全文获取类型
收费全文 | 684篇 |
免费 | 50篇 |
国内免费 | 6篇 |
专业分类
电工技术 | 1篇 |
综合类 | 21篇 |
化学工业 | 54篇 |
金属工艺 | 3篇 |
机械仪表 | 3篇 |
建筑科学 | 1篇 |
矿业工程 | 1篇 |
能源动力 | 2篇 |
轻工业 | 627篇 |
水利工程 | 1篇 |
石油天然气 | 1篇 |
无线电 | 3篇 |
一般工业技术 | 11篇 |
冶金工业 | 6篇 |
原子能技术 | 1篇 |
自动化技术 | 4篇 |
出版年
2023年 | 8篇 |
2022年 | 22篇 |
2021年 | 23篇 |
2020年 | 21篇 |
2019年 | 24篇 |
2018年 | 25篇 |
2017年 | 22篇 |
2016年 | 17篇 |
2015年 | 21篇 |
2014年 | 24篇 |
2013年 | 49篇 |
2012年 | 50篇 |
2011年 | 56篇 |
2010年 | 33篇 |
2009年 | 32篇 |
2008年 | 30篇 |
2007年 | 61篇 |
2006年 | 49篇 |
2005年 | 46篇 |
2004年 | 25篇 |
2003年 | 25篇 |
2002年 | 16篇 |
2001年 | 14篇 |
2000年 | 6篇 |
1999年 | 8篇 |
1998年 | 13篇 |
1997年 | 7篇 |
1996年 | 4篇 |
1995年 | 3篇 |
1994年 | 2篇 |
1993年 | 1篇 |
1992年 | 2篇 |
1984年 | 1篇 |
排序方式: 共有740条查询结果,搜索用时 62 毫秒
1.
2.
Joo Hee Kim Seok Hyun Nam Catherine W. Rico Mi Young Kang 《International Journal of Food Science & Technology》2012,47(6):1176-1182
The antioxidative and anti‐allergic activities of fresh and aged black garlic extracts were investigated. The garlic samples were extracted with 70% ethanol (v/v) and the total phenolic content was measured. The antioxidant capacity of extracts was assessed by determining the scavenging activities on 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals, ferricyanide reducing power, ferrous ion‐chelating ability and inhibitory effect on linoleic acid peroxidation. The anti‐allergic activity of extracts was analysed by measuring their inhibitory effects against β‐hexosaminidase release. The aged black garlic exhibited significantly higher phenolic content and greater antioxidative activity than fresh garlic. Both garlic extracts showed strong antioxidant capacity in a dose‐dependent manner. On the other hand, a considerably higher suppression of β‐hexosaminidase release was found in fresh garlic extract at lower concentration compared with that of the black garlic. Results of this study illustrate that ageing of garlic could enhance its antioxidant capacity, but could decrease its anti‐allergic activity. 相似文献
3.
Zhi Zhu Suqin Hang Honglong Zhu Sheng Zhong Shengyong Mao Weiyun Zhu 《Journal of the science of food and agriculture》2013,93(3):560-567
BACKGROUND: Garlic oil (GO) has blood lipid‐lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis‐related gene expression. Early‐lactation goats were randomly allocated to four treatments with six goats each, and offered corn silage ad libitum and fixed amount of 0.79 kg day?1 dry matter (DM) concentrate mixed with GO (0, 0.57, 1.14, 1.71 g kg?1 DM) for 30 days consisting of 26‐day adaptation. RESULTS: Intake of corn silage reduced (P≤0.05) as GO level increased in the concentrate. Lipase activity and lactose content linearly increased, while non‐esterified FA concentration quadratically decreased with increasing GO level (P≤0.05). The proportions of short‐ and medium‐chain (C14:0, C15:0 and C16:0) and saturated FA decreased, whereas C18, cis9 trans11 conjugated linoleic acid (c9t11 CLA), t10c12 CLA, monounsaturated and polyunsaturated FA, and some ≥ C20 FA proportions increased in a linear manner with increasing GO level (P≤0.05). The mRNA abundance of genes remained unchanged (P > 0.1) as GO level increased. CONCLUSION: Garlic oil altered milk FA profile and these effects may not be related to the mammary lipogenesis‐related genes expression. © 2012 Society of Chemical Industry 相似文献
4.
目的 对泡菜发酵初期魏斯氏菌进行分离鉴定,并探究其安全特性和益生特性。方法 采用平板对细菌进行分离,进行分离菌株生理生化鉴定和16S rDNA测序鉴定,检测其代谢产物毒性,抗生素敏感性,耐药基因,评价细菌的耐酸、耐胆盐、耐人工肠液、黏附能力、对胆固醇及甘油三酯的降解能力、抗氧化能力以及抑菌能力。结果 共筛选出3株魏斯氏菌,命名为融合魏斯氏菌C13、食窦魏斯氏菌G232和W212; 3株菌代谢产物无毒性,对14类21种抗生素表现出不同程度耐药,耐药基因检测C13携带四环素类耐药基因(tetM), G232和W212携带磺胺类耐药基因(sulⅡ); 3株菌能耐受pH 2~4和3.0 g/L以下的胆盐,在人工肠液中3 h后存活率超过76.80%; 3株菌的黏附能力好,疏水性为60.47%~62.69%,自凝聚率为43.76%~52.55%,共凝聚率为43.20%~61.58%;对胆固醇及甘油三酯的降解主要在前15 h;表现出一定的抗氧化能力,对1,1-二苯基-2-三硝基苦肼自由基清除率较高(清除率25.69%~58.12%),对超氧阴离子自由基清除率相对较低(10.08%~35.29%); ... 相似文献
5.
6.
ABSTRACT: Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureus. Garlic heated for 45 min showed the highest antibacterial activity and the relative peak areas of 4-heptenal, methyl allyl disulfide, diallyl disulfide, 2-vinyl-4H-1,3-dithiin, and diallyl trisulfide (DATS) were highest at 45 min of heating. Other than 4-heptenal, all these compounds are known to possess different degrees of antibacterial activity. DATS was thought to be the primary antibacterial compound in heated garlic extract. It was tentatively concluded that antibacterial compounds were formed from alliin unreacted by alliinase by marked heating. Diallyl compounds with more than three sulfur atoms and the oxidized form of allicin were not detected. 相似文献
7.
低盐功能菊芋泡菜工艺研究 总被引:2,自引:0,他引:2
以菊芋为主要原料,研究低盐菊芋泡菜的制作工艺.试验结果表明:Vc(0.4%)和柠檬酸(0.2%)混合使用护色效果较好;菊芋泡菜最佳配方为菌种接种量为3%,食盐浓度为3%,加糖量为10%,香辛料的添加量为0.3%;低盐菊芋泡菜发酵的时间应为8天;菊芋中菊糖在整个发酵过程中含量略有降低. 相似文献
8.
9.
大蒜绿变物质的提取及其分离 总被引:1,自引:1,他引:1
研究了提取及分离纯化大蒜绿变物质的方法。结果表明,体积分数为80%的甲醇溶液,按料液比1∶3(g:mL),室温浸提24h,提取效果最好;利用薄层层析法进行色素的分离纯化,确定展层剂为体积分数77%甲醇、3%乙酸乙酯、0.24%HCl的水溶液,最终能达到初步分离纯化的目的。 相似文献
10.