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Lopez Daniel Andres Sanchez Chagas Luciana Gomes Batista Aline Domingues Guaita Maria Gabriella Detone Amorin Luís Henrique Cardozo da Silva Paulo Rogério Catarini Yamanishi Gustavo Zaia Dimas Augusto Morozin de Santana Henrique Urbano Alexandre 《Journal of Materials Science: Materials in Electronics》2021,32(13):17462-17472
Journal of Materials Science: Materials in Electronics - The increasing demand for lithium-ion batteries has stimulated the investigation of new compounds in order to reduce the costs and the... 相似文献
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Giovanni C. Silvello Aline M. Bortoletto André Ricardo Alcarde 《Journal of the Institute of Brewing》2020,126(4):382-393
There has been an increasing interest in the wooden barrel aging of beer in breweries worldwide. Monitoring of the barrel aging process relies mostly on changes in sensory parameters over time. This may be difficult for teams or brewers with little or no appropriate experience. The beer sensory wheel presents a broad approach to sensory aspects and generalised attributes for many beer styles. Accordingly, this tool may result in confusion through excessive visual information. The work reported here is based on literature research and sensory panel analysis employing ultra-flash profile with the aim to build a new visual tool for wooden barrel aged beer. This will aid the evaluation, training and quality assessment of barrel aged beer. It also provides specific terminology to describe the sensory changes during the barrel aging process. This approach was used to elucidate the characteristics of different wood species (amburana, cabreúva and American oak), and evaluate the flavour transformation of wooden barrel aged beer compared to non-aged beer. The barrel aged beer wheel comprises attributes and references for flavour evaluation and also terms that define the main transformational pathways, namely oxidation, wood extraction and biotransformation. The wheel described here is intended to meet academic and professional needs for the quality assessment of wooden barrel aged beer based on sensory analysis. © 2020 The Institute of Brewing & Distilling 相似文献
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Aline Kövilein Christin Kubisch Liyin Cai Katrin Ochsenreither 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2020,95(3):513-526
Malic acid derived from fossil resources is currently applied in the food and beverage industries with a medium global production capacity. However, in the transition from a fossil-based to a bio-based economy, biotechnologically produced l -malic acid may become an important platform chemical with many new applications, especially in the field of biopolymers. In this review, currently used petrochemical production routes to dl -malic acid are outlined and insights into possible bio-based alternatives for microbial l -malic acid production are provided. Besides ecological reasons, the possibility to produce enantiopure l -malic acid by microbial fermentation is the biggest advantage over chemical synthesis. State-of-the-art and open challenges concerning production host engineering, substrate choice and downstream processing are addressed. With regard to production hosts, a literature overview is given covering the leading natural production strains of Aspergillus, Ustilago and Aureobasidium, as well as Escherichia coli as the most important engineered recombinant host. The utilization of renewable substrates as an alternative to glucose is emphasized in particular as a key aspect for a competitive bio-based production. Out of the alternative substrates discussed in this review, the industrial side-streams crude glycerol and molasses seem to be most promising for large-scale l -malic acid production. © 2019 The Authors. Journal of Chemical Technology & Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. 相似文献
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Aline Moreira Portela de Melo María López-Pedrouso Roberto Germano Costa Daniel Franco Arlindo de Alencar Araripe Noronha Moura Taciane Alves da Silva Frederico Bruno Mendes Batista Moreno Valdi de Lima Júnior Ana Cristina de Oliveira Monteiro-Moreira Ariosvaldo Nunes de Medeiros Renato de Azevedo Moreira Jose M. Lorenzo 《International Journal of Food Science & Technology》2020,55(3):995-1001
A diet based on sunflower cake for lambs was assayed in order to reuse biodiesel industrial by-products with the aim of reducing livestock costs and evaluating their influence on meat quality. To achieve these goals, sixteen male lambs were fed diets containing different levels of sunflower cake (control, 5%, 10% and 15%). Afterwards, their semimembranosus muscles were analysed by two-dimensional electrophoresis coupled to mass spectrometry and their functional protein association was examined using STRING. Structural and metabolic proteins in the lambs’ proteomes changed significantly according to their diet. Fifteen proteins showed significant changes caused by the inclusion of sunflower cake, and the most differentially abundant structural proteins were detected in 2-DE gels from the lambs. Differentially abundant metabolic proteins such as ENO3 (enolase 3), MDH1 (malate dehydrogenase) and ALDH1A1 (retinal dehydrogenase) have been proposed as biomarkers of quality parameters in other species. 相似文献
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Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira 《International Journal of Food Science & Technology》2019,54(7):2416-2424
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. 相似文献
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