全文获取类型
收费全文 | 2421篇 |
免费 | 159篇 |
国内免费 | 8篇 |
专业分类
电工技术 | 2篇 |
综合类 | 80篇 |
化学工业 | 271篇 |
金属工艺 | 2篇 |
机械仪表 | 21篇 |
建筑科学 | 4篇 |
能源动力 | 10篇 |
轻工业 | 2132篇 |
水利工程 | 3篇 |
石油天然气 | 8篇 |
无线电 | 5篇 |
一般工业技术 | 38篇 |
冶金工业 | 1篇 |
原子能技术 | 1篇 |
自动化技术 | 10篇 |
出版年
2024年 | 14篇 |
2023年 | 40篇 |
2022年 | 87篇 |
2021年 | 114篇 |
2020年 | 134篇 |
2019年 | 115篇 |
2018年 | 107篇 |
2017年 | 116篇 |
2016年 | 105篇 |
2015年 | 100篇 |
2014年 | 93篇 |
2013年 | 147篇 |
2012年 | 202篇 |
2011年 | 176篇 |
2010年 | 114篇 |
2009年 | 97篇 |
2008年 | 92篇 |
2007年 | 117篇 |
2006年 | 94篇 |
2005年 | 81篇 |
2004年 | 68篇 |
2003年 | 58篇 |
2002年 | 51篇 |
2001年 | 33篇 |
2000年 | 29篇 |
1999年 | 34篇 |
1998年 | 21篇 |
1997年 | 22篇 |
1996年 | 12篇 |
1995年 | 13篇 |
1994年 | 16篇 |
1993年 | 18篇 |
1992年 | 17篇 |
1991年 | 8篇 |
1990年 | 7篇 |
1989年 | 8篇 |
1988年 | 2篇 |
1987年 | 11篇 |
1986年 | 3篇 |
1985年 | 3篇 |
1984年 | 3篇 |
1982年 | 1篇 |
1980年 | 2篇 |
1979年 | 1篇 |
1978年 | 1篇 |
1976年 | 1篇 |
排序方式: 共有2588条查询结果,搜索用时 9 毫秒
141.
142.
Oil Absorption During Frying of Frozen Parfried Potatoes 总被引:4,自引:0,他引:4
A tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 °C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat (CF). CO and CF were determined directly in the crust by differential scanning calorimetry (crystallization temperature and enthalpy −42.7 °C/50 J/g and 10 °C/71 J/g, respectively). Oil uptake by the crust during frying in CO or CF was similar (average 25.3%). Potato samples transferred immediately after frying in CO to the CF bath had most of the CO absorbed replaced by CF after a 10 s post-frying, meaning that CO was readily accessible in the crust structure. Samples fried in CO and cooled for up to 60 s before transfer to hot CF showed only partial replacement of CO. Oil wetting the surface of the sample at the end of frying was estimated as 70 to 80% of the total oil uptake. Formation of the crust (frying time > 1 min) was required for oil to migrate into intercellular spaces that are dynamically formed during frying and thus accessible to CF and solvents. 相似文献
143.
通过单因素和正交实验优化马铃薯淀粉废水中培养絮凝复合菌的最佳营养条件,并利用响应面法优化所培养的絮凝复合菌处理马铃薯淀粉废水的最佳工艺条件。实验结果表明,马铃薯淀粉废水培养絮凝复合菌的最优条件为乙醇1.5m L/100m L、NH4NO30.15g/100m L、KH2PO40.35g/100m L、p H7.0;利用上述培养的絮凝复合菌处理马铃薯淀粉废水得到最佳工艺条件为复合菌投加量1m L/100m L、Ca Cl2投加量2m L/100m L、搅拌速度187r/min,此条件下马铃薯淀粉废水的化学需氧量(COD)去除率实际值达到89.10%,可回收粗蛋白物质6.23g/L作为动物蛋白饲料添加剂。 相似文献
144.
