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81.
Bhagwat S Singh H Athawale A Hannoyer B Jouen S Lefez B Kundaliya D Pasricha R Kulkarni S Ogale S 《Journal of nanoscience and nanotechnology》2007,7(12):4294-4302
We report on the synthesis of iron oxide nanoparticles below 100 degrees C by a simple chemical protocol. The uniqueness of the method lies in the use of Ferrous ammonium sulphate (in conjugation with FeCl3) which helps maintain the stability of Fe2+ state in the reaction sequence thereby controlling the phase formation. Hexamine was added as the stabilizer. The nanoparticles synthesized at three different temperatures viz, 5 degrees, 27 degrees, and 95 degrees C are characterized by several techniques. Generally, when a mixture of Fe3+ and Fe2+ is added to sodium hydroxide, alpha-Fe2O3 (the anti-ferromagnetic phase) is formed after the dehydration process of the hydroxide. In our case however, the phases formed at all the three temperatures were found to be ferro (ferri) magnetic, implying modification of the formation chemistry due to the specifics of our method. The nanoparticles synthesized at the lowest temperature exhibit magnetite phase, while increase in growth temperature to 95 degrees C leads to the maghemite phase. 相似文献
82.
Nikheel Bhojraj Rathod M. Sc Rahul Chudaman Ranveer PhD Prashant Kishor Bhagwat PhD Fatih Ozogul PhD Sottawat Benjakul PhD Santhosh Pillai PhD Uday Shriramrao Annapure PhD 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):4407-4425
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP. 相似文献
83.
Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality 总被引:2,自引:0,他引:2
M. S. Hemalatha B. T. Manu S. G. Bhagwat K. Leelavathi Ummiti J. S. Prasada Rao 《European Food Research and Technology》2007,225(3-4):463-471
Different wheat varieties grown at a single geographical location were evaluated for protein quantity and quality, rheological
properties, and activities of peroxidase as well as polyphenol oxidase. The protein content in these varieties ranged from
11.6 to 14.6%, farinograph water absorption ranged from 70 to 76%, and the damaged starch content varied from 12.3 to 16.3%.
The total protein content of whole wheat flours significantly correlated to stiffness (R/E values) of the dough (r=0.73, p<0.05); however, it did not influence any of the quality parameters of chapati. However, the protein quality parameter, Glu-1
score, which reflects the high molecular weight (HMW) glutenin subunit composition, correlated significantly to the cutting
force, which indicates the texture of chapati (r=0.78, p<0.05). The quantity of low molecular weight protein fraction having molecular weight of 20 kDa showed significant correlation
to over all quality scores of chapati (r=0.78, p<0.05). The color of chapatis was significantly correlated to color of dough (r=0.76, p<0.05), which became darker on resting. Peroxidase activity greatly influenced the color of chapatis (r=0.81, p<0.05). 相似文献
84.
Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon—Real‐time PCR Technology
ABSTRACT: The capability of an assay to detect Listeria monocytogenes from artificially inoculated fresh‐cut produce such as cantaloupe and mixed salad was demonstrated. An oligonucleotide probe that becomes fluorescent upon hybridization to the target DNA (Molecular Beacon, MB) was used in a real‐time polymerase chain reaction (PCR) assay. As few as 4 to 7 colony‐forming units (CFU) of L. monocytogenes per 25 g of artificially contaminated produce could be detected. A comparison of 2 commercially available kits using MB‐PCR (iQ‐Check, Bio‐Rad Laboratories) and conventional PCR (BAX, Dupont Qualicon) was performed on artificially inoculated produce. The time required to detect L. monocytogenes (from produce to PCR) was considerably shorter for the iQ‐Check protocol (approximately 26 h) compared with the BAX‐PCR (approximately 52 h). The iQ‐Check protocol was also used to confirm the identity of the L. monocytogenes isolates obtained during a microbiological screen of conventional and organic leaf lettuce and alfalfa sprout samples from local supermarkets. The iQ check protocol was successful in differentiating L. monocytogenes isolates from other Listeria spp. such as L. welshimeri, L. innocua, and L. ivanovii. This is the 1st report of the application of the MB probe being used for real‐time detection of L. monocytogenes in whole and fresh‐cut produce. 相似文献