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1.
Sinan Zhang Yadonga Zhao Xueshuang Yao Zhenhong Zheng Chuyao Zheng Zhuo Jiang 《International Journal of Food Science & Technology》2022,57(7):4245-4253
Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g−1, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g−1. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing. 相似文献
2.
《International Journal of Hydrogen Energy》2022,47(45):19758-19771
In this study, the effects of cell temperature and relative humidity on charge transport parameters are numerically analyzed. In order to perform this analysis, three-dimensional and anisotropic numerical models are developed. The numerical models are integrated into the experimental values for anisotropic electrical conductivities, as depending on cell temperature and relative humidity, that were obtained from our previous study. The achieved results indicate that the values of current densities in the in-plane direction increase with increasing cell temperature and relative humidity, while the current densities reach a maximum in the rib regions for both the numerical model at the through-plane direction. The behaviors of electrolyte potentials are similar with changes in the cell temperature and relative humidity. In addition, the cathode electrical potentials in both the in-plane direction and through-plane direction do not change to a considerable amount with increasing cell temperature and relative humidity. 相似文献
3.
《Ceramics International》2022,48(4):4401-4423
Nano-zirconia has been widely applied due to its excellent physical and chemical properties (e.g., high strength, corrosion resistance, oxygen ion conductivity). Existing preparation methods of nano-zirconia tend to require long reaction time, and the sizes of final particles are large with uneven distributions. Sub-/supercritical hydrothermal synthesis of nanoparticles is favored by researchers owing to controllable reaction process, uniform particle size distribution, good reproducibility, short reaction time, high conversion rate and harmlessness to environment. In this paper, the characteristics and mechanisms of dissolution, crystallization and growth of nano-zirconia during sub-/supercritical hydrothermal synthesis are systematically reviewed. The influences of process and material parameters on the size and purity of particles are analyzed. Then, the reaction mechanism and product phase transition mechanism during hydrothermal synthesis of zirconia are summarized to provide a theoretical reference for the oriented preparation. Finally, the improvement and commercialization of sub-/supercritical hydrothermal synthesis technology are evaluated, and the future research topics are proposed. 相似文献
4.
Ida-Marie Andersson Björn Bergenståhl Marcela Alexander Marie Paulsson Maria Glantz 《International Journal of Food Science & Technology》2021,56(1):480-492
During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity. 相似文献
5.
Wassim Bahr 《国际自然能源杂志》2018,39(8):802-812
This paper assesses building integrated photovoltaic (BIPV) installation parameters based on the profit generated by a photovoltaic system. It takes into consideration a home building case study and it investigates its monthly energy demand based on a specific location and a typical occupancy. The capability of a photovoltaic (PV) system to generate more profit occurs when solar intensity is maximum while the electric energy price is at its highest rate. The paper traces a framework that encompasses different aspects such as energy demand, energy price, and solar intensity. This framework identifies profit alternatives according to different installation parameters. A tool that predicts a PV installation hourly electric energy production is developed. The profit generated is simulated for home buildings located in Beirut (Lebanon) and Xihua (China), both at 33.8° latitude north. The paper highlights a new approach for BIPV installations, taking into account weather conditions, energy demand, and electric energy utility rates. 相似文献
6.
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.
《Ceramics International》2020,46(12):19942-19951
1D TiO2 nanotube arrays (TNTs), as versatile nanostructures, have attracted a considerable amount of scientific attention, particularly in photocatalytic applications. In the present study, UV radiation-assisted anodization method with various irradiation times (30–120 min) was employed as a preferable approach to fabricating TNTs with remarkable optical property and photocatalytic activity. The results revealed that in situ irradiation not only improved the surface area (from 30.10 to 48.5 m2), but also increased the roughness factor (from 77.27 to 124.73). Furthermore, UV radiation had a significant impact on optical property and by altering elemental composition, led to a red shift in absorption edge (from 3.2 to 1.4eV). Meanwhile, voltammetric experiments showed that 120 min UV radiation during anodization was able to substantially cause a surge of the photocurrent density and the photoconversion efficiency of TNTs from 0.15 to 0.55 mA cm−2 and from 13% to 40%, respectively. As a consequence of the improvement in optical property and photochemical features, anodic TNTs fabricated under 120 min UV radiation could increase the photocatalytic degradation of 2,4-DCP from 75% to 100%. Moreover, the kinetics study showed that all photocatalytic reactions followed zero-order kinetics which rate constant over the synthesized TNTs under 120 min UV radiation was about 5.1 times greater than that of conventionally fabricated TNTs. Likewise, the pathway of photocatalytic degradation and the proportion of reactive species in this process were assessed by scavenging tests. The results confirmed that holes (h+) play the main role that 53% of photocatalytic degradation occurred via both direct and indirect reactions with h+ species. The rest of the degradation pathways were also allocated to e− and •O2− species by accounting for 37% and 10%, respectively. 相似文献
8.
AbstractDifferent drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders. 相似文献
9.
ABSTRACT This study investigates the effects of strain, strain rates, and forming directions (RD-rolling direction, TD-transverse direction, and ND-normal direction) on adiabatic shear, via dynamic impact compression tests using the Split Hopkinson Pressure Bar (SHPB) apparatus. A modified Johnson-Cook (J-C) constitutive model is proposed, which used to analyse the influence of the constitutive parameters on the sensitivity of adiabatic shear, employing a finite element software. The different sensitivities of adiabatic shear under different directions are explained by combining microscopic analysis and results from mechanical responses. The results show that the sensitivity of adiabatic shear can be related to the time of stress collapse in the following trend: ND?>?TD?>?RD; the sensitivities of these constitutive parameters on adiabatic shear are calculated and compared. 相似文献
10.
ABSTRACTA mathematical model has been developed by coupling genetic algorithm (GA) with heat and material balance equations to estimate rate parameters and solid-phase evolution related to the reduction of iron ore-coal composite pellets in a multi-layer bed Rotary hearth Furnace (RHF). The present process involves treating iron ore-coal composite pellets in a crucible over the hearth in RHF. The various solid phases evolved at the end of the process are estimated experimentally, and are used in conjunction with the model to estimate rate parameters. The predicted apparent activation energy for the wustite reduction step is found to be lower than those of the reduction of higher oxides. The thermal efficiency is found to decrease significantly with an increase in the carbon content of the pellet. Thermal efficiency was also found to increase mildly up to three layers. Multilayer bed remains as a potential design parameter to increase thermal efficiency. 相似文献