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1.
Grape seed procyanidins were fractionated through different degrees of polymerisation, and human saliva was purified and separated into two fractions: one was mostly α‐amylase and the other was essentially proline‐rich proteins (PRPs). The interaction of these proteins with the procyanidin compounds was assayed using nephelometry, and the influence of several factors was investigated, such as degree of polymerisation, pH and concentrations of both protein and tannin. The same experiments were performed with bovine serum albumin (BSA). The amount of insoluble aggregates, resulting from the formation of polyphenol–protein aggregates, increased quickly up to a maximum value which thereafter remained practically unchanged. pH was set at 5.0 for all further assays, since it was the nearest value to that encountered in human saliva (pH 5.6–7.9), where proteins were stable and had a maximum ability to bind and precipitate procyanidin oligomers. These proteins were shown to have a strong affinity for procyanidin oligomers and were unable to resolubilise the polyphenol–protein aggregates when present in excess. PRPs required a much lower content to bind all the tannins (400 µg of procyanidin oligomers) than BSA and especially α‐amylase (48, 60 and 132 µg respectively). The procyanidin's ability to bind PRPs, BSA and α‐amylase increased with its average molecular weight. This ability increased regularly for PRPs up to 4500 Da, whereas the ability to bind the globular proteins decreased beyond 3400 Da. © 2001 Society of Chemical Industry 相似文献
2.
粒子群优化算法的发展趋势 总被引:3,自引:1,他引:2
分析优化算法的发展历程,指出粒子群优化算法(PSO)是基于群体智能的一种算法,简单易行,可调参数少,研究广泛且发展迅速.结合图形给出算法的个体极值和整体极值的搜优运动过程.研究总结算法的研究现状及特点,认为PSO还需要完善和继续研究.提出将算法应用于复杂的约束优化、随机优化与最优控制问题是算法应用研究的方向,并指出对该算法完整的收敛性分析是算法成熟的标志. 相似文献
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Natalia Brossard Beatriz Gonzalez-Muñoz Carolina Pavez Arianna Ricci Xinmiao Wang Fernando Osorio Edmundo Bordeu Giuseppina Paola Parpinello Jianshe Chen 《International Journal of Food Science & Technology》2021,56(10):5382-5394
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication. 相似文献
5.
通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系。麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数。结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系。利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6%~136.4%,对竹笋苦味的解释程度达63.4%~132.0%,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因。 相似文献
6.
RICHARD GAWEL A. OBERHOLSTER I. LEIGH FRANCIS 《Australian Journal of Grape and Wine Research》2000,6(3):203-207
A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to 'in mouth' sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of 'sorting data' provided by a combined group of experienced winemakers and wine-tasters. 相似文献
7.
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 下载免费PDF全文
8.
遗传算法在水库(群)优化调度研究中的应用综述 总被引:6,自引:3,他引:3
介绍了遗传算法在水库(群)优化调度中的应用背景及算法的收敛性,讨论了水库(群)优化调度中遗传算法的基本应用步骤以及存在的问题,给出了算法的各种改进方法,并对遗传算法的应用前景进行了展望. 相似文献
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10.
Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice 总被引:1,自引:0,他引:1
Y. Sedat Velioglu Lutfiye Ekici & Ender S. Poyrazoglu 《International Journal of Food Science & Technology》2006,41(9):1011-1015
Phenolic composition of the European cranberrybush (ECB) (Viburnum opulus L.) juice was determined using high‐performance liquid chromatography. The juice contained 2037 mg kg?1 chlorogenic acid, which was 54% of total phenolics, and several other phenolics such as (+)‐catechin, (?)‐epicatechin, cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside and six different glucosides of quercetin. Because of its strong astringent taste, the juices were treated with various doses of two different types of activated carbons (Granucol Bi and Granucol Ge) in order to remove phenolic compounds. Results revealed that both types of activated carbons were equally effective on astringency removal (P < 0.01). A 20–30% reduction in total phenolics was achieved by application of 2.0–3.0 g L?1 activated carbon which also removed unpleasant taste and odour. 相似文献