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排序方式: 共有308条查询结果,搜索用时 31 毫秒
1.
Senem Kamiloglu Esra Capanoglu 《International Journal of Food Science & Technology》2014,49(4):1027-1039
In this study, to evaluate the in vitro bioaccessibility of eight different pekmez and pestil samples, total phenolics, flavonoids, proanthocyanidins, anthocyanins and antioxidant capacity were determined at different phases of simulated gastrointestinal (GI) digestion. For the analysis of antioxidant activity, four different methods were used including 2,2‐azinobis(3‐ethylbenzothiazoline)‐6‐sulfonic acid, 1,1‐diphenyl‐2‐picrylhydrazil, ferric reducing antioxidant power and cupric ion reducing antioxidant capacity. The results revealed that the dialysed fraction (IN) represented 12–50%, 3–17% and 3–72% of the total phenolics, flavonoids and proanthocyanidins, respectively. Moreover, total antioxidant capacity of IN fraction was 2–57% of the initial values obtained for pekmez and pestil samples. To identify the influence of simulated in vitro GI digestion on total anthocyanins, only black mulberry molasses (pekmez) and plum leather (pestil) were analysed and according to the results no anthocyanins were detected in the IN fraction for both samples. The present study presented a detailed insight of bioaccessibility of polyphenols in various pekmez and pestil samples. 相似文献
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Ana B. Bautista‐Ortín Naiara Busse‐Valverde Jose M. López‐Roca Rocío Gil‐Muñoz Encarna Gómez‐Plaza 《International Journal of Food Science & Technology》2014,49(1):34-41
Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality. 相似文献
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The DMACA–HCl Protocol and the Threshold Proanthocyanidin Content for Bloat Safety in Forage Legumes
Yu-Guang Li Greg Tanner Phil Larkin 《Journal of the science of food and agriculture》1996,70(1):89-101
A protocol using HCl-acidified 4-dimethylaminocinnamaldehyde (DMACA) was developed for screening proanthocyanidins (PA) in plants. Individual PA-containing cells could be observed following staining of decolourised leaves with DMACA. The quantitative assay using DMACA-HCl to detect soluble PA and butanol–HCl to detect insoluble PA could detect PA content lower than 0·4 mg g−1 dry matter (DM). The DMACA–HCl protocol is recommended for PA detection in low-PA plants because of its higher sensitivity than vanillin–acid protocols. Twenty-two forage legume species, most of which had been reported free of leaf PA but bloat-safe, were re-examined using the DMACA–HCl protocol. PA-positive cells were observed in leaves of 15 species. Measurable amounts of PA were detected in leaves of seven species, with the PA content ranging from 0·6 to 11 mg g−1 DM. White clover ( Trifolium repens L), red clover ( T pratense L) and lucerne ( Medicago sativa L) were also found to have PA-positive leaf trichomes. By analysis of these data and the literature, the threshold PA content for bloat safety in forage legumes was estimated to be 1–5 mg PA g−1 DM. 相似文献
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Nicolas Vivas Guy Bourgeois Christiane Vitry Yves Glories Victor de Freitas 《Journal of the science of food and agriculture》1996,72(3):309-317
The composition of various commercial tannin extracts were determined by liquid secondary ion mass spectrometry (LSIMS). Spectra were obtained directly from tannin extracts without any pre-separation. Eight different tannin powders were analysed: three gallotannins (Chinese, Turkish, tara), three ellagitannins (sweet chestnut, pendunculata oak, sessile oak), one mixed hydrolysable tannin (myrabolans) and one proanthocyanidin (grape seeds). This method enabled the main molecules in these powders to be identified. 相似文献
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以八成熟的海南蒲桃果实粉末为试材,采用正丁醇-盐酸法显色、测定提取液的吸光度,研究了八成熟海南蒲桃果实原花青素的提取工艺。经单因子实验及正交实验结果表明,以体积分数60%丙酮溶液(pH=3)为浸提液、料液比1∶9(g:mL)、温度60℃及时间2 h为最适工艺参数,经2次浸提原花青素的提取率为91.52%。八成熟的海南蒲桃果实原花青素含量5.70%,为充分成熟果实的127.23%。 相似文献