全文获取类型
收费全文 | 430976篇 |
免费 | 7819篇 |
国内免费 | 1402篇 |
专业分类
电工技术 | 7816篇 |
综合类 | 355篇 |
化学工业 | 66154篇 |
金属工艺 | 14499篇 |
机械仪表 | 12295篇 |
建筑科学 | 12271篇 |
矿业工程 | 907篇 |
能源动力 | 11480篇 |
轻工业 | 48056篇 |
水利工程 | 3534篇 |
石油天然气 | 1923篇 |
武器工业 | 14篇 |
无线电 | 56152篇 |
一般工业技术 | 79541篇 |
冶金工业 | 78164篇 |
原子能技术 | 5608篇 |
自动化技术 | 41428篇 |
出版年
2021年 | 3261篇 |
2020年 | 2366篇 |
2019年 | 2976篇 |
2018年 | 4844篇 |
2017年 | 4880篇 |
2016年 | 5177篇 |
2015年 | 4202篇 |
2014年 | 6579篇 |
2013年 | 20989篇 |
2012年 | 11537篇 |
2011年 | 15820篇 |
2010年 | 12226篇 |
2009年 | 13649篇 |
2008年 | 14726篇 |
2007年 | 15018篇 |
2006年 | 13264篇 |
2005年 | 12364篇 |
2004年 | 11935篇 |
2003年 | 11641篇 |
2002年 | 11219篇 |
2001年 | 11301篇 |
2000年 | 10413篇 |
1999年 | 10934篇 |
1998年 | 25101篇 |
1997年 | 18259篇 |
1996年 | 14316篇 |
1995年 | 11216篇 |
1994年 | 9945篇 |
1993年 | 9536篇 |
1992年 | 7176篇 |
1991年 | 6831篇 |
1990年 | 6428篇 |
1989年 | 6147篇 |
1988年 | 5913篇 |
1987年 | 4927篇 |
1986年 | 4872篇 |
1985年 | 6019篇 |
1984年 | 5632篇 |
1983年 | 4853篇 |
1982年 | 4512篇 |
1981年 | 4481篇 |
1980年 | 4240篇 |
1979年 | 4094篇 |
1978年 | 3783篇 |
1977年 | 4608篇 |
1976年 | 6212篇 |
1975年 | 3134篇 |
1974年 | 3026篇 |
1973年 | 2908篇 |
1972年 | 2320篇 |
排序方式: 共有10000条查询结果,搜索用时 0 毫秒
1.
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
2.
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
3.
Gomes A. C. S. A. Costa L. C. Brito D. C. Frana R. J. Marques Mnica R. C. 《Polymer Bulletin》2020,77(4):1969-1981
Polymer Bulletin - In this study, we synthesized a new ion-imprinted polymer (IIP) based on introduction of amidoxime groups in acrylonitrile, complexation with Cd2+ ions and polymerization with... 相似文献
4.
Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro 《International Journal of Food Science & Technology》2020,55(5):1962-1970
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. 相似文献
5.
The proliferating need for sustainability intervention in food grain transportation planning is anchoring the attention of researchers in the interests of stakeholders and environment at large. Uncertainty associated with food grain supply further intensifies the problem steering the need for designing robust, cost-efficient and sustainable models. In line with this, this paper aims to develop a robust and sustainable intermodal transportation model to facilitate single type of food grain commodity shipments while considering procurement uncertainty, greenhouse gas emissions, and intentional hub disruption. The problem is designed as a mixed integer non-linear robust optimisation model on a hub and spoke network for evaluating near optimal shipment quantity, route selection and hub location decisions. The robust optimisation approach considers minimisation of total relative regret associated with total cost subject to several real-time constraints. A version of Particle Swarm Optimisation with Differential Evolution is proposed to tackle the resulting NP-hard problem. The model is tested with two other state-of the art meta-heuristics for small, medium, and large datasets subject to different procurement scenarios inspired from real time food grain operations in Indian context. Finally, the solution is evaluated with respect to total cost, model and solution robustness for all instances. 相似文献
6.
7.
8.
9.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage
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)
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
10.
Kevin J. Hanley 《International journal for numerical methods in engineering》2020,121(21):4865-4877
An algorithm is presented for discrete element method simulations of energy-conserving systems of frictionless, spherical particles in a reversed-time frame. This algorithm is verified, within the limits of round-off error, through implementation in the LAMMPS code. Mechanisms for energy dissipation such as interparticle friction, damping, rotational resistance, particle crushing, or bond breakage cannot be incorporated into this algorithm without causing time irreversibility. This theoretical development is applied to critical-state soil mechanics as an exemplar. It is shown that the convergence of soil samples, which differ only in terms of their initial void ratio, to the same critical state requires the presence of shear forces and frictional dissipation within the soil system. 相似文献