145.
以黄心甘薯粉为原料,研究了有机溶剂浸提法提取甘薯多酚类物质的工艺.通过单因素和正交试验,确定出提取黄心甘薯多酚类物质的最佳工艺条件:提取溶剂为75%乙醇,提取温度为90℃,提取液pH值为6.0,固液比为1∶10,浸提时间为1.0 h,浸提次数为2次.在该优化条件下黄心甘薯多酚类物质含量为6.082 mg/g.方差分析表明,提取液pH值和提取温度对提取率的影响达到了显著水平. 相似文献
146.
J. W. PARK R.F. TESTIN P. J. VERGANO H.J. PARK C.L. WELLER 《Journal of food science》1996,61(4):766-768
The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations. 相似文献
147.
Huaiwei Liu Youling L. Xiong Lianzhou Jiang Baohua Kong 《Journal of the science of food and agriculture》2008,88(9):1632-1637
BACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg?1) and MPS addition (20 and 40 g kg?1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg?1 of MPS in reduced‐fat sausage (50–150 g kg?1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products (P < 0.05). The 150 g kg?1 or 50 g kg?1 fat sausages containing 20 g kg?1 MPS had a similar hardness to the 300 g kg?1 fat control (P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased (P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg?1 fat emulsion sausages with 20 g kg?1 MPS were comparable to the 300 g kg?1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry 相似文献
148.
对超声波辅助提取紫马铃薯花色苷工艺条件进行优化,并用NKA-9大孔吸附树脂进行纯化,液相色谱结合紫外-可见光谱扫描分离和鉴定花色苷组成。结果表明:花色苷最佳提取条件为料液比1:50(2.5g/100mL柠檬酸溶液)、超声功率400W、提取温度45℃、提取时间10min,以干质量计算紫马铃薯种花色苷含量为1.362mg/g;用NKA-9大孔吸附树脂纯化,8倍柱床体积洗脱出占总量98.35%的的花色苷,花色苷纯度达到90.23%;高效液相色谱鉴定出紫马铃薯含有5种组分,其中3种分别是矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷和芍药-3-葡萄糖苷,其含量分别为0.27、0.057mg/g和0.46mg/g,三者总和占马铃薯中总花色苷含量的57.78%。马铃薯中含量最高的花色苷成分出峰保留时间为12.224min,其结构未知。 相似文献
149.
Yannick Raoul des Essarts Mohamad Sabbah Arnaud Comte Laurent Soulère Yves Queneau Yves Dessaux Valérie Hélias Denis Faure 《International journal of molecular sciences》2013,14(10):19976-19986
Bacteria belonging to the Pectobacterium genus are the causative agents of the blackleg and soft-rot diseases that affect potato plants and tubers worldwide. In Pectobacterium, the expression of the virulence genes is controlled by quorum-sensing (QS) and N-acylhomoserine lactones (AHLs). In this work, we screened a chemical library of QS-inhibitors (QSIs) and AHL-analogs to find novel QSIs targeting the virulence of Pectobacterium. Four N,N′-bisalkylated imidazolium salts were identified as QSIs; they were active at the μM range. In potato tuber assays, two of them were able to decrease the severity of the symptoms provoked by P. atrosepticum. This work extends the range of the QSIs acting on the Pectobacterium-induced soft-rot disease. 相似文献
150.
ABSTRACT The effect of temperature gradient on moisture migration during microwave heating of food materials was analyzed in this study. The analysis was performed using the finite element model developed and validated previously (Zhou et al., 1994b). Potato and bread were used as test materials. For high density food material (potato), temperature gradient effect on moisture migration was found to be negligible (less than 5%). For low density and porous food material (bread), percentage contribution of moisture movement due to temperature gradient was high (114%). However, the absolute difference of moisture content with and without considering temperature gradient effect was small for the microwave process studied, i.e., one-minute of microwave heating followed by three-minute of holding time period. 相似文献