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排序方式: 共有1847条查询结果,搜索用时 281 毫秒
1.
Francesco Di Girolamo Andrea Masotti Isabella Lante Margherita Scapaticci Cosima Damiana Calvano Carlo Zambonin Maurizio Muraca Lorenza Putignani 《International journal of molecular sciences》2015,16(9):20896-20912
Extra virgin olive oil (EVOO) with its nutraceutical characteristics substantially contributes as a major nutrient to the health benefit of the Mediterranean diet. Unfortunately, the adulteration of EVOO with less expensive oils (e.g., peanut and corn oils), has become one of the biggest source of agricultural fraud in the European Union, with important health implications for consumers, mainly due to the introduction of seed oil-derived allergens causing, especially in children, severe food allergy phenomena. In this regard, revealing adulterations of EVOO is of fundamental importance for health care and prevention reasons, especially in children. To this aim, effective analytical methods to assess EVOO purity are necessary. Here, we propose a simple, rapid, robust and very sensitive method for non-specialized mass spectrometric laboratory, based on the matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS) coupled to unsupervised hierarchical clustering (UHC), principal component (PCA) and Pearson’s correlation analyses, to reveal corn oil (CO) adulterations in EVOO at very low levels (down to 0.5%). 相似文献
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Oleuropein Inhibits LDL Oxidation Induced by Cooking Oil Frying By-products and Platelet Aggregation Induced by Platelet-Activating Factor 总被引:1,自引:0,他引:1
Oleuropein, a polyphenolic glucoside, constituent of olive fruit and oil, has been previously shown to exhibit, in vitro, potent properties as a biological antioxidant. In the present paper, two new properties are demonstrated in vitro as well, concerning its vascular protection activity, against the atheromatic lesion formation and its blood antithrombotic effect. Firstly, it was found that the oxidation of low-density lipoproteins (LDL), induced by different quantities of total polar materials (TPM), was inhibited by 10 μ M (final concentration) of oleuropein, revealing approx. 50% protection. Secondly, platelet-rich human plasma aggregation, induced by either the platelet-activating factor or adenosine diphospate or arachidonic acid, was inhibited by oleuropein. The 10 μ M (final concentration) of oleuropein was proven to be the most effective among the tested concentrations against LDL oxidation, while an IC50=0.41 mM was calculated for its inhibitory activity against platelet aggregation induced by 0.7 μ M platelet-activating factor. 相似文献
4.
Xue‐Bing Zhao Lei Wang De‐Hua Liu 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(6):950-956
Previous work has shown that the enzymatic hydrolysis of sugarcane bagasse could be greatly enhanced by peracetic acid (PAA) pretreatment. There are several factors affecting the enzymatic digestibility of the biomass, including lignin and hemicelluloses content, cellulose crystallinity, acetyl group content, accessible surface area and so on. The objective of this work is to analyze the mechanism of the enhancement of enzymatic digestibility caused by PAA pretreatment. Delignification resulted in an increase of the surface area and reduction of the irreversible absorption of cellulase, which helped to increase the enzymatic digestibility. The Fourier transform infrared (FTIR) spectrum showed that the absorption peaks of aromatic skeletal vibrations were weakened or disappeared after PAA pretreatment. However, the infrared crystallization index (N.O'KI) was increased. X‐ray diffraction (XRD) analysis indicated that the crystallinity of PAA‐treated samples was increased owing to the partial removal of amorphous lignin and hemicelluloses and probable physical change of cellulose. The effect of acetyl group content on enzymatic digestibility is negligible compared with the degree of delignification and crystallinity. The results indicate that enhancement of enzymatic digestibility of sugarcane bagasse by PAA pretreatment is achieved mainly by delignification and an increase in the surface area and exposure of cellulose fibers. Copyright © 2008 Society of Chemical Industry 相似文献
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The presence of chlorophylls in vegetable oils is considered undesirable due to their adverse effects on oxidative deterioration, bleachability and hydrogenation. The usual methods for determination of chlorophylls in vegetable oils are absorption spectrophotometry, fluorometry and liquid chromatography using fluorescence detectors. This paper outlines a fluorometric method using a laser as the excitation source. The chlorophylls in crude palm oil, rapeseed oil, soya bean oil and olive oil were determined directly by laser-based fluorometry using (a) a helium-neon laser (632-8 nm, 5 mW) as the excitation source and an optical-multichannel analyser (OMA) with an intensified diode array as the detector, and (b) a helium-neon laser and a photomultiplier tube as the detector. The method is especially suitable for the detection of chlorophylls in crude palm oil since no pre-extraction step is required. The levels of chlorophylls measured in vegetable oils using the laser technique was also compared against values obtained by conventional spectrophotometric methods. The simplicity and rapid quantification of laser based fluorometry suggest that this technique can be readily applied to the detection or a wide variety of fluorescing species in vegetable oils. 相似文献
7.
