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1.
《Advanced Powder Technology》2022,33(11):103627
Naringin (NAR), a major flavanone (FVA) glycoside, is a component of food mainly obtained from grapefruit. We used NAR as a food additive to improve the solubility and permeability of hydrophobic polyphenols used as supplements in the food industry. The spray-dried particles (SDPs) of NAR alone show an amorphous state with a glass transition temperature (Tg) at 93.2 °C. SDPs of hydrophobic polyphenols, such as flavone (FVO), quercetin (QCT), naringenin (NRG), and resveratrol (RVT) were prepared by adding varying amounts of NAR. All SDPs of hydrophobic polyphenols with added NAR were in an amorphous state with a single Tg, but SDPs of hydrophobic polyphenols without added NAR showed diffraction peaks derived from each crystal. The SDPs with NAR could keep an amorphous state after storage at a high humidity condition for one month, except for SDPs of RVT/NAR. SDPs with NAR enhanced the solubility of hydrophobic polyphenols, especially NRG solubility, which was enhanced more than 9 times compared to NRG crystal. The enhanced solubility resulted in the increased membrane permeability of NRG. The antioxidant effect of the hydrophobic NRG was also enhanced by the synergetic effect of NAR. The findings demonstrated that NAR could be used as a food additive to enhance the solubility and membrane permeability of hydrophobic polyphenols. 相似文献
2.
Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii 下载免费PDF全文
Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
3.
Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels. 相似文献
4.
The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods. 相似文献
5.
为智能化地识别警戒作业人员出现的低觉醒、注意力下降的生理状态,本文介绍了一种基于FPGA和脑电信号处理的低觉醒状态检测与唤醒系统,系统通过传感器从大脑头皮采集脑电信号,转换为数字信号,经傅里叶变换获取了脑电信号的θ相对能量、α相对能量、重心频率、谱熵等4个特征量,由4个特征量表征低觉醒状态并运用支持向量机对低警戒状态进行识别,当识别出低觉醒状态时采用声音报警模块发出声音,唤醒警戒作业人员。设计系统能够较好地识别出低觉醒状态,识别率达90.8%,可为提高警戒作业工作绩效提供一种可穿戴的智能装备。 相似文献
6.
1,5-己二烯交联烯烃聚合物的合成及其抗剪切稳定性 总被引:1,自引:0,他引:1
以金属配合物为催化剂、1,5-己二烯为交联剂,采用本体聚合法合成了交联超高相对分子质量烯烃类聚合物(简称交联聚合物)。用傅里叶变换红外光谱、核磁共振、凝胶渗透色潜表征交联聚合物的结构和相对分子质量。用旋转黏度计和超声波仪研究了1,5-己二烯用量对交联聚合物溶液表观黏度的影响及交联聚合物的相对分子质量对交联聚合物溶液抗剪切稳定性的影响。实验结果表明,在最佳聚合条件(单体80mL、助催化剂0.4mL、CS-1催化剂0.090g、1,5-己二烯0.40mL、0℃、24 b)下所合成的交联聚合物的重均相对分子质量为7.7×106,数均相对分子质量3.6×106。加入少量1,5-己二烯能提高交联聚合物的抗剪切能力,同时也能提高交联聚合物的相对分子质量。交联聚合物的相对分子质量越大,抗剪切稳定性越好。1,5-己二烯用量约为0.1 mL时(单体40 mL),交联聚合物溶液的表观黏度达到最大值(16.8 mPa·s)。 相似文献
7.
利用两个不同比尺预制缝重力坝模型的试验成果,以有限元富集技术进行非线性断裂分析,建立了极限承载力和长度比尺的确定性尺寸效应公式。混凝土重力坝的断裂尺寸效应满足指数衰减关系,用三次指数衰减公式可以准确地预测原型的极限承载力。断裂过程区的相对长度是引起模型试验尺寸效应的主要原因。数值计算结果表明,断裂过程区相对长度不仅是与材料有关的参数,能否充分发展还取决于结构尺寸和几何形状;断裂过程区相对长度的尺寸效应不同于统计尺寸效应和断裂参数尺寸效应,具有尺寸范围效应。断裂过程区相对长度在小试件、大试件和相对无穷大试件的发展程度不同。 相似文献
8.
聚α-烯烃是一种性能优良的润滑油基础油,其相对分子质量及分布直接影响宏观性能。本研究建立了一种用于表征1-癸烯齐聚物相对分子质量及分布的方法。采用带示差折光检测器的凝胶渗透色谱系统,综合考虑分离效果和测试可操作性,优化了流动相流速和凝胶色谱柱的组合方式。以四氢呋喃为流动相,流速为0.8 mL/min,色谱柱组合方式为Styragel HR 0.5,Styragel HR 1,PLGEL 3μm MIXED-E三柱串联,以聚苯乙烯作为标准样品,采用普适校正方法处理色谱流出曲线。此方法测得样品的质均相对分子质量与凝胶渗透色谱-光散射法所测定结果相比较,相对误差相对偏差在3%以内。 相似文献
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