全文获取类型
收费全文 | 6198篇 |
免费 | 567篇 |
国内免费 | 5篇 |
专业分类
电工技术 | 23篇 |
综合类 | 1篇 |
化学工业 | 2123篇 |
金属工艺 | 53篇 |
机械仪表 | 139篇 |
建筑科学 | 226篇 |
矿业工程 | 12篇 |
能源动力 | 157篇 |
轻工业 | 2034篇 |
水利工程 | 53篇 |
石油天然气 | 52篇 |
无线电 | 262篇 |
一般工业技术 | 771篇 |
冶金工业 | 217篇 |
原子能技术 | 9篇 |
自动化技术 | 638篇 |
出版年
2024年 | 19篇 |
2023年 | 97篇 |
2022年 | 377篇 |
2021年 | 424篇 |
2020年 | 238篇 |
2019年 | 263篇 |
2018年 | 262篇 |
2017年 | 266篇 |
2016年 | 295篇 |
2015年 | 229篇 |
2014年 | 333篇 |
2013年 | 499篇 |
2012年 | 454篇 |
2011年 | 505篇 |
2010年 | 372篇 |
2009年 | 366篇 |
2008年 | 315篇 |
2007年 | 288篇 |
2006年 | 212篇 |
2005年 | 158篇 |
2004年 | 130篇 |
2003年 | 103篇 |
2002年 | 97篇 |
2001年 | 54篇 |
2000年 | 56篇 |
1999年 | 63篇 |
1998年 | 55篇 |
1997年 | 40篇 |
1996年 | 29篇 |
1995年 | 24篇 |
1994年 | 18篇 |
1993年 | 18篇 |
1992年 | 12篇 |
1991年 | 6篇 |
1990年 | 3篇 |
1989年 | 19篇 |
1988年 | 9篇 |
1987年 | 11篇 |
1986年 | 7篇 |
1985年 | 10篇 |
1984年 | 9篇 |
1983年 | 2篇 |
1982年 | 5篇 |
1980年 | 3篇 |
1978年 | 4篇 |
1977年 | 2篇 |
1976年 | 4篇 |
1973年 | 1篇 |
1970年 | 1篇 |
1968年 | 1篇 |
排序方式: 共有6770条查询结果,搜索用时 15 毫秒
1.
2.
Ramiro Palazn-García Ana María Benavente-Valdepeas 《International journal of molecular sciences》2021,22(9)
Botulism has been known for about three centuries, and since its discovery, botulinum toxin has been considered one of the most powerful toxins. However, throughout the 20th century, several medical applications have been discovered, among which the treatment of spasticity stands out. Botulinum toxin is the only pharmacological treatment recommended for spasticity of strokes and cerebral palsy. Although its use as an adjuvant treatment against spasticity in spinal cord injuries is not even approved, botulinum toxin is being used against such injuries. This article describes the advances that have been made throughout history leading to the therapeutic use of botulinum toxin and, in particular, its application to the treatment of spasticity in spinal cord injury. 相似文献
3.
Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira 《International Journal of Food Science & Technology》2019,54(7):2416-2424
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. 相似文献
4.
Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
5.
Rosana Fatima Galindo Luis Antonio Barbosa Cortez Telma Teixeira Franco 《化学工程与技术》2020,43(8):1530-1537
An alternative for reducing emissions from marine fuel is to blend bio-oil from lignocellulose non-edible feedstocks to diesel fossil fuels. Phase diagrams of the ternary systems were built to represent the transition from heterogeneous regions to homogeneous regions. Four homogeneous blends of bio-oil of eucalyptus-bioethanol-marine gasoil were experimentally characterized with respect to the most important fuel parameters for marine engines: water content, flash point, low heating value, viscosity, and acidity. Blends with closer properties to marine gasoil replacement, lower costs, and environmental impacts should be tested for large engines. 相似文献
6.
Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro 《International Journal of Food Science & Technology》2020,55(5):1962-1970
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. 相似文献
7.
8.
Jakub Drzmisek Daniel Stipl Denisa Petrackova Branislav Vecerek Ana Dienstbier 《International journal of molecular sciences》2021,22(2)
Bacterial pathogens sense specific cues associated with different host niches and integrate these signals to appropriately adjust the global gene expression. Bordetella pertussis is a Gram-negative, strictly human pathogen of the respiratory tract and the etiological agent of whooping cough (pertussis). Though B. pertussis does not cause invasive infections, previous results indicated that this reemerging pathogen responds to blood exposure. Here, omics RNA-seq and LC–MS/MS techniques were applied to determine the blood-responsive regulon of B. pertussis. These analyses revealed that direct contact with blood rewired global gene expression profiles in B. pertussis as the expression of almost 20% of all genes was significantly modulated. However, upon loss of contact with blood, the majority of blood-specific effects vanished, with the exception of several genes encoding the T3SS-secreted substrates. For the first time, the T3SS regulator BtrA was identified in culture supernatants of B. pertussis. Furthermore, proteomic analysis identified BP2259 protein as a novel secreted T3SS substrate, which is required for T3SS functionality. Collectively, presented data indicate that contact with blood represents an important cue for B. pertussis cells. 相似文献
9.
10.