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81.
82.
Beer spoiling lactic acid bacteria are a major reason for quality complaints in breweries around the world. Spoilage by a variety of these bacteria can result in haze, sediment, slime, off-flavours and acidity. As these bacteria occur frequently in the brewing environment, using certain hop products that inhibit the growth of these spoilers could be a solution to prevent problems. To investigate the impact of seven different hop compounds (α-acids, iso-α-acids, tetrahydro-iso-α-acids, rho-iso-α-acids, xanthohumol, iso-xanthohumol and humulinones) on the growth of six major beer spoilage bacteria (Lactobacillus brevis. L. backi, L. coryniformis, L. lindneri, L. buchneri, Pediococcus damnosous), two concentrations (10 and 25 mg/L) of each hop substance were added to unhopped beer. The potential growth of the spoilage bacteria was investigated over 56 consecutive days. A comparison of the results shows a strong inhibition of growth of all spoilage bacteria at 25 mg/L of tetrahydro-iso-α-acids closely followed by α-acids as the second most inhibitory substance. The results showed a high resistance of L. brevis to all hop compounds as well as an inhibition of L. coryniformis and L. buchneri at low concentrations of most hop components. In comparison with the control sample, L. lindneri showed increased growth in the presence of some hop compounds (rho-iso-α-acids, xanthohumol, iso-xanthohumol, humulinones). © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling  相似文献   
83.
The aim of this work was to compare two food color measurement techniques, the traditional tristimulus colorimeter and an image analysis system. In this sense a computer vision system was developed, consisting of a digital camera, a controlled illumination environment, and a software package to process the images. The conversion between color spaces was performed employing empirical mathematical models; a standard color chart was used for its calibration. The color of 40 samples of raw and processed foods was measured in the CIELAB color space with the computer vision system and a colorimeter. The equivalence between both techniques, for individual L*, a* and b* values, was determined using appropriate hypothesis tests. For most samples both systems provide equivalent results, although the total color difference was high enough to be noticeable. The average was 5.88?±?3.32, with an average absolute ?L*?=?2.79?±?2.42, ?a*?=?3.02?±?2.94; ?b*?=?2.84?±?2.53. In addition, the color measured by the image analyses technique seemed to be more similar to the real ones.  相似文献   
84.
85.
In this study, we investigated the influence of isothermal treatment of poly(lactic acid) (PLA) 3D printed samples at different crystallization temperatures. In this case, we analyzed the effect of each crystallization temperature on spherulites formation in printed PLA, affecting the final mechanical properties of pieces. For such, the thermomechanical properties, morphological structure, and crystallization kinetics were analyzed before and after thermal treatment. The 3D printed samples were heat treated at 80°C, 90°C, 100°C, 110°C, and 119°C. With annealing, we observed an improvement in the mechanical PLA properties; however, the exothermic crystallization peak was different for the samples. Pieces before annealing were found to have a low crystallinity index (Ic) of 2%–7%, and the pieces after annealing presented a considerable Ic (27%–34%). Annealing temperatures of 100°C, 110°C, and 119°C produced the fastest crystallization kinetics, while annealing temperatures of 80°C and 90°C resulted in the lowest crystallization kinetics for complete crystallization. After annealing, improvement in the flexural strength (34%–47%) and Young's modulus (26%–51%) for all annealed pieces occurred. The appropriate condition was observed at 100°C, which was the onset temperature of crystallization, owing to the combination of the shorter time of crystallization with the increased mechanical properties.  相似文献   
86.
Ferrocenyl(benzyl) imidazole (FcIm) and two related methyl-imidazolium salts (FcMIm+I and FcMIm+PF6) were synthesized for their incorporation into plasticized PVC by solvent casting technique. The obtained materials were investigated for their thermal stability and, compared to pure polymer, films containing ionic ferrocene derivatives in 0.5% w/w loading were found slightly more stable. The pure ferrocene compounds showed antibacterial activity against Staphylococcus epidermis, but not against Escherichia coli, with a maximum for FcMIm+PF6 salt. After incorporation into PVC polymer, antibacterial activity against S. epidermis was observed (by disk diffusion test) only for PVC/FcMIm+PF6 (5% w/w) film, from which a release of 14.6% of the ferrocenilimidazolium cation in aqueous medium was measured after 24 hr.  相似文献   
87.
Herein we report novel pyrrole‐ and benzene‐based hydroxamates ( 8 , 10 ) and 2′‐aminoanilides ( 9 , 11 ) bearing the tert‐butylcarbamate group at the CAP moiety as histone deacetylase (HDAC) inhibitors. Compounds 8 b and 10 c selectively inhibited HDAC6 at the nanomolar level, whereas the other hydroxamates effected an increase in acetyl‐α‐tubulin levels in human acute myeloid leukemia U937 cells. In the same cell line, compounds 8 b and 10 c elicited 18.4 and 21.4 % apoptosis, respectively (SAHA: 16.9 %), and the pyrrole anilide 9 c displayed the highest cytodifferentiating effect (90.9 %). In tests against a wide range of various cancer cell lines to determine its antiproliferative effects, compound 10 c exhibited growth inhibition from sub‐micromolar (neuroblastoma LAN‐5 and SH‐SY5Y cells, chronic myeloid leukemia K562 cells) to low‐micromolar (lung H1299 and A549, colon HCT116 and HT29 cancer cells) concentrations. In HT29 cells, 10 c increased histone H3 acetylation, and decreased the colony‐forming potential of the cancer cells by up to 60 %.  相似文献   
88.
This article addresses the characterization of dispersion and homogenization phenomena in stirred vessels through the analysis of dispersion curves that can be obtained experimentally by means of conductivity measurements. New insights on mixing conditions can be achieved from the analysis of the qualitative and asymptotic properties of tracer dispersion curves. The results obtained are interpreted in the context of the spectral approach to the advection‐diffusion equation. It is shown that any flow model aimed at reproducing the experimentally determined dispersion curves must be at least two‐dimensional. Convection‐enhanced dispersion associated with the spectral structure of the advection‐diffusion equation is addressed.  相似文献   
89.
In this paper, a new approach to deal with textual attributes in databases is presented. The basic idea is to give a new representation for these attributes, so that it allows us to treat them together with and in the same way than the other database attributes in querying, data warehousing, data mining processes, etc. Additionally, the transformation process of the textual attribute implies the obtaining of a global representation, which includes a great part of the attribute meaning. Moreover, this representation can be improved by using an ontology during the querying process, which enables the semantic queries. The formal representation model is presented in the paper, as well as the mathematical bases for dealing with it. The whole implementation process is also described by using a medical database to show the experimental results. Finally, a set of semantic query examples are offered to explain the advantages of this new approach.  相似文献   
90.
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