全文获取类型
收费全文 | 6766篇 |
免费 | 650篇 |
国内免费 | 25篇 |
专业分类
电工技术 | 53篇 |
综合类 | 19篇 |
化学工业 | 1706篇 |
金属工艺 | 88篇 |
机械仪表 | 112篇 |
建筑科学 | 221篇 |
矿业工程 | 14篇 |
能源动力 | 122篇 |
轻工业 | 1813篇 |
水利工程 | 67篇 |
石油天然气 | 50篇 |
武器工业 | 2篇 |
无线电 | 365篇 |
一般工业技术 | 861篇 |
冶金工业 | 1304篇 |
原子能技术 | 16篇 |
自动化技术 | 628篇 |
出版年
2024年 | 16篇 |
2023年 | 53篇 |
2022年 | 127篇 |
2021年 | 198篇 |
2020年 | 178篇 |
2019年 | 169篇 |
2018年 | 290篇 |
2017年 | 275篇 |
2016年 | 290篇 |
2015年 | 282篇 |
2014年 | 291篇 |
2013年 | 555篇 |
2012年 | 421篇 |
2011年 | 443篇 |
2010年 | 311篇 |
2009年 | 274篇 |
2008年 | 263篇 |
2007年 | 311篇 |
2006年 | 195篇 |
2005年 | 184篇 |
2004年 | 157篇 |
2003年 | 186篇 |
2002年 | 159篇 |
2001年 | 82篇 |
2000年 | 60篇 |
1999年 | 76篇 |
1998年 | 382篇 |
1997年 | 265篇 |
1996年 | 197篇 |
1995年 | 124篇 |
1994年 | 90篇 |
1993年 | 96篇 |
1992年 | 29篇 |
1991年 | 25篇 |
1990年 | 25篇 |
1989年 | 26篇 |
1988年 | 18篇 |
1987年 | 20篇 |
1986年 | 15篇 |
1985年 | 17篇 |
1984年 | 10篇 |
1983年 | 11篇 |
1982年 | 8篇 |
1981年 | 21篇 |
1980年 | 22篇 |
1979年 | 13篇 |
1978年 | 10篇 |
1977年 | 52篇 |
1976年 | 77篇 |
1971年 | 8篇 |
排序方式: 共有7441条查询结果,搜索用时 15 毫秒
1.
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
2.
Laís D. Silva Fernanda C. Puosso Viviane O. Soares Oscar Peitl Filho Simone do R.F. Sabino Francisco C. Serbena Murilo C. Crovace Edgar D. Zanotto 《Ceramics International》2021,47(13):18720-18731
Bioactive glasses and glass-ceramics (GCs) effectively regenerate bone tissue, however most GCs show improved mechanical properties. In this work, we developed and tested a rarely studied bioactive glass composition (24.4K2O-26.9CaO-46.1SiO2-2.6P2O5 mol%, identified as 45S5-K) with different particle sizes and heating rates to obtain a sintered GC that combines good fracture strength, low elastic modulus, and bioactivity. We analyzed the influence of the sintering processing conditions in the elastic modulus, Vickers microhardness, density, and crystal phase formation in the GC. The best GC shows improved properties compared with its parent glass. This glass achieves a good densification degree with a two-step viscous flow sintering approach and the resulting GC shows as high bioactivity as that of the standard 45S5 Bioglass®. Furthermore, the GC elastic modulus (56 GPa) is relatively low, minimizing stress shielding. Therefore, we unveiled the glass sintering behavior with concurrent crystallization of this complex bioactive glass composition and developed a potential GC for bone regeneration. 相似文献
3.
Stefano Mariani Antonino Amedeo La Mattina Alessandro Paghi Lucanos Strambini Giuseppe Barillaro 《Advanced functional materials》2021,31(26):2100774
Here, a fluoride-assisted route for the controlled in-situ synthesis of metal nanoparticles (NPs) (i.e., AgNPs, AuNPs) on polydimethylsiloxane (PDMS) is reported. The size and coverage of the NPs on the PDMS surface are modulated with time and over space during the synthetic process, leveraging the improved yield (10×) and faster kinetics (100×) of NP formation in the presence of F− ions, compared to fluoride-free approaches. This enables the maskless preparation of both linear and step gradients and patterns of NPs in 1D and 2D on the PDMS surface. As an application in flexible plasmonics/photonics, continuous and step-wise spatial modulations of the plasmonic features of PDMS slabs with 1D and 2D AgNP gradients on the surface are demonstrated. An excellent spatially resolved tuning of key optical parameters, namely, optical density from zero to 5 and extinction ratio up to 100 dB, is achieved with AgNP gradients prepared in AgF solution for 12 minutes; the performance are comparable to those of commercial dielectric/interference filters. When used as a rejection filter in optical fluorescence microscopy, the AgNP-PDMS slabs are able to reject the excitation laser at 405 nm and retain the green fluorescence of microbeads (100 µm) used as test cases. 相似文献
4.
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
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.
María D Torres Herminia Domínguez 《International Journal of Food Science & Technology》2020,55(6):2296-2304
Potato processing industry has a high degree of discarding, which currently has low added value being used primarily for animal feed. However, potato wastes offer a broad range of interesting components such as antioxidants, starch, protein or fibre with potential applications in the food and non-food industries. The recovery of these high valuable fractions using efficient multistage and multiproduct processes could be of great interest. This short review provides a general overview on the integral valorisation of potato wastes, offering an updated vision of the main residual parts generated during potato harvesting and processing, the high valuable obtained components focusing on the bioactive ones and the potential of the emerging extraction techniques over conventional ones. In addition, innovative applications are discussed to highlight the scientific and applied interest of these underutilised and undervalued fractions and to emphasise the integral valorisation of raw materials. 相似文献
7.
8.
Esteban Vera Pingitore María Silvina Juárez Tomás Birgitt Wiese 《Drug development and industrial pharmacy》2015,41(6):942-952
Context: The administration of pharmabiotics is a promising alternative to antimicrobial drugs for the treatment and/or prevention of female urogenital infections.Objective: To design pharmabiotic formulations including bioactive ingredients of microbial origin combined with non-microbial substances and then to evaluate the stability of the combinations during freeze-drying and storage.Materials and methods: Different formulations including Lactobacillus gasseri CRL 1263, Lactobacillus salivarius CRL 1328, salivaricin CRL 1328 (a bacteriocin) and non-microbial compounds (lactose, inulin and ascorbic acid) were assayed, and the ingredients were freeze-dried together or separately. The formulations were stored in gelatin capsules at 4?°C for 360?d.Results: The viability of lactobacilli was affected to different extents depending on the strains and on the formulations assayed. L. salivarius and ascorbic acid were successfully combined only after the freeze-drying process. Salivaricin activity was not detected in formulations containing L. gasseri. However, when combined with ascorbic acid, lactose, inulin or L. salivarius, the bacteriocin maintained its activity for 360?d. The selected microorganisms proved to be compatible for their inclusion in multi-strain formulations together with lactose, inulin and ascorbic acid. Salivaricin could be included only in a L. salivarius CRL 1328 single-strain formulation together with non-microbial substances.Conclusions: This study provides new insights into the design of urogenital pharmabiotics combining beneficial lactobacilli, salivaricin CRL 1328 and compounds with different functionalities. 相似文献
9.
10.