全文获取类型
收费全文 | 665篇 |
免费 | 75篇 |
国内免费 | 11篇 |
学科分类
工业技术 | 751篇 |
出版年
2024年 | 9篇 |
2023年 | 14篇 |
2022年 | 22篇 |
2021年 | 46篇 |
2020年 | 38篇 |
2019年 | 24篇 |
2018年 | 33篇 |
2017年 | 28篇 |
2016年 | 39篇 |
2015年 | 24篇 |
2014年 | 36篇 |
2013年 | 54篇 |
2012年 | 47篇 |
2011年 | 44篇 |
2010年 | 38篇 |
2009年 | 30篇 |
2008年 | 22篇 |
2007年 | 38篇 |
2006年 | 29篇 |
2005年 | 36篇 |
2004年 | 15篇 |
2003年 | 13篇 |
2002年 | 10篇 |
2001年 | 11篇 |
2000年 | 6篇 |
1999年 | 2篇 |
1998年 | 10篇 |
1997年 | 2篇 |
1996年 | 6篇 |
1995年 | 2篇 |
1994年 | 3篇 |
1993年 | 5篇 |
1992年 | 4篇 |
1991年 | 4篇 |
1990年 | 4篇 |
1989年 | 1篇 |
1987年 | 1篇 |
1984年 | 1篇 |
排序方式: 共有751条查询结果,搜索用时 15 毫秒
61.
Yasunori Hamauzu Toshiya Nosaka Fuyu Ito Takanori Suzuki Shuichi Torisu Miyoko Hashida Akira Fukuzawa Masakatsu Ohguchi Shigeru Yamanaka 《Food chemistry》2011
Rapidly dried onion (Allium cepa L. cv. Momiji No. 3) powder (OP) prepared from the outer layers (from second to fourth scale leaves from the surface) of onion bulbs was analysed for its quercetin and polyuronide contents, the effects of enzymatic treatment and the anti-atherogenic effect on rats fed a high-fat diet. Quercetin 4′-glucoside (50%), free quercetin (30%) and quercetin 3,4′-diglucoside (20%) were identified as quercetin derivatives, and boiling-water extraction was effective in extracting these compounds. OP contained 12.9% of polyuronides, the basic skeleton of pectin. Enzymatic degradation (cellulase and pectinase, 50 °C for 12 h, pH 6.0) of OP was effective in obtaining a slurry of smaller particle sizes. The free quercetin increased and the glucosides decreased with enzyme treatment. In Wistar rats fed an OP-added high-fat diet, the total cholesterol, HDL-cholesterol and triglyceride concentrations were not significantly different from the rats fed a high-fat diet without OP. However, the atherogenic index (AI) of Wistar rats fed an OP-added high-fat diet was lower (AI = 3.3) than rats fed the diet without OP (AI = 4.1). The incremental elastic modulus (IEM) of the aorta from rats fed the OP-added diet was also significantly lower than that of the rats fed the diet without OP. The AI and IEM values of the rats fed the OP-added diet were quite similar to the values of rats fed the diet without OP but were allowed spontaneous exercise. These results suggest that OP intake is effective for decreasing the risk of arteriosclerosis. 相似文献
62.
63.
该实验研究日本弓背蚁营养挂面生产方法并对营养成分进行测定。通过正交试验和感官评分,确定日本弓背蚁粉、盐、水和海藻酸钠添加量,及不同添加量对挂面品质影响;结果表明,日本弓背蚁粉合适添加量为2%、盐添加量为1%、水添加量为30%、海藻酸钠添加量为0.3%;通过添加日本弓背蚁粉,提高挂面营养价值,具有一定保健功能。 相似文献
64.
目的:建立固相萃取净化富集,分光光度法快速检测腐竹中禁用色素碱性橙的方法。方法:样品经甲醇超声提取,C18固相萃取柱萃取,以20%甲醇溶液(V/V)为清洗剂净化,80%甲醇溶液(V/V)为洗脱剂洗脱富集后,用分光光度法进行测定。结果:碱性橙在2.0~10.0μg/mL浓度范围呈现良好的线性关系,相关系数R=0.9955;在2.0~8.0μg/mL添加水平时回收率范围为102.24%~84.15%,重复性实验平均回收率为98.45%,相对标准偏差为1.87%(n=5)。结论:该法灵敏度高、重复性好,操作简便快速,结果准确,适用于腐竹中碱性橙的快速检测。 相似文献
65.
用真空低温干燥法加工的干红枣为原料生产出高VC的红枣汁,以此红枣汁为主要原料,以魔芋和琼脂为复配凝胶剂制备红枣软糖。通过研究红枣汁、凝胶剂、糖液及柠檬酸各自添加量对红枣软糖加工工艺的影响,获得了最佳的工艺配方,研制出了色泽纯正、口味独特、VC含量较高的红枣保健软糖。 相似文献
66.
