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1.
Ligang Yu Yong Li Yukun Yang Caixia Guo Meiping Li 《International Journal of Food Science & Technology》2022,57(7):4646-4655
This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine (P < 0.05). Addition of curcumin and piperine at 160 µg mL−1 could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased (P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model. 相似文献
2.
Qiaozhi Zhang Yanbo Wang Linglin Fu 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2559-2587
Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods. 相似文献
3.
Seyed Ali Maghami 《热应力杂志》2015,38(2):250-270
Thermal bending analysis of doubly curved laminated shell panels with general boundary conditions and laminations is presented. The equations of equilibrium are derived in the form of two coupled sets of ordinary differential equations based on a general shell theory and solved through the state-space approach in a repeated manner. It is depicted that the results of the present method are in great agreement with analytical solutions. Cylindrical shell panels with general boundary conditions and laminations, where no analytical solution is available, are solved. It is found that the present method exhibits a high convergence rate as well as presenting accurate results in all cases. 相似文献
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根据洗浴废水的水质特征,采用原水→混凝沉淀-过滤→固定化生物活性炭(Immobilized Biological Activated Carbon,IBAC)→微滤膜(MF)→UV消毒→出水的工艺流程.混凝沉淀-过滤物化预处理单元可以有效地减少洗浴废水中的各类污染物.IBAC生化处理单元,实现有机污染物、LAS、浴臭等有效去除,是保证出水合格的根本措施.微滤膜发挥物理截留作用、UV消毒杀死细菌和总大肠菌群.出水水质达到<城市供水水质标准>(CJ/T 206-2005). 相似文献
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In this paper the optimal H∞, general distance problem, for continuous-time systems, with a prescribed degree on the solution is studied. The approach is based on designing the Hankel singular values using an imbedding idea. The problem is first imbedded into another problem with desirable characteristics on the Hankel singular values, then the solution to the original problem is retracted via a compression. The result is applicable to both the one-block and the four-block problems. A special case is given for illustration. 相似文献
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Robert Kass 《User Modeling and User-Adapted Interaction》1991,1(3):203-258
This paper reviews existing methods for building user models to support adaptive, interactive systems, identifies sigificant problems with these approaches, and describes a new method for implicitly acquiring user models from an ongoing user-system dialog. Existing explicit user model acquisition methods, such as user edited models or model building dialogs put additional burden on the user and introduce artificial model acquisition dialogs. Hand coding stereotypes, another explicit acquisition method, is a tedious and error-prone process. On the other hand, implicit acquisition techniques such as computing presuppositions or entailments either draw too few inferences to be generally useful, or too many to be trusted.In contrast, this paper describes GUMAC, a General User Model Acquisition Component that uses heuristic rules to make default inferences about users' beliefs from their interaction with an advisory expert system. These rules are based on features of human action and conversation that constrain people's behavior and establish expectations about their knowledge. The application of these rules is illustrated with two examples of extended dialogs between users and an investment advisory system. During the course of these conversations, GUMAC is able to acquire an extensive model of the users' beliefs about the aspects of the domain considered in the dialog. These models, in turn, provide the sort of information needed by an explanation generator to tailor explanations the advisory system gives to its users. 相似文献