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排序方式: 共有1269条查询结果,搜索用时 15 毫秒
1.
Wenjie Liu Jianmin Liu Shu Xing Xiaobin Li Liwen Han Kechun Liu Tao Wei Mingyang Zhou 《European Journal of Lipid Science and Technology》2021,123(6):2000276
In this study, the anti-atherosclerotic properties of three marine phospholipids (MPLs) extracts from fishery by-products including codfish roe, squid gonad, and shrimp head are verified. Their effects on key factors involved in atherosclerosis are examined and compared to explore whether the differences in their constitutions lead to the differences in the function. All three MPLs dampen oxidation of low- density lipoproteins (LDL) in vitro. Treating RAW264.7 macrophages and HUVECs endothelial cells with each MPLs ranging 10–100 µg mL−1 does not decrease cell viability, yet ox-LDL caused cytotoxicity of both cells are alleviated by 50 or 100 µg mL−1 MPLs treatment. In addition, the three MPLs reduce ox-LDL induced macrophage foam-like transition, mainly through inhibition of lipid uptake. Of the three MPLs, the one from squid gonad exhibits the best effect. On the other hand, all three MPLs modulate inflammatory responses, equally, by inhibiting the adhesion of monocytes to endothelial cells, and decreasing secretion of pro-inflammatory cytokines IL-6 and MCP-1. Using a high-cholesterol diet induced zebrafish model, it is found that all three MPLs, especially the one from squid gonad, alleviates cholesterol accumulation in early plaques, and decreases total cholesterol as well as lipid peroxide in vivo. Practical Applications: As a way of making the best of the increasingly scarce marine resources, valuable lipid components can be recovered from by-products and wastes from the fishery industry. Here, we tested the anti-atherosclerotic effects and the mechanisms of three MPLs extracted from codfish roe, squid gonad, and shrimp head. Our study provides further evidence that marine phospholipids extracted from fishery by-products could protect against atherosclerosis, and helps to elucidate the structure-function relationship of MPLs. 相似文献
2.
3.
Qin‐Tao Liu Malcolm R Clench Judith L Kinderlerer 《Journal of the science of food and agriculture》2002,82(5):553-558
Structural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of butter oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10 °C. The conditions were selected as they were comparable with those used in the manufacture of blue mould‐ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn‐2 MAGs (64 mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn‐1(3) MAGs (83–90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products. © 2002 Society of Chemical Industry 相似文献
4.
C. G. Gwie R. J. Griffiths D. T. Cooney M. L. Johns D. I. Wilson 《Journal of the American Oil Chemists' Society》2006,83(12):1053-1062
The spray-freezing of two food fats, tripalmitin (PPP) and cocoa butter (CB) and mixtures thereof, has been modeled experimentally
using a novel single droplet freezing apparatus configured so that temperature profiles or samples for microstructure analysis
can be obtained. For 2 mm diameter droplets suspended in a cold air flow at temperatures around 2–15°C, initial cooling rates
were on the order of 10 K s−1 and the temperature profiles could be correlated directly to DSC data collected at 20 K min−1, indicating that minimal supercooling of the materials occurred in the droplet form. Microstructure analysis confirmed that
PPP crystallized preferentially in mixtures, and that the surface structure was very sensitive to storage conditions. The
bulk structure was much less sensitive, and the internal microstructure of the PPP droplets revealed distinct nucleation sites,
which were absent from the CB: These persisted in the mixtures up to 50 wt%. X-ray analysis indicated that the fats crystallized
in their more stable forms, namely, β for PPP and Form V/V1 in CB. 相似文献
5.
浓缩大豆磷脂制取工艺及设备的研究 总被引:2,自引:0,他引:2
对水化油脚采用新工艺和新设备制取浓缩大豆磷脂,并对制取浓缩大豆磷脂的影响因素进行分析和优化,得到了制取浓缩大豆磷脂新工艺和最佳工艺参数。 相似文献
6.
Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate 总被引:4,自引:0,他引:4
A series of confectionery coating fat (CCF) and cocoa butter (CB) dispersions in corn oil were prepared and tempered to a range of temperatures (10, 12 and 15 °C and 26, 27.5 and 29 °C respectively) to produce samples with solid fat contents (SFC) between 0 and 9%. The ultrasonic velocity in the CCF samples increased with increasing SFC and decreased with temperature, however the CB samples were too attenuating to allow velocity measurements. The ultrasonic reflectance at the surface of both sets of dispersions decreased linearly with SFC but at the same level of solids was less for CB than CCF suggesting some dependence on other aspects of fat structure. The microstructures and thermal properties of the fat systems are compared in an attempt to understand these structural differences. Finally ultrasonic reflectance is shown to respond to changes in a chocolate melt during tempering. 相似文献
7.
