全文获取类型
收费全文 | 3467篇 |
免费 | 128篇 |
国内免费 | 4篇 |
专业分类
电工技术 | 1篇 |
综合类 | 20篇 |
化学工业 | 538篇 |
金属工艺 | 3篇 |
机械仪表 | 27篇 |
建筑科学 | 17篇 |
矿业工程 | 1篇 |
能源动力 | 8篇 |
轻工业 | 2877篇 |
水利工程 | 1篇 |
石油天然气 | 41篇 |
无线电 | 3篇 |
一般工业技术 | 31篇 |
冶金工业 | 7篇 |
原子能技术 | 18篇 |
自动化技术 | 6篇 |
出版年
2024年 | 9篇 |
2023年 | 31篇 |
2022年 | 65篇 |
2021年 | 71篇 |
2020年 | 66篇 |
2019年 | 75篇 |
2018年 | 84篇 |
2017年 | 142篇 |
2016年 | 139篇 |
2015年 | 85篇 |
2014年 | 184篇 |
2013年 | 393篇 |
2012年 | 275篇 |
2011年 | 429篇 |
2010年 | 284篇 |
2009年 | 292篇 |
2008年 | 251篇 |
2007年 | 277篇 |
2006年 | 141篇 |
2005年 | 50篇 |
2004年 | 35篇 |
2003年 | 30篇 |
2002年 | 26篇 |
2001年 | 19篇 |
2000年 | 17篇 |
1999年 | 19篇 |
1998年 | 14篇 |
1997年 | 19篇 |
1996年 | 11篇 |
1995年 | 12篇 |
1994年 | 15篇 |
1993年 | 12篇 |
1992年 | 10篇 |
1991年 | 10篇 |
1990年 | 3篇 |
1989年 | 1篇 |
1987年 | 1篇 |
1984年 | 1篇 |
1983年 | 1篇 |
排序方式: 共有3599条查询结果,搜索用时 15 毫秒
1.
Quantitative UPLC‐MS/MS analysis of chlorogenic acid derivatives in antioxidant fractionates from dandelion (Taraxacum officinale) root 下载免费PDF全文
Owen Kenny Thomas J. Smyth Chandralal M. Hewage Nigel P. Brunton 《International Journal of Food Science & Technology》2015,50(3):766-773
While qualitative studies have identified chlorogenic acids in antioxidant extracts, particularly ethyl acetate‐derived extracts, of Taraxacum officinale, quantitative analysis of these phenolic compounds remains largely unreported for this species. In this study, bioactivity‐guided fractionation of an antioxidant crude ethyl acetate extract (DPPH = 295.481 ± 0.955 mg TE g?1 extract) from T. officinale root resulted in a number of reverse‐phase fractions that demonstrated high antioxidant activity (DPPH = 1058.733–1312.136 mg TE g?1 extract), stronger than that of the synthetic antioxidant Trolox®. UPLC‐MS/MS screening of these fractions for the presence of selected mono‐ and di‐caffeoylquinic acids revealed large quantities of 1,5‐dicaffeoylquinic acid present in several fractions (853.052–907.324 μg mg?1), respectively. Due to the antioxidant potency and high levels of 1,5‐dicaffeoylquinic acid observed in these fractions, it was concluded that specifically this chlorogenic acid derivative is a major contributor to the antioxidant efficacy of dandelion root. 相似文献
2.
Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation 下载免费PDF全文
Recent studies have shown that lotus (Nelumbo nucifera) leaf has various pharmacological effects. However, there have been no scientific investigations into these leaves as a fermented crude liquid. This study compared the in vitro antioxidant capacity of lotus leaf‐fermented broth (LLFB) with that of 57° Brix sugar broth (SB) as a control over a period of 6 months based on 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, ferric ion reducing power, superoxide dismutase‐like activity, tyrosinase inhibition and nitrite scavenging activity. The dominant species during fermentation process were Leuconostoc lactis and Saccharomyces cerevisiae for LLFB. A total of thirty‐six metabolites such as alkaloids, fatty acids, organic acids, phenolics, sugar and sugar derivatives, ethyl esters and monoterpenoids differed between SB and LLFB using gas chromatography–mass spectrometry. Meanwhile, nine volatile compounds in LLFB contributed pleasant, slightly sweetish and fruity odour of condiment and sensory evaluation score of 4.06 ± 1.52 in the proportion of 1:9 LLFB/water. 相似文献
3.
Six genotypes of sweet potato commercially available in Taiwan, including TNG57, TNG66, TNG68, TYY1, RP and WP, were used as samples in this study of the effects of steaming and kneading with pre-steaming treatments on the antioxidant components and antioxidant properties of methanolic extracts. Steam treatment increased the total phenols contents of all genotypes (2–13 times), flavonoids content of RP (1.3 times) and anthocyanins contents of RP and WP (5–6 times). Steam treatment also increased the reducing power and scavenging DPPH radical effect of sweet potato flours. For the methanolic extracts of steamed and kneaded flours, reducing powers were 0.02–1.70 at 5.0 mg ml−1 and the scavenging effects on DPPH radicals were 19–92% at 2.5 mg ml−1. Both showed the order of RP > WP > TYY1 and TNG66 > TNG57 and TNG68. However, the chelating effect of the six genotypes at 1.0 mg ml−1 ranged from 50% to 73%. Contents of total phenols, flavonoids, and anthocyanins of sweet potato flours were significantly positively correlated with the reducing power and scavenging DPPH radical effects. After steaming and kneading treatments, RP showed the highest increase in the contents of total phenols, flavonoids and anthocyanins among the six genotypes studied. 相似文献
4.
