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排序方式: 共有160条查询结果,搜索用时 31 毫秒
1.
Fang‐Yuan Fan Quan Gan Zhan‐Bo Dong Kwan‐Jeong Song Xin‐Qiang Zheng Yue‐Rong Liang Jian‐Liang Lu 《International Journal of Food Science & Technology》2014,49(7):1626-1634
Desorption of catechins and caffeine from polyvinylpolypyrrolidone (PVPP) was comprehensively investigated. The result showed that caffeine could easily be desorbed from PVPP by the tested solvents except n‐hexane, while catechins could only be thoroughly done by dimethyl sulphoxide (DMSO) and N, N‐dimethylformamide (DMF). Excellent desorption efficiency of DMSO and DMF might be attributed to their high dipole moments and H‐bond potentials. Addition of ethanol was recommended considering the elution efficiency and fluidity, but ethanol volume should be <40% (v/v) for DMSO or 20% (v/v) for DMF. Desorption would get to equilibrium within 1 h and followed the pseudo‐second‐order model. Caffeine and catechins could be separately desorbed through two‐stage elution procedure, that is, water or 20% aqueous ethanol for desorbing caffeine and part of nongalloylated catechins and DMSO/ethanol (8/2, v/v) for eluting the remaining catechins. Highly purified catechins (~95%) with high level (~70%) galloylated catechins would be achieved when the desorption procedure was applied in column chromatograph. 相似文献
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Polyphenolic composition and in vitro antioxidant activities of native‐ and tannase‐treated green tea extracts 下载免费PDF全文
Chong‐Boon Ong Mohamad S. M. Annuar 《International Journal of Food Science & Technology》2017,52(3):748-756
The antioxidant activities of native‐ and tannase‐treated green tea extracts along with their major polyphenol components were investigated. The polyphenolic content and composition of the tea before and after tannase treatment were determined by liquid chromatography coupled with mass spectrometry (LC‐MS). Approximately 99% of the (?)‐epigallocatechin gallate (EGCG) and (?)‐epicatechin gallate (ECG) in green tea extract were converted by tannase to (?)‐epigallocatechin (EGC) and (?)‐epicatechin (EC), respectively, after 30 min. Biotransformed green tea exhibited a significantly higher DPPH˙ radical scavenging activities than native green tea (EC50 value of 0.024 ± 0.001 and 0.044 ± 0.001 mg mL?1, respectively). Kinetic parameters such as scavenging rate and stoichiometry were calculated. The rate of DPPH˙ radical scavenging activities for tannase‐treated green tea extract was shown to be higher than native green tea extract. 相似文献
4.
Suhaila Mohamed Tan Lee Ming Juliana Md Jaffri 《Journal of the science of food and agriculture》2013,93(4):819-827
BACKGROUND: Catechin‐rich oil palm (Elaeis guineensis) leaf extract (OPLE) has good cardiovascular and phytoestrogenic properties. The OPLE (0.5 g day?1) was supplemented to young, healthy, adult human volunteers, and their cognitive learning abilities were compared to placebo‐controlled groups (N = 15). Their short‐term memories, spatial visualisations, processing speeds, and language skills, were assessed over 2 months by cognitive tests computer programs. RESULTS: Relative to the controls, volunteers taking OPLE had improved (P < 0.05) short‐term memory, after 1 month of intervention which became highly significant (P < 0.005) after 2 months. The spatial visualisation ability and processing speed improved (P < 0.05) after 2 months consumption. The dietary OPLE showed neuroprotection in nitric oxide‐deficient rats. The mechanisms involved systemic and cellular modulations that eventually enhance neuron survival. The longer the duration of OPLE consumption, the more significant was the enhancement, as shown for short‐term memory. CONCLUSION: This is the first report on the cognitive‐enhancing effects of dietary OPLE in humans. The computer‐assisted cognitive tests were simple, low in cost, errors and man hours, and hence are better than conventional cognitive test methods. In rats, the equivalent OPLE dose showed brain antioxidant enzymes modulating properties and neuroprotection under nitric oxide deficiency, with possibly neurogenesis in normal rats. This supported the effects in humans. © 2012 Society of Chemical Industry 相似文献
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Ya-Lun?Su Jin-Ze?Xu Chi?Ho?Ng Lai?Kwok?Leung Yu?Huang Zhen-Yu?ChenEmail author 《Journal of the American Oil Chemists' Society》2004,81(3):269-274
The present study examined the antioxidant activity of black tea theaflavins and catechin derivatives in canola oil. Oxidation
was conducted at 95°C by monitoring the oxygen consumption and decreases in the linoleic and α-linolenic acids of canola oil.