M. Safar D. Bertrand P. Robert M. F. Devaux C. Genot 《Journal of the American Oil Chemists' Society》1994,71(4):371-377
The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional
techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments
for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm−1, 2853 cm−1, 2954 cm−1, 3005 cm−1, 966 cm−1, 3450 cm−1 and 1640 cm−1 are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In
lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm−1 and at 1650 cm−1 in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal
component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of
oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were
classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from
gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their
average chainlength. 相似文献
8.
Elisabeth M. Haberl Thomas S. Weiss Georg Peschel Kilian Weigand Nikolai Khler Josch K. Pauling Jürgen J. Wenzel Marcus Hring Sabrina Krautbauer Gerhard Liebisch Christa Buechler 《International journal of molecular sciences》2021,22(10)
Hepatocellular carcinoma (HCC) still remains a difficult to cure malignancy. In recent years, the focus has shifted to lipid metabolism for the treatment of HCC. Very little is known about hepatitis B virus (HBV) and C virus (HCV)-related hepatic lipid disturbances in non-malignant and cancer tissues. The present study showed that triacylglycerol and cholesterol concentrations were similar in tumor adjacent HBV and HCV liver, and were not induced in the HCC tissues. Higher levels of free cholesterol, polyunsaturated phospholipids and diacylglycerol species were noted in non-tumorous HBV compared to HCV liver. Moreover, polyunsaturated phospholipids and diacylglycerols, and ceramides declined in tumors of HBV infected patients. All of these lipids remained unchanged in HCV-related HCC. In HCV tumors, polyunsaturated phosphatidylinositol levels were even induced. There were no associations of these lipid classes in non-tumor tissues with hepatic inflammation and fibrosis scores. Moreover, these lipids did not correlate with tumor grade or T-stage in HCC tissues. Lipid reprogramming of the three analysed HBV/HCV related tumors mostly resembled HBV-HCC. Indeed, lipid composition of non-tumorous HCV tissue, HCV tumors, HBV tumors and HBV/HCV tumors was highly similar. The tumor suppressor protein p53 regulates lipid metabolism. The p53 and p53S392 protein levels were induced in the tumors of HBV, HCV and double infected patients, and this was significant in HBV infection. Negative correlation of tumor p53 protein with free cholesterol indicates a role of p53 in cholesterol metabolism. In summary, the current study suggests that therapeutic strategies to target lipid metabolism in chronic viral hepatitis and associated cancers have to consider disease etiology. 相似文献
9.
Anders?Falk?VikbjergEmail author Lifeng?Peng Huiling?Mu Xuebing?Xu 《Journal of the American Oil Chemists' Society》2005,82(4):237-242
The possibilities of producing structured phospholipids between soybean phospholipids and caprylic acid by lipase-catalyzed
acidolysis were examined in continuous packedbed enzyme reactors. Acidolysis reactions were performed in both a solvent system
and a solvent-free system with the commercially immobilized lipase from Thermomyces lanuginosa (Lipozyme TL IM) as catalyst. In the packed bed reactors, different parameters for the lipase-catalyzed acidolysis were elucidated,
such as solvent ratio (solvent system), temperature, substrate ratio, residence time, water content, and operation stability.
The water content was observed to be very crucial for the acidolysis reaction in packed bed reactors. If no water was added
to the substrate during reactions under the solvent-free system, very low incorporation corporation of caprylic acid was observed.
In both solvent and solvent-free systems, acyl incorporation was favored by a high substrate ratio between acyl donor and
phospholipids, a longer residence time, and a higher reaction temperature. Under certain conditions, the incorporation of
around 30% caprylic acid can be obtained in continuous operation with hexane as the solvent.
Presented at the 95th American Oil Chemists' Society Annual Meeting and Expo in Cincinnati, Ohio, May 10, 2004. 相似文献
10.
Milk fat fractionation today: A review 总被引:2,自引:0,他引:2
E. Deffense 《Journal of the American Oil Chemists' Society》1993,70(12):1193-1201
Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality
restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes
include selectivity, reliability and general application. Combining two simple and reliable technologies,i.e., multi-step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of
AMF.
Lecture presented at the joint meeting of the International Society for Fat Research and the American Oil Chemists’ Society
in Toronto, May 10, 1992. 相似文献