5.
Anacardic acids, 6-pentadec(en)ylsalicylic acids isolated from the cashew Anacardium occidentale L. (Anacardiaceae) nut and apple, were found to possess preventive antioxidant activity while salicylic acid did not show this activity. These anacardic acids prevent generation of superoxide radicals by inhibiting xanthine oxidase (EC 1.1.3.22, Grade IV) without radical-scavenging activity. Notably, the inhibition kinetics of anacardic acids do not follow hyperbolic dependence of enzyme inhibition on inhibitor contents (Michaelis–Menten equation) but follow the Hill equation instead. Anacardic acid (C15:1) inhibited the soybean lipoxygenase-1 (EC 1.13.11.12, Type 1) catalyzed oxidation of linoleic acid with an IC50 of 6.8 μM. The inhibition is a slow and reversible reaction without residual enzyme activity. The inhibition kinetics indicate that anacardic acid (C15:1) is a competitive inhibitor and the inhibition constant, KI, was 2.8 μM. Anacardic acids act as antioxidants in a variety ways, including inhibition of various prooxidant enzymes involved in the production of the reactive oxygen species and chelate divalent metal ions such as Fe2+ or Cu2+, but do not quench reactive oxygen species. The C15-alkenyl side chain is largely associated with the activity. 相似文献
6.
7.
Yong-Seo Park Seong-Gook Kang Alma Leticia Martinez Ayala Olga Martín-Belloso Shela Gorinstein 《LWT》2006,39(7):748-755
Fresh persimmons were subjected to two different processes: sun-drying during 1 month and dehydration at 60 °C during 12 h. To assess the effect of this process on nutritional and health-related properties of persimmons dietary fibers, minerals, trace elements, polyphenols and the total radical scavenging activities (TRSAs) were determined before and after processing. It was found that the contents of dietary fibers, minerals and trace elements in fresh and dried persimmons fruits were comparable. Total polyphenols in fresh persimmons was higher than in dried fruits (1.3 vs. 0.9 and 0.8 mg/100 g FW, respectively) and percentage of inhibition was higher than in dried fruits (70% vs. 59% and 55% and 58% vs. 53% and 46% for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) [ABTS] radicals, respectively (P>0.05 in all cases). In conclusion: (1) the differences in the contents of dietary fibers, minerals and trace elements in fresh and dried persimmons are not significant; (2) the contents of polyphenols and the level of the TRSA are higher in fresh persimmons than in dried fruits; however, both variables are also high in dried persimmons; (3) when fresh fruits are not available, proper dried persimmons could be used as a valuable substitute. 相似文献
8.
9.
Migration kinetics of straight-chain oligomers and antioxidants from several polyolefins at different temperatures into various solvents have been studied by radioactive tracer techniques. Anhydrous ethanol appears to be a well suited food-oil or liquid-fat simulant for extracting different types of migrants from polyolefins. Pure and mixed triglycerides are also good oil or fat simulants, but the triglycerides offer no simpler analytical procedures than the use of oil or fat themselves. n-Octanol may also be considered as a reasonable oil or fat simulant; however, its action depends somewhat on the choice of migrants. The accelerating action of n-heptane over that of oil or simulants is quantitatively demonstrated. The accelerating effects are greater for migration systems with lower diffusion coefficients. The diffusion coefficients for migration into n-heptane are about 20 times greater than the diffusion coefficients into ethanol or oil for otherwise identical migration systems yielding diffusion coefficients of about 10?7 cm2s?1 into oil or ethanol. For systems yielding diffusion coefficients into oil or ethanol of about 10?12 cm2s?1, the corresponding diffusion coefficients into n-heptane are about 1000 times greater. The molecular weight distributions (MWDs) of the n-heptane and ethanol extracts of polyolefins have been analysed. n-Heptane can not only accelerate the migration of the individual migrant but also remove oligomer species that are slightly soluble or present at low levels in the oil or simulant extracts. 相似文献
10.
Antioxidant activity of grape extracts in a lecithin liposome system 总被引:15,自引:0,他引:15
Ock-Sook Yi Anne S. Meyer Edwin N. Frankel 《Journal of the American Oil Chemists' Society》1997,74(10):1301-1307
Extracts of 14 different grapes were tested for their antioxidant activities in a copper-catalyzed lecithin liposome oxidation
assay and analyzed for their phenolic components by high-performance liquid chromatography (HPLC). The total phenolic contents
of the grape extracts varied from 176 to 1236 mg gallic acid equivalents (GAE)/L. Extracts of red wine grape varieties contained
higher concentrations of phenolics than other varieties. When compared at the same 20 μM GAE basis, the grape extracts inhibited
formation of conjugated diene hydroperoxides by 25.1 to 67.9%, and hexanal formation by 49.3 to 97.8%. Extracts of red table
grape varieties Red Globe and Emperor and white wine grape varieties Chardonnay and Sauvignon Blanc gave the highest antioxidant
activities. The relative percentage inhibition of conjugated dienes and hexanal correlated with total phenols (r=0.86 and 0.89). HPLC analyses showed that anthocyanins were the most abundant phenolic compounds in extracts of red grapes,
and flavonols were most abundant in extracts of white grapes. 相似文献