全文获取类型
收费全文 | 7070篇 |
免费 | 653篇 |
国内免费 | 134篇 |
专业分类
电工技术 | 15篇 |
综合类 | 483篇 |
化学工业 | 998篇 |
金属工艺 | 4篇 |
机械仪表 | 25篇 |
建筑科学 | 48篇 |
矿业工程 | 8篇 |
能源动力 | 48篇 |
轻工业 | 5797篇 |
水利工程 | 80篇 |
石油天然气 | 30篇 |
无线电 | 34篇 |
一般工业技术 | 135篇 |
冶金工业 | 8篇 |
原子能技术 | 12篇 |
自动化技术 | 132篇 |
出版年
2024年 | 69篇 |
2023年 | 121篇 |
2022年 | 265篇 |
2021年 | 301篇 |
2020年 | 261篇 |
2019年 | 271篇 |
2018年 | 218篇 |
2017年 | 259篇 |
2016年 | 267篇 |
2015年 | 313篇 |
2014年 | 339篇 |
2013年 | 381篇 |
2012年 | 466篇 |
2011年 | 500篇 |
2010年 | 349篇 |
2009年 | 317篇 |
2008年 | 265篇 |
2007年 | 385篇 |
2006年 | 361篇 |
2005年 | 342篇 |
2004年 | 254篇 |
2003年 | 226篇 |
2002年 | 202篇 |
2001年 | 137篇 |
2000年 | 125篇 |
1999年 | 140篇 |
1998年 | 116篇 |
1997年 | 64篇 |
1996年 | 55篇 |
1995年 | 64篇 |
1994年 | 61篇 |
1993年 | 57篇 |
1992年 | 67篇 |
1991年 | 51篇 |
1990年 | 41篇 |
1989年 | 29篇 |
1988年 | 24篇 |
1987年 | 36篇 |
1986年 | 15篇 |
1985年 | 20篇 |
1984年 | 6篇 |
1983年 | 1篇 |
1982年 | 3篇 |
1981年 | 4篇 |
1980年 | 6篇 |
1978年 | 1篇 |
1973年 | 1篇 |
1958年 | 1篇 |
排序方式: 共有7857条查询结果,搜索用时 15 毫秒
91.
以小麦为原料,对低水分小麦的吸湿状态进行了研究.研究发现:在一定范围内,湿度相同的条件下,谷物的吸湿效果随通风量的增加而提高.试验所确定的最佳条件为:加湿2 h,通自然风1 h的通风模式,加湿湿度为90%~95%,通风量为5~20 m3/t·h.通自然风的方式可消除在加湿过程中产生的水分含量梯度. 相似文献
92.
使用微卫星荧光标记-全自动基因分析仪(3700 DNA Analyzer),用43对D染色体组引物标记76份普通小麦、粗山羊草、拟斯卑尔脱山羊草和尾状山羊草品种和材料,将其结果进行聚类分析,共聚成四类:普通小麦被聚成一类,粗山羊草被聚成两类,拟斯卑尔脱山羊草、尾状山羊草和部分来自巴基斯坦的粗山羊草聚成一类。聚类结果与现有的植物学分类的结果相一致。 相似文献
93.
Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological,physical and sensory properties
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Beatriz Herranz Wenceslao Canet María José Jiménez Raúl Fuentes María Dolores Alvarez 《International Journal of Food Science & Technology》2016,51(5):1087-1098
Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance. 相似文献
94.
Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Adisak Akesowan 《International Journal of Food Science & Technology》2016,51(7):1560-1569
The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity (FC) and foaming stability (FS) of MPC. The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF. Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF. A higher purchasing decision was found for cookies with added KF. 相似文献
95.
Parisut Songtip Kamolwan Jangchud Anuvat Jangchud Patcharee Tungtrakul 《International Journal of Food Science & Technology》2012,47(4):682-688
This study revealed that the storage duration (2, 4, 6, 8, 10 and 12 months) of paddy rice and pH (3 and 6.8) of steeping water during germination were significantly influenced the physicochemical properties of germinated brown rice flour (GBRF). GBRF obtained at pH 3 vs. 6.8 provided the highest both reducing sugar content and free gamma‐aminobutyric acid (GABA) content (99.8 vs. 54.2 mg per 100 g flour respectively) as the paddy rice was stored for 8 months. The peak viscosity of GBRF obtained at pH 3 and 6.8 exhibited the lower values than that of non‐GBRF throughout the storage. From the principal component analysis, reducing sugar had a positive correlation with α‐amylase activity whereas a negative correlation was found with peak viscosity. GBRF from paddy rice stored for 8 months and germinated at pH 3 possessed the highest free GABA content, 50 times of the non‐GBRF, which can be further utilised in functional and healthy foods. 相似文献
96.
97.
98.
Viscosity is one of the most important attributes of rye-based products related to some health benefits. To identify the factors affecting arabinoxylan-dependent extract viscosity (AX-EV) of rye bread, the structural features of water-extractable arabinoxylans (WE-AXs) and their ammonium sulphate precipitated subfractions were investigated in breads with varied viscosities. Also, an endoxylanase activity in the starting flours was examined. The HPSEC-RI profiles revealed the higher extent of AX depolymerisation in whole-meal bread (WMB) when compared to that in endosperm bread (EB), resulting in its lower AX-EV. This was mostly related to lower molecular weight of the parent WE-AX fraction with distinctly lower proportion of 2-Xylp in the chain. The AX-EV of rye bread decreased with decreasing proportion of AX-I, the major subfraction with 3-Xylp as only branching site. The endoxylanase activity was at least two times lower in endosperm flour than that in WM and negatively correlated with the AX-EV of WMB. The importance of densely substituted AX subfractions with exclusively 2-Xylp and 2,3-Xylp branches, protecting the AX-I from enzymic degradation during bread-making, has been evidenced. 相似文献
99.
Jean‐Pierre Guyot 《International Journal of Food Science & Technology》2012,47(6):1109-1114
Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches. 相似文献
100.
中国居民膳食以谷物为主食,谷物中铁吸收率低是造成营养性贫血的主要原因,适当的加工方式可缓解谷物中植酸、多酚等物质对铁生物利用率(Fe bioavailability,FeBV)的影响。为考察酵母发酵对面粉FeBV的影响,采用体外消化/Caco-2细胞模型。结果表明,面团在发酵后pH值呈下降趋势,酸度呈上升趋势;多酚、植酸含量降低,植酸酶活性升高,以上各指标在发酵前后差异均具有统计学意义(P0.05)。发酵后面粉样品的FeBV增加约5%~38%,大多数面粉FeBV发酵前后比较,差异具有统计学意义(P0.05)。结论:发酵可降低面粉的pH值,增加酸度,有利于面粉多酚和植酸的降解以及植酸酶活力的升高,可有效提高面粉FeBV。 相似文献