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排序方式: 共有428条查询结果,搜索用时 31 毫秒
1.
P. Meenakshi S. E. Noorjahan R. Rajini U. Venkateswarlu C. Rose T. P. Sastry 《Bulletin of Materials Science》2002,25(1):25-29
DriedMusa paradiciaca (banana) stem and veins of the leaves, which were hitherto discarded as a waste, were collected and used as starting material
for the preparation of cellulose and cellulose acetate. This cellulose acetate was mixed with polystyrene to form blend of
cellulose acetate-polystyrene in order to provide enhanced stability and extended utility to the end products. The films of
these composites or their individual partners were made separately and studied for their mechanical properties, chemical modification
and morphological changes. We report here that banana stem is good source of cellulose and that cellulose completely undergoes
modification upon esterification. 相似文献
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用香蕉皮作吸附剂,对含有Cr(VI)的模拟重金属废水进行了吸附研究.分别考察了温度、pH、吸附剂粒径、吸附剂量、溶液初始浓度及震荡时间等因素对吸附效果的影响.结果表明,0.1g香蕉皮在pH为2左右、温度30℃、吸附7h、初始浓度为30mg/L的Cr(Ⅵ)溶液,吸附量可达20mg/g.吸附可以用Langmuir等温线很好的描述,且符合准二级动力学方程.热力学数据表明,该吸附反应为吸热过程,且以物理吸附为主.香蕉皮处理含铬废水具有很好的应用前景. 相似文献
4.
Ethylene production,respiration and gas exchange modelling in modified atmosphere packaging for banana fruits
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Rolando Mendoza Diego A. Castellanos Juan C. García Julio C. Vargas Aníbal O. Herrera 《International Journal of Food Science & Technology》2016,51(3):777-788
A mathematical model was developed from experimental measurements to describe the evolution of the O2, CO2 and ethylene in a modified atmosphere packaging system for Cavendish bananas. The respiration and ethylene production in the fruits were experimentally obtained from a closed system method and then represented by Michaelis–Menten equations of enzyme kinetics. The gas transfer through the packaging was described by a Fick's diffusion equation, and the temperature dependence was represented based on the Arrhenius law. The model was validated by packaging the fruit in perforated bags of polypropylene and low density polyethylene at 12 °C for a period of 8 days. With the developed model it was possible to satisfactorily describe the experimental evolution of the gas content in the headspace of the packages, obtaining coefficients of determination (R2) of 0.93 for the O2 levels, 0.90–0.91 for the CO2 levels, and 0.89–0.93 for the ethylene levels. 相似文献
5.
Zahid Hussain Shar Mary T. Fletcher Gul Amer Sumbal Syed Tufail Hussain Sherazi Cindy Giles Muhammad Iqbal Bhanger 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(5):849-860
This work reports the application of banana peel as a novel bioadsorbent for in vitro removal of five mycotoxins (aflatoxins (AFB1, AFB2, AFG1, AFG2) and ochratoxin A). The effect of operational parameters including initial pH, adsorbent dose, contact time and temperature were studied in batch adsorption experiments. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and point of zero charge (pHpzc) analysis were used to characterise the adsorbent material. Aflatoxins’ adsorption equilibrium was achieved in 15 min, with highest adsorption at alkaline pH (6–8), while ochratoxin has not shown any significant adsorption due to surface charge repulsion. The experimental equilibrium data were tested by Langmuir, Freundlich and Hill isotherms. The Langmuir isotherm was found to be the best fitted model for aflatoxins, and the maximum monolayer coverage (Q0) was determined to be 8.4, 9.5, 0.4 and 1.1 ng mg?1 for AFB1, AFB2, AFG1 and AFG2 respectively. Thermodynamic parameters including changes in free energy (ΔG), enthalpy (ΔH) and entropy (ΔS) were determined for the four aflatoxins. Free energy change and enthalpy change demonstrated that the adsorption process was exothermic and spontaneous. Adsorption and desorption study at different pH further demonstrated that the sorption of toxins was strong enough to sustain pH changes that would be experienced in the gastrointestinal tract. This study suggests that biosorption of aflatoxins by dried banana peel may be an effective low-cost decontamination method for incorporation in animal feed diets. 相似文献
6.
Patchimaporn Udomkun Rony Swennen Cargele Masso Bhundit Innawong Apollin Fotso Kuate Amos Alakonya Bernard Vanlauwe 《International Journal of Food Science & Technology》2021,56(10):5417-5431
The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64). 相似文献
7.
The Improvement in Mechanical and Barrier Properties of Poly(Vinyl Alcohol)/Graphene Oxide Packaging Films
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Vorrada Loryuenyong Charinrat Saewong Chaiyud Aranchaiya Achanai Buasri 《Packaging Technology and Science》2015,28(11):939-947
In this study, poly(vinyl alcohol) (PVA)‐graphite oxide and PVA‐graphene oxide (XGO) films were prepared by simple and environmentally friendly method. Fourier transform infrared spectroscopy, X‐ray diffraction and scanning electron microscope revealed the strong hydrogen‐bonding interactions between XGO and PVA matrix and the layered structure of tensile fracture surfaces of exfoliated PVA‐XGO films. These resulted in a remarkable improvement on mechanical and barrier properties of XGO/PVA nanocomposite films. The addition of 0.3 and 2.0 wt.% XGO showed an increase in tensile strength (49%) and failure stain (13–22%), in comparison with the neat PVA films. The dramatic improvement of 144% in elastic modulus was observed in PVA/2.0 wt.% XGO. Both O2 and water vapour permeability coefficients of PVA film decreased by about 76% and 21% at an XGO loading of 2.0 wt.%, respectively. Preliminary test was performed to determine the use of nanocomposite films to extend the shelf life of bananas. It was found that bananas packaged in nanocomposite films were ripened slower than those unpackaged or packaged in PVA films. These results demonstrate that such films could dramatically promote the application of PVA‐based films in the packaging industry. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
8.
为了探究香蕉皮对香蕉果酒品质和风味的影响,该研究对带皮香蕉果酒和去皮香蕉果酒发酵过程中糖度、酒精度、总酸和多酚等理化指标进行测定,同时利用气相色谱-质谱联用技术测定两种果酒中挥发性香气物质,结果显示带皮香蕉果酒的酒精度为10.5% vol,低于去皮香蕉果酒的12.3% vol,但是发酵结束后带皮香蕉果酒中总酸(4.03 g/L)和感官评分(87.62),要显著优于去皮香蕉果酒。此外,带皮香蕉果酒及其蒸馏酒中甲醇含量分别为120.20 mg/L和372.30 mg/L,远低于对应国家限量标准。挥发性风味物质分析结果显示香蕉酒中主要的风味物质为酯类和醇类,带皮香蕉果酒风味物质种类比去皮香蕉果酒更为丰富,其中乙酸乙酯(>8.10 mg/L)和3-甲基-1-丁醇(>15.78 mg/L)是香蕉果酒中主要的挥发性风味物质。因此香蕉皮的添加可以改善果酒品质和风味且不会显著提高果酒中甲醇的含量,但是对出酒率有一定的影响,该研究为实现食品原料的整体化综合利用、减少食品加工废弃物的生成拓宽了思路,同时也为开发高品质香蕉酒提供了参考。 相似文献
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