全文获取类型
收费全文 | 1798篇 |
免费 | 126篇 |
国内免费 | 4篇 |
专业分类
电工技术 | 2篇 |
综合类 | 69篇 |
化学工业 | 175篇 |
机械仪表 | 14篇 |
建筑科学 | 6篇 |
能源动力 | 48篇 |
轻工业 | 1447篇 |
水利工程 | 4篇 |
石油天然气 | 24篇 |
无线电 | 6篇 |
一般工业技术 | 38篇 |
冶金工业 | 4篇 |
原子能技术 | 27篇 |
自动化技术 | 64篇 |
出版年
2024年 | 22篇 |
2023年 | 45篇 |
2022年 | 37篇 |
2021年 | 53篇 |
2020年 | 45篇 |
2019年 | 54篇 |
2018年 | 58篇 |
2017年 | 75篇 |
2016年 | 102篇 |
2015年 | 80篇 |
2014年 | 91篇 |
2013年 | 124篇 |
2012年 | 74篇 |
2011年 | 120篇 |
2010年 | 92篇 |
2009年 | 83篇 |
2008年 | 86篇 |
2007年 | 103篇 |
2006年 | 96篇 |
2005年 | 92篇 |
2004年 | 67篇 |
2003年 | 57篇 |
2002年 | 44篇 |
2001年 | 32篇 |
2000年 | 29篇 |
1999年 | 28篇 |
1998年 | 27篇 |
1997年 | 10篇 |
1996年 | 13篇 |
1995年 | 15篇 |
1994年 | 8篇 |
1993年 | 14篇 |
1992年 | 9篇 |
1991年 | 4篇 |
1990年 | 5篇 |
1989年 | 3篇 |
1988年 | 7篇 |
1987年 | 7篇 |
1986年 | 5篇 |
1985年 | 9篇 |
1984年 | 2篇 |
1980年 | 1篇 |
排序方式: 共有1928条查询结果,搜索用时 15 毫秒
61.
Effect of sourdough fermentation on stabilisation,and chemical and nutritional characteristics of wheat germ 总被引:4,自引:0,他引:4
Carlo Giuseppe Rizzello Luana NionelliRossana Coda Maria De AngelisMarco Gobbetti 《Food chemistry》2010
Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheat germ (SFWG). The chemical and nutritional characteristics of SFWG were compared to those of the raw wheat germ (RWG). Lipase activity in SFWG was ca. 2.6-fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheat germ increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation. 相似文献
62.
Dora Fenn Gavin Humphreys Paul G. Fields Joyce I. Boye 《International Journal of Food Properties》2013,16(2):381-393
Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein. 相似文献
63.
Modern farming has become very energy intensive. Nowadays cropping pattern, farm activities and level of technology define the energy requirements. Energy needs are not only increasing in the agricultural sector, but in all sectors involving human activities. There is a great need to balance the use and availability of energy especially in the agricultural sector, in such a manner, so as not to affect the production adversely. Realising the implications of energy use, a study was carried out on the energy consumption patterns, in different agro-climatic zones, for the wheat crop in the state of Punjab in India. Mathematical relations were fitted to the yield and total energy input. An attempt was also made to optimise the energy inputs using a frontier production function for different agro-climatic zones. Under the present conditions, where irrigation is not assured, there is not much scope for increasing the yield of wheat in zone 1. However a 5.4% increase in yield is expected in zone 2 by providing 26.9% additional energy input through irrigation and the use of a fertiliser. The yield can be increased by 3.2% to 4049 kg/ha from 3922 kg/ha by putting 18.6% more energy input in zone 3. Yield can be increased to 4934 kg/ha (an increase of 13.7%) by an additional energy input of 28.5% in zone 4. On the other hand, the additional energy input of 29.6% gives only 1.3% increase in yield in zone 5. In most cases, the proper placements of seed, irrigation and fertiliser played significant roles in increasing the productivity in addition to some unknown parameters such as soil type and weather conditions. 相似文献
64.
