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31.
《The Electricity Journal》2020,33(7):106816
Using mean value theorem for integrals we show that the well-known LCOE definition is incorrect. 相似文献
32.
Eight datasets of 1-h black carbon (BC) concentrations measured in Warsaw agglomeration (Poland), at urban background and sub-urban sites, and in Racibórz, a small town in Upper Silesia district (regional background site) were analyzed to evaluate BC levels, daily profiles and statistical distributions of concentrations in Central-Eastern European region. The observed mean levels ranged from 1483 ng m−3 in suburban site during summer to 3358 ng m−3 in regional background site in winter. Observed diurnal patterns were bimodal in the locations dominated by traffic emissions, but unimodal, with elevated evening peak in individually heated residential area. Three theoretical frequency distributions were applied to fit analyzed datasets separately. The lognormal distribution was the most appropriate to represent the middle-range values, while the high concentrations were satisfactorily predicted by the type I two-parameter exponential distribution which was used to estimate the return periods of extreme concentrations for winter months. 相似文献
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The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods. 相似文献
35.
Yejun Wu Bowen Yan Juan Zhou Huizhang Lian Xiaojun Yu Jianxin Zhao Hao Zhang Wei Chen Daming Fan 《Journal of food science》2020,85(10):3282-3292
36.
摘要:为了研究退火温度对镀锌DP980+Z烘烤硬化值的影响,退火温度控制在760~820℃之间,系统分析退火温度对烘烤硬化值的影响。通过准静态拉伸试验机测量烘烤硬化值及抗拉强度,采用lepara试剂对组织中的马氏体进行着色,利用金相显微镜及图像处理软件测量马氏体的体积分数;采用扫描电镜观察DP980+Z的双相组织特点,并且将组织图片通过CAD转化成有限元图进行网格划分,建立代表性体积单元(RVE),通过有限元分析铁素体、马氏体强度对烘烤硬化值的影响。在同样的变形量情况下,DP980+Z的原始屈服强度越高,烘烤硬化值越高。 相似文献
37.
Seong‐Hee Kim 《Quality and Reliability Engineering International》2015,31(6):923-934
We present a distribution‐free tabular cumulative sum chart for monitoring the variability of an autocorrelated process. A quantity known as the asymptotic variance parameter is employed as a measure of the variability, and a distribution‐free tabular cumulative sum chart is applied to variance estimates calculated from batches of nonoverlapping samples. The proposed chart is applicable to a stationary process with a general marginal distribution and a general autocorrelation structure. It also determines control limits analytically without trial‐and‐error simulations. The performance of the proposed chart is tested on stationary processes with both normal and nonnormal marginals with various autocorrelation structures. Copyright © 2014 John Wiley & Sons, Ltd. 相似文献
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目前,基于因素空间理论的背景基提取算法计算过程复杂,初始化必须依赖各因素极值,基点数量提取冗余等原因,未能在应用中取得很好效果。为此,结合内点判别法和知识可继承、可扩展的思想,提出一种计算简单、初始化独立、基点数量小的改进的背景基提取算法。然后,利用改进的背景基提取算法构造出一种全新的数据分类算法-基点分类算法,基点分类算法以提取每一类样本的背景基为预测模型,再通过新定义的λ-背景基,优化预测模型。数值实验表明:基点分类算法原理简单、构造难度小、分类模型泛化能力强,预测能力准确率高,同时严格的模型限定区域又能为识别新类别提供新方法。 相似文献
40.
ABSTRACTThis paper proposes the multiple-hypotheses image segmentation and feed-forward neural network classifier for food recognition to improve the performance. Initially, the food or meal image is given as input. Then, the segmentation is applied to identify the regions, where a particular food item is located using salient region detection, multi-scale segmentation, and fast rejection. Then, the features of every food item are extracted by the global feature and local feature extraction. After the features are obtained, the classification is performed for each segmented region using a feed-forward neural network model. Finally, the calorie value is computed with the aid of (i) food volume and (ii) calorie and nutrition measure based on mass value. The experimental results and performance evaluation are validated. The outcome of the proposed method attains 0.947 for Macro Average Accuracy (MAA) and 0.959 for Standard Accuracy (SA), which provides better classification performance. 相似文献