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991.
992.
浸泡处理对红芸豆的物理性质及蒸煮品质的影响 总被引:2,自引:0,他引:2
以红芸豆为原料,探讨不同浸泡温度(25、45、65℃)对芸豆物理性质及蒸煮品质的影响。结果表明:芸豆在浸泡过程中,随着浸泡温度升高与时间延长,其吸水率、体积膨胀率、固形物溶出率等均呈增加的趋势,平衡吸水率常数则呈下降趋势;浸泡温度的提高有利于达到浸泡平衡及缩短浸泡时间。在加工性能方面,45℃下浸泡可显著缩短煮豆时间并提高煮熟红芸豆的品质。 相似文献
993.
Different amino acid derivatives were synthesized during cultivation of a Monascus species. Derivatives exhibiting an inhibitory activity against HMG-CoA reductase were screened by in vitro tests. The threonine derivative had a high inhibitory activity of 38% while four other derivatives showed a greater than 23% activity. The orange monascus pigment showed a high activity of 36%. In vivo tests using female C57BL/6 mice were performed with the threonine derivative and orange pigment. Changes in the cholesterol and lipid levels in mice due to addition of the pigments were investigated. The total cholesterol (TC) level of mouse serum was reduced by 8–9% with the threonine derivative and by 16% with orange pigment. Supplementation with the threonine derivative and orange pigment decreased the LDL cholesterol level by 18–26% and increased the HDL cholesterol level by 1–9%. The atherogenic index (AI) value was reduced by 23–27% with pigment supplementation. The anti-atherosclerosis effect of monascus pigments can be induced by control of the lipid content in the serum rather than in the liver of mice. 相似文献
994.
Niina MM Saviranta Mikko J Anttonen Atte von Wright Reijo O Karjalainen 《Journal of the science of food and agriculture》2008,88(1):125-132
BACKGROUND: Red clover (Trifolium pratense L.), a widely used fodder, has recently received considerable interest as a valuable source of isoflavones for many health‐related applications. The aim of this study was to analyse the concentrations of four isoflavones, daidzein, genistein, formononetin and biochanin A, in extracts of leaves, stems, roots and different coloured flowers from red clover by high‐performance liquid chromatography and to determine the antifungal activities of the extracts. RESULTS: Among greenhouse‐grown samples the highest amounts of daidzein and genistein were found in petioles (0.11–0.28 and 0.30–0.54 mg g?1 respectively), while leaves were rich in formononetin and biochanin A (5.57–9.05 and 10.94–14.59 mg g?1 respectively). High formononetin concentrations were found in roots, but very little biochanin A. Among field‐grown samples the highest concentrations of daidzein and genistein were detected in stems collected in August (0.24 and 0.55 mg g?1 respectively), while the highest amounts of formononetin and biochanin A were found in young leaves collected in June (7.47 and 9.69 mg g?1 respectively). Most of the extracts inhibited the growth of Drechslera teres, while the root extract showed the strongest effect against Microdochium nivale. CONCLUSION: High levels of bioactive compounds found not only in inflorescences but also in roots, leaves and stems suggest that red clover may be an inexpensive and valuable resource for many applications. Copyright © 2007 Society of Chemical Industry 相似文献
995.
The objective of this study was to compare the chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. Six breads, with and without dough enhancers (DE) and varying percentages of sweetpotato flour (SPF) were processed. Breads were stored at 22±2 °C, and samples were measured on Days 0, 2, 4, 6, and 8. Moisture, ash, fat, aw, color, loaf volume, specific volume, density, texture, and weight loss were analyzed on Day 0, and β-carotene on the Days 0 and 8. The micro-structural and microbial properties of the sweetpotato breads were also compared. The fresh breads (Day 0) had moisture contents ranging from 36.66 to 41.56. β-Carotene was highest in breads containing 65% SPF. All breads were significantly (P<0.05) lighter in color by the last day of storage, while those containing 50% SPF with DE had the highest loaf volumes. Intact and damaged granules, cavities, and protein network were observed on the micrographs of the fresh breads. Further studies to include varying storage conditions, sensory, and consumer properties of the breads are needed. 相似文献
996.
997.
Sun Jin Hur Yohan Yoon Cheorun Jo Jong Youn Jeong Keun Taik Lee 《Comprehensive Reviews in Food Science and Food Safety》2019,18(6):1812-1824
Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer. In addition, harmful substances produced during the preparation of red meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N‐nitroso compounds, and acrylamide, are extrinsic factors that increase carcinogenicity. HCAs are produced during the cooking of red meat, poultry meat, and fish. PAHs may also be produced during the cooking of diverse food groups, such as dairy products, fruits, vegetables, and cereals. The average daily intake of red meat among Korean individuals is 62 g; the amount of PAHs entering the body via red meat is less than the average amount of PAHs the body is exposed to in the air. Therefore, it is difficult to conclude that dietary red meat is the main cause of colorectal cancer. Rather, there may be an intricate influence of multiple factors, including fruit and vegetable intake, alcohol consumption, smoking, overweight, obesity, and stress. 相似文献
998.
目的建立禽蛋中苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ染料残留的液相色谱-串联质谱的检测方法。方法禽蛋样品中的苏丹红经溶解、冷冻离心及过滤提取纯化,经ZorbaxSB-C_(18)(2.1 mm×50 mm, 3.5μm)色谱柱,以乙腈和0.2%的甲酸水溶液为流动相进行等度洗脱,温度为35℃,流速为0.2mL/min,外标法定量。结果在1~50μg/kg的浓度范围内,线性关系良好(r0.99),样品中的检出限0.5μg/kg,分析时间仅为5 min,加标回收率为69.5%~108.2%,相对标准偏差为1.6%~17.5%。结论该方法准确、快速、灵敏度高,适用于禽蛋中苏丹红染料的测定。 相似文献
999.
目的 建立红参药材高效液相色谱(high performance liquid chromatography, HPLC)指纹图谱分析方法。方法 采用Diamonsil Plus C18色谱柱(250 mm×4.6 mm, 5 μm), 以乙腈–水为流动相梯度洗脱, 柱温30 ℃, 流速为1.0 mL/min, 检测波长为203 nm。通过相似度评价、聚类分析对指纹图谱进行评价。结果 建立的 21批红参的对照指纹图谱, 确定25个共有峰, 通过对照品对比对其中14个共有峰进行了指认, 21批红参药材, 除S4, S20, 其相似度均大于0.97。结论 该方法操作简便、准确可靠、重复性好, 普适性高, 为红参药材质量控制提供有效手段。 相似文献
1000.