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81.
Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems. 相似文献
82.
Heat penetration experiments were carried out in a hot water bath with small blocks of a solid polycarbonate material cut into various shapes (cylinder, cube and oval) to obtain heat penetration factors for each shape. These factors, along with characteristic dimensions from the odd shapes were then used in the finite cylinder heat transfer model to predict accurately the temperature at the center of each block in response to measured dynamic bath temperatures. Results showed sufficiently good agreement between predicted and measured center temperature profiles to justify use of the finite cylinder model for rapid evaluation of process deviations in thermal processing of foods in odd-shaped containers. 相似文献
83.
Abstracts are not published in this journal
This revised version was published online in November 2006 with corrections to the Cover Date. 相似文献
84.
SA-KYUN RHA WON-JUN LEE SEUNG-YUN LEE DONG-WON KIM CHONG-OOK PARK 《Journal of Materials Science: Materials in Electronics》1997,8(4):217-221
Copper films having thickness 600 nm were prepared on TiN using chemical vapour deposition (CVD). The deposited films were
annealed at various temperatures (350–550°C) in Ar and H2(10%)-Ar ambients. The changes in the grain size of the films upon annealing were investigated. Annealing in an H2(10%)-Ar ambient produced normal grain growth; annealing in an Ar ambient caused grain growth to stop at 550°C. The grain
size followed a monomodal distribution and the mean size increased in proportion to the square root of the annealing time,
indicating the curvature of the grain is the main driving force for grain growth. Upon annealing at 450°C for 30 min in an
H2(10%)-Ar ambient, the average grain size of the film increased from 122 nm to 219 nm, and the resistivity decreased from 2.35
μΩ cm to 2.12 μΩ cm at a film thickness of 600 nm.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
85.
An agile manufacturing workcell design 总被引:1,自引:0,他引:1
QUINN ROGER D. CAUSEY GREG C. MERAT FRANK L. SARGENT DAVID M. BARENDT NICK A. NEWMAN WYATT S. VELASCO JR VIRGILIO B. PODGURSKI ANDY JO JU-YEON STERLING LEON S. KIM YOOHWAN 《IIE Transactions》1997,29(10):901-909
This paper introduces a design for agile manufacturing worked Is intended for light mechanical assembly of products made from similar components (i.e., parts families). We define agile manufacturing as the ability to accomplish rapid changeover from the assembly of one product to the assembly of a different product. Rapid hardware changeover is made possible through the use of robots, flexible part feeders, modular grippers, and modular assembly hardware. The division of assembly, feeding, and unloading tasks between multiple robots is examined with prioritization based upon assembly time. Rapid software changeover will be facilitated by the use of a real-time, object-oriented software environment utilizing graphical simulations for off-line software development. An innovative dual VMEbus controller architecture permits an open software environment while accommodating the closed nature of most commercial robot controllers. These agile features permit new products to be introduced with minimal downtime and system reconfiguration. 相似文献
86.
87.
A serial filtration system was developed for separating immunoglobulin from egg yolk (IgY). Egg yolk was diluted 10 times with water, adjusted to pH 5.0, frozen, then thawed. The diluted yolk was diafiltered through a hard filter paper at 4-6°C to produce a clear water-soluble fraction (WSF). The WSF was then delipidated by filtering through a hydrophobic membrane filter. Ultrafiltration of delipidated WSF at pH 9.0, at 4-6°C, in the presence of 1.5M NaCl resulted in electrophoretically pure (>90%) IgY with a recovery of about 92%. Advantages of this method are the use of only a few mild chemicals and the potential of developing a continuous process. 相似文献
88.
Bacillus subtilis JM‐3 was isolated from anchovy sauce naturally fermented in an underground cellar at 15 ± 3C for 3 years. The activity of the B. subtilis protease was highest in the 40–60% ammonium sulfate fraction. The yield of the purified protease was 5.3%, and its purification ratio was 35.6 folds. The molecular weight of the B. subtilis protease was 17.1 kDa, and its Km and Vmaxvalues were 1.75 μg/mL and 318 μM 1/min, respectively. The optimal temperature for protease activity was 60C, but optimal stability temperature was 30C. The optimal pH for protease activity and stability was 5.5. Therefore, the B. subtilis JM‐3 protease was classified as an acid protease. The relative activities of the B. subtilis JM‐3 protease were 69, 21 and 1.3% at 10, 20 and 30% NaCl concentrations, respectively. The best substrate for the B. subtilis JM‐3 protease was benzyloxycarbonyl‐glycine‐p‐nitrophenyl ester followed by bovine serum albumin. p‐Toluene‐sulfonyl‐L‐lysine chloromethylketone was the strongest inhibitor followed by soybean trypsin inhibitor, but N‐ethylmaleimide did not inhibit this enzyme. The B. subtilis JM‐3 protease was therefore presumed to be a trypsin‐like serine protease. 相似文献
89.
High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties 总被引:3,自引:0,他引:3
Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C. 相似文献
90.
Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam-jacketed kettle or in a twin-screw extrusion cooker in a single step process with a heat stable ex-amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2-6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a-amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a-amylase at a barrel temperature of 120°C. 相似文献