All were tested at a concentration of 0.5 mM. Catechins, including (−)-epicatechin, (−)-epicatechin gallate, (−)-epigallocatechin,
and (−)-epigallocatechin gallate (EGCG), were more effective than theaflavins, namely, theaflavin-1, theaflavin-3-gallate,
theaflavin-3′-gallate, and theaflavin-3,3′-digallate (TF3), against the lipid oxidation of canola oil. Among the four theaflavins, TF3 was the most effective, whereas among the four catechins, FGCG was the most potent. Under the same conditions, all theaflavins
and catechins were more powerful than BHT as an antioxidant in heated canola.oil. Little or no difference in antioxidant activity
was observed between each catechin and epimer pair. Methylation of the 3′-OH led to a significant loss of antioxidant activity
of the catechins. 相似文献
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Crude catechins extract from Chinese green tea were fractionated using Sephadex LH‐20 column chromatography. The fraction containing (–)‐epigallocatechin‐3‐gallate (EGCG) was then subjected to a semipreparative high‐performance liquid chromatography (HPLC). Using a mobile phase of water : dimethyl formamide : methanol : acetic acid (157 : 49 : 2 : 1 v/v/v/v( the mixture of two methylated catechins was separated and isolated. According to mass spectrometry (MS) and nuclear magnetic resonance (1H‐NMR) date, these compounds were identified as (–)‐epigallocatechin‐3‐(3‐O‐methylgallate) and (–)‐epigallocatechin‐3‐(4‐O‐methylgallate). 相似文献
8.
白茶是我国特有的一种微发酵茶,为探明不同类型白茶的品质差异,本研究选取了白毫银针、白牡丹、贡眉、寿眉、新工艺白茶共10个白茶样品,分别进行了高效液相色谱(HPLC)检测儿茶素、气相色谱-质谱(GC-MS)检测香气成分以及感官评价,并结合方差分析和OPLS-DA等多元统计学分析。结果表明,不同类型白茶中儿茶素含量差异较大,贡眉的总儿茶素含量最高,寿眉最低,分别为66.84和32.66 mg/g,并且所有白茶共检测到50种香气物质,主要香气组分有正己醛、(E)-2-己烯醛、苯甲醛、芳樟醇及其氧化物(I、II)等。白毫银针、白牡丹、贡眉、寿眉等4种传统工艺白茶的香气组成和含量与新工艺白茶有明显差异,其中,(E)-2-戊烯醛、2-庚酮等8种香气成分在4种传统工艺白茶中大量存在,而在新工艺白茶中未检测出。通过多组分化学计量学分析发现,白毫银针、白牡丹、贡眉与新工艺白茶的儿茶素和香气代谢物存在显著差异,而寿眉与新工艺白茶相差不大。本研究初步探明了不同类型白茶的品质差异,为白茶风味品质调控提供理论依据。 相似文献
9.
Louwrance P Wright Nicholas I
K Mphangwe Hastings E Nyirenda Zeno Apostolides 《Journal of the science of food and agriculture》2002,82(5):517-525
A parameter of black tea that correlates with quality is highly desired. Twenty good and 20 poor quality tea clones were selected from the breeding programme at the Tea Research Foundation (Central Africa) (TRF(CA)). The theaflavin (TF) composition of the black tea manufactured from each clone was analysed by capillary electrophoresis and correlated with total scores and valuation from two tea tasters with regression analysis. The significance of the differences between the 20 good and 20 poor quality tea clones was determined with the Student t‐test and the distribution‐free Kruskal–Wallis test. The sum of the TFs of the black tea correlated well (r = 0.785, P = 0.0002) with the value of the tea. Of the individual TFs determined in the black tea, the highest correlation was obtained with TF‐3′‐monogallate (TF‐B) (r = 0.788, P = 0.0016), TF‐3‐monogallate (TF‐A) (r = 0.741, P = 0.0004) and free TF (TF‐f) (r = 0.705, P = 0.0002). TF‐B (m = 24.90) followed by TF‐A (m = 12.48) showed the steepest slopes against value, making them good indicators for value. The TF‐digallate (TF‐dg) content did not show significant correlation with value (r = 0.316, P = 0.358). The individual TF content thus can be used for optimising the black tea manufacturing process in Central and Southern Africa. © 2002 Society of Chemical Industry 相似文献
10.
单宁酶对酯型儿茶素作用研究 总被引:5,自引:1,他引:4
通过对单宁酶分解酯型儿茶素的研究,找出在恒定的pH与温度条件下,底物浓度与分解时间及单宁酶的添加量的变化关系,并指出用单宁酶解决茶汤浑浊过程中需注意的问题。 相似文献