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1.
Patricia Bondia Rocío Jurado Santiago Casado José M. Domínguez‐Vera Natividad Gálvez Cristina Flors 《Small (Weinheim an der Bergstrasse, Germany)》2017,13(17)
The combination of complementary techniques to characterize materials at the nanoscale is crucial to gain a more complete picture of their structure, a key step to design and fabricate new materials with improved properties and diverse functions. Here it is shown that correlative atomic force microscopy (AFM) and localization‐based super‐resolution microscopy is a useful tool that provides insight into the structure and emissive properties of fluorescent β‐lactoglobulin (βLG) amyloid‐like fibrils. These hybrid materials are made by functionalization of βLG with organic fluorophores and quantum dots, the latter being relevant for the production of 1D inorganic nanostructures templated by self‐assembling peptides. Simultaneous functionalization of βLG fibers by QD655 and QD525 allows for correlative AFM and two‐color super‐resolution fluorescence imaging of these hybrid materials. These experiments allow the combination of information about the topography and number of filaments that compose a fibril, as well as the emissive properties and nanoscale spatial distribution of the attached fluorophores. This study represents an important step forward in the characterization of multifunctionalized hybrid materials, a key challenge in nanoscience. 相似文献
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Increased HDL Size and Enhanced Apo A-I Catabolic Rates Are Associated With Doxorubicin-Induced Proteinuria in New Zealand White Rabbits 下载免费PDF全文
Victoria López-Olmos Elizabeth Carreón-Torres María Luna-Luna Cristobal Flores-Castillo Miriam Martínez-Ramírez Rocío Bautista-Pérez Martha Franco Julio Sandoval-Zárate Francisco-Javier Roldán Alberto Aranda-Fraustro Elizabeth Soria-Castro Mónica Muñoz-Vega José-Manuel Fragoso Gilberto Vargas-Alarcón Oscar Pérez-Méndez 《Lipids》2016,51(3):311-320
The catabolism and structure of high‐density lipoproteins (HDL) may be the determining factor of their atheroprotective properties. To better understand the role of the kidney in HDL catabolism, here we characterized HDL subclasses and the catabolic rates of apo A‐I in a rabbit model of proteinuria. Proteinuria was induced by intravenous administration of doxorubicin in New Zealand white rabbits (n = 10). HDL size and HDL subclass lipids were assessed by electrophoresis of the isolated lipoproteins. The catabolic rate of HDL‐apo A‐I was evaluated by exogenous radiolabelling with iodine‐131. Doxorubicin induced significant proteinuria after 4 weeks (4.47 ± 0.55 vs. 0.30 ± 0.02 g/L of protein in urine, P < 0.001) associated with increased uremia, creatininemia, and cardiotoxicity. Large HDL2b augmented significantly during proteinuria, whereas small HDL3b and HDL3c decreased compared to basal conditions. HDL2b, HDL2a, and HDL3a subclasses were enriched with triacylglycerols in proteinuric animals as determined by the triacylglycerol‐to‐phospholipid ratio; the cholesterol content in HDL subclasses remained unchanged. The fractional catabolic rate (FCR) of [131I]‐apo A‐I in the proteinuric rabbits was faster (FCR = 0.036 h?1) compared to control rabbits group (FCR = 0.026 h?1, P < 0.05). Apo E increased and apo A‐I decreased in HDL, whereas PON‐1 activity increased in proteinuric rabbits. Proteinuria was associated with an increased number of large HDL2b particles and a decreased number of small HDL3b and 3c. Proteinuria was also connected to an alteration in HDL subclass lipids, apolipoprotein content of HDL, high paraoxonase‐1 activity, and a rise in the fractional catabolic rate of the [131I]‐apo A‐I. 相似文献
4.
Elena Pastor‐Cavada Silvina R. Drago Rolando J. González Rocío Juan Julio E. Pastor Manuel Alaiz Javier Vioque 《International Journal of Food Science & Technology》2013,48(9):1949-1955
Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice‐containing samples and an increase in solubility in corn‐containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8–85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack‐type products and described in the literature. 相似文献
5.
