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61.
过量饮酒会损害人体健康,目前酒精性肝病已经成为我国常见的肝病之一;食醋除了具有调味功能之外,前期大量的文献报道了其抑制血压升高、控制血糖、促进矿物质吸收等多种功能,但是对于其中发酵菌株的功能研究较少。最近研究报告指出,醋酸菌菌体能够作为全新的活性主体发挥新的功能,包括减轻酒精性肝损伤,对免疫调节和肠道菌群的调节等都有积极作用。该文主要对醋酸菌菌体的免疫调节、肠道菌群调节等全新保健功能及其作用机制进行综述介绍,有望为近一步探索醋酸菌保健功能、开发新型食醋产品提供理论指导。 相似文献
62.
将鱿鱼在0、5、10、15℃有氧贮藏过程中的细菌菌相进行定性和定量分析。研究表明,鱿鱼贮藏初期其细菌组成较复杂,其中91.48%是革兰氏阴性菌,革兰氏阳性菌仅占4.26%,优势菌为气单胞菌(Aeromonas spp.)、浅黄金色单胞菌(Chryseomonas luteola)和假单胞菌(Stenotrophomonas spp.),比例分别为27.66%、23.40%和17.02%。此外,还检测出一定量的洛菲氏不动杆菌(Pantoea agglomerans)、成团泛菌(Acinetobacter lwoffii)。0、5、10、15℃贮藏过程中,细菌菌相逐渐变得单一,假单胞菌上升趋势明显,达到高品质期终点分别为360、239、96、47 h,货架期终点分别为525、286、147、86 h。0、5、10、15℃贮藏较好品质期时,TVBN均值为(17.15±0.29)mg/100g,菌落总数为(5.89±0.40)Lg CFU/g,假单胞菌比例分别为84.09%、72.09%、65.52%和76.36%,平均比例为75.92%;货架期终点时TVBN均值为(30.05±0.92)mg/100 g,菌落总数为(8.33±0.30)Lg CFU/g,假单胞菌比例达到93.24%、90.53%、88.57%和81.95%,平均比例为87.63%。由此得出鱿鱼0~15℃贮藏过程中的优势腐败菌是假单胞菌。 相似文献
63.
64.
Drosinos EH Paramithiotis S Kolovos G Tsikouras I Metaxopoulos I 《Food microbiology》2007,24(3):260-270
The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes. 相似文献
65.
66.
时丽霞 《食品安全质量检测学报》2021,12(12):4959-4963
随着婴幼儿食物过敏的发病率逐年上升,食物过敏逐渐成为了全球性公共卫生问题。大量研究表明人体内肠道菌群与食物过敏有着密切的关系,在受到外界因素的干扰后,肠道菌群多样性和数量发生改变,进而引发机体对某些正常抗原的免疫耐受度降低,导致过敏反应。本文介绍了食物过敏婴幼儿和健康婴幼儿肠道菌群的差别,对肠道菌群在食物过敏中的调节机制(影响肠道细胞功能和调节屏障保护特性、产生信号分子进行免疫调控以及促进和维护机体口服耐受)进行综述,并对肠道菌群调节婴幼儿食物过敏的策略进行展望。 相似文献
67.
摘 要:目的 研究绿原酸在大鼠肝微粒体和肠道菌群中的代谢产物及代谢途径。方法 运用大鼠肝微粒体体外温孵法和大鼠离体粪便温孵法,采用超高效液相色谱串联四极杆飞行时间质谱(UPLC-Q-TOF/MS),色谱柱为Waters ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm×100 mm),流动相为乙腈和0.1%甲酸水溶液梯度洗脱系统,流速为0.35 mL/min,离子源为电喷雾离子源(ESI),以负离子模式进行检测。采用Masslynx软件通过保留时间与一、二级质谱信息,进行成分分析。结果 大鼠肝微粒体温孵样品中有绿原酸原型成分和奎宁酸、咖啡酸2个代谢产物;粪便温孵样品中有绿原酸原型成分和奎宁酸、3-羟基苯丙酸、二氢咖啡酸、二氢阿魏酸、咖啡酸、O-甲基绿原酸6种代谢产物。结论 UPLC-Q-TOF/MS技术鉴定绿原酸及其代谢产物,操作便捷高效,结果准确全面,绿原酸在体外代谢的主要途径为氢化、甲基化、水解、去羟基化等。 相似文献
68.
