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排序方式: 共有87条查询结果,搜索用时 15 毫秒
1.
The influence of socioeconomic and nutritional status on menarche in Nigerian school girls 总被引:1,自引:0,他引:1
EA Abioye-Kuteyi EO Ojofeitimi OI Aina F Kio Y Aluko O Mosuro 《Canadian Metallurgical Quarterly》1997,11(3):185-195
Two once-daily electroconvulsive shocks (ECS) produced retrograde amnesia in rats trained on a Hebb-Williams maze; Verapamil (12.5 mg/kg, i.p.) or felodipine (10 mg/kg, p.o.) administered half an hour before each ECS attenuated this ECS-induced amnesia. Hence, these drugs may hold promise for the containment of amnesia induced by electroconvulsive therapy (ECT). Speculatively, one or more of several mechanisms may be involved: cerebral vasodilatation, enhancement of cholinergic tone, and inhibition of calcium-mediated impairment of neuronal function. These drugs may also act by attenuating the systolic surge in blood pressure during ECT, thereby decreasing edema due to cerebral hyperperfusion, as well as decreasing the possible transfer of potentially neurotoxic macromolecules through a putative breach in the blood-brain barrier. 相似文献
2.
Mobolaji E. Aluko 《Chemical Engineering Communications》1988,68(1):31-41
This paper applies the concept of linear feedback equivalence to two-dimensional nonlinear control systems of a certain model structure. Uniqueness and stability characteristics of the system are investigated. It is shown that global asymptotic stability can in general be achieved. A simple mathematical expression for a component of the unique steady-state is derived which provides a guide for the choice of the control parameters to obtain desirable dynamic properties and minimize steady-state offset. Numerical experiments in the phase plane of a model of an exothermic CSTR are employed to verify the analysis. 相似文献
3.
4.
Saka O. Gbadamosi Sumbo H. Abiose Rotimi E. Aluko 《International Journal of Food Science & Technology》2012,47(4):731-739
Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g?1 protein and 79.7–89.3 °C, respectively. The native proteins were comprised of subunits with molecular weights ranging between 15.3 and 129.3 kDa. The major amino acids in all the samples were aspartic acid, glutamic acid and arginine, whereas the percentages of essential amino acids in CDF, CPC, CII and CNI were 39.35%, 40.46%, 44.54% and 46.04%, respectively. Conophor protein products could be used as functional ingredients in food formulations and for enriching low quality protein diets. 相似文献
5.
Structure,composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces 下载免费PDF全文
Abimbola K. Arise Ifeanyi D. Nwachukwu Rotimi E. Aluko Eric O. Amonsou 《International Journal of Food Science & Technology》2017,52(5):1211-1220
Bambara groundnut is a protein‐rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well‐defined tertiary and secondary structures, respectively, at pH 3.0, and this well‐defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by α‐helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions. 相似文献
6.
Food protein-derived bioactive peptides: production, processing, and potential health benefits 总被引:6,自引:0,他引:6
Bioactive peptides (BAPs), derived through enzymatic hydrolysis of food proteins, have demonstrated potential for application as health-promoting agents against numerous human health and disease conditions, including cardiovascular disease, inflammation, and cancer. The feasibility of pharmacological application of these peptides depends on absorption and bioavailability in intact forms in target tissues, which in turn depends on structure of the peptides. Therefore, production and processing of peptides based on important structure-function parameters can lead to the production of potent peptides. This article reviews the literature on BAPs with emphasis on strategic production and processing methods as well as antihypertensive, anticancer, anticalmodulin, hypocholesterolemic, and multifunctional properties of the food protein-derived peptides. It is recommended that future research efforts on BAP should be directed toward elucidation of their in vivo molecular mechanisms of action, safety at various doses, and pharmacological activity in maintaining homeostasis during aberrant health conditions in human subjects. 相似文献
7.
Compression tests of aluminum alloy were experimentally investigated at specified temperatures ranging from 30 ‡C (room temperature)
to 250 ‡C under a constant strain rate of 0.2 X 10-3/s using powdered graphite as a lubricant throughout the tests. The effective stress method is found to show a significant
fall in stress values beyond the barreling point, indicating a serious shortcoming over the barrel correction factor method
within the tested temperature range. The compression curves obtained using the barrel correction factor method and the Bridgman
remachining technique (no barreling allowed during the test) are found to have close values, even at higher temperatures.
The true-stress versus true-strain curves and the barrel sizes obtained follow empirical power laws, even at higher test temperatures. 相似文献
8.
9.
Commercial pea protein isolate was separated into water-soluble (WS), salt-soluble (SS), alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant, constituting about 87% of the proteins in PPI followed by WS, SS and ES fractions in decreasing order. ES fraction consistently formed emulsions with a narrow range of smaller oil droplet sizes (0.6–19 μm) at pH 4.0, 7.0 or 9.0 compared to a wider range of sizes for emulsions stabilised by WS, SS and AS fractions. Emulsions formed with ES fraction were also the most stable (p < 0.05) over the 3 h test period at all the pH values used in this work. The WS fraction had significantly highest (p < 0.05) protein solubility and foaming capacity at all the pH values when compared to solubility of PPI, SS, and ES. Except for AS and ES fractions, foaming capacities of the protein fractions were higher at pH 9.0 than at pH 4.0 or 7.0. 相似文献
10.
Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats 下载免费PDF全文
Adeola M. Alashi Kehinde A. Taiwo Durodoluwa Oyedele Odunayo C. Adebooye Rotimi E. Aluko 《International Journal of Food Science & Technology》2018,53(7):1705-1716
This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 °C followed by analysis for total polyphenolic content (TPC), as well as in vitro inhibitions of angiotensin‐converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable‐fortified breads was significantly (P < 0.05) higher (5.8–7.6 mg gallic acid equivalent, GAE/g) than that of control bread (5.5 mg GAE/g). Oral administration of 100 mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42 mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20 mmHg for the control bread. 相似文献