Earth Elements 下载免费PDF全文
Jingxian Wang Fengxia Wei Soo Min Lim Erjia Liu Claude Guet Tim White ZhiLi Dong 《Journal of the American Ceramic Society》2016,99(5):1761-1768
Strontium (Sr) containing rare‐earth oxysilicate apatite AI4AII6(SiO4)6O2 is considered a good matrix to accommodate radionuclide as its cation sites can incorporate lanthanide elements other than Sr. Here, we report a study on the synthesis of Nd8Sr2(SiO4)6O2 and Yb8Sr2(SiO4)6O2, which adopt P63/m apatite symmetry, as well as the characterization of crystallographic structures using X‐ray diffraction and electron microscopy. It is found that AI position is shared by Nd, Yb and Sr, and AIO6 polyhedra are face‐connected, forming column structures, which are linked to SiO4 tetrahedra, creating continuous channels. The Rietveld refinement shows that Nd and Yb prefer the AII position in the channel. The twisted angle of adjacent triangle faces in an AI‐O polyhedron along [001] is a critical parameter to identify the channel volume and its value varies when different cations are incorporated. The twisted angles for Nd‐apatite and Yb are 24.2° and 22.7° The findings provide a new insight into nuclear waste stabilization by apatite‐type structure. 相似文献
45.
A Novel Technology for Natural Gas Conversion by Means of Integrated Oxidative Coupling and Dry Reforming of Methane 下载免费PDF全文
Dr. Joris W. Thybaut Prof. Guy B. Marin Dr. Claude Mirodatos Dr. Yves Schuurman Dr. Andre C. van Veen Prof. Vladislav A. Sadykov Dr. Helmut Pennemann Dr. Rainer Bellinghausen Prof. Leslaw Mleczko 《化学,工程师,技术》2014,86(11):1855-1870
A novel process concept for the oxidative coupling of methane followed by the oligomerization to liquids has been developed within the frame of the EU integrated project OCMOL. This technology is based on process intensification principles via cutting‐edge structured microreactor technology. It is also a fully integrated industrial process through the re‐use and the recycling of by‐products, in particular CO2, at every process stage. The focus of this contribution is on the reaction engineering aspects of the core steps, i.e., catalysts, kinetics and reactor design for the methane coupling and reforming. 相似文献
46.
Marie-Elodie Godard Jean-Marc Saiter Fabrice Burel Claude Bunel Pilar Cortes Salvador Montserrat John M. Hutchinson 《Polymer Engineering and Science》1996,36(24):2978-2985
In this work, we have investigated by differential scanning calorimetry the enthalpy relaxation of two poly[methyl(α-n-alkyl)acrylates] in which it is possible to change the length of the two alkyl chains. In particular, we have evaluated the Narayanaswamy parameter, which controls relative contribution of temperature and of structure to the relaxation times, by two methods: Grenet's method (GM) and the peak-shift method (PSM). The data obtained show that both methods lead to equivalent results. Nevertheless, PSM requires fewer experiments than GM, and PSM appears to be more practical. The results obtained on the two acrylates show that the parameter x increases with the lateral chain length, that is to say, that the temperature effects increase as the length of the alkyl chain is increased. 相似文献
47.
Gwénaëlle Hourdin Alain Germain Claude Moreau François Fajula 《Catalysis Letters》2000,69(3-4):241-244
Ti‐BEA and Ti‐FAU, obtained by post‐synthesis treatment, and TS‐1, obtained by direct hydrothermal synthesis, have been tested
as catalysts for the Ruff oxidative degradation of calcium d‐gluconate to d‐arabinose using diluted hydrogen peroxide as oxidant.
Only large‐pore zeolites Ti‐BEA and Ti‐FAU were found to be active. It was shown, in particular, that a very rapid leaching
of titanium occurred and that the titanium species present in the solution were responsible for the catalytic activity observed.
This revised version was published online in August 2006 with corrections to the Cover Date. 相似文献
48.
Claire C. Berton‐Carabin Marie‐Hélène Ropers Claude Genot 《Comprehensive Reviews in Food Science and Food Safety》2014,13(5):945-977
More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state‐of‐the‐art on lipid oxidation in oil‐in‐water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory. 相似文献
49.
Sorayya Azarnia Daniel St-Gelais Claude P. Champagne Kieran N. Kilcawley 《Food Biotechnology》2013,27(2):135-149
The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period. The experimental cheeses received higher scores for sensory properties than the control cheese. The amounts of PTA-N and total FAA in the cheese with the encapsulated enzyme after 2 months of ripening were close to those of the control cheese after 6 months, suggesting the acceleration in proteolysis by about 4 months. 相似文献
50.
Oregano: chemical analysis and evaluation of its antimalarial, antioxidant, and cytotoxic activities
El Babili F Bouajila J Souchard JP Bertrand C Bellvert F Fouraste I Moulis C Valentin A 《Journal of food science》2011,76(3):C512-C518
Abstract: GC‐FID and GC‐MS analysis of essential oil from oregano leaves (Origanum compactum) resulted in the identification of 46 compounds, representing more than 98% of the total composition. Carvacrol was the predominant compound (36.46%), followed by thymol (29.74%) and p‐cymene (24.31%). Serial extractions with petroleum ether, ethyl acetate, ethanol, and water were performed on aerials parts of Origanum compactum. In these extracts, different chemical families were characterized: polyphenols (gallic acid equivalent 21.2 to 858.3 g/kg), tannins (catechin equivalent 12.4 to 510.3 g/kg), anthocyanins (cyanidin equivalent 0.38 to 5.63 mg/kg), and flavonoids (quercetin equivalent 14.5 to 54.7 g/kg). The samples (essential oil and extracts) were subjected to a screening for antioxidant (DPPH and ABTS assays) and antimalarial activities and against human breast cancer cells. The essential oil showed a higher antioxidant activity with an IC50= 2 ± 0.1 mg/L. Among the extracts, the aqueous extract had the highest antioxidant activity with an IC50= 4.8 ± 0.2 mg/L (DPPH assay). Concerning antimalarial activity, Origanum compactum essential oil and ethyl acetate extract showed the best results with an IC50 of 34 and 33 mg/mL, respectively. In addition, ethyl acetate extract (30 mg/L) and ethanol extract (56 mg/L) showed activity against human breast cancer cells (MCF7). The oregano essential oil was considered to be nontoxic. 相似文献