全文获取类型
收费全文 | 4235篇 |
免费 | 373篇 |
国内免费 | 3篇 |
专业分类
电工技术 | 17篇 |
综合类 | 2篇 |
化学工业 | 1583篇 |
金属工艺 | 38篇 |
机械仪表 | 111篇 |
建筑科学 | 160篇 |
矿业工程 | 2篇 |
能源动力 | 113篇 |
轻工业 | 1258篇 |
水利工程 | 21篇 |
石油天然气 | 20篇 |
无线电 | 142篇 |
一般工业技术 | 518篇 |
冶金工业 | 146篇 |
原子能技术 | 6篇 |
自动化技术 | 474篇 |
出版年
2024年 | 12篇 |
2023年 | 43篇 |
2022年 | 243篇 |
2021年 | 342篇 |
2020年 | 159篇 |
2019年 | 165篇 |
2018年 | 176篇 |
2017年 | 184篇 |
2016年 | 183篇 |
2015年 | 152篇 |
2014年 | 225篇 |
2013年 | 342篇 |
2012年 | 330篇 |
2011年 | 314篇 |
2010年 | 223篇 |
2009年 | 236篇 |
2008年 | 240篇 |
2007年 | 216篇 |
2006年 | 140篇 |
2005年 | 126篇 |
2004年 | 102篇 |
2003年 | 76篇 |
2002年 | 63篇 |
2001年 | 50篇 |
2000年 | 39篇 |
1999年 | 31篇 |
1998年 | 22篇 |
1997年 | 32篇 |
1996年 | 28篇 |
1995年 | 21篇 |
1994年 | 11篇 |
1993年 | 9篇 |
1992年 | 5篇 |
1991年 | 10篇 |
1990年 | 8篇 |
1989年 | 6篇 |
1988年 | 5篇 |
1987年 | 5篇 |
1985年 | 4篇 |
1984年 | 7篇 |
1983年 | 5篇 |
1982年 | 3篇 |
1981年 | 2篇 |
1980年 | 2篇 |
1979年 | 3篇 |
1978年 | 1篇 |
1976年 | 2篇 |
1975年 | 2篇 |
1974年 | 2篇 |
1972年 | 3篇 |
排序方式: 共有4611条查询结果,搜索用时 31 毫秒
1.
Pedro Ideia Lorenzo Degli Esposti Carla Caseiro Miguel Alessio Adamiano Michele Iafisco Paula C. Castilho 《International Journal of Applied Ceramic Technology》2021,18(1):235-243
The conversion of food industry by-products to compounds with high added value is nowadays a significant topic, for social, environmental, and economic reasons. In this paper, calcium phosphate-based materials were obtained from black scabbardfish (Aphanopus carbo) bones and grey triggerfish (Balistes capriscus) skin, which are two of the most abundant fish by-products of Madeira Island. Different calcination temperatures between 400 and 1000°C were employed. Materials obtained from calcination of bones of black scabbard fish were composed by homogeneous mixtures of hydroxyapatite (Ca10(PO4)6(OH)2, HAp) and β-tricalcium phosphate (β-Ca3(PO4)2, β-TCP). Because of the high biocompatibility of HAp and the good resorbability of β-TCP, these natural biphasic materials could be very relevant in the field of biomaterials, as bone grafts. The ratio between HAp and β-TCP in the biphasic compound was dependent on the calcination temperature. Differently, the material obtained from skin of grey triggerfish contained HAp as the main phase, together with small amounts of other mineral phases, such as halite and rhenanite, which are known to enhance osteogenesis when used as bone substitutes. In both cases, the increase of calcination temperature led to an increase in the particles size with a consequent decrease in their specific surface area. These results demonstrate that from the fish by-products of the most consumed fishes in Madeira Island it is possible to obtain bioceramic materials with tunable composition and particle morphology, which could be promising materials for the biomedical field. 相似文献
2.
Lucas Portela Oliveira Camila Cristina de Foggi Bruna Natália Alves da Silva Pimentel Marcelo Assis Juan Andrés Elson Longo Carlos Eduardo Vergani 《Ceramics International》2021,47(16):22604-22614
The present study reports for the first time the performance of silver phosphate (Ag3PO4) microcrystals as photocatalyst (degradation of Rodamine B-RhB) and antifungal agent (against Candida albicans–C. albicans) under visible-light irradiation (455 nm). Ag3PO4 microcrystals were synthesized by a simple co-precipitation (CP) method at room temperature. The structural and electronic properties of the as-synthetized Ag3PO4 have been investigated before and after 4 cycles of RhB degradation under visible light using X-ray diffraction (XRD), micro-Raman spectroscopy, UV–Vis spectrophotometer and field emission scanning electron microscopy (FE-SEM) images. The antifungal activity was analyzed in planktonic cells and 48h-biofilm of C. albicans by colony forming units (CFU) counting, confocal laser and FE-SE microscopies. Statistical analysis was carried out using SPSS software. Morphological and structural modifications of Ag3PO4 were observed upon recycling. After 4 recycles, the material maintained its photodegradation property; an eightfold increase in the efficiency of Ag3PO4 was observed in planktonic cells and a two fold increase in biofilm when irradiated under visible light. Thus, higher antifungal effectiveness against C. albicans was obtained when associated with visible-light irradiation. 相似文献
3.
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
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.
Fermanelli Carla S. Galarza Emilce D. Pierella Liliana B. Renzini María S. Saux Clara 《Topics in Catalysis》2019,62(12-16):918-930
Topics in Catalysis - In this work, a simple thermal-catalytic system was used to valorize peanut shells (Arachis hypogaea), the residual biomass from the peanut industry. To accomplish this... 相似文献
6.
7.
Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids
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)
Sonia Calligaris Alexandra Ignat Marialuisa Biasutti Nadia Innocente Maria Cristina Nicoli 《International Journal of Food Science & Technology》2015,50(9):2129-2134
The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese. 相似文献
8.
9.
10.
Adele Boccuto Filippo Dragoni Francesca Picarazzi Alessia Lai Carla Della Ventura Carla Veo Federica Giammarino Francesco Saladini Gianguglielmo Zehender Maurizio Zazzi Mattia Mori Ilaria Vicenti 《International journal of molecular sciences》2021,22(5)
The nucleotide analog sofosbuvir, licensed for the treatment of hepatitis C, recently revealed activity against the Zika virus (ZIKV) in vitro and in animal models. However, the ZIKV genetic barrier to sofosbuvir has not yet been characterized. In this study, in vitro selection experiments were performed in infected human hepatoma cell lines. Increasing drug pressure significantly delayed viral breakthrough (p = 0.029). A double mutant in the NS5 gene (V360L/V607I) emerged in 3 independent experiments at 40–80 µM sofosbuvir resulting in a 3.9 ± 0.9-fold half- maximal inhibitory concentration (IC50) shift with respect to the wild type (WT) virus. A triple mutant (C269Y/V360L/V607I), detected in one experiment at 80 µM, conferred a 6.8-fold IC50 shift with respect to the WT. Molecular dynamics simulations confirmed that the double mutant V360L/V607I impacts the binding mode of sofosbuvir, supporting its role in sofosbuvir resistance. Due to the distance from the catalytic site and to the lack of reliable structural data, the contribution of C269Y was not investigated in silico. By a combination of sequence analysis, phenotypic susceptibility testing, and molecular modeling, we characterized a double ZIKV NS5 mutant with decreased sofosbuvir susceptibility. These data add important information to the profile of sofosbuvir as a possible lead for anti-ZIKV drug development. 相似文献