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1.
现代战场中的无线通信设备日益增多,精准获取个体信息已成为研究热点,但也是难点。针对通信电台,提出了一种分选识别技术。该技术从电台物理层特性出发,对其辐射信号的细微特征进行K-means聚类以实现分选,分选的同时提取各个个体的特征属性值,未知信号通过与特征属性值相关运算实现个体识别。该技术无需先验知识,无需训练运算,通过实验验证,其可行、高效,易于工程实现。 相似文献
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Grace Lara Chieko Takahashi Miku Nagaya Kunihiko Uemura 《International Journal of Food Science & Technology》2022,57(6):3251-3262
The present study aimed to investigate the influence of radio frequency (RF) heating at 70 and 80 °C, in comparison with the traditional conventional heating. The RF heating technology was applied for maintaining the colour and textural quality as well as inactivating the enzymatic activity of polyphenol oxidase (PPO) and reducing the Escherichia coli growth in packaged fresh-cut peach samples. To evaluate this, 120 g of freshly cut peach fruit was placed in heat-resistant plastic bags, and 50 mL of sugar solution (12°Brix) was added to each bag and vacuum-packed for conventional heating and radio frequency (RF) heating. Our results demonstrated that the RF heating process could reduce the heating time by up to 83% at 70 and 80 °C as compared to conventional heating. Moreover, RF heating at 70 and 80 °C reduced the PPO enzymatic activity, which caused enzymatic browning, up to 85.46% and 93.5%, respectively, as compared to 40.86% reduction only for conventional heating. Furthermore, RF heating completely inhibited E. coli growth. Collectively, we demonstrated that RF heating is an emerging and promising technology for improving the quality of fresh-cut fruits such as peach during various storage conditions. The present study provides relatively novel information on the effectiveness of RF heating in maintaining the quality of fresh-cut peaches. In the future, we would like to investigate the effectiveness of RF heating on other agricultural products. 相似文献
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为解决无线基站宽带工作频带内电压驻波比(Voltage Standing Wave Ratio,VSWR)的实时测量,提出了一种采用信道估计法的测量方案。该方案实现简单,在基带处理单元高速率位置发送数据,依次抓取射频通道反馈和反射数据,分别求取信道响应序列,结合工厂装备测试数据,计算驻波反射系数和反射点位置。发送信号采用宽带正交频分复用信号,能检测到工作频段内任何频点处的驻波异常。有用信号前加循环前缀,并引入峰值抵消核,能正确检测到多个反射点驻波。仿真结果表明,该方案驻波测量精度和单回波点位置精度达到预期,多回波点测量能抓准外部主要故障点,在基站VSWR实时测量中具有良好的应用前景。 相似文献
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Qiang Liu Wenchuan Guo Xinhua Zhu 《International Journal of Food Science & Technology》2018,53(9):2037-2044
Dielectric properties (dielectric constant ε′ and dielectric loss factor ε′′) of whole milk and skim milk with the lactose content of 4.56–6.44% and 4.57–6.47%, respectively, were measured over the frequency range of 20–4500 MHz at 25 °C using a vector network analyzer. The results showed that ε′ decreased with increasing frequency, and ε′′ changed with V shape and its minimum was noted at about 2000 MHz. Whole milk had lower dielectric properties than skim milk at almost same lactose content and a given frequency. ε′ had weak positive linear relationship with lactose content for whole milk, but had negative linear relationship for skim milk. No matter for which milk, ε′′ had very good negative linear relationship with lactose content below 1000 MHz and had good positive linear relationship above 2300 MHz. The study provides information on developing rapid lactose detector for milk in future. 相似文献
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针对星座图的射频(RF)指纹识别方案中,低信噪比环境下识别准确率低的问题,提出一种基于欧式距离与幅度距离的二维识别算法来进行RF指纹识别。该方案通过对星座图进行优化处理,可从优化后的星座图中提取识别性能更好的RF指纹,再通过二维识别算法来提高识别准确率。仿真结果表明:与仅用欧式距离作为判断依据的方法相比,所提出的二维识别算法的识别准确率最高可提升8%,在设备容量为50组的情况下识别准确率为77.8%,并且从优化后的星座图中所提取的RF指纹具有更好的唯一性和稳定性。 相似文献
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主动面控制技术是当前大口径、高精度射电望远镜广泛使用的主动补偿技术,其包含的促动器在补偿面形精度的同时也辐射电磁波并影响射电天文观测。文中结合目前研究现状,对极低电磁辐射要求下的促动器进行辐射源分析,重点针对促动器控制板上信号建立数学模型,并选取晶振回路计算,合理设定印制板及器件的参数,通过Ansys 软件进行频域有限元分析,得到控制板晶振回路的辐射结果和规律。用近场测试验证了文中方法的有效性。该研究为促动器控制板的电磁兼容优化设计提供了验证方法,为降低主动面控制系统的电磁辐射奠定了基础。 相似文献
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中国广电于2019年获得了5G牌照,由文化传媒行业进入电信领域,其在党性原则、政策红利、用户基础等方面具备优势,有机会利用后发优势,通过组网方式、发展理念、用户模式和时间计划等策略的落实,获得竞争优势。主要结合自身工作实践,探讨了中国广电在5G时代下创新发展思路与商业模式,从连接型运营商、解决方案推动者、解决方案创建者等模式进行分析,分析得知,中国广电只有从多角度把握5G带来的发展机遇,才能后来居上,在5G时代构建新的竞争优势。 相似文献
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AbstractThe impacts of using radio frequency (RF) energy to dry purple-fleshed potatoes were investigated and compared to infrared radiation (IR) and microwave (MW) drying techniques. The gelatinization rate, color, flavor, morphological, and structural characteristics, thermodynamic properties, as well as antioxidant capacity were examined. The results indicated that the drying time of RF (70?min) and MW (21?min) were shorter than IR (105?min). The gelatinization ratio of MW, RF, and IR were 94.4?±?2.0, 88.3?±?1.4, and 64.5?±?1.1%, respectively. The degree of crystallization of purple-fleshed potato powder decreased with all three drying methods. RF-dried potatoes were able to retain higher polyphenols (loss rate: 4.3%), total anthocyanin (3.7%), and total flavonoid content (35.1%), whereas IR showed the lowest retention. The content of polyphenols also decreased significantly. Furthermore, after RF heating, the scavenging of free radicals was higher compared to MW and IR. 相似文献