Benchiha Walid Mahroug Samira Bennaoum Zineb Bouterfas Karim 《化学与化工:英文版》2014,(11):1036-1048
In this study, the authors were interested to the evaluation of biodiversity in the Jebel Tessala. Ten stations were selected based on altitudinal gradient, inside each station, identified flora has been conducted and a soil sample was taken from. A floristic inventory was carried out from all stations characterizing habitat of our studied taxon which is Rhamnus alaternus L. The authors established a list of plants represented by 94 species, distributed in 46 botanical families that are dominated by Asteraceae. The biological spectrum of these species reveals the dominance of hemicryptophytes and therophytes. The biogeographical element which predominates the vegetation is the Mediterranean-type. Statistical processing PCA (principal component analysis) from the pedological analysis of the examined stations reveals the formation of three groups defining a set of station that are marked by the presence of some components of the soil. Data processing obtained by FCA (factorial correspondence analysis) and the ascending hierarchical classification had underscored the existence of two groups of strata according to the soil substrate. 相似文献
69.
目的:探究肉桂精油对小鼠肝脏代谢相关酶活性,肝、十二指肠、结肠组织抗氧化能力及肠道菌群的影响,评价肉桂精油的摄入对机体健康的潜在影响。方法:将8 周龄C57雄性小鼠随机分为3 组:对照组和肉桂精油低、高剂量(100、300 mg/(kg·d))组;饲养4 周后测定小鼠体质量、肝脏代谢相关酶活性以及肝、十二指肠、结肠组织抗氧化能力,运用Illumina高通量测序技术测定小鼠肠道菌群的变化情况,利用气相色谱-质谱联用仪检测小鼠粪便中短链脂肪酸含量变化情况。结果:肉桂精油的摄入能够显著降低小鼠腹脂指数,使肝脏丙氨酸氨基转移酶活力、肠道抗氧化能力显著提高(P<0.05);摄入肉桂精油后,在门水平上小鼠粪便中软壁菌门(Tenericutes)相对丰度显著降低(P<0.05),在属水平上布劳特氏菌属(Blautia)、真杆菌属([Eubacterium]_fissicatena_group)等条件致病菌相对丰度显著降低(P<0.05),罗氏菌属(Roseburia)、粪芽孢菌属(Coprobacillus)等有益菌相对丰度显著上升(P<0.05);肉桂精油高剂量组小鼠粪便中乙酸、丙酸、总酸的含量显著降低(P<0.05)。结论:肉桂精油的摄入能够调节肠道氧化还原状态平衡和肠道菌群结构,抑制致病菌群生长,促进有益菌群增殖,具有潜在促进机体健康的作用。 相似文献
70.
Picante da Beira Baixa (or Picante) cheese is a hard, piquant, salted traditional cheese manufactured in Portugal from raw sheep's and goat's milks. The purpose
of this work was to quantitatively assess the influence of various ripening procedures on the final characteristics of Picante
cheese. Two alternative ripening protocols were considered, the traditional one and another with controlled environmental
conditions via use of maturation chambers set at different preselected temperatures. The experimental cheeses were characterised
in terms of microbiological, physicochemical, biochemical, sensorial and textural properties. Ripening time and temperature
were statistically significant parameters for all microflora. The two ripening methods led to statistically significant differences
in all physicochemical and biochemical parameters, especially the moisture content and the soluble nitrogen fractions (i.e.
water loss was slower and proteolysis was faster in cheeses ripened via the traditional method). Differences in microbiological,
physicochemical and biochemical properties were probables implicated in differences in textural and sensorial properties,
especially cheese hardness and flavour. It was concluded that the standard ripening method was closest to the traditional
one in terms of final cheese characteristics when the ripening temperature was above 11.5 °C.
Received: 3 February 1998 相似文献