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41.
目的建立芒果浆中乙烯利残留量的自动顶空气相色谱法检测方法。方法将芒果浆样品加入顶空样品瓶中,加入适量饱和氢氧化钾溶液,在80℃的条件下恒温加热,氢火焰检测器检测产生的乙烯含量,外标法定量。结果乙烯利在0.5~100.0μg/m L浓度范围内线性关系良好,相关系数均大于0.9999。添加水平为0.02、0.05、0.10 mg/kg时,乙烯利的平均回收率分别为79.9%、85.4%和86.8%,相对标准偏差为3.97%~5.26%。结论该方法简便、快速、经济实用,适用性强,结果准确可靠,可用于样品批量快速检测。 相似文献
42.
Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango 总被引:1,自引:0,他引:1
L. Villa-Corrales J.J. Flores-Prieto J.P. Xamán-Villaseñor E. García-Hernández 《Journal of food engineering》2010
A theoretical and experimental study for the drying kinetics of Ataulfo mango slices was carried out. In the study different thicknesses, air drying temperature, maturity degree and non-isotropic mass diffusion were considerate. The 2D temperature and moisture distributions inside the slice were predicted by using a theoretical model. The water effective diffusion coefficient, the convective heat and mass transfer coefficients, the drying curves and the center temperature were getting by the experimental model. A parametric study was carried out in the ranging of air drying temperatures from 50 to 70 °C, slices with thickness of 2–5 mm and maturity degree from 13.2 to 22°Brix. It was found from the experimental results that slices of Ataulfo mango present an isotropic behavior with an uncertainty of 2.47%. The drying rate reduces in 4.5% as 1 mm thickness increase, and decreases in 8.0% for each 1°Brix increased. 相似文献
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Pulp-enriched cloudy apple juices were manufactured from two apple varieties by blending of apple puree with natural cloudy apple juice in order to enrich bioactive secondary plant substances. Finishing of the puree with a 0.6-mm mesh screen and final product homogenisation revealed as the optimum processing technology for the novel 100% fruit beverage. The presence of large particles originating from the puree prevented long-term cloud stability, but due to the proportion of cloud-stable juice a complete phase separation did not occur. Optimal drinkability was achieved at a viscosity of 11.5 mPa s. Polyphenol compositions and concentrations were determined by means of RP-HPLC/PDA. The results ranged from 109 to 610 mg/l. All samples showed the typical polyphenol pattern of apples with dominating hydroxycinnamic acids followed by flavanols and flavonols. The puree addition to the cloudy apple juices increased the polyphenol concentrations by average 100%. Relatively, the highest increase could be observed for dimeric procyanidins. Different technological variants did not affect significantly the polyphenol concentrations. The dietary fibre contents of the pulp-enriched cloudy apple juices ranged from 5.8 to 9.4 g/l. 相似文献
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Beatriz Tovar Efigenia Montalvo Berenice M. Damián Hugo S. García Miguel Mata 《LWT》2011,44(10):2040-2046
The limited industrial processing and export to European countries of fresh Mexican ‘Ataulfo’ mangoes is attributed in part to the lack of homogeneous ripening among fruit from the same lot. A viable technology to alleviate the situation is the application of exogenous ethylene. In this work, vacuum (34 kPa) was applied for 20 min to ‘Ataulfo’ mangoes that were later exposed to exogenous ethylene (500, 1000 and 1500 μL L−1) for 30 min and ripening was monitored. Application of vacuum did not produce apparent visual damage to the fruit; when 1500 μL L−1 ethylene were applied for 30 min after the vacuum, induced production of internal ethylene with a concomitant increase in respiration rate. Firmness and acidity loss proceeded faster after the fruits were exposed to vacuum and 1500 μL L−1 ethylene; similarly, total soluble solids increased and pulp and peel color development was 100% in the whole lot. An overall reduction of three days from the normal ripening time was observed attributed to the treatments. It is proposed that short exposures to vacuum and ethylene could improve the uniformity in mango ripening. 相似文献
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不同品种芒果总黄酮的抗氧化活性 总被引:2,自引:0,他引:2
以广西主栽金煌芒果、象牙芒果和台农芒果3个芒果品种为研究对象,测定芒果中总黄酮含量。采用羟自由基(.OH)和超氧阴离子自由基(O-2.)体系、DPPH自由基体系对3个芒果品种总黄酮的抗氧化活性进行研究,并同VC的抗氧化活性进行比较。结果表明:在质量浓度40~200μg/mL范围内,芒果总黄酮和VC对.OH的清除能力从大到小依次为:台农芒果、象牙芒果、金煌芒果、VC;在质量浓度10~200μg/mL范围内,对O-2.清除能力从大到小依次为:VC、台农芒果、象牙芒果、金煌芒果;在质量浓度1~20μg/mL范围内,对DPPH自由基清除能力从大到小依次为:VC、台农芒果、金煌芒果、象牙芒果。3种芒果总黄酮均有良好的抗氧化效果,且与质量浓度呈明显的量效关系;台农芒果总黄酮抗氧化性优于其他两个品种。 相似文献
50.
In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics. 相似文献