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71.
用优化超声法提取茉莉花茎多糖,通过单因素实验和正交实验,研究料液比、超声功率、超声提取温度和超声作用时间对茉莉花茎多糖提取效果的影响。利用Fenton反应原理,测定茉莉花茎多糖清除羟基自由基活性能力。超声提取法的优化工艺条件为:料液比(g∶mL)1∶35,提取温度50℃,超声功率180W,作用时间40min。茉莉花茎多糖的得率为6.02%。抗氧化性试验显示茉莉花茎多糖对羟基自由基的清除作用显著。茉莉花茎多糖具有较强的抗氧化活性,可为茉莉花茎药材资源的综合利用开发提供科学依据。  相似文献   
72.
This study investigates the efficacy of AHA–BHA infused nanofiber skin masks as a topical treatment for acne vulgaris. The skin is a vital organ that functions as a barrier to protect the body from external substances. In recent years, there has been a growing emphasis on skin treatment research. Hyaluronic acids (HAs) are commonly used in cosmetic and drug formulations to regulate excessive skin cornification, making them promising candidates for acne treatment. The introduction of HAs in dermatology has revolutionized the field of skin care, and they are used to treat various skin disorders, such as acne, ichthyosis, keratoses, warts, psoriasis, and photoaged skin. The antiaging benefits of HA have gained considerable attention in cosmetic dermatology, resulting in a surge in cosmetic products and skin care systems that contain HA. The study found that AHA–BHA-infused nanofiber skin masks are effective in treating acne vulgaris. The nanofiber masks were found to reduce inflammation, sebum production, and acne lesions. The study suggests that AHA–BHA-infused nanofiber skin masks could be a promising topical treatment for acne vulgaris.  相似文献   
73.
目的 建立b型流感嗜血杆菌(Haemophilus influenzae type b,Hib)结合疫苗游离多糖含量检测的超速离心联合高效阴离子交换色谱-脉冲安培(high performance anion exchange chromatography with pulsed amperometric detect...  相似文献   
74.
This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep-fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low-fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep-fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low-fat foods thereby retaining sensorial characteristics.  相似文献   
75.
海藻多糖是一种天然的凝胶多糖,其分子链上原生的亲水、疏水基团赋予其天然的两亲性,能够在一定程度上改善非均相之间的界面相容性,具有天然凝胶网络结构的海藻多糖还可在溶胶体系中有效阻止分散相之间的再聚集,因而海藻多糖在乳化及分散中具有极佳的应用潜能。本文介绍了海藻酸盐、岩藻多糖、卡拉胶、琼脂、石莼多糖等常见海藻多糖的化学组成、结构与性质,并从其糖基单元上的羧基、硫酸酯基等亲水基团与甲氧基、乙酰基、蛋白质等疏水基团构成的两亲性结构出发,总结了两亲性结构对海藻多糖分子构型、表面活性及流变性质的影响,进而综述海藻多糖两亲性结构在乳化和分散中的应用。同时,还总结了通过物理或化学手段增强海藻多糖两亲性能的相关研究,例如带电疏水粒子的静电耦合、长碳链疏水化合物的化学接枝等,介绍了衍生化海藻多糖在乳化和分散中应用的研究进展,并对海藻多糖界面吸附活性增强的方向进行了展望。  相似文献   
76.
国内外芦荟应用研究进展   总被引:47,自引:0,他引:47  
神奇植物芦荟可广泛应用于医药,化妆品、化工冶金、食品、美容保健等领域,其功效十分显著,本文详细介绍了国内外的芦蔡应用研究进展,并就目前我国芦荟产业化过程中存在的问题进行了分析。  相似文献   
77.
合成了键合型纤维素-(二苯基甲基二氨基甲酸酯,苯基氨基甲酸酯)手性固定相,并用此键合柱在流动相正自己烷/异丙醇下对几种手性化合物进行了拆分,实验结果表明,此手性固定相具有一定的拆分能力。  相似文献   
78.
微生物絮凝剂普鲁兰去除原水浊度的技术研究   总被引:1,自引:0,他引:1  
为了确定微生物絮凝剂普鲁兰的最佳絮凝除浊条件,采用正交试验,分析了原水浊度、药品投加量、水力条件、pH值、水温等对絮凝除浊的影响。结果表明,最佳絮凝除浊条件是:原水浊度大于1000NTU,普鲁兰投加量2.0mg/L,硫酸铝投加量10mg/L,搅拌强度200r/min,pH值5.0~8.5,水温5~35℃。  相似文献   
79.
To investigate the flocculation characteristics of polyacrylamide (PAM)‐grafted chitosan, a series of PAM‐grafted chitosan copolymer (Chito‐g‐PAM1 to Chito‐g‐PAM4) have been synthesized by ceric ammonium nitrate‐induced solution polymerization technique in nitrogen atmosphere. The flocculation characteristics of the polymer samples (PAM, grafted and ungrafted chitosan) were studied by settling test and jar test methods in the colloidal suspensions of kaolin, iron ore, silica, and bentonite powder. It was found that the settling performance of Chito‐g‐PAM3 is best among the polymer samples. The jar test results indicate that the ungrafted chitosan has better water clarifying performance than both the PAM and grafted chitosan. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009  相似文献   
80.
Polysaccharide based graft copolymer (xanthan gum‐g‐4‐vinyl pyridine) was synthesized using potassium peroxymonosulphate/ascorbic acid redox initiator in inert atmosphere at 40°C. By studying the effect of the concentration of monomer, peroxymonosulphate (PMS), ascorbic acid (AA), xanthan gum (XOH), hydrogen ion along with effect of time and temperature on grafting characteristics: grafting ratio (%G), add on (%A), conversion (%C), efficiency (%E), homopolymer (%H), and rate of grafting (Rg), the reaction conditions for optimum grafting were determined. The optimum concentration of AA, H+ ion, 4‐VP for maximum grafting were found to be 10.0 × 10?3 mol dm?3, 2.5 × 10?2 mol dm?3, 10.0 × 10?3 mol dm?3, respectively. Maximum %G was obtained at minimum concentration of xanthan gum i.e., at 40.0 × 10?2 g dm?3 and at maximum concentration of PMS i.e., at 10.0 × 10?3 mol dm?3. The optimum temperature and time duration of reaction for maximum % of grafting were found to be 45°C and 120 min respectively. The synthesized graft copolymer was characterized by FTIR analysis. Thermogravimetric analysis showed that the xanthan gum‐g‐4‐vinyl pyridine is thermally more stable than pure gum. A probable mechanism was suggested for the graft copolymerization. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009  相似文献   
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