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81.
蓝莓浓缩汁流变特性及化学组成的变化 总被引:1,自引:0,他引:1
流体的流变学可为工艺设计提供有关数据,并有助于找出产品组成及加工工艺对流变性质的影响。本研究采用AR1000型流变仪研究了浓缩蓝莓汁(60°Brix)在(20~60℃)范围内的流变特性。通过回归分析发现,在研究的温度和浓度范围内,浓缩蓝莓汁表现为牛顿型流体,温度对粘度的影响可用阿雷尼乌斯(Arrhenius)方程来表示,浓度对粘度的影响可用指数方程来表示。推导出了温度和浓度对浓缩蓝莓汁粘度综合影响的方程式并比较了浓缩前后蓝莓汁化学组成的变化。 相似文献
82.
为同时测定柚子中芸香柚皮苷、柚皮苷、橙皮苷、新橙皮苷和柠檬苦素,研究了高效液相色谱的洗脱条件、测定波长等对测定结果的影响。结果表明,优选的测定条件为色谱柱:Bio-Bond 5μm C18(4.6 mm×250 mm);进样量10μL;黄酮苷与柠檬苦素的检测波长分别为283 nm和220 nm;流动相:乙腈(A)和水(B),梯度洗脱:0 min,22%A;8 min,22%A;10 min,95%A;16 min,95%A;18 min,22%A;20 min,22%A,流速1 mL/min。该测定条件下,上述5种成分分离良好;其标准曲线相关系数均大于0.9997,检出限为0.69~1.72 mg/L,定量限为1.51~3.15 mg/L,重复性相对标准偏差小于2%。加样回收率均大于98%,加样回收率相对标准偏差均小于2%。 相似文献
83.
选取6种商业益生菌分别对红枣汁进行发酵,研究其对红枣汁的抗氧化活性、理化指标及香气的影响。结果表明,益生菌发酵可显著提高红枣汁的抗氧化能力,果321复合菌发酵枣汁的DPPH自由基清除能力最强,为573.83 mg/L,而植物乳杆菌(Lactobacillus plantarum)发酵枣汁的ABTS自由基清除能力最强,为1 034.00 mg/L,瑞士乳杆菌(Lactobacillus helveticus)发酵枣汁的铁离子还原力(FRAP)值最高,为1 366.34 mg/L。瑞士乳杆菌的产酸性能较好,发酵后产乳酸量约0.45 mg/L,总多酚和总黄酮含量分别较红枣汁提高了2.94%和2.85%。电子鼻分析结果表明,益生菌发酵可显著改变红枣汁的香气成分,且线性判别分析(LDA)对红枣汁香气物质的区分和识别效果优于主成分分析(PCA),发酵红枣汁的特征风味主要来源于硫化物、萜烯类、广谱甲基类、氮氧化物、乙醇和芳香型化合物。 相似文献
84.
85.
超高压番茄汁杀菌条件的优化研究 总被引:3,自引:0,他引:3
本研究通过响应面法(RSM)建立了超高压杀灭番茄汁中枯草芽孢杆菌(B.subtilis)AS1.1380的二次多项数学模型,验证了模型的有效性。同时利用模型的响应面及其等高线对影响超高压杀菌的关键因子温度、压力和保压时间及其相互作用进行了深入的探讨。优化出杀灭番茄汁中6个数量级枯草芽孢杆菌AS1.1380的工艺参数为:温度33.5℃,压力469.2MPa,时间14.0min。 相似文献
86.
87.
以"凝胶层阻力"及"渗透压阻力"理论为基础,根据柑桔汁在超滤过程中的通量变化规律,求出柑桔汁超滤过程的传质方程式,同时研究了操作压力对膜通量的影响,分析了造成传质阻力的主要因素,探讨了柑桔汁超滤过程的传质机理. 相似文献
88.
《Food Control》2014
Zinc oxide (ZnO) nanoparticles have been proven to have strong antibacterial activity against food borne pathogens. The practical applications of different concentrations (0, 1, 3, 5 and 8 mM) of ZnO suspensions containing 0.3% citric acid were investigated against the pathogenic bacteria like, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus. Zinc oxide suspensions (0, 1, 3, 5 and 8 mM) containing citric acid have shown a significant inhibitory effect on the growth of all strains during 12 h of incubation. Our results have also shown that 5 and 8 mM suspensions of ZnO were the most effective on all strains. These data suggested that the antibacterial activity of ZnO was concentration dependent. Thus 5 mM and 8 mM ZnO were selected for further studies, carried out in mango juice, as they showed a significant growth inhibition in TSB. ZnO NPs were more capable of reducing initial growth counts of all the above stated strains in mango juice. Results have also exhibited that ZnO and citric acid had inhibitory effect on the growth of all strains during 24 h culture period in mango juice, as compared to the control experiment, which was further confirmed in liquid culture. This is the first report, describing the antibacterial activity of ZnO NPs in mango juices that showed the potential of these nanoparticles for use as an antibacterial agent in the food industry. 相似文献
89.
K. Savaş Bahçeci 《International Journal of Food Science & Technology》2012,47(2):315-324
The central composite design with a quadratic model was used to investigate the effect of temperature (20–40 °C) and transmembrane pressure (TMP) (100–300 kPa) as well as pretreatment with gelatin and bentonite (0:0–300:1500 mg L?1) on permeate flux and fouling resistance during ultrafiltration of apple juice. The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L?1 of gelatin and 750 mg L?1 of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance. 相似文献
90.
Sania Zia Moazzam Rafiq Khan Xin-An Zeng Sehrish Muhammad Asim Shabbir Rana Muhammad Aadil 《International Journal of Food Science & Technology》2019,54(8):2563-2569
The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20 °C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4 °C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in °Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. 相似文献