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排序方式: 共有256条查询结果,搜索用时 46 毫秒
1.
Andrzej Taube Robert Mroczyński Katarzyna Korwin-Mikke Sylwia Gierałtowska Jan Szmidt Anna Piotrowska 《Materials Science and Engineering: B》2012,177(15):1281-1285
In this work, we report on effects of post-deposition annealing on electrical characteristics of metal–insulator–semiconductor (MIS) structures with HfO2/SiO2 double gate dielectric stacks. Obtained results have shown the deterioration of electro-physical properties of MIS structures, e.g. higher interface traps density in the middle of silicon forbidden band (Ditmb), as well as non-uniform distribution and decrease of breakdown voltage (Ubr) values, after annealing above 400 °C. Two potential hypothesis of such behavior were proposed: the formation of interfacial layer between hafnia and silicon dioxide and the increase of crystallinity of HfO2 due to the high temperature treatment. Furthermore, the analysis of conduction mechanisms in investigated stacks revealed Poole–Frenkel (P–F) tunneling at broad range of electric field intensity. 相似文献
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Sour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35°C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts. 相似文献
4.
Determination of Iron Species in Samples of Iron-Fortified Food 总被引:1,自引:0,他引:1
Przemyslaw Niedzielski Magdalena Zielinska-Dawidziak Lidia Kozak Pawel Kowalewski Barbara Szlachetka Sylwia Zalicka Weronika Wachowiak 《Food Analytical Methods》2014,7(10):2023-2032
The paper presents the determination of iron forms in food products. The procedure of sample extraction was developed and optimized, preserving the content of particular forms of iron. The colorimetric method using 2,2′-bipirydyl (measurements at 520 nm) was applied in Fe(II) determinations, while in Fe(III) determinations, the colorimetric method with potassium thiocyanate (measurements at 470 nm) was applied. The total content of iron was determined by the technique of atomic absorption spectrometry, which allowed for the determination of iron content in organic and inorganic complex compounds. Detection limits of 1 mg kg?1 were obtained for all determined iron forms, with the precision ranging between 0.7 % and 1.5 % for 10 mg kg?1 concentration. The optimized analytical procedure was applied in the determinations of iron forms in iron-fortified food products. 相似文献
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Abd-Elnaiem Alaa M. Abd El-Baki Randa F. Alsaaq Faisal Orzechowska Sylwia Hamad D. 《Journal of Inorganic and Organometallic Polymers and Materials》2022,32(4):1191-1205
Journal of Inorganic and Organometallic Polymers and Materials - The fabrication of graphene/graphene oxide bounded metal nanostructures, to form hybrid composites, and their utilization for the... 相似文献
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Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders. 相似文献
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Sylwia Chudy Agnieszka Makowska Micha Pitek Mirosawa Krzywdziska‐Bartkowiak 《International Journal of Dairy Technology》2019,72(1):82-88
The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology. 相似文献
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The basic composition and physical properties such as firmness and cookability were determined for eight varieties or lines of pea and field pea. The discriminant components of peas were protein (19.5–28.9%), starch (46.1–54.6%) and in a less extent acid detergent fibre (10.0–11.6%) and dietary fibre (18.1–21.1%). The resistance of raw peas to crushing, expressed by the minimum destruction force, was highly differentiated (286–468 N). The relationships between the firmness of peas and their size, and the content of protein or acid detergent fibre, were found. High differences in cookability of peas did not correlate with either the firmness of raw peas or their use value. 相似文献
10.
Eleonora Lampart-Szczapa Piotr Konieczny Małgorzata Nogala-Kałucka Sylwia Walczak Izabela Kossowska Marlena Malinowska 《Food chemistry》2006
The aim of this work was to determine modifying effects of lactic fermentation and extrusion processes on functionality of lupin proteins. Protein content, surface hydrophobicity, water absorption capacity (WAC), water solubility index (WSI) and emulsifying properties (EAI, ESI) of protein preparations obtained from lupin seeds (Lupinus luteus, Lupinus albus, Lupinus angustifolius), with various contents of hull, were analyzed. Changes of protein properties were affected by lupin cultivar, hull content and applied processing method. An increase of soluble protein content after controlled lactic fermentation of lupin seeds, and changes of surface protein hydrophobicity, WAC and WSI values after each treatment and significant worsening of protein emulsifying properties were observed. Correlations were found between parameters examined in this study. 相似文献