全文获取类型
收费全文 | 11201篇 |
免费 | 769篇 |
国内免费 | 42篇 |
专业分类
电工技术 | 200篇 |
综合类 | 67篇 |
化学工业 | 2871篇 |
金属工艺 | 303篇 |
机械仪表 | 363篇 |
建筑科学 | 339篇 |
矿业工程 | 43篇 |
能源动力 | 472篇 |
轻工业 | 2278篇 |
水利工程 | 113篇 |
石油天然气 | 82篇 |
无线电 | 707篇 |
一般工业技术 | 1718篇 |
冶金工业 | 1074篇 |
原子能技术 | 80篇 |
自动化技术 | 1302篇 |
出版年
2024年 | 41篇 |
2023年 | 119篇 |
2022年 | 380篇 |
2021年 | 547篇 |
2020年 | 352篇 |
2019年 | 408篇 |
2018年 | 465篇 |
2017年 | 503篇 |
2016年 | 449篇 |
2015年 | 331篇 |
2014年 | 461篇 |
2013年 | 868篇 |
2012年 | 713篇 |
2011年 | 773篇 |
2010年 | 557篇 |
2009年 | 576篇 |
2008年 | 515篇 |
2007年 | 446篇 |
2006年 | 372篇 |
2005年 | 258篇 |
2004年 | 259篇 |
2003年 | 296篇 |
2002年 | 290篇 |
2001年 | 232篇 |
2000年 | 161篇 |
1999年 | 137篇 |
1998年 | 328篇 |
1997年 | 231篇 |
1996年 | 184篇 |
1995年 | 123篇 |
1994年 | 90篇 |
1993年 | 94篇 |
1992年 | 53篇 |
1991年 | 42篇 |
1990年 | 40篇 |
1989年 | 26篇 |
1988年 | 46篇 |
1987年 | 18篇 |
1986年 | 28篇 |
1985年 | 24篇 |
1984年 | 15篇 |
1983年 | 9篇 |
1982年 | 13篇 |
1981年 | 12篇 |
1980年 | 17篇 |
1979年 | 12篇 |
1978年 | 9篇 |
1977年 | 12篇 |
1976年 | 35篇 |
1975年 | 10篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
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
2.
3.
4.
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
5.
6.
7.
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate 下载免费PDF全文
Matteo Bordiga Monica Locatelli Fabiano Travaglia Jean Daniel Coïsson Giuseppe Mazza Marco Arlorio 《International Journal of Food Science & Technology》2015,50(3):840-848
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate. 相似文献
8.
9.
Maria Grazia Basanisi Gianfranco La Bella Gaia Nobili Rosa Coppola Annita Maria Damato Maria Assunta Cafiero Giovanna La Salandra 《International Journal of Food Science & Technology》2020,55(3):1145-1150
The authenticity and traceability of meat products are issues of primary importance to ensure food safety. Unfortunately, food adulteration (e.g. the addition of inexpensive cuts to minced meat products) and mislabelling (e.g. the inclusion of meat from species other than those declared) happens frequently worldwide. The aim of this study was to apply a droplet digital PCR assay for the detection and quantification (copies μL−1) of the beef, pork, horse, sheep, chicken and turkey in meat products. The analysis conducted on commercial meat showed the presence of traces of DNA from other animal species than those declared. We show that the method is highly sensitive, specific and accurate (accuracy = 100%). This method could be adopted by competent food safety authorities to verify compliance with the labelling of meat products and to ensure quality and safety throughout the meat supply chain, from primary production to consumption. 相似文献
10.
Erika Aparecida Silveira Golnaz Vaseghi Annelisa Silva de Carvalho Santos Nathalie Kliemann Farzad Masoudkabir Matias Noll Noushin Mohammadifard Nizal Sarrafzadegan Cesar de Oliveira 《International journal of molecular sciences》2020,21(23)
The association between obesity, cancer and cardiovascular disease (CVD) has been demonstrated in animal and epidemiological studies. However, the specific role of visceral obesity on cancer and CVD remains unclear. Visceral adipose tissue (VAT) is a complex and metabolically active tissue, that can produce different adipokines and hormones, responsible for endocrine-metabolic comorbidities. This review explores the potential mechanisms related to VAT that may also be involved in cancer and CVD. In addition, we discuss the shared pharmacological treatments which may reduce the risk of both diseases. This review highlights that chronic inflammation, molecular aspects, metabolic syndrome, secretion of hormones and adiponectin associated to VAT may have synergistic effects and should be further studied in relation to cancer and CVD. Reductions in abdominal and visceral adiposity improve insulin sensitivity, lipid profile and cytokines, which consequently reduce the risk of CVD and some cancers. Several medications have shown to reduce visceral and/or subcutaneous fat. Further research is needed to investigate the pathophysiological mechanisms by which visceral obesity may cause both cancer and CVD. The role of visceral fat in cancer and CVD is an important area to advance. Public health policies to increase public awareness about VAT’s role and ways to manage or prevent it are needed. 相似文献