全文获取类型
收费全文 | 1926篇 |
免费 | 88篇 |
国内免费 | 12篇 |
专业分类
电工技术 | 5篇 |
综合类 | 87篇 |
化学工业 | 84篇 |
金属工艺 | 5篇 |
机械仪表 | 16篇 |
建筑科学 | 6篇 |
矿业工程 | 5篇 |
能源动力 | 4篇 |
轻工业 | 1742篇 |
水利工程 | 1篇 |
石油天然气 | 3篇 |
无线电 | 6篇 |
一般工业技术 | 30篇 |
冶金工业 | 1篇 |
自动化技术 | 31篇 |
出版年
2024年 | 5篇 |
2023年 | 10篇 |
2022年 | 21篇 |
2021年 | 22篇 |
2020年 | 34篇 |
2019年 | 43篇 |
2018年 | 33篇 |
2017年 | 36篇 |
2016年 | 50篇 |
2015年 | 49篇 |
2014年 | 67篇 |
2013年 | 74篇 |
2012年 | 82篇 |
2011年 | 86篇 |
2010年 | 72篇 |
2009年 | 60篇 |
2008年 | 79篇 |
2007年 | 141篇 |
2006年 | 122篇 |
2005年 | 142篇 |
2004年 | 107篇 |
2003年 | 84篇 |
2002年 | 80篇 |
2001年 | 74篇 |
2000年 | 73篇 |
1999年 | 68篇 |
1998年 | 23篇 |
1997年 | 20篇 |
1996年 | 13篇 |
1995年 | 16篇 |
1994年 | 11篇 |
1993年 | 12篇 |
1992年 | 9篇 |
1991年 | 8篇 |
1989年 | 5篇 |
1987年 | 4篇 |
1986年 | 10篇 |
1985年 | 6篇 |
1984年 | 14篇 |
1983年 | 9篇 |
1982年 | 11篇 |
1981年 | 11篇 |
1980年 | 6篇 |
1979年 | 9篇 |
1978年 | 19篇 |
1977年 | 14篇 |
1976年 | 19篇 |
1975年 | 16篇 |
1974年 | 24篇 |
1973年 | 16篇 |
排序方式: 共有2026条查询结果,搜索用时 15 毫秒
1.
Perkins Kenneth A.; Ciccocioppo Melinda; Jacobs Lynette; Doyle Todd; Caggiula Anthony 《Canadian Metallurgical Quarterly》2003,11(4):269
Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
2.
3.
研究啤酒发酵过程中酵母数、双乙酰、pH、还原糖、α-氨基氮、酒精度和发酵度的变化规律.结果发现:酵母数量与双乙酰含量在发酵的前三天快速上升,进而急剧下降,后期下降趋缓;还原糖和α-氨基氮在发酵前期被快速消耗,中后期消耗缓慢;pH值发酵初期会有明显下降,随后趋于稳定;酒精度前期上升幅度较大,随后平稳.试验结果表明啤酒发酵过程中主要理化指标的变化是有一定规律的,对啤酒实际生产有指导意义. 相似文献
4.
5.
目的 针对啤酒罐装液位控制存在的变负荷、多模态、PID参数整定难的问题,提出一种基于改进灰狼算法的PID参数整定方法,以提高啤酒生产的工作效率。方法 对灰狼算法进行改进,使用欧式距离变化率动态调整收敛因子,平衡算法的全局搜索能力;引入动态自适应权重因子,提高算法的优化速度和精度;与基本灰狼算法比较并用测试函数验证改进算法的性能。结果 仿真结果表明,改进后的灰狼算法在收敛速度和精度上提升效果显著;改进灰狼算法整定的PID参数的上升时间为1.9s,调节时间为5.12 s,超调量为3.78%。结论 与基本灰狼算法对比,改进灰狼算法对啤酒灌装液位PID参数进行整定,调节时间快,超调较小,可以更好地满足啤酒生产的控制要求。 相似文献
6.