Sarah Laraichi Pilar Parra Rocío Zamanillo Ahmed El Amarti Andreu Palou Francisca Serra 《Lipids》2013,48(8):817-826
The scope of this study was to assess the impact of calcium and conjugated linoleic acid (CLA) supplementation on plasma fatty acid profiles and to evaluate potential synergistic effects of both compounds against dietary obesity. Mice separated into five experimental groups were followed: control (C), high-fat diet (HF), HF with calcium (Ca), HF plus CLA and HF with both Ca and CLA. Plasma metabolites and fatty acids were determined by commercial kits and gas chromatography, respectively. Both dietary calcium and CLA supplementation contributed to lower body fat gain under a HF diet. Maximum efficacy was seen with calcium; no additional effect was associated with the combined treatment with CLA. Plasma leptin, adiponectin and HOMA index were in accordance with an altered glucose/insulin homeostasis in the HF and HF + CLA groups, whereas control levels were attained under Ca-enriched diets. Plasma fatty acids showed minor changes associated to CLA treatment, but a high impact on PUFA was observed under Ca-enriched diets. Our results show that the mechanism underlying the anti-obesity effects of calcium supplementation is mediated mainly by changes in PUFA plasma profile. In addition, the lack of synergy on body weight reduction in combination with associated lipid profiles of calcium and CLA suggests that calcium may interfere with absorption and/or bioactivity of CLA, which can be of relevance when using CLA-fortified dairy products against human obesity. 相似文献
6.
Antonia Picon Rocío Alonso Pilar Gaya Manuel Nuñez 《Food and Bioprocess Technology》2013,6(10):2820-2830
High-pressure treatment of raw goat milk curd was investigated as an alternative to thermal treatment of milk in cheese manufacture, and curd freezing as a procedure to surmount the seasonality of goat milk production. Experimental cheeses were made by mixing (70:30) fresh cow milk curd with frozen curd from pasteurized goat milk (PGC), frozen curd from raw goat milk (RGC), or frozen pressurized curd from raw goat milk (PRGC). Control cheese was made from a mixture (70:30) of pasteurized cow and goat milk. RGC cheese showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, whereas PRGC cheese had maximum aminopeptidase activity, esterase activity, and overall proteolysis. Control cheese exhibited the highest dry matter content and peptide levels, the lowest concentration of free amino acids, the highest concentration of volatile compounds such as free fatty acids, alcohols and esters, and the firmest texture. Differences in sensory characteristics between experimental and control cheeses were of minor importance. High-pressure treatment of curd allowed the production of cheese of bacteriological quality similar to that of control cheese made using pasteurized milk, while curd freezing did not alter the sensory characteristics of experimental cheeses with respect to control cheese. 相似文献
7.
Francisco J. Olivas‐Aguirre Marcela Gaytán‐Martínez Sandra O. Mendoza‐Díaz Gustavo A. González‐Aguilar Joaquín Rodrigo‐García Nina del Rocío Martínez‐Ruiz Abraham Wall‐Medrano 《International Journal of Food Science & Technology》2017,52(9):2040-2048
The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = ?0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits. 相似文献
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Rocío Gil‐Muñoz Ana Moreno‐Pérez Rosario Vila‐López José I. Fernández‐Fernández Adrián Martínez‐Cutillas 《International Journal of Food Science & Technology》2011,46(9):1986-1992
The accumulation of anthocyanins in grape skin and their evolution during ripening were evaluated in Monastrell grapes grown at four different sites growing season. Of the different techniques used for this purpose, we used one chromatographic [high‐performance liquid chromatography (HPLC)] and three spectrophotometric (Saint‐Cricq, Fragoso‐García and Lamadon) methods. The grapes from two of the sites (Agüeros and Rubializas) presented much higher values of anthocyanin (1279 and 1207 mg kg?1 respectively) compounds than the grapes from the other two sites. Of the different methods used, HPLC proved to be an invaluable tool for identifying and quantifying individual anthocyanins in a sample, while the Fragoso‐García technique was the best of the spectrophotometric methods for laboratories that do not have access to HPLC equipment. Application of principal component determination (PCA) to our experimental data resulted satisfactory classification of wines in terms of their geographical origin. High correlation coefficients were observed among the different spectrophotometric techniques (0.88 between Fragoso‐García and Saint Cricq; and 0.92 between Lamadon and Saint Cricq) and lower coefficients between HPLC and the spectrophotometric techniques. 相似文献
10.
The eyeblinks of 24 New Zealand white rabbits were conditioned in Exp I to either the visual or the nonvisual element of a compound conditioned stimulus. Evoked potentials (EPs) were simultaneously recorded from the visual cortex. Changes in the late negative component of the EP were related to nonspecific arousal effects. The initial surface positive component, however, was significantly enhanced during visual stimulus control. This enhancement was observed whether the visual stimulus was presented alone or in compound and with either photic or optic chiasma stimulation as the visual stimulus. The effect could not be attributed to arousal, sensitization, or to peripheral mechanisms. Some implications of the data were assessed through a subsequent investigation in Exp II of geniculostriate recovery cycles under the same conditions. (28 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献