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BiologicalEffectsofFlammulinaVelutipesRichinREonChineseKunmingMiceLiangDingbang(梁定邦);CuiDefang(崔德芳);ZhangJintong(张金桐)(Departm... 相似文献
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超声辅助提取金针菇中麦角甾醇及其HPLC测定方法 总被引:1,自引:0,他引:1
采用超声辅助提取方法,通过单因素实验和正交实验,对影响麦角甾醇提取效果的主要因素提取溶剂、提取时间、料液比和提取温度进行研究,并建立金针菇中麦角甾醇HPLC测定方法。结果表明,各因素对金针菇中麦角甾醇得率的影响程度依次为提取次数、料液比、提取温度和提取时间。最佳提取条件为无水乙醇超声提取2次,每次20 min,料液比1∶50,提取温度50℃,在该提取条件下,麦角甾醇得率高达2.28 mg·g-1。麦角甾醇的线性范围为10.00100.00μg·m L-1,相关系数为0.9998,平均回收率(n=9)为100.31%,RSD(n=9)为2.69%,分析周期11 min。该法与传统皂化回流提取相比,提取效率及重现性均较好。 相似文献
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为研究金针菇多糖(polysaccharide from Flammulina velutipes,FVP)对微冻大黄鱼及鱼片在贮藏期间肌原纤维蛋白性质的变化及水分分布的影响,实验分别选用0.03、0.06、0.09 g/L FVP浸渍处理大黄鱼和鱼片,以无菌水处理为对照组,分析微冻贮藏期间样品的感官指标得分、总挥发性盐基氮含量、总巯基含量、Ca2+-ATPase活性、蛋白流变学性质以及水分迁移变化规律。结果表明:FVP可有效抑制整鱼总挥发性盐基氮含量上升和感官得分的下降;减缓整鱼及鱼片在微冻过程中总巯基含量、Ca2+-ATPase活性下降和水分流失;此外FVP还能够延缓大黄鱼因腐败而出现的蛋白凝胶能力减弱。在本实验选取的多糖浓度范围内,0.09 g/L FVP处理组保鲜效果较强。该研究结果可为FVP用于水产品贮运保鲜提供理论参考。 相似文献
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Anxiang Su Gaoxing Ma Minhao Xie Yang Ji Xiangfei Li Liyan Zhao Qiuhui Hu 《International Journal of Food Science & Technology》2019,54(6):2277-2287
In this study, in vitro digestion and fermentation of Flammulina velutipes -derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The -human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short-chain fatty acids derived from gut microbiota. 相似文献
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The Han Nguyen Reiko Nagasaka Toshiaki Ohshima 《International Journal of Food Science & Technology》2012,47(6):1193-1205
Edible mushrooms contain considerable amounts of the potent natural antioxidant 2‐thiol‐l ‐histidine‐betaine (l ‐ergothioneine, ESH). The objective of this study was to evaluate the effects of extraction solvents, common cooking methods and storage conditions on the ESH content, total phenols (TPs) and antioxidant capacity of the edible mushroom Flammulina velutipes fruiting body and its hot water extract that had been stored at different temperatures. Regarding cooking procedures, boiling in water resulted in the highest losses of antioxidant activity of both ESH and TPs. Most of the losses of ESH and TPs were detected in the cooking water. The ESH contents in the raw mushroom fruiting bodies significantly decreased after 8 days of refrigerated storage under both dark and fluorescent lighting conditions. However, the TP content in the raw mushroom stored under fluorescent lighting significantly increased during 10 days of refrigeration. In contrast, the ESH and TP contents as well as DPPH radical scavenging ability of the fruiting bodies remained unchanged for up to 15 days of frozen storage at ?18 °C. The same behaviour was obtained with the mushroom extract packed in plastic tubes. The correlation between DPPH radical scavenging activity and ESH contents was higher than that for TP compounds. 相似文献