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1.
短波发射机功率稳定一直是通信领域致力改善的重点问题,短波发射机功率不稳定会直接影响无线电通信质量,造成通信失真、表达不清晰等问题。针对上述问题,基于软件校准设计短波发射机功率控制系统。该系统借鉴MVC设计模式搭建系统数据库层、业务逻辑层、控制层以及界面显示层基础框架;将功率计与短波发射机相连,实时采集工作状态下的短波发射机功率数据,通过信号处理器实施处理后并存储,借鉴传输元件,将数据发送到控制器,通过控制器校准短波发射机功率与预期之间的偏差,以偏差量为输入,利用改进PID运算得出控制量,生成控制命令,通过输入输出信号接口板输出命令,控制驱动装置调节短波发射机运行参数,实现功率控制。结果表明:与 控制系统、自动调谐系统应用相比较,在所设计系统应用控制下,100s内短波发射机的功率变化曲线与预期曲线之间的拟合优度指数更大,更接近1,优于对比系统,说明相比于对比系统。本系统控制表现更好,更能维持短波发射机功率稳定,达到了研究目标。 相似文献
2.
Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro 《International Journal of Food Science & Technology》2020,55(5):1962-1970
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. 相似文献
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不同给液方式对铜电解过程中有重要的影响,不同的循环方式会影响槽内温度分布、电解液成分及阳极泥沉降等,因此,根据铜电解生产不同情况的需要,分析对比了多种给液方式在贵冶电解车间的应用,总结了这几种给液方式的优缺点和适用条件。 相似文献
5.
This research proposes ACARDS (Augmented-Context bAsed RecommenDation Service) framework that is able to utilize knowledge over the Linked Open Data (LOD) cloud to recommend context-based services to users. To improve the level of user satisfaction with the result of the recommendation, the ACARDS framework implements a novel recommendation algorithm that can utilize the knowledge over the LOD cloud. In addition, the noble algorithm is able to use new concepts like the enriched tags and the augmented tags that originate from the hashtags on the SNSs materials. These tags are utilized to recommend the most appropriate services in the user’s context, which can change dynamically. Last but not least, the ACARDS framework implements the context-based reshaping algorithm on the augmented tag cloud. In the reshaping process, the ACARDS framework can recommend the highly receptive services in the users’ context and their preferences. To evaluate the performance of the ACARDS framework, we conduct four kinds of experiments using the Instagram materials and the LOD cloud. As a result, we proved that the ACARDS framework contributes to increasing the query efficiency by reducing the search space and improving the user satisfaction on the recommended services. 相似文献
6.
Zhezhe Yu Chunyan Qiao Xueru Zhang Lin Yan Linqiang Li Yongfeng Liu 《Journal of dairy science》2021,104(4):4108-4118
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk. 相似文献
7.
针对工业控制系统传统单一检测算法模型对不同攻击类型检测率和检测速度不佳的问题,提出一种优化支持向量机和K-means++算法结合的入侵检测模型。首先利用主成分分析法(PCA)对原始数据集进行预处理,消除其相关性;其次在粒子群优化(PSO)算法的基础上加入自适应变异过程避免在训练的过程中陷入局部最优解;然后利用自适应变异粒子群优化(AMPSO)算法优化支持向量机的核函数和惩罚参数;最后利用密度中心法改进K-means算法与优化后的支持向量机组合成入侵检测模型,从而实现工业控制系统的异常检测。实验结果表明,所提方法在检测速度和对各类攻击的检测率上得到明显提升。 相似文献
8.
Mostafa Dellahi Hattab Maker Guillermo Botella Enrique Alameda-Hernandez Azeddine Mouhsen 《International Journal of Circuit Theory and Applications》2020,48(6):887-905
The three-phase four-wire shunt active power filter (SAPF) was developed to suppress the harmonic currents generated by nonlinear loads, and for the compensation of unbalanced nonlinear load currents, reactive power, and the harmonic neutral current. In this work, we consider instantaneous reactive power theory (PQ theory) for reference current identification based on the following two algorithms: the classic low-pass filter (LPF) and the second-order generalized integrator (SOGI) filter. Furthermore, since an important process in SAPF control is the regulation of the DC bus voltage at the capacitor, a new controller based on the Lyapunov function is also proposed. A complete simulation of the resultant active filtering system confirms its validity, which uses the SOGI filter to extract the reference currents from the distorted line currents, compared with the traditional PQ theory based on LPF. In addition, the simulation performed also demonstrates the superiority of the proposed approach, for DC bus voltage control based on the Lyapunov function, compared with the traditional proportional-integral (PI) controller. Both novel approaches contribute towards an improvement in the overall performance of the system, which consists of a small rise and settling time, a very low or nonexistent overshoot, and the minimization of the total harmonic distortion (THD). 相似文献
9.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents
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A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese. 相似文献
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