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51.
The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars. 相似文献
52.
Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles 总被引:2,自引:0,他引:2
The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr. 相似文献
53.
54.
Isabelle Travers Alain Jacquet Adlaïde Brisset Claire Maite 《Journal of the science of food and agriculture》2002,82(9):983-989
Monitoring the hydrolysis or disappearance of starch by the starch iodine test is a simple procedure for determining the maturity of cider apples, but it does not indicate the exact amount of starch present. So far, studies of starch in apples have dealt exclusively with dessert apples. In this paper the relationship between the visual starch index, the dark‐coloured surface area and the real starch content was studied in two varieties of cider apple commonly used in Normandy (France). Starch determination in cider apples required adapting the protocol provided by the Boehringer enzymatic kit. The work led to proposing a simplified index with five scales instead of 10. This index gives the correspondences between the new and old scales as well as the probable starch contents for each new scale. © 2002 Society of Chemical Industry 相似文献
55.
Osasere Faraday F. Orumwense 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》1994,60(4):405-411
Dispersion–flocculation studies on a Goethite–clay system using flocculants were carried out as a function of flocculant concentrations, pH of slurry, time of agitation and dispersant dosage. Also, the effects of pH and polymer concentrations on the adsorption behaviour of the system were investigated. Results show that well flocculated goethite was preferentially obtained from 4% goethite/kaolinite clay suspensions, with 50 ppm causticised starch in the slurry at pH values of 3–11·5 and with 50 ppm polyacrylamide at pH values of 3–8. Good flocs were also obtained on flocculation of the goethite suspension with 50 ppm polyacrylamide at pH values of 5–7, while the kaolinite suspension did not respond to the same dosage of causticised starch in the same pH range. Results further reveal that for the goethite/kaolinite suspension, the best results was obtained with 50 ppm polyacrylamide at pH values of 7–10. Based on the data generated in the study, it was concluded that causticised starch is a better flocculant than polyacrylamide for goethite suspensions although polyacrylamide is an excellent flocculant for kaolinite suspensions. 相似文献
56.
To confirm the reliability of the theory of phase equibria of multicomponent polymer 1/multicomponent polymer 2 systems (i.e. quasi-binary systems) and the method of computer experiment based on this theory (Brit. Polym. J., 23 (1990)285; 23 (1990)299; Polym. Int., 29 (1992)219), could point curves (CPC), two-phase volume ratios ( R ) and critical solution points (CSP) have been determined experimentally for the quasi-binary mixtures of poly(ethylene oxide) (M¯w = 647, M¯w/M¯n = 1.15; M¯w and M¯n, the weight-average and numberaverage molecular weights, respectively) and poly(propylene oxide) (M¯w = 2028, M¯w/M¯n = 1.08; and Mw = 2987, Mw/Mn = 1.13). The hydroxyl end groups of both polymers were methoxylated in advance by the Cooper & Booth method (Polymer, 18 (1977)164). The thermodynamic interaction parameter between both polymers, χ12, and the concentration dependence parameters for the above quasi-binary systems were determined by the method proposed in a previous paper (Brit. Polym. J., 23 (1990)299). CPC, R and CSP values calculated on the basis of the theory are in good agreement with the values determined experimentally. 相似文献
57.
孔型热轧时轧制力的实用计算公式 总被引:2,自引:0,他引:2
采用修正系数法,利用板材在带刻槽的冲头进行深冲与平面冲头下深冲时的接触压力的比值确定孔型影响系数,进而推导出孔型热轧时轧制力的实用计算公式. 相似文献
58.
变性淀粉在食品工业中的应用及发展 总被引:4,自引:0,他引:4
介绍了我国变性淀粉在食品工业中的应用情况,综合分析了国外食用淀粉的发展趋势,对我国食用变性淀粉的发展提出建议。 相似文献
59.
Narendra Singh Shah & Nirankar Nath 《International Journal of Food Science & Technology》2006,41(9):1073-1081
Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D6 Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis. 相似文献
60.
Yu Zheng Haiyi Zhang Li Zhao Liujing Wei Xingyuan Ma Dongzhi Wei 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(10):1409-1412
BACKGROUND: 2,3‐Butanediol (2,3‐BD) is a valuable chemical that can be biosynthesized from many kinds of substrates. For commercial biological production of 2,3‐BD, it is desirable to use cheap substrate without pretreatment, such as starch. However, there have been few reports on the production of 2,3‐BD directly from starch. RESULTS: In this work, gene malS coding for α‐amylase (EC 3.2.1.1) precursor was inserted into plasmid pUC18K, and secretory over‐expression of α‐amylase was achieved by engineered Klebsiella pneumoniae. The extracellular recombinant amylase accelerated the hydrolyzation of starch, and one‐step production of 2,3‐BD from starch was carried out by engineered K. pneumoniae. A 2,3‐BD concentration of 3.8 g L?1 and yield of 0.19 g 2,3‐BD g?1 starch were obtained after 24 h fermentation. CONCLUSION: The one‐step production of 2,3‐BD from starch was achieved by secretory over‐expression of amylase in K. pneumoniae. This would simplify the process and reduce the production cost considerably by enabling use of starch with minimal pretreatment. Copyright © 2008 Society of Chemical Industry 相似文献