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Abstract: The staling of cakes enriched with untreated brans and endoxylanase‐treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7‐d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami‐type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran‐containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7‐d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase‐treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase‐treated brans can result in cakes with improved nutritional characteristics and increased shelf life. Practical Application: The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers. 相似文献
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Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and S. carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y=2.5+18.13x−0.3144x2 (R2=0.99) and y=0.7+8.17x−0.1130x2 (R2=0.99), and also during storage: y=127.3+5.123x (R2=0.79) and y=26.0+3.211x (R2=0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB-sausage (12 and 9 mg/kg DM, respectively), concentration of either of these amines was negligible (1 mg/kg DM) in either type of F-inoculated sausage. Both starter culture and sausage type influenced significantly (P<0.001) both putrescine and tyramine content in the sausage; starter accounted for 57% and 55% of total variability in putrescine and tyramine content, respectively. Due to the significant (P<0.05) increase of total aerobic counts in the HB-sausage between the end of ripening and the 7th day of storage, followed by the significant (P<0.01) increase of the sum of total biogenic amines between the end of ripening (425 mg/kg DM) and the end of storage (1029 mg/kg DM), the storage of the dry fermented sausages at the room temperature should not be recommended. 相似文献
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Efficient fertilizer use is a prerequisite for achieving optimum crop yield while avoiding environmental contamination. Cereal response to nitrogen (N), sulfur (S), and phosphorus (P) were determined for 6 years under differing tillage [conventional-till (CT) vs. no-till (NT)] and intensity of cropping (cereal/fallow vs. cereal/cereal). Semidwarf white winter wheat (Triticum aestivum L.) alternated yearly with either fallow or spring cereal [barley (Hordeum vulgare L.) or spring wheat] on a Typic Haploxeroll soil in a 415 mm rainfall zone. Fertilizer treatments were no fertilizer (None), N only (N), N plus S (NS), and N plus S plus P (NSP). Average application rate, when applied, was 109 kg N, 18 kg S, and 11 kg P ha–1. Average cereal yield without fertilizer was 1.82 t ha–1. Nitrogen increased grain yield in 6 of 6, S in 4 of 6, and P in 3 of 6 years, with P and S response significant the remaining years at the 10% probability level. Average yield increases were 1.11 t ha–1 for N, 0.93 t ha–1 for S, and 0.47 t ha–1 for P. The NT/CT yield ratio was 0.60, 0.75, 0.93, and 0.95 with None, N, NS, and NSP addition, respectively, indicating that N and S deficiency were more severe in no-till. Limited increase in the NT/CT ratio with P addition indicated that P deficiency was less affected by tillage. Winter wheat always yielded less under NT than CT regardless of fertility, whereas spring cereals reached equality when fertilized with NSP. Annually-cropped wheat yielded 52, 67, 89, and 90% of wheat after fallow with None, N, NS, and NSP, respectively. Thus N and S, but not P, deficiency was more intense with increased frequency of cropping. Adequate fertility was a prime prerequisite for efficient yield in all systems. 相似文献
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潘磊 《湖南城建高等专科学校学报》2011,(2):48-50
对几种不同提取方法研究,发现超声波提取对谷类食品中香兰素和乙基香兰素有较高的提取率和准确度.用这种方法对香兰素和乙基香兰素进行定性定量分析,加标回收率均在92%~106%之间,RSD值在1.08%~3.87%之间,适用于婴幼儿谷类食品中香兰素和乙基香兰素的快速检测. 相似文献