H. Djidjelli A. Boukerrou A. Rabouhi R. Founas M. Kaci O. Zefouni N. Djillali L. Belmouhoub 《应用聚合物科学杂志》2008,107(3):1459-1465
The changes in mechanical properties, the thermal stability, and the water absorption capacity of poly (vinyl chloride)/olive residue flour composites were studied as a function of various residue olive flour ratios, i.e., 0, 5, 15, and 25% by weight taking into account the effect of benzylation chemical treatment of the filler. The study showed that composite samples prepared with the untreated filler exhibited higher tensile modulus and hardness compared with the neat resin, whereas elongation and tensile strength were observed to decline. On the other hand, the PVC hardness was found to increase with addition of the untreated olive residue flour (ORF), however the composite samples prepared with the benzylated flour exhibited lower hardness than those prepared with untreated olive residue. Moreover, the amount of absorbed water depends on the amount of filler in the composite. The comparison of the results obtained from the samples of F5, F20, and F30 formulations between the untreated and treated ORF indicated a reduction in absorbed water for the composite samples containing treated ORF with benzyl chloride. As a result, the mechanical properties of the treated composites were improved. Furthermore, the thermal characterization of the different samples carried out by color change test and thermogravimetric analysis revealed an increase in the onset temperatures of decomposition for the treated composites. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献
8.
Nuchanart Suealek Thipaporn Tharavanij Robert M. Hackman Carl L. Keen Roberta R. Holt Benjapun Burawat Ammara Chaikan Rattana Tiengtip Panadda Rojpibulstit 《European Journal of Lipid Science and Technology》2021,123(2):2000126
The potential cardiovascular benefit of virgin olive oil (VOO) is widely recognized. However, the use of VOO at very high cooking temperatures makes these oils poorly suited for many Asian dishes. The use of tea seed oil (TSO) is increasing in Thailand, with TSO having a higher smoke point than VOO. The current study examines the effects of daily TSO intake in healthy adults. In a randomized, single-blind crossover design, 12 men consumed for 3 weeks 40 g day−1 of food prepared with either TSO or VOO as a cooking oil. Plasma lipids, thiobarbituric acid reactive substances (TBARS), and oxidant defense enzyme activities are measured before and after each 3-week intervention period. Gas chromatography analysis of TSO and VOO demonstrates that both oils are equally high in monounsaturated fatty acid. The dietary incorporation of TSO and VOO for three weeks reduces low-density lipoprotein cholesterol (LDL-C) concentrations by 15% and 13%, respectively; with total cholesterol (TC) levels lowered by 10% in both groups. No significant changes in TBARS or antioxidant enzyme activity is observed. These results support the concept that Thai TSO can be utilized as a suitable and healthy alternative oil for high-temperature cooking in many Thai and Asian diets. Practical Applications: Tea seed oil from Camellia oleifera grown in Thailand has been recently reported to favorably lower lipid profiles in hamsters fed a high-fat diet in a manner similar to feeding refined olive oil or grapeseed oil. A pilot crossover trial is conducted to compare the effects of three weeks of daily intake of either TSO or VOO in healthy human adults. Consumption of both oils produced significant reductions in TC and LDL-C. Thai TSO leads to favorable lipid profiles and is a reasonable choice for many Thai and Asian food recipes. 相似文献
9.
W. Dennis Pocklington 《Journal of the American Oil Chemists' Society》1992,69(8):789-793
The development, by collaborative study, of a standardized method for the determination of tetrachloroethylene in olive oils
is described. The results of the study, which was carried out in 1989 under the direction of the International Olive Oil Council
(IOOC), are presented and show that tetrachloroethylene can be readily determined, to an acceptable degree of precision, by
gas-liquid chromatography with electron capture detection. A limited number of results obtained for the determination of trichloroethylene
and chloroform by the same method indicate that a similar precision could be obtained with the method when determining these
solvents also. 相似文献
10.
Rana M. Tubaileh Antonio Garrido-Fernández M. Victoria Ruiz-Méndez Manuel León-Camacho Enrique Graciani-Constante 《Journal of the American Oil Chemists' Society》2002,79(1):101-104
Changes in the contents of waxes and fatty alcohols during deodorization/physical refining of bleached olive oil were studied.
Experiments were carried out with 1.85% acidity oil, which was physically refined in a discontinuous deodorizer of 250-kg
maximum capacity using nitrogen as stripping gas instead of steam. The variables studied were load and temperature of oil
in the deodorizer as well as N2 flow. Analyses of waxes and alcohols were carried out at different operation times. The maximum content of wax was always
observed when the oil reached the deodorization temperature. The variation in the wax content depended on temperature and
N2 flow. Wax decomposition started and continued during the operating time, and a progressive decrease, which was pronounced
between 3 and 4 h, was observed. Small changes in waxes were observed between 4 and 5 h. Total content of fatty alcohols diminished
throughout the operating time, and changes did not depend on the variables studied. 相似文献