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Machine learning algorithms have been widely used in mine fault diagnosis. The correct selection of the suitable algorithms is the key factor that affects the fault diagnosis. However, the impact of machine learning algorithms on the prediction performance of mine fault diagnosis models has not been fully evaluated. In this study, the windage alteration faults (WAFs) diagnosis models, which are based on K-nearest neighbor algorithm (KNN), multi-layer perceptron (MLP), support vector machine (SVM), and decision tree (DT), are constructed. Furthermore, the applicability of these four algorithms in the WAFs diagnosis is explored by a T-type ventilation network simulation experiment and the field empirical application research of Jinchuan No. 2 mine. The accuracy of the fault location diagnosis for the four models in both networks was 100%. In the simulation experiment, the mean absolute percentage error (MAPE) between the predicted values and the real values of the fault volume of the four models was 0.59%, 97.26%, 123.61%, and 8.78%, respectively. The MAPE for the field empirical application was 3.94%, 52.40%, 25.25%, and 7.15%, respectively. The results of the comprehensive evaluation of the fault location and fault volume diagnosis tests showed that the KNN model is the most suitable algorithm for the WAFs diagnosis, whereas the prediction performance of the DT model was the second-best. This study realizes the intelligent diagnosis of WAFs, and provides technical support for the realization of intelligent ventilation. 相似文献
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Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma 《International Journal of Food Science & Technology》2022,57(4):2459-2466
The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. 相似文献
4.
Chunyan Xu Ying Wang Daodong Pan Changyu Zhou Jun He Jinxuan Cao 《International Journal of Food Science & Technology》2021,56(4):1690-1702
To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS. 相似文献
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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
7.
针对自动飞行控制系统结构复杂、关联部件众多,发生故障时诊断时间长,从而影响飞机运行效率的问题,提出一种基于飞机通信寻址报告系统(ACARS)的远程实时故障诊断方案。首先,分析自动飞行控制系统的故障特点,设计搭建检测滤波器;然后,利用ACARS数据链实时发送的自动飞行控制系统的关键信息进行相关部件的残差计算,并根据残差决策算法进行故障诊断及定位;最后,针对不同故障部件残差间的差异大、决策门限无法统一的缺点,提出基于二次差值的残差决策改进算法,减缓了检测对象的整体变化趋势,降低了随机噪声和干扰的影响,避免了将瞬态故障诊断为系统故障的情况。实验仿真结果表明,基于二次差值的改进残差决策算法避免了多决策门限的复杂性,在采样时间为0.1 s的情况下,故障检测所需时间大约为2 s,故障检测时间大幅降低,有效故障检测率大于90%。 相似文献
8.
铁路在交通运输行业有着举足轻重的地位,一旦列车发生故障将会导致严重的生命财产损失。由于列车发生故障的概率相对较低,因此难以捕获列车的故障样本。针对上述问题,提出了一种无监督学习的列车故障识别方法,通过检测列车音频信号来识别列车故障。该方法基于深度信念网络(DBN),利用小波包分解提取检测信号的特征向量并将其作为DBN的输入,待网络充分训练后,由训练好的DBN识别当前列车的运行状况。现场监测实验结果表明,该方法能够在无监督的条件下有效识别列车故障,保障了列车的运行安全。 相似文献
9.
为了提升高校实验数据处理水平,高校实验室的相关建设工作已经步入正轨,但层出不穷的信息安全问题也向高校实验室计算机网络维护工作提出了新的挑战。文章从现阶段高校实验室计算机网络的相关建设工作出发,简要论述引发网络故障的具体原因,并对其诊断技术进行探讨。 相似文献
10.
Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage
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Chitsiri Rachtanapun Juthamas Tantala Phatthranit Klinmalai Savitree Ratanasumawong 《International Journal of Food Science & Technology》2015,50(11):2419-2426
Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality. 相似文献