全文获取类型
收费全文 | 47631篇 |
免费 | 3048篇 |
国内免费 | 40篇 |
学科分类
工业技术 | 50719篇 |
出版年
2023年 | 392篇 |
2022年 | 425篇 |
2021年 | 1146篇 |
2020年 | 977篇 |
2019年 | 1132篇 |
2018年 | 1895篇 |
2017年 | 1842篇 |
2016年 | 1960篇 |
2015年 | 1482篇 |
2014年 | 1807篇 |
2013年 | 3749篇 |
2012年 | 2831篇 |
2011年 | 2647篇 |
2010年 | 2153篇 |
2009年 | 1997篇 |
2008年 | 1957篇 |
2007年 | 1779篇 |
2006年 | 1277篇 |
2005年 | 1066篇 |
2004年 | 978篇 |
2003年 | 891篇 |
2002年 | 826篇 |
2001年 | 597篇 |
2000年 | 564篇 |
1999年 | 659篇 |
1998年 | 3283篇 |
1997年 | 2217篇 |
1996年 | 1423篇 |
1995年 | 845篇 |
1994年 | 659篇 |
1993年 | 765篇 |
1992年 | 270篇 |
1991年 | 284篇 |
1990年 | 217篇 |
1989年 | 221篇 |
1988年 | 221篇 |
1987年 | 188篇 |
1986年 | 177篇 |
1985年 | 213篇 |
1984年 | 169篇 |
1983年 | 132篇 |
1982年 | 178篇 |
1981年 | 206篇 |
1980年 | 203篇 |
1979年 | 106篇 |
1978年 | 105篇 |
1977年 | 358篇 |
1976年 | 763篇 |
1975年 | 63篇 |
1973年 | 78篇 |
排序方式: 共有10000条查询结果,搜索用时 16 毫秒
1.
Sánchez-Vásquez J. D. Portillo-Rodríguez B. Tovar-Martínez E. Reyes-Reyes M. López-Sandoval R. 《Journal of Materials Science: Materials in Electronics》2022,33(18):14910-14926
Journal of Materials Science: Materials in Electronics - Non-volatile organic memory devices were fabricated using polystyrene sulfonate (PSS)?+?nitrogen-doped multi-walled carbon... 相似文献
2.
Brito Claúdia Esteves Marisa Peixoto Hugo Abelha António Machado José 《Wireless Networks》2022,28(3):1269-1277
Wireless Networks - Continuous ambulatory peritoneal dialysis (CAPD) is a treatment used by patients in the end-stage of chronic kidney diseases. Those patients need to be monitored using blood... 相似文献
3.
Hamid Ezzatpanah Vicente M. Gómez-López Tatiana Koutchma Farnoush Lavafpour Frank Moerman Mohammad Mohammadi Dele Raheem 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):904-941
Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product. 相似文献
4.
5.
6.
7.
Wang Wenhai Tesio Alvaro Y. Olivares-Marín Mara Gómez Romero Pedro Tonti Dino 《Journal of Materials Science》2022,57(28):13403-13413
Journal of Materials Science - A simple route has been developed for the preparation of mesoporous graphitic carbons with embedded cobalt nanoparticles just using glycine as a nitrogen source,... 相似文献
8.
9.
10.
Silvina Patricia Meriles Roxana Piloni Georgina Vanesa Cáceres María Cecilia Penci María Andrea Marín Pablo Ribotta Marcela Lilian Martínez 《International Journal of Food Science & Technology》2022,57(8):4689-4696
The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits. 相似文献