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101.
102.
Analía V. Gómez Cristina Ferrero Cecilia Puppo Carmen C. Tadini Analía G. Abraham 《International Journal of Food Science & Technology》2014,49(10):2315-2322
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were prepared with commercial wheat flour, lyophilised milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust colour. Changes in texture and starch recrystallisation by X‐ray diffractometry were determined after 1 and 3 days of storage at room temperature. Breads with acidified milks showed the highest specific volumes and crumbs with the best texture properties. Crystallinity in bread with fermented milks was higher than for skim milk sample. This would indicate that there would be a certain effect of the type of milk processing on the promotion of starch retrogradation. 相似文献
103.
Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries 总被引:1,自引:0,他引:1
Elisabete M.C. AlexandreTeresa R.S. Brandão Cristina L.M. Silva 《Journal of food engineering》2012,108(3):417-426
The effect of non-thermal technologies (ozone in aqueous solution, ultrasound and ultraviolet C radiation) and washings with chemical solutions (sodium hypochlorite and hydrogen peroxide) on safety and quality features of strawberries was studied. These treatments were applied before fruit storage at two different temperatures (4 and 15 °C). The overall impact on microbial loads (total mesophiles, and yeasts and moulds) and selected quality attributes (colour, firmness, pH, total anthocyanins and ascorbic acid content) was assessed.During storage under refrigerated temperature, washing with hydrogen peroxide solutions resulted in strawberries with lower microbial loads, when compared to the other treatments. However, it produced significant key quality attributes losses, such as colour and total anthocyanins content.The results presented show that ozone and ultrasound are promising alternatives to thermal treatments. The application of such technologies, before refrigerated storage of strawberries, allowed a satisfactory retention of all quality characteristics analysed, while being efficient in controlling microbial contamination. 相似文献
104.
Cristina Arruti 《国际通用系统杂志》2013,42(4):461-469
The search for “complexity signatures” in natural laws is a main concern for researchers working in many different fields, going from physics to biology. Very simple laws are able to produce unforeseen behaviors, and from their “simplicity” sometimes it is not possible to predict anything about the potential complexities they are able to produce when applied to random initial conditions. Here elementary cellular automata (ECA) are used to illustrate this idea. In fact, using a recently developed approach to establish a correspondence between ECA rules and logical functions that constitute their structure (logical spectra) we analyzed ECA groups represented by automata 120 and 164. The automaton governed by rule 120 generates complex patterns under certain random initial conditions, whereas the one corresponding to rule 164 is known as a simple law when it is evaluated at random initial conditions. However, slight changes in the initial conditions of both ECA produce dramatic “simplicity–complexity transitions”, as it is shown here. These examples show that complexity, even in very simple formal systems, results from a subtle interplay between the structure of the laws and the initial conditions. Moreover, they draw attention to the importance of investigating if analogous comportments hold in large-scale natural phenomena as the yet enigmatic genotype–phenotype mapping. 相似文献
105.
Daniele da Silva Bastos Maria do Pilar Gonçalves Cristina Tristão de Andrade Kátia Gomes de Lima Araújo Maria Helena Miguez da Rocha Leão 《Food and Bioproducts Processing》2012,90(4):683-692
The aim of this work was to obtain a new stable food product from cashew apple juice encapsulated by spray-drying technique using chitosan–whey protein isolate systems. The materials were evaluated according to their physicochemical stability during storage at different conditions and characterized with respect to their particle size distribution and structure. Encapsulated commercial and natural juices showed homogenous and unimodal particle size distribution with diameters ranging from 0.2 to 5.0 μm and from 0.2 to 40.0 μm, respectively. Both juices demonstrated higher physicochemical stability for vitamin C and color measurements than their respective non-encapsulated juices. X-ray diffractograms evidenced that the powder juices after the 140th day of storage were still in amorphous state. These results indicate that the new product was effective in protecting sensitive compounds present in the food matrix and it was also able to remain stable throughout the study period. 相似文献
106.