65.
D.?Indrani Jyotsna?Rajiv P.?Prabhasankar G.?Venkateswara RaoEmail author 《European Food Research and Technology》2003,217(3):219-223
Chemical, rheological and parotta-making characteristics of wheat-milling flour streams were studied with the main aim of developing a speciality flour for parotta. Important quality characteristics such as ash, flour colour, dry gluten content, sedimentation value, free and bound lipid content, farinograph and alveograph characteristics of the mill streams were determined. The studies showed an increase in ash, gluten content and sedimentation value with increasing numbers of breaks in the flour streams. An increase in percentage whiteness and bound lipids was observed in the first five reduction passages (C1 to C5). The alveograph characteristics indicated that the average abscissa at rupture (L) length of the curve increased with increasing reduction streams from C1 to C5, and also that the curves were better balanced when compared to 1 BK to 5 BK. The parottas made from the first five break passages had a decreased spread ratio, dull brown colour, and fused layers and lower overall quality score (43–79). The initial reduction streams (C1 to C5) produced good quality parottas in terms of appearance, spread, layers and texture. The shear force values indicating the texture of the product ranged from 1,120 to 1,250 g. The speciality flour made by combining C1 to C5 streams had 0.45% ash, 9.63% dry gluten, 45 ml sodium dodecyl sulphate sedimentation value, 0.7% free lipid and 1.8% bound lipid and produced parottas having creamish white colour, excellent pliability, thin, transparent and distinct layers, soft texture and moderate chewiness. In the mouth the parottas broke down easily, without leaving any residue. The overall quality score of parotta was highest (93.5) for the speciality flour when compared to break and reduction streams (43–77 and 56–92 respectively). 相似文献
66.
The influence of sucrose, wheat starch and sorbitol upon the heat‐ and mass‐exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose‐free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose‐sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time – between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven “Rahovetz – 02”, Bulgaria for 30 min at 180°C). The water‐losses at the end of baking (10.30% and 10.40% for the sucrose‐sweetened cake and sucrose‐free cake, respectively) and the final temperatures reached in the crumb central layers (96.6°C and 96.3°C for the sucrose‐sweetened cake and sucrose‐free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose‐free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose‐sweetened and sucrose‐free sponge cakes, respectively. As a result, the sucrose‐free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that of the sucrose‐sweetened one. 相似文献
67.
利用溶剂萃取、薄层层析对玉米蛋白粉中黄体素和玉米黄素进行了提取和分离.通过薄层层析的相对迁移率、与AgNO3的显色反应、紫外 可见吸收光谱、高效液相色谱保留时间及液质联用所得到的相对分子质量信息,对分离所得黄体素和玉米黄素进行了定性研究,为玉米蛋白粉中黄体素和玉米黄素的进一步研究和开发利用奠定了基础. 相似文献
68.
69.
小麦加工品质性状与馒头质量性状的相关性 总被引:20,自引:3,他引:20
以23个小麦品种为材料,对其22个加工品质性状与蒸制的馒头质量性状间的相关性进行了系统分析,研究了高分子量谷蛋白亚基构成与馒头体积的关系。提出了用沉淀值、公差指数、软化度三个加工品质性状指标,作为评价馒头质量的间接指标 相似文献
70.
玉米醇溶蛋白生产新工艺的研究 总被引:12,自引:0,他引:12
通过对脱色步骤和沉淀步骤的改进,找到一条玉米醇溶蛋白生产的新工艺,分别研究了脱色,提取和沉淀3个步骤中各种工艺参数生产的影响,摸索出本工艺的最佳工艺条件:脱色:乙醇回流温度下,萃取5h;提取:温度60℃,时间2h,乙醇浓度70%,液固比10:1(ml/g);沉淀:沉淀温度0℃,沉淀剂与醇溶蛋白浓缩提取液比30:1(v/v)。 相似文献