全文获取类型
收费全文 | 9052篇 |
免费 | 990篇 |
国内免费 | 6篇 |
专业分类
电工技术 | 67篇 |
综合类 | 8篇 |
化学工业 | 2562篇 |
金属工艺 | 105篇 |
机械仪表 | 228篇 |
建筑科学 | 367篇 |
矿业工程 | 92篇 |
能源动力 | 183篇 |
轻工业 | 1934篇 |
水利工程 | 90篇 |
石油天然气 | 22篇 |
无线电 | 583篇 |
一般工业技术 | 1497篇 |
冶金工业 | 580篇 |
原子能技术 | 29篇 |
自动化技术 | 1701篇 |
出版年
2024年 | 26篇 |
2023年 | 116篇 |
2022年 | 161篇 |
2021年 | 376篇 |
2020年 | 288篇 |
2019年 | 281篇 |
2018年 | 427篇 |
2017年 | 463篇 |
2016年 | 547篇 |
2015年 | 410篇 |
2014年 | 498篇 |
2013年 | 914篇 |
2012年 | 788篇 |
2011年 | 731篇 |
2010年 | 508篇 |
2009年 | 474篇 |
2008年 | 472篇 |
2007年 | 466篇 |
2006年 | 322篇 |
2005年 | 251篇 |
2004年 | 231篇 |
2003年 | 190篇 |
2002年 | 189篇 |
2001年 | 109篇 |
2000年 | 83篇 |
1999年 | 67篇 |
1998年 | 80篇 |
1997年 | 83篇 |
1996年 | 45篇 |
1995年 | 58篇 |
1994年 | 46篇 |
1993年 | 44篇 |
1992年 | 29篇 |
1991年 | 21篇 |
1990年 | 14篇 |
1989年 | 17篇 |
1988年 | 26篇 |
1987年 | 17篇 |
1986年 | 14篇 |
1985年 | 18篇 |
1984年 | 21篇 |
1983年 | 17篇 |
1982年 | 15篇 |
1981年 | 17篇 |
1980年 | 6篇 |
1979年 | 15篇 |
1978年 | 4篇 |
1977年 | 6篇 |
1976年 | 5篇 |
1975年 | 8篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
Ida-Marie Andersson Björn Bergenståhl Marcela Alexander Marie Paulsson Maria Glantz 《International Journal of Food Science & Technology》2021,56(1):480-492
During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity. 相似文献
2.
Juan José Burbano He/him Darío Marcelino Cabezas María Jimena Correa 《International Journal of Food Science & Technology》2022,57(8):4772-4781
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products. 相似文献
3.
Tallison O. Abreu Roterdan F. Abreu Felipe F. do Carmo Wellington V. de Sousa Helenilson de O. Barros José E.V. de Morais João P.C. do Nascimento Marcelo A.S. da Silva Sergei Trukhanov Alex Trukhanov Larissa Panina Charanjeet Singh Antonio S.B. Sombra 《Ceramics International》2021,47(11):15424-15432
This work presents the dielectric properties of YNbO4 (YNO)–TiO2 composites in the microwave range. X-ray diffraction analysis demonstrates that the addition of TiO2 to YNO results in the formation of a Y(Nb0.5Ti0.5)2O6 phase. In the microwave range, the values of permittivity and dielectric loss did not present major changes with the increment of TiO2. Moreover, the addition of TiO2 results in an improvement in the thermal stability of YNO, with YNO63 demonstrating a resonant frequency of ?8.96 ppm.°C?1. We utilised numerical simulations to evaluate the behaviour of these materials as dielectric resonator antennae and it is found that they exhibit a reflection coefficient below ?10 dB at the resonant frequency, with a realised gain of 4.94 – 5.76 dBi, a bandwidth of 665–1050 MHz and a radiation efficiency above 84%. Our results indicate that YNO–TiO2 composites are interesting candidates for microwave operating devices. 相似文献
4.
Yana Jorge Polizer-Rocha José M. Lorenzo Daniel Pompeu Isabela Rodrigues Juliana Cristina Baldin Manoela A. Pires Maria Teresa A. Freire Francisco Jose Barba Marco Antonio Trindade 《International Journal of Food Science & Technology》2020,55(3):1018-1024
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. 相似文献
5.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
6.
7.
8.
9.
10.
Roselle Barretto Rania Marie Buenavista Jared Lou Rivera Shuyu Wang P.V. Vara Prasad Kaliramesh Siliveru 《International Journal of Food Science & Technology》2021,56(7):3125-3137
The demand for food production has been constantly increasing due to rising population. In developed countries, for example, the emergence of regional production of old grains that are rarely utilized, along with the production of commonly consumed grains, has gained importance in recent years. These grains, known collectively as ancient or heirloom grains, have offered both farmers and consumers novel ways of cultivation and products with interesting taste, characteristics and nutritional value. Among the 30 000 plant species known, only five cereals currently provide more than 50% of the world's energy intake – bread wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), millets (Panicum sp.) and maize (Zea mays). The excessive utilization of these selected species has a great potential to cause genetic losses and difficulty in bridging future agricultural demands. Teff (Eragrostis tef), an ancient grain extensively cultivated in countries like Eritrea and Ethiopia, provides promising alternatives for new food uses since its nutritional value is significantly higher than most others cereal grains. The absence of gluten allows flexibility in food utilization since it can be directly substituted to gluten-containing products. The grain also offers an excellent balance of essential amino acids and minerals, which can fulfil the recommended daily intake and eliminates the need for fortification and enrichment. This review provides a general overview of the physical properties and nutritional composition of teff grains related to processing and applications in the food and feed industries. The current status of teff utilization, as well as the challenges in production and commercialization, and future opportunities is presented and discussed. 相似文献