Mahdi Ghasemi-Varnamkhasti Seyed Saeid MohtasebiMaria Luz Rodriguez-Mendez Jesus LozanoSeyed Hadi Razavi Hojat AhmadiConstantin Apetrei 《Expert systems with applications》2012,39(4):4315-4327
Sensory evaluation is the application of knowledge and skills derived from several different scientific and technical disciplines, physiology, chemistry, mathematics and statistics, human behavior, and knowledge about product preparation practices. This research was aimed to evaluate aftertaste sensory attributes of commercial non-alcoholic beer brands (P1, P2, P3, P4, P5, P6, P7) by several chemometric tools. These attributes were bitter, sour, sweet, fruity, liquorice, artificial, body, intensity and duration. The results showed that the data are in a good consistency. Therefore, the brands were statistically classified in several categories. Linear techniques as Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed over the data that revealed all types of beer are well separated except a partial overlapping between zones corresponding to P4, P6 and P7. In this research, for the confirmation of the groups observed in PCA and in order to calculate the errors in calibration and in validation, PLS-DA technique was used. Based on the quantitative data of PLS-DA, the classification accuracy values were ranked within 49-86%. Moreover, it was found that the classification accuracy of LDA was much better than PCA. It shows that this trained sensory panel can discriminate among the samples except an overlapping between two types of beer. Also, two types of artificial networks were used: Probabilistic Neural Networks (PNN) with Radial Basis Functions (RBF) and FeedForward Networks with Back Propagation (BP) learning method. The highest classification success rate (correct predicted number over total number of measurements) of about 97% was obtained for RBF followed by 94% for BP. The results obtained in this study could be used as a reference for electronic nose and electronic tongue in beer quality control. 相似文献
7.
用火焰原子吸收分光光度法研究了酵母菌对Cu2 的生物吸附作用.酵母菌能有效结合Cu2 ,10 min即可达到吸附平衡.pH为5~6时吸附效果较好.盐度及Ca2 、Na 等离子对吸附量稍有影响,升温有利于吸附.随着初始Cu2 浓度的升高,吸附量也逐渐增大.该吸附符合Langmuir等温吸附方程,最大吸附量和表观吸附平衡常数分别为1.32 mg·g-1、0.189 L·mol-1. 相似文献
8.
Mariana Toledo Gonalves Moreira Patricia Ribeiro Pereira Adriano Aquino Carlos Adam Conte-Junior Vania Margaret Flosi Paschoalin 《International journal of molecular sciences》2022,23(22)
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver cancers. Highly reactive, acetaldehyde forms DNA and protein adducts, impairing physiological functions and leading to the development of pathological conditions. The consumption of aged beer, outside of the ethanol metabolism, exposes habitual drinkers to this carcinogen, whose concentrations can be over-increased due to post-brewing chemical and biochemical reactions. Storage-related changes are a challenge faced by the brewing industry, impacting volatile compound formation and triggering flavor instability. Aldehydes are among the volatile compounds formed during beer aging, recognized as off-flavor compounds. To track and understand aldehyde formation through multiple pathways during beer storage, consequent changes in flavor but particularly quality losses and harmful compound formation, this systematic review reunited data on volatile compound profiles through gas chromatography analyses from 2011 to 2021. Conditions to avoid flavor instability and successful methods for reducing beer staling, and consequent acetaldehyde accumulation, were raised by exploring the dynamic conversion between free and bound-state aldehydes. Future research should focus on implementing sensory analyses to investigate whether adding aldehyde-binding agents, e.g., cysteine and bisulfite, would contribute to consumer acceptance, restore beer flavor, and minimize acetaldehyde-related health damage. 相似文献
9.
10.
利用蚁群算法在啤酒发酵过程动力学模型的基础上对过程进行优化。在固定的发酵时间内,利用蚁群算法得到一系列不同的温度曲线,从中找出一条最优的温度曲线,使得发酵过程最后酒精量达到最大,同时保证副产品浓度最低,而且啤酒没有因为发酵温度过高而变质.仿真结果表明:利用蚁群算法对发酵过程进行优化,在较短的时间内就可以达到很好的优化效果. 相似文献