Evaluation of the quality of collaboration between the client and the therapist in phobia treatments
Maja Wrzesien Jean-Marie Burkhardt Cristina Botella Mariano Alcañiz 《Interacting with computers》2012,24(6):461-471
A growing number of empirical studies evaluate the influence of Mental Health (MH) technology on the clinical effectiveness, the therapeutic relationship (i.e., therapeutic alliance), and usability issues. However, to the authors’ knowledge, no studies have yet been performed regarding the influence of technology on the therapeutic process in terms of collaboration. This study evaluates the quality of collaboration between the client and therapist in Augmented Reality Exposure Therapy (ARET) context and the traditional, In Vivo Exposure Therapy (IVET) context with the Therapeutic Collaborative Scale (TCS). Twenty participants received an intensive session of cognitive behavioral therapy in either a technology-mediated therapeutic context or in a traditional therapeutic context. The results indicate that both therapeutic conditions show high collaboration scores. However, the asymmetry of roles between the therapist and the client under both conditions were detected. Also, a greater level of distraction was observed for therapists in ARET, which affected the quality of the therapists’ involvement in the therapeutic session. The implications of these results are discussed. 相似文献
107.
Natalia Mattar Cantagalli Kelly Cristina Martins Faeda Rafael Witter Dias Pais Ana Maria Matildes dos Santos Wilmar Barbosa Ferraz 《能源与动力工程:英文版》2014,(8):1409-1414
Nuclear fuel based on uranium metal alloys is utilized in research and test reactors. For the purpose of the reduction of fuel enrichment, high densities of uranium-235 in this kind of fuel are needed. This can be achieved when uranium alloys are used containing elements such as Zr, Mo and Nb. The construction of fuel element with high-uranium density requires materials with low cross sections for neutron absorption, stability under irradiation and absence of the chemical interactions between the fuel and cladding elements. In case of U-Zr-Nb alloys, Zry (zircaloy) cladding is a better option due to the fact that they have a higher chemical compatibility when compared with the use of aluminum alloys. This study aims to develop plate type nuclear fuel using the U-2.5Zr-7.5Nb alloy dispersed in Zry. Powders of this uranium based alloy and Zry were obtained by hydriding-dehydriding process. These powders were homogenized, compacted in pellet that was sandwiched in plates and frame of Zry. This assembly was hot rolled forming the dispersion fuel miniplate. 相似文献
108.
109.
Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation 总被引:2,自引:0,他引:2
Agustín González Miriam Cristina Strumia Cecilia Ines Alvarez Igarzabal 《Journal of food engineering》2011,106(4):331-338
The modification of soy protein isolate (SPI) with different amounts of a naturally occurring cross-linking agent (genipin, Gen) and glycerol used as plasticizer was carried out in this work. The films yielded were cast from heated and alkaline aqueous solution of SPI, glycerol and Gen and then dried in an oven. Total soluble matter, water vapor permeability and mechanical properties were improved by adding small amounts of Gen. These properties were not significantly affected (P ? 0.05) by additions exceeding 2.5% (w/w of SPI). The opacity and cross-linking degree were linearly increased with the addition of Gen, whereas the swelling ratios in water were decreased. All the films were submitted to degradation under indoor soil burial conditions and the weight loss of the films was measured at different times. This study revealed that the film biodegradation time can be controlled or modified from at least 14 to 33 days. The tests performed showed the potential of Gen to improve the SPI film properties, in which the possibility of employing such new films as biodegradable food packaging was raised. 相似文献
110.
Rafael Vargas‐Bernal Carlos A. De la Cruz Blas Cristina Gómez‐Polo 《International Journal of Circuit Theory and Applications》2015,43(12):2072-2080
Nowadays, the design of magneto‐impedance (MI) sensors requires the development of lumped circuit models that can be simulated through equivalent impedance circuits relied on Bessel functions. A new impedance model based on Senani's equivalent using the zeros of Bessel functions is developed in this paper. The model allows to describe the impedance as a transfer function that can be easily synthesized by means of current conveyor circuits and passive elements. The mathematical representation was verified under simulation of transfer functions involving different number of poles and zeros. Moreover, the model has been verified using SPICE simulations and measurement results from a fabricated prototype demonstrating its scope and validity. Finally, a study of finite tracking errors of CCIIs used in the implementation of magneto‐impedance sensor has been realized. Copyright © 2014 John Wiley & Sons, Ltd. 相似文献