全文获取类型
收费全文 | 5302篇 |
免费 | 640篇 |
国内免费 | 215篇 |
专业分类
电工技术 | 229篇 |
综合类 | 343篇 |
化学工业 | 1256篇 |
金属工艺 | 101篇 |
机械仪表 | 133篇 |
建筑科学 | 452篇 |
矿业工程 | 114篇 |
能源动力 | 195篇 |
轻工业 | 2079篇 |
水利工程 | 170篇 |
石油天然气 | 395篇 |
武器工业 | 7篇 |
无线电 | 182篇 |
一般工业技术 | 224篇 |
冶金工业 | 94篇 |
原子能技术 | 91篇 |
自动化技术 | 92篇 |
出版年
2024年 | 48篇 |
2023年 | 123篇 |
2022年 | 220篇 |
2021年 | 296篇 |
2020年 | 282篇 |
2019年 | 293篇 |
2018年 | 235篇 |
2017年 | 235篇 |
2016年 | 257篇 |
2015年 | 217篇 |
2014年 | 276篇 |
2013年 | 376篇 |
2012年 | 349篇 |
2011年 | 350篇 |
2010年 | 280篇 |
2009年 | 255篇 |
2008年 | 203篇 |
2007年 | 279篇 |
2006年 | 250篇 |
2005年 | 221篇 |
2004年 | 189篇 |
2003年 | 143篇 |
2002年 | 166篇 |
2001年 | 95篇 |
2000年 | 79篇 |
1999年 | 56篇 |
1998年 | 35篇 |
1997年 | 49篇 |
1996年 | 37篇 |
1995年 | 35篇 |
1994年 | 29篇 |
1993年 | 28篇 |
1992年 | 20篇 |
1991年 | 25篇 |
1990年 | 15篇 |
1989年 | 16篇 |
1988年 | 9篇 |
1987年 | 14篇 |
1986年 | 7篇 |
1985年 | 13篇 |
1984年 | 16篇 |
1983年 | 7篇 |
1982年 | 3篇 |
1981年 | 5篇 |
1980年 | 10篇 |
1978年 | 4篇 |
1977年 | 1篇 |
1976年 | 1篇 |
1954年 | 1篇 |
1951年 | 4篇 |
排序方式: 共有6157条查询结果,搜索用时 31 毫秒
1.
Xuejie Li Yaqing Wen Jian Zhang Dongyun Ma Jie Zhang Yanxia An Xiaoyan Song Xiujuan Ren Weifeng Zhang 《International Journal of Food Science & Technology》2022,57(3):1544-1553
The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products. 相似文献
2.
SPEEK/cSMM membrane for simultaneous electricity generation and wastewater treatment in microbial fuel cell
下载免费PDF全文
![点击此处可从《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》网站下载免费的PDF全文](/ch/ext_images/free.gif)
3.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
4.
Bin Zhang Xuesong Jiang Fei Shen Xueming He Yong Fang Qiuhui Hu 《International Journal of Food Science & Technology》2021,56(6):2588-2595
This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s−1 on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg−1 as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing. 相似文献
5.
6.
7.
以用户为中心的可见光通信协作传输是近年来出现的新架构,这导致虚拟小区之间出现重叠。为避免导频污染问题,每个虚拟小区中的光接入点(AP)或者虚拟小区中选择相同AP的用户发送的训练序列应该是正交的。针对可见光通信中以用户为中心的协作网络,研究训练资源的正交分配问题,提出了一种新的导频分配算法,联合导频分配和用户选择问题,以期最大限度地增加虚拟小区内可被接入的用户数。分析和仿真结果表明,该导频分配方案可以有效改善导频污染问题,提高训练资源利用率,并且相比已有的导频分配方案,性能有所改进。 相似文献
8.
9.
10.
Qiuping Wang Bojan Šarkanj Jasna Jurasovic Yusuf Chisti Michael Sulyok Jiashun Gong Sarote Sirisansaneeyakul Draženka Komes 《International Journal of Food Science & Technology》2019,54(5):1541-1549
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea. 相似文献