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61.
AN EXTENDED MODELING OF TIDE-WAVE MOTION 总被引:1,自引:1,他引:0
Zhang Qing hua Xu Hao Qu Yuan yuan First Institute of Oceanography State Oceanic Administration Qingdao China Key Laboratory of Marine Science Numerical Modeling State Oceanic Administration Qingdao China 《水动力学研究与进展(B辑)》2001,(3)
1 . INTRODUCTIONTostudythemotionofthetide waves,theshallowwaterequations ,i.e .theverticalintergra tionofthecontinuityequationandmomentumequa tion ,isconsideredasthegoverningequations.Byaboveequationstwoequationsrelatedtothehorizon talfluxofthetide currentsa… 相似文献
62.
转子系统热膨胀状态下固有横振频率 总被引:8,自引:3,他引:5
把转子的惯性力看成作用在轴上的外力,采用新的非线性渐近法研究热膨胀对转子系统固有横振频率的影响. 相似文献
63.
Effect of processing on in vitro digestibility of protein and starch in quinoa seeds 总被引:1,自引:0,他引:1
JENNY RUALES† BABOO M. NAIR‡† 《International Journal of Food Science & Technology》1994,29(4):449-456
The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly ( P > 0.01 ) lower than that of casein, 91%, and also somewhat lower ( P > 0.01) than that of the raw washed quinoa sample, 83%. the process used to remove the outer layers of the seeds containing saponins increased the protein digestibility significantly ( P > 0.01), by 7%. Heat treatments increased protein digestibility over that of raw quinoa samples. Only the cooked sample treated for 60 min presented a slightly lower protein digestibility, 77%, than those obtained for other heat-treated samples.
The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch. 相似文献
The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch. 相似文献
64.
ECAP细化晶粒法的仿真与分析 总被引:7,自引:0,他引:7
ECAP(Equal Channel Angular Extrusion)方法,是实现材料纯剪切变形的有效方法。本文采用有限元(FEA)分析软件ANSYS对Al的挤压过程进行仿真与分析。分析结果表明:外切角Φ、圆角半径、试样与凹模之间的摩擦系数、凹模本身的特性(如弹性模量、泊松比等)等等,对材料的变形量都有不同程度的影响。 相似文献
65.
单螺杆挤出机—熔体泵串联挤出系统的性能与应用 总被引:3,自引:0,他引:3
从原理与应用方面,分析、探讨了单螺杆挤出机-熔体泵串联挤出系统的优异性能以及在塑料挤出成型领域的高效应用。 相似文献
66.
采用自制离心雾化装置制取了快速凝固LY12硬铝合金粉末,研究了以该粉末制成的真空热压件和挤压丝材的组织和性能。结果表明,所得粉末为泪滴状,其显微组织为树枝状晶和胞状晶。真空热压件密度高时所对应的强度高。450℃、10min、150MPa为较合理的工艺,此时粉末颗粒间结合密实,晶粒尺寸没有明显改变。在500℃热挤压时,挤压丝的组织已发生了再结晶,晶粒尺寸仍较细小。挤压丝材的抗拉强度达460MPa,其断口为韧窝状,韧窝尺寸小于3μm,且分布均匀。 相似文献
67.
指出了压力铸造及热挤压工艺生产铝合金减震筒的缺点,阐述了液态挤压的特征,介绍了液态挤压在减震筒上的应用,分析了比压值对制件性能的影响。 相似文献
68.
On the mechanical behavior of aluminum alloys reinforced by long or short alumina fibers or SiC whiskers 总被引:2,自引:0,他引:2
This study was initiated to examine the dispersion of longitudinal and transverse waves in metal matrix composites in order to obtain the dynamic elastic modulus and to evaluate various models for predicting the composite's macroscopic elastic constants from the properties of its constituents. The materials chosen for this investigation were alumina continuous fibers on the one hand and alumina and SiC short fibers on the other hand, all embedded in an aluminum alloy matrix. In addition, some indications have been obtained experimentally for the acoustoelastic effect in the composite. 相似文献
69.
Ginevra Lombardi-Boccia Giuseppe Di Lullo Emilia Carnovale 《Journal of the science of food and agriculture》1991,55(4):599-605
In-vitro iron dialysability from five Italian legumes (mottled bean, white bean, faba bean, chickpea, lentil) and the influence of phytate and extrusion cooking on it were evaluated. Iron dialysability was 2·3 and 2·4% in mottled and white bean respectively, 1·2% infaba bean, 2·7% in chickpea and 1·1% in lentil. After extrusion cooking the flours showed a marked iron contamination and a decrease in iron dialysability, but these changes were significant only for mottled bean. Enzymic phytate removal induced an increase in iron dialysability > 100% in all the raw legumes except mottled bean which showed an increase of only 57%. This finding indicates that, although phytate consistently modifies iron dialysability, it is difficult to identify a quantitative relationship between phytate content and iron dialysability. 相似文献
70.
We look at the task of computing the time-evolution of a non-linear system for a long time, in our case under random external
influences. Our specific example is the fatigue evaluation of a wind turbine. To facilitate such a computation, we look at
a reduction of the computational effort by projecting everything on a low-dimensional basis. In this case we take the Karhunen-Loève
basis generated from running the model a little while under the random loading. It is important that the error which is caused
by this reduction process can be controlled. We estimate the error by dual or adjoint methods. This in turn allows the process
of model reduction to be performed adaptively.
Dedicated to the memory of Prof. Mike Crisfield, for his cheerfulness and cooperation as a colleague and friend over many
years. 相似文献