《Advanced Powder Technology》2020,31(1):287-299
The parameters governing the crystallisation of paracetamol using various conventional techniques has been extensively studied, however the factors influencing the drug crystallisation using spray drying is not as well understood. The aim of this work was to investigate the crystallisation of an active pharmaceutical ingredient through evaporative crystallisation using a spray dryer to study the physicochemical properties of the drug and to use semi-empirical equations to gain insight into the morphology and particle size of the dried powder. Paracetamol solutions were spray dried at various inlet temperatures ranging from 60 °C to 120 °C and also from a series of inlet feed solvent compositions ranging from 50/50% v/v ethanol/water to 100% ethanol and solid-state characterisation was done. The size and morphology of the dried materials were altered with a change in spray drying parameters, with an increase in inlet temperature leading to an increase in particle Sauter mean diameter (from 3.0 to 4.4 µm) and a decrease in the particle size with an increase in ethanol concentration in the feed (from 4.6 to 4.4 µm) as a result of changes in particle density and atomised droplet size. The morphology of the dried particles consisted of agglomerates of individual crystallites bound together into larger semi-spherical agglomerates with a higher tendency for particles having crystalline ridges to form at higher ethanol concentrations of the feed. 相似文献
67.
为研究加工方式对玉筋鱼干风味的影响,实验按加工方式分为加盐煮制冷风干燥(boiling in salt solution followed by cold air drying,SCC)组和冷风干燥(cold air drying,CD)组。采用电子鼻技术、气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术、氨基酸自动分析技术、高效液相色谱技术测定玉筋鱼干中的风味成分。结果表明,不同加工方式制作的玉筋鱼干在气味、滋味方面存在显著差异。电子鼻、GC-IMS技术均能区分不同工艺制作的玉筋鱼干气味,采用GC-IMS技术共分析出68 种挥发性成分,庚醛、戊醛、3-甲基丁醛对玉筋鱼干独特风味的形成有重要影响,其中3-甲基丁醛源自CD工艺,其区别于SCC工艺气味的关键物质。玉筋鱼干中的主要鲜味氨基酸是Glu,主要呈味核苷酸是肌苷酸;CD组玉筋鱼干中的鲜味氨基酸和甜味氨基酸含量占总游离氨基酸的比重高于SCC组,同时CD组滋味活性值、味精当量值均高于SCC组,所以仅采用CD工艺制作的玉筋鱼干滋味优于加盐煮制后CD工艺制作的玉筋鱼干。 相似文献
68.
LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C
To decrease the drying time and energy consuming, water migration and water–protein interactions of lamb meat being air-dried at 35°C were investigated. Low-field nuclear magnetic resonance T2b indicated the water–protein interactions changed during air-drying. Area of T21 (intramyofibrillar water) decreased, meanwhile the area of T22 (extra-myofibrillar water) increased when the moisture content decreased from 55 to 45%, indicating the water migrated from myofibril to extramyofibril. Drying rate (the rate of water migration from meat to air) could be predicted by the area of T2 populations, and the correlation coefficient was 0.990. Change of water binding and hydration in myofibrils was evident by the increase in hydrophobicity and decrease in solubility of myofibrillar protein. Differential scanning calorimetry showed denaturation of myosin in dried meat which might result in water migration from myofibril to extramyofibril space. In conclusion, water–protein interactions changed, and then influenced the drying rate during drying. 相似文献
69.
Softness,elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis
Qingqing Li Mohammed Obadi Yajing Qi Shuyi Liu Yiyi Jiang Qian Zhang Jun Sun Song Jiang Bin Xu 《Journal of texture studies》2020,51(3):444-452
Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined by using the method that involved rinsing cooked noodles with 10°C cold water for 30 s and stretching a single strand of cooked noodle at 3 mm/s with an A/KIE probe until broken. The stiffness of the sample at 3.5 mm could be determined to indicate the elasticity caused by the size of dried udon noodles. The softness and smoothness of cooked udon noodles could be examined when cooled and drained for 30 s by using an heavy duty platform/pasta firmness/stickiness rig probe. The elasticity of cooked udon noodles increased as their diameter increased, and their smoothness and softness significantly increased as the amylose content decreased (p < .05). Texture analysis could be used to quickly and accurately indicate the elasticity, softness, and smoothness of cooked udon noodles. The texture characteristics of udon noodles were related to their formulation, processing, and size. Establishing an adaptability evaluation method for the quality of udon noodles is a prerequisite for optimizing processing technologies and developing new products. Thus far, limited research has focused on objective methods for evaluating the texture of cooked udon noodles. This work developed valuable instrumental methods for examining the elasticity, softness, and smoothness of cooked udon noodles and provided noodle manufacturers a tool for selecting udon noodle formulations and processing technology based on texture analysis. 相似文献
70.
在气相色谱-氢火焰检测器的基础上建立了同时测定腌制鱼干中9种N-亚硝胺类化合物的方法。采用碱液加热处理结合二氯甲烷萃取的方法提取腌制鱼干的N-亚硝胺,经棷壳活性炭净化,C18固相萃取(SPE,Solid Phase extraction)小柱富集,样液用DB-WAXETR极性柱(30 m×0.25 mm,0.25 μm)进行色谱分离,柱温采用程序升温。结果显示:该方法下的9种N-亚硝胺类化合物在0.05~5 μg/mL浓度范围内线性良好(R2>0. 999);检出限和定量限范围分别为0.05~0.29 μg/mL和0.18~0.95 μg/mL;回收率和RSD分别为76.8%~129.5%和2.29%~15.5%。对市售的50种腌制鱼干进行检测,N-亚硝基二乙胺(NDEA,N-nitrosodiethylamine)、N-亚硝基哌啶(NDIP,N-Nitrosopiperidine)N-亚硝基吡咯烷(NPYR,N-Nitrosopyrrolidine)检出率分别达到20%、20%、24%,只有一种样品的N-亚硝基二甲胺(NDMA,N-nitrosodimethylamine)超过国标限量规定(4 μg/kg)。 相似文献