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排序方式: 共有1116条查询结果,搜索用时 15 毫秒
181.
Scaling of hybrid-electric vehicle powertrain components for Hardware-in-the-loop simulation 总被引:1,自引:0,他引:1
Hardware-in-the-loop (HIL) simulation enables experimental study of prototype hardware systems or control algorithms via real time interaction between physical hardware and virtual simulations. As a result, this method is a particularly valuable tool for hybrid vehicle powertrain analysis. In the case where novel or prototype hardware is being examined, it is often necessary to scale the signals in and out of the prototype system in order to represent production-sized components. This scaling process is often done in an ad-hoc manner. In this work, a formal method is presented that derives appropriate input/output signal conditioning to correctly scale electric vehicle components, particularly the following subsystems: electric motor and battery pack. 相似文献
182.
A model was developed to study the drying rate of biopolymer films. The diffusivity of water in this biopolymer film is an exponential function of the water concentration. This creates a situation where simply increasing gas velocity can decrease the actual drying rate. The model revealed that the main factor limiting the drying of the biopolymer film was a significant and rapid decrease in the diffusivity of water through the film as the film dried. To avoid this a pulsing scheme was proposed where the velocity of the drying gas would be varied during the experiment; this variation allowed for a compromise between a high overall drying rate and maintaining a high diffusivity within the film. It was found that the optimum combination of gas velocities was 0.8 and 0.6 m/s with a duration of 10 min at the high and low gas velocities. 相似文献
183.
Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production 总被引:1,自引:0,他引:1
Anton Mais & Charles S. Brennan 《International Journal of Food Science & Technology》2008,43(2):373-379
Sweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico-chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven-fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits. 相似文献
184.
Anh K. Lam Hannah Panlilio Jennifer Pusavat Cassandra L. Wouters Erika L. Moen Prof. Robert E. Brennan Prof. Charles V. Rice 《ChemMedChem》2020,15(15):1421-1428
Infections from antibiotic-resistant Staphylococcus aureus and Pseudomonas aeruginosa are a serious threat because reduced antibiotic efficacy complicates treatment decisions and prolongs the disease state in many patients. To expand the arsenal of treatments against antimicrobial-resistant (AMR) pathogens, 600-Da branched polyethylenimine (BPEI) can overcome antibiotic resistance mechanisms and potentiate β-lactam antibiotics against Gram-positive bacteria. BPEI binds cell-wall teichoic acids and disables resistance factors from penicillin binding proteins PBP2a and PBP4. This study describes a new mechanism of action for BPEI potentiation of antibiotics generally regarded as agents effective against Gram-positive pathogens but not Gram-negative bacteria. 600-Da BPEI is able to reduce the barriers to drug influx and facilitate the uptake of a non-β-lactam co-drug, erythromycin, which targets the intracellular machinery. Also, BPEI can suppress production of the cytokine interleukin IL-8 by human epithelial keratinocytes. This enables BPEI to function as a broad-spectrum antibiotic potentiator, and expands the opportunities to improve drug design, antibiotic development, and therapeutic approaches against pathogenic bacteria, especially for wound care. 相似文献
185.
Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
186.
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188.
Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan 《International Journal of Food Science & Technology》2020,55(8):3053-3060
Egg white protein and soy protein were incorporated into a banana and cassava flour blend (75:25) to produce gluten-free pasta. The objectives of study were to investigate the effects of the different protein sources on the physico-chemical properties of gluten-free pasta. The levels of protein inclusion were 0%, 5%, 10% and 15% of composite flour (w/w) for each type of protein. Pasta made from 100% durum wheat semolina was used as controls. The protein fortification affected the total starch, resistant starch and protein content of gluten-free pasta compared to semolina pasta. No significant effects of soy/egg white protein addition were found in either insoluble or soluble dietary fibre content. Cooking properties of pasta (optimum cooking time, swelling index, water adsorption index and cooking loss) and texture properties (firmness and extensibility) were affected by the level of protein addition and the type of protein. Results showed the utilisation of 25% cassava flour and protein inclusion have a promising application in gluten-free pasta production. 相似文献
189.
Xue Ren Tiantian Tang Xinfang Xie Wenjun Wang Xuanming Tang Charles S. Brennan Jie Zhang Zhidong Wang 《International Journal of Food Science & Technology》2020,55(11):3475-3483
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB1, VB2, nicotinic acid, nicotinamide, VB7 and VB9. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB1, VB5 and VB6 after rinsing increased compared to soaking and blanching processes. However, VB1, nicotinamide, VB5, VB6 and VC decreased sharply after the stir-frying process. The content of VB1, nicotinic acid, nicotinamide, VB7 and VC retained the most after five steps compared to the control. In addition, there was no difference in VB9 contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process. 相似文献
190.
Brennan Michael C. Howard Marylesa Marzouk Youssef Dresselhaus-Marais Leora E. 《Journal of Materials Science》2022,57(31):14890-14904
Journal of Materials Science - We develop several inference methods to estimate the position of dislocations from images generated using dark-field X-ray microscopy (DFXM)—achieving... 相似文献