全文获取类型
收费全文 | 1603篇 |
免费 | 97篇 |
国内免费 | 52篇 |
专业分类
电工技术 | 3篇 |
综合类 | 59篇 |
化学工业 | 149篇 |
金属工艺 | 115篇 |
机械仪表 | 40篇 |
建筑科学 | 24篇 |
矿业工程 | 13篇 |
能源动力 | 20篇 |
轻工业 | 1096篇 |
水利工程 | 10篇 |
石油天然气 | 6篇 |
武器工业 | 4篇 |
无线电 | 14篇 |
一般工业技术 | 127篇 |
冶金工业 | 50篇 |
原子能技术 | 9篇 |
自动化技术 | 13篇 |
出版年
2024年 | 16篇 |
2023年 | 34篇 |
2022年 | 58篇 |
2021年 | 81篇 |
2020年 | 96篇 |
2019年 | 60篇 |
2018年 | 65篇 |
2017年 | 56篇 |
2016年 | 64篇 |
2015年 | 52篇 |
2014年 | 79篇 |
2013年 | 100篇 |
2012年 | 132篇 |
2011年 | 97篇 |
2010年 | 77篇 |
2009年 | 76篇 |
2008年 | 54篇 |
2007年 | 77篇 |
2006年 | 79篇 |
2005年 | 58篇 |
2004年 | 55篇 |
2003年 | 68篇 |
2002年 | 27篇 |
2001年 | 28篇 |
2000年 | 24篇 |
1999年 | 18篇 |
1998年 | 13篇 |
1997年 | 20篇 |
1996年 | 14篇 |
1995年 | 8篇 |
1994年 | 8篇 |
1993年 | 6篇 |
1992年 | 9篇 |
1991年 | 4篇 |
1990年 | 10篇 |
1989年 | 10篇 |
1988年 | 4篇 |
1987年 | 3篇 |
1986年 | 1篇 |
1985年 | 3篇 |
1984年 | 2篇 |
1983年 | 1篇 |
1979年 | 2篇 |
1976年 | 1篇 |
1973年 | 2篇 |
排序方式: 共有1752条查询结果,搜索用时 15 毫秒
41.
Rongrong Huang Xiaodan Pan Jingang Lv Wei Zhong Fang Yan Feixia Duan 《International Journal of Food Properties》2018,21(1):2193-2204
The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing. 相似文献
42.
An easy-to-use method for quantitative analysis of bacterial exopolysaccharides (EPS) was developed. The acid treatment was resultant in removing proteins and lactose and allowed to avoid long-term operation as dialysis. It was shown that, as opposed to anthron and phenol–sulphuric acid methods, reducing sugars method after EPS hydrolysis with glucose as standard provided reliable results, no matter to the EPS monosaccharide composition. 相似文献
43.
脱氧雪腐镰刀菌烯醇是小麦和玉米等粮食中常见的真菌毒素,受污染的粮食会严重影响人和动物健康,控制粮食产前镰刀菌感染和脱氧雪腐镰刀菌烯醇的积累是保障粮油食品安全的重要环节。当前,世界各国都十分重视粮食真菌毒素污染风险预警工作,粮食产前脱氧雪腐镰刀菌烯醇的污染预警研究近年来发展迅速,在脱氧雪腐镰刀菌烯醇积累的田间影响因素研究和建立产前风险预警模型中,都取得了一定进展。本文综述了脱氧雪腐镰刀菌烯醇风险预警的最新研究成果,旨在总结和整合现有的研究方法和成果,为开展我国粮食真菌毒素早期预警提供参考。 相似文献
44.
开菲尔的营养成分、保健功能及其产品研究进展 总被引:8,自引:0,他引:8
开菲尔是一种低糖、低热值,富含蛋白质、维生素的酒精发酵性乳饮料,是一种颇具开发潜力的营养型发酵乳.本文介绍了开菲尔的营养成分及其保健功能、开菲尔奶制品的发酵剂——开菲尔粒的微生物种类,并对功能性开菲尔饮品和纯培养发酵剂研究趋势进行了论述。 相似文献
45.
Kübra Purutolu Hümeyra spirli Mustafa Onur Yüzer Hüseyin Serencam Enes Dertli 《International Journal of Dairy Technology》2020,73(1):57-66
Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan‐type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates. 相似文献
46.
Eric Lecorvaisier Sbastien Darche Zaqueu Ernesto da Silva Cristiane Kelly F. da Silva 《Journal of food engineering》2010,96(3):365-373
Biological products contain high moisture content in the harvest period. Such moisture could cause their deterioration in storage. Drying is an interesting solution to keep the quality of these products. Generally, drying process is based on contact of a dry air phase with a wet solid. A theoretical model was developed to describe the dynamic behavior of a forced convection drying process. This model takes into account the entire dynamic phenomenon including turbulence, diffusivity and tortuosity effects. Only the mass transfer of water molecules during vaporization was referred to as an empirical expression. The model thus strongly build, was compared to Thompson’s empirical model. Corn grain was used in the validating process. Transient temperature and water content results are presented. 相似文献
47.
建立了同步检测粮食中15种真菌毒素的杂质吸附固相萃取–超高效液相色谱串联质谱方法。样品经0.1%酸化84%乙腈水溶液提取,杂质吸附柱Prime-HLB净化后,加入稳定同位素内标补偿基质效应干扰,选择Phenomenon Kinetex Bipheny l100A作为分离柱,采用梯度洗脱,超高效液相色谱–串联质谱(UPLC-MS/MS)检测,内标法定量。结果表明,15种真菌毒素的线性相关系数均大于0.996,检出限为0.2~15 μg/kg,定量限为0.8~30 μg/kg;三种基质3个添加水平的回收率为76.9%~116.1%,相对标准偏差(RSD)为1.4%~10%;对玉米基质标准物质进行检测验证,表明8种真菌毒素的检测值均在标示范围内;采用本方法检测了市售粮食135批次,共有97批样品检出真菌毒素,检出率为71%,多毒素同时污染现象较为普遍。方法可用于粮食及其制品中真菌毒素的快速检测。 相似文献
48.
49.
50.