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Naoki Yamahata Yosuke Toyotake Satomi Kunieda Mamoru Wakayama 《International Journal of Food Science & Technology》2020,55(4):1698-1704
Various fermented whey-based beverages have been developed to reduce waste. However, approaches to increase the preference of whey-based beverages are required because of the low sensory acceptability of whey. Here, we identified the better starting material (whey type), between raw whey (RW) and demineralised whey (DMW), and determined the optimal initial concentration using multiple sensory evaluations to develop acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus (i.e. without additional ingredients and processing methods). Acceptance tests showed that fermented beverages made from DMW were superior to RW as the starting material. The amounts of ethanol produced were 5.0%, 7.6% and 9.5% v/v from the different initial DMW concentrations of 10%, 15% and 20% w/v, respectively. We observed a significant positive correlation (rs = 0.32, P < 0.05) between the assessment attributes, strength of taste as alcohol beverage and overall acceptability, indicating that higher concentrations of DMW yielded a more desirable product. 相似文献
33.
Seyed Mohammad Bagher Hashemi Aliakbar Gholamhosseinpour 《International Journal of Food Science & Technology》2020,55(6):2642-2649
In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain. 相似文献
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The joint monitoring of the ground and sky for cereal crops based on microwave data has become a popular method for researches on earth surface objects. Focused on the sensitivity of backscatter from the scatterometer measurement and advanced synthetic aperture radar (ASAR) images to cereal parameters of rice, nine acquisitions, including rice parameters related eco-physiological variables and scattering coefficients, have been carried over the paddy field corresponding to rice growth stages. This paper analyzes the relationship between the corresponding backscatter to the cereal parameters based on the measurement at the interesting bands, polarizations, and incidence angels. Further, a modified water cloud model is built based on the ground measurement and advanced integrated equation model (AIEM), and then cereal parameters from ASAR images are retrieved and verified. The research results show that the sensitivity of backscatter to cereals from the sensor of the radar scatterometer could be helpful to build the retrieve model for synthetic aperture radar (SAR) images, which can achieve the scientific goals of the joint monitoring of ground and sky for cereal crops. 相似文献
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谷物膨化混合粉的应用研究 总被引:1,自引:0,他引:1
以优质的黑米、薏米、荞麦粉为原料,采用现代挤压膨化技术制成膨化粉,将膨化粉按一定比例添加到小麦粉中,分别制作出营养保健价值很高的馒头、蛋糕、烤糕,研制出相应的馒头制作工艺、蛋糕制作工艺、烤糕制作工艺和工艺参数。 相似文献
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It has been proved in previous studies that fish can be fermented by lactic acid bacteria (LAB). Added glucose must be at
concentrations of almost 1% to reduce the pH to <5.3, a level which corresponds to the safe pH values for meat products. Because
some LAB and some contaminating microbes form biogenic amines, this study was conducted to examine the possible formation
of biogenic amines during the fish fermentation process. Other parameters under study were sensory quality, pH value, titrated
acid content, weight loss, a
w value, redox potential and microbiological counts. Three groups of fish (rainbow trout) with three different LAB inocula
and a group without any inoculum were made. The fermentation of the products made with LAB succeeded. The products were sensorially
accepted, the inoculated LAB grew to >8 log cfu/g, the pH reduced to 5.0–5.3 and a
w to 0.927 and the pseudomonads, the predominant flora of fish raw material, disappeared. The fish raw material and the products
contained low amounts of biogenic amines with one exception: cadaverine, histamine and tyramine increased in all product groups
in one experimental series (II) out of three. The highest concentrations of these amines were in the control products without
any LAB inoculation. The LAB used and the contaminants isolated from the products were unable to produce cadaverine, histamine
or tyramine. The appearance of these amines could therefore be caused by the non-isolated contaminants of fish raw material.
Received: 18 June 1999 相似文献