全文获取类型
收费全文 | 1214篇 |
免费 | 112篇 |
国内免费 | 9篇 |
专业分类
电工技术 | 3篇 |
综合类 | 41篇 |
化学工业 | 179篇 |
金属工艺 | 5篇 |
机械仪表 | 17篇 |
建筑科学 | 12篇 |
矿业工程 | 12篇 |
能源动力 | 6篇 |
轻工业 | 916篇 |
水利工程 | 13篇 |
石油天然气 | 6篇 |
无线电 | 6篇 |
一般工业技术 | 20篇 |
冶金工业 | 28篇 |
原子能技术 | 5篇 |
自动化技术 | 66篇 |
出版年
2024年 | 8篇 |
2023年 | 16篇 |
2022年 | 37篇 |
2021年 | 61篇 |
2020年 | 35篇 |
2019年 | 33篇 |
2018年 | 34篇 |
2017年 | 34篇 |
2016年 | 42篇 |
2015年 | 39篇 |
2014年 | 59篇 |
2013年 | 64篇 |
2012年 | 88篇 |
2011年 | 81篇 |
2010年 | 57篇 |
2009年 | 56篇 |
2008年 | 65篇 |
2007年 | 80篇 |
2006年 | 93篇 |
2005年 | 66篇 |
2004年 | 37篇 |
2003年 | 37篇 |
2002年 | 38篇 |
2001年 | 34篇 |
2000年 | 37篇 |
1999年 | 13篇 |
1998年 | 15篇 |
1997年 | 9篇 |
1996年 | 10篇 |
1995年 | 7篇 |
1994年 | 6篇 |
1993年 | 4篇 |
1992年 | 13篇 |
1991年 | 4篇 |
1990年 | 4篇 |
1989年 | 5篇 |
1988年 | 6篇 |
1987年 | 4篇 |
1986年 | 1篇 |
1983年 | 1篇 |
1981年 | 2篇 |
排序方式: 共有1335条查询结果,搜索用时 50 毫秒
41.
Isabel Odriozola‐Serrano Robert Soliva‐Fortuny Olga Martín‐Belloso 《Journal of the science of food and agriculture》2008,88(15):2606-2614
BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain the antioxidant properties of fresh‐cut tomatoes during shelf‐life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health‐related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in‐package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 °C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 °C. However, this increase in antioxidant compounds of fresh‐cut tomatoes during storage may be associated with excessive amounts of CO2 (R2 = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 °C increased their antioxidant content, the shelf‐life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 °C is appropriate for maintaining the microbiological shelf‐life of fresh‐cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. Copyright © 2008 Society of Chemical Industry 相似文献
42.
丁香精油对樱桃番茄保鲜作用的研究 总被引:3,自引:0,他引:3
研究了丁香精油对樱桃番茄采后主要致病菌的抑制作用及对其采后品质和生理的影响。结果表明:丁香精油可有效抑制根霉、灰霉的生长,并可诱导樱桃番茄防御性酶POD、PPO及CAT活性的升高;丁香精油处理可降低果实的腐烂指数,120μl/L丁香精油熏蒸对樱桃番茄的防腐保鲜效果最好,贮藏19d后腐烂指数比对照降低了70.6%;20℃下贮藏19d之后,丁香精油处理后樱桃番茄的果实硬度、可溶性固形物含量、颜色及可滴定酸与对照组果实相比均无显著差异。 相似文献
43.
用原子吸收分光光度法对药渣及用药渣栽种的平菇中重金属元素铅、铜、镉含量进行了测定,并用单项累积污染超标倍数Pe进行评价。结果表明:药渣中铜、铅、镉均被检出,铜的平均含量为14.32 mg/kg,镉的平均含量为0.212 5 mg/kg,均低于中国药典2005版和绿色行业标准的限量标准;铅平均含量为8.356 mg/kg,高于中国药典2005版和绿色行业标准1.67倍,其单项累积污染超标倍数Pe为0.67。用药渣栽种的平菇(试验组)中重金属铅、镉均未检出,说明平菇对药渣中的铅未产生富集现象,铜平均含量为9.199 mg/kg,低于国家食品(蔬菜、食用菌)卫生限量标准,平菇中铜、铅、镉含量是安全的。 相似文献
44.
多聚半乳糖醛酸酶(PG)反义基因对加工番茄果实成熟的影响 总被引:5,自引:0,他引:5
采用农杆茵(agrobacterium tumefaciens)介导法将多聚半乳糖醛酸酶(PG)反义基因导入新疆加工番茄(lycopersicon esculentum,品种代号98-75)。通过卡那霉素抗性筛选获得10株转化植株,PCR和Southern blot分析表明,其中4株为阳性植株,反义PG基因已整合到这4株加工番茄基因组中。转基因加工番茄的硬度和可溶性固形物含量高于同期对照果实;果实饱满有光泽;此4株转基因番茄果实的PG活性分别为对照番茄果实的83%、88%、63%和46%;脂氧合酶(LOX)活性下降;可溶性果胶含量在同期低于对照。Northem blot分析表明,转基因番茄果实的PG、LOX和LeEXPl基因表达水平下降。研究结果表明,转反义PG基因加工番茄果实成熟软化进程被延缓,果实品质有一定改善。 相似文献
45.
进行了葡聚烯糖0.5%可溶粉剂防治番茄病毒病的田间试验。结果表明,该剂能够很好地控制番茄病毒病,防治效果明显高于对照,且对作物安全。 相似文献
46.
47.
48.
Bulent Akbudak 《International Journal of Food Science & Technology》2010,45(2):334-343
This study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties ‘H9888,’‘H8892’ and ‘H9780’ had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties ‘H9888,’‘CXD254,’‘CXD222’ and ‘H9780’. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned ‘Shasta’, ‘CXD254’ and ‘H9780’ varieties. Mid‐ and late‐season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of ‘H9888,’‘CXD254’ and ‘H9780.’ 相似文献
49.
50.
Femi O. Oludemi Charles T. Akanbi 《International Journal of Food Science & Technology》2013,48(7):1416-1425
A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL?1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL?1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days. 相似文献