全文获取类型
收费全文 | 16238篇 |
免费 | 1637篇 |
国内免费 | 742篇 |
专业分类
电工技术 | 463篇 |
综合类 | 1062篇 |
化学工业 | 4448篇 |
金属工艺 | 1317篇 |
机械仪表 | 525篇 |
建筑科学 | 936篇 |
矿业工程 | 451篇 |
能源动力 | 316篇 |
轻工业 | 5212篇 |
水利工程 | 185篇 |
石油天然气 | 823篇 |
武器工业 | 217篇 |
无线电 | 607篇 |
一般工业技术 | 1096篇 |
冶金工业 | 492篇 |
原子能技术 | 79篇 |
自动化技术 | 388篇 |
出版年
2024年 | 126篇 |
2023年 | 325篇 |
2022年 | 647篇 |
2021年 | 680篇 |
2020年 | 664篇 |
2019年 | 543篇 |
2018年 | 498篇 |
2017年 | 542篇 |
2016年 | 564篇 |
2015年 | 561篇 |
2014年 | 778篇 |
2013年 | 808篇 |
2012年 | 1066篇 |
2011年 | 1125篇 |
2010年 | 849篇 |
2009年 | 866篇 |
2008年 | 740篇 |
2007年 | 990篇 |
2006年 | 993篇 |
2005年 | 879篇 |
2004年 | 698篇 |
2003年 | 586篇 |
2002年 | 511篇 |
2001年 | 462篇 |
2000年 | 412篇 |
1999年 | 306篇 |
1998年 | 254篇 |
1997年 | 214篇 |
1996年 | 164篇 |
1995年 | 146篇 |
1994年 | 125篇 |
1993年 | 85篇 |
1992年 | 98篇 |
1991年 | 57篇 |
1990年 | 42篇 |
1989年 | 48篇 |
1988年 | 28篇 |
1987年 | 16篇 |
1986年 | 19篇 |
1985年 | 18篇 |
1984年 | 13篇 |
1983年 | 13篇 |
1982年 | 14篇 |
1981年 | 8篇 |
1980年 | 7篇 |
1979年 | 9篇 |
1977年 | 6篇 |
1976年 | 5篇 |
1975年 | 3篇 |
1951年 | 3篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
Niken Indrati Punnanee Sumpavapol Rajnibhas Sukeaw Samakradhamrongthai Natthaporn Phonsatta Patcha Poungsombat Sakda Khoomrung Atikorn Panya 《International Journal of Food Science & Technology》2022,57(6):3760-3770
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. 相似文献
2.
3.
Chunyan Xu Ying Wang Daodong Pan Changyu Zhou Jun He Jinxuan Cao 《International Journal of Food Science & Technology》2021,56(4):1690-1702
To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS. 相似文献
4.
Ava Kwong Cecilia Y. S. Ho Vivian Y. Shin Chun Hang Au Tsun Leung Chan Edmond S. K. Ma 《International journal of molecular sciences》2021,22(2)
The germline carrier of the BRCA1 pathogenic mutation has been well proven to confer an increased risk of breast and ovarian cancer. Despite BRCA1 biallelic pathogenic mutations being extremely rare, they have been reported to be embryonically lethal or to cause Fanconi anemia (FA). Here we describe a patient who was a 48-year-old female identified with biallelic pathogenic mutations of the BRCA1 gene, with no or very subtle FA-features. She was diagnosed with ovarian cancer and breast cancer at the ages of 43 and 44 and had a strong family history of breast and gynecological cancers. 相似文献
5.
《Food Control》2015
In this work a multicommuted flow system employing copper–4,4′- dipyridyl coordination compound as the solid-phase reagent for the spectrophotometric determination of reducing sugar was developed. The coordination compound was synthesized through a reaction of the 4,4′-dipyridyl and copper (II) nitrate, under hydrothermal conditions. The complex was characterized by infrared spectroscopy (FTIR), power X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive spectrometer (EDS) and thermogravimetric analysis (TGA). Based on the characterization, a multicommuted spectrophotometric procedure for the determination of reducing sugar using copper (II) complex as solid reagent is proposed. The proposed method was based on the redox reaction between a monosaccharide, such as fructose and glucose (reducing sugar) and Cu(II). This reaction, mediated in an alkaline medium, produces a yellow compound that can be determined by absorption electronic spectroscopy (λABS = 420 nm). Under optimum experimental conditions, a linear response ranging from 1.0 to 20.0 g L−1 (R = 0.9978 and n = 5), a detection (3σ criterion) and quantification (10σ criterion) limit estimated at 0.23 and 0.75 g L−1, respectively, a standard deviation relative of 4.7% (n = 7), for a reference solution of 10.0 g L−1 reducing sugar, and a sampling rate of 75 determinations per hour were achieved. The proposed system was applied to the determination of reducing sugars in coconut water and juices. The analysis of ten samples and the application of the t-test to the results found, and those obtained using reference procedures (AOAC), provided no significant differences at a 95% confidence level. This system enabled the analysis of reducing sugar with ease and simplicity, providing a significant economy of the solid reagent (600 μg per determination) and reducing effluent generation. 相似文献
6.
Xiaopu Lyu Yunxi Huo Jin Yang Dawen Yao Kaimin Li Haoxian Lu Yangzong Zeren Hai Guo 《Indoor air》2021,31(5):1340-1352
Due to the high health risks associated with indoor air pollutants and long-term exposure, indoor air quality has received increasing attention. In this study, we put emphasis on the molecular composition, source emissions, and chemical aging of air pollutants in a residence with designed activities mimicking ordinary Hong Kong homes. More than 150 air pollutants were detected at molecular level, 87 of which were quantified at a time resolution of not less than 1 hour. The indoor-to-outdoor ratios were higher than 1 for most of the primary air pollutants, due to emissions of indoor activities and indoor backgrounds (especially for aldehydes). In contrast, many secondary air pollutants exhibited higher concentrations in outdoor air. Painting ranked first in aldehyde emissions, which also caused great enhancement of aromatics. Incense burning had the highest emissions of particle-phase organics, with vanillic acid and syringic acid as markers. The other noteworthy fingerprints enabled by online measurements included linoleic acid, cholesterol, and oleic acid for cooking, 2,5-dimethylfuran, stigmasterol, iso-/anteiso-alkanes, and fructose isomers for smoking, C28-C34 even n-alkanes for candle burning, and monoterpenes for the use of air freshener, cleaning agents, and camphor oil. We showed clear evidence of chemical aging of cooking emissions, giving a hint of indoor heterogeneous chemistry. This study highlights the value of organic molecules measured at high time resolutions in enhancing our knowledge on indoor air quality. 相似文献
7.
Qin-yu Zhou Shan Zhao Yan-yan Huang Jin-shuang Hu Jia-hua Kuang Dong-mei Liu Charles S. Brennan 《International Journal of Food Science & Technology》2021,56(6):2992-3003
Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029. 相似文献
8.
9.
10.