首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   1524779篇
  免费   26097篇
  国内免费   6984篇
电工技术   34291篇
综合类   6403篇
化学工业   271723篇
金属工艺   64569篇
机械仪表   43040篇
建筑科学   46836篇
矿业工程   11377篇
能源动力   50322篇
轻工业   116797篇
水利工程   15277篇
石油天然气   37530篇
武器工业   130篇
无线电   196627篇
一般工业技术   288621篇
冶金工业   169886篇
原子能技术   33922篇
自动化技术   170509篇
  2021年   15552篇
  2019年   14637篇
  2018年   15431篇
  2017年   14700篇
  2016年   21242篇
  2015年   17319篇
  2014年   28706篇
  2013年   87822篇
  2012年   35928篇
  2011年   48380篇
  2010年   42389篇
  2009年   50775篇
  2008年   45188篇
  2007年   42474篇
  2006年   45303篇
  2005年   39756篇
  2004年   42140篇
  2003年   42003篇
  2002年   41061篇
  2001年   37931篇
  2000年   36359篇
  1999年   35362篇
  1998年   46198篇
  1997年   40086篇
  1996年   36176篇
  1995年   31348篇
  1994年   29379篇
  1993年   29029篇
  1992年   26558篇
  1991年   23717篇
  1990年   24011篇
  1989年   23060篇
  1988年   21691篇
  1987年   19881篇
  1986年   19347篇
  1985年   22713篇
  1984年   22705篇
  1983年   20666篇
  1982年   19452篇
  1981年   19550篇
  1980年   18172篇
  1979年   18831篇
  1978年   17964篇
  1977年   18073篇
  1976年   19643篇
  1975年   16167篇
  1974年   15728篇
  1973年   15794篇
  1972年   13288篇
  1971年   11891篇
排序方式: 共有10000条查询结果,搜索用时 0 毫秒
11.
12.
ABSTRACT

Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.  相似文献   
13.
Poor aqueous solubility is one of the recurrent drawbacks of many compounds in medicinal chemistry. To overcome this limitation, the dilution of drug candidates from stock solutions of an organic solvent is common practice. However, the precise characterisation of these compounds in aqueous solutions is often neglected, leading to some uncertainties regarding the nature of the actual active species. In this communication, we demonstrate that two ruthenium complexes previously reported by our group for their chemotherapeutic potential against cancer, namely [Ru(DIP)2(sq)](PF6) and [Ru(DIP)2(3-methoxysq)](PF6), where DIP is 4,7-diphenyl-1,10-phenanthroline, sq=semiquinonate and 3-methoxysq=3-methoxysemiquinonate, form colloids in water-DMSO (1 % v/v) mixtures that are invisible to the naked eyes. [Ru(DIP)2(3-methoxysq)](PF6) was found to form a highly stable and monodispersed colloid with nanoaggregates of ∼25 nm. In contrast, [Ru(DIP)2(sq)](PF6) was found to form large reticulates of mostly spherical aggregates which size was found to increase over time. The difference in size and shape distribution of drug candidates is of tremendous significance as the study of their biological activity might be severely affected. Overall, we strongly believe that these observations should be taken into account by the scientific community working on the development of metal-based drugs with poor water solubility.  相似文献   
14.
15.
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.  相似文献   
16.
17.
The role of the following factors in the selection of technological bases for manufacturing is considered: the accessibility of the machined surfaces; their parameters and dimensional relationships; their position relative to the forces acting; and the uniformity of the margin distribution.  相似文献   
18.
19.
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the...  相似文献   
20.
A method is proposed to generate categorical colour observer functions (individual colour matching functions) for any field size based on the CIE 2006 system of physiological observer functions. The method combines proposed categorical observer techniques of Sarkar et al with a physiologically-based individual observer model of Asano et al and a clustering technique to produce the optimal set of categorical observers. The number of required categorical observers varies depending on an application with as many as 50 required to predict individual observers' matches when a laser projector is viewed. However, 10 categorical observers are sufficient to represent colour-normal populations for personalized colour imaging. The proposed and recommended categorical observers represent a robust and inclusive technique to examine and quantify observer metamerism in any application of colorimetry.  相似文献   
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号