全文获取类型
收费全文 | 5266篇 |
免费 | 502篇 |
国内免费 | 3篇 |
专业分类
电工技术 | 16篇 |
综合类 | 1篇 |
化学工业 | 1890篇 |
金属工艺 | 38篇 |
机械仪表 | 104篇 |
建筑科学 | 203篇 |
矿业工程 | 10篇 |
能源动力 | 132篇 |
轻工业 | 1755篇 |
水利工程 | 48篇 |
石油天然气 | 37篇 |
无线电 | 191篇 |
一般工业技术 | 642篇 |
冶金工业 | 133篇 |
原子能技术 | 7篇 |
自动化技术 | 564篇 |
出版年
2024年 | 17篇 |
2023年 | 90篇 |
2022年 | 346篇 |
2021年 | 387篇 |
2020年 | 207篇 |
2019年 | 230篇 |
2018年 | 228篇 |
2017年 | 230篇 |
2016年 | 267篇 |
2015年 | 193篇 |
2014年 | 285篇 |
2013年 | 426篇 |
2012年 | 397篇 |
2011年 | 426篇 |
2010年 | 315篇 |
2009年 | 314篇 |
2008年 | 271篇 |
2007年 | 239篇 |
2006年 | 172篇 |
2005年 | 132篇 |
2004年 | 112篇 |
2003年 | 84篇 |
2002年 | 78篇 |
2001年 | 40篇 |
2000年 | 45篇 |
1999年 | 46篇 |
1998年 | 31篇 |
1997年 | 23篇 |
1996年 | 19篇 |
1995年 | 12篇 |
1994年 | 14篇 |
1993年 | 12篇 |
1992年 | 9篇 |
1991年 | 4篇 |
1990年 | 3篇 |
1989年 | 17篇 |
1988年 | 7篇 |
1987年 | 11篇 |
1986年 | 5篇 |
1985年 | 6篇 |
1984年 | 6篇 |
1983年 | 2篇 |
1982年 | 3篇 |
1981年 | 1篇 |
1980年 | 3篇 |
1978年 | 4篇 |
1977年 | 1篇 |
1976年 | 1篇 |
排序方式: 共有5771条查询结果,搜索用时 15 毫秒
951.
Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy
下载免费PDF全文
![点击此处可从《Journal of Food Processing and Preservation》网站下载免费的PDF全文](/ch/ext_images/free.gif)
952.
Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed. 相似文献
953.
Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis
下载免费PDF全文
![点击此处可从《International Journal of Dairy Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Leandro S Santos Roberta M D Cardozo Natália Moreiria Nunes Andréia B Inácio Ana Clarissa dos S Pires Maximiliano S Pinto 《International Journal of Dairy Technology》2017,70(4):492-498
The classification of traditional Minas cheese (TMC) from different regions is important to ensure authenticity. Different chemometric approaches were used to discriminate TMCs from three different regions (Serro, Canastra and Araxá) of Minas Gerais, Brazil. The data obtained from the literature were used to develop an artificial neural network and to obtain linear discriminant functions, which were able to classify 100% of cheeses from different regions as a function of physico‐chemical composition. Both chemometric methods can be very useful tools to discriminate TMC from different regions based on physico‐chemical data which are obtained in a very quick and simple way. 相似文献
954.
C.F. Balthazar T.C. Pimentel L.L. Ferrão C.N. Almada A. Santillo M. Albenzio N. Mollakhalili A.M. Mortazavian J.S. Nascimento M.C. Silva M.Q. Freitas A.S. Sant’Ana D. Granato A.G. Cruz 《Comprehensive Reviews in Food Science and Food Safety》2017,16(2):247-262
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics. 相似文献
955.
Jaboticaba berry peel intake prevents insulin‐resistance‐induced tau phosphorylation in mice
下载免费PDF全文
![点击此处可从《Molecular nutrition & food research》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Ângela G. Batista Edilene S. Soares Monique C. P. Mendonça Juliana K. da Silva Ana Paula Dionísio Cesar R. Sartori Maria Alice da Cruz‐Höfling Mário R. Maróstica Júnior 《Molecular nutrition & food research》2017,61(10)
The hyperphosphorylation of microtubule‐associated protein tau (tau) in the hippocampus can be caused by central and peripheral insulin resistance and these alterations are related to the development of tauopathies, such as Alzheimer's disease. In this study, we used a high‐fat diet to induce obesity and insulin resistance in adult Swiss mice and checked whether supplementation with Myrciaria jaboticaba berry peel for 10 weeks could improve insulin sensitivity, learning/memory performance, and prevent tau phosphorylation in the hippocampus. Furthermore, adipocytokines, inflammatory markers, and oxidative stress were assessed. Myrciaria jaboticaba peel has phenolic compounds (e.g., cyanidin, ellagic acid), dietary fiber and carotenoids, which contribute to great antioxidant capacity. Supplementation of the high‐fat diet with 4% M. jaboticaba peel prevented fat weight gain and reduced peripheral insulin resistance. The treated group also showed lower tau phosphorylation in the hippocampus corroborating better learning/memory performance in the Morris water maze test. Maintenance of neuronal viability, lower levels of hippocampal inflammatory markers, and improved brain antioxidant defenses were also related to the consumption of M. jaboticaba peel. These findings contribute to a better understanding of how a high‐fat diet supplemented with jaboticaba berry peel counteracts the impairment of cognitive functions caused by high‐fat diet intake and diet‐induced insulin resistance. 相似文献
956.
957.
958.
Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical,Microbiological, and Textural Features of Fermented Milks
下载免费PDF全文
![点击此处可从《Journal of food science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Adriana Carneiro Tavares Estevam Flávia Carolina Alonso Buriti Tiago Almeida de Oliveira Elainy Virginia dos Santos Pereira Eliane Rolim Florentino Ana Lúcia Figueiredo Porto 《Journal of food science》2016,81(4):C874-C880
The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products. 相似文献
959.
960.
Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages
下载免费PDF全文
![点击此处可从《International Journal of Dairy Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Flávia Della Lucia Juliana Ribeiro Do Carmo Cecília S Nunes Morais Cleiton A Nunes Ana Carla M Pinheiro Eric Batista Ferreira Sandra Maria Pinto Luiz Ronaldo de Abreu Eduardo Valério de Barros Vilas Boas 《International Journal of Dairy Technology》2016,69(3):364-371
Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk. 相似文献