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排序方式: 共有1053条查询结果,搜索用时 15 毫秒
1.
According to the Food and Agriculture Organization of the United Nations, approximately 1.3 billion tons of food is wasted each year, equivalent to approximately one-third of world production. Agri-food wastes are the source of proteins, carbohydrates, lipids, and other essential minerals that have been exploited for value-added products by the development of biorefineries and sustainable business as important elements of circular economies. The innovation and materialization of these types of processes, including the use of disruptive technologies on microbial bioconversion and enzyme technology, such as nanotechnology, metabolic engineering, and multi-omics platforms, increase the perspectives on the waste valorization process. Lignocellulolytic enzymes, pectinases, and proteases are mainly used as catalyzers on agri-food waste treatment, and their production in house might be the trend in near future for agro-industrial countries. Another way to transform the agri-food wastes is via aerobic or anaerobic microbial process from fungal or bacterial cultures; these processes are the key to produce waste enzymes.  相似文献   
2.
Carotenoids are an essential component of cashew and can be used in pharmaceuticals, cosmetics, natural pigment, food additives, among other applications. The present work focuses on optimizing and comparing conventional and ultrasound-assisted extraction methods. Every optimization step took place with a 1:1 (w:w) mixture of yellow and red cashew apples lyophilized and ground in a cryogenic mill. A Simplex-centroid design was applied for both methods, and the solvents acetone, methanol, ethanol, and petroleum ether were evaluated. After choosing the extractor solvent, a central composite design was applied to optimize the sample mass (59–201 mg) and extraction time (6–34 min). The optimum conditions for the extractor solvent were 38% acetone, 30% ethanol, and 32% petroleum ether for CE and a mixture of 44% acetone and 56% methanol for UAE. The best experimental conditions for UAE were a sonication time of 19 min and a sample mass of 153 mg, while the CE was 23 min and 136 mg. Comparing red and yellow cashews, red cashews showed a higher carotenoid content in both methodologies. The UAE methodology was ca. 21% faster, presented a more straightforward composition of extracting solution, showed an average yield of superior carotenoid content in all samples compared to CE. Therefore, UAE has demonstrated a simple, efficient, fast, low-cost adjustment methodology and a reliable alternative for other applications involving these bioactive compounds in the studied or similar matrix.  相似文献   
3.
The societal cost of micronutrient deficiency (MND) or the “hidden hunger” is in millions of dollars/year, reducing the GDP of some countries by as much as 11%. Zn is an important micronutrient for both plants and animals. An estimated 17% of the world population, or around 1.1 billion people, are at the risk of zinc (Zn) deficiency. The deficiency has been related to adverse pregnancy outcomes, stunted growth, premature deaths, immune system dysfunctions, neuro-behavioral disorders, and recently with the failure to recover from COVID-19. These health risks associated with Zn deficiency have compelled FAO and WHO to recommend Zn fortification of diet. Correcting Zn deficiency is a challenge due to several reasons. Close to half of the agricultural soils are Zn deficient, and chemical Zn fertilizers are costly and ineffective. Developing Zn-rich crops through plant breeding and genetic engineering is challenging. Zn-dense diet is costly and cannot be implemented in the low-income region most affected by Zn deficiency. Lack of consensus among regulatory bodies on defining and diagnosing Zn deficiency in plants and Humans. Awareness and other sociocultural issues. Among the most important available solutions are zinc biofortification of the cereal crops, use of zinc biofertilizers, development of Zn-efficient crops with reduced phytate content. The use of Zn supplements, dietary modification, and diversification, especially with fish, are proposed as the most accessible and affordable solutions. Awareness programs in areas suffering the most from Zn deficiency are required. Despite the suggestions from FAO and WHO, global efforts to combat Zn deficiency matching those for combating diseases like HIV are not in place. Coordinated efforts of the international community, especially policy-makers, agricultural scientists, dieticians, physicians, and others, are required to address the issue of hidden hunger.  相似文献   
4.
牛家华  卢明华  王勇 《化学通报》2020,83(9):805-812
食用色素可以明显的改善食品外观,激发食欲,在食品行业有着广泛的应用,但一些不法分子为了牟取暴利向食品中添加非食用色素来代替食用色素,但是非食用色素对人体存在致癌风险。食品中常见的非食用色素有以下7种:碱性嫩黄O、碱性橙II、酸性橙II、苏丹红、罗丹明B、美术绿和孔雀石绿,而目前对这7种非食用色素的检测还未全部建立国家标准。本文综述了近3年来食品行业中针对这7种非食用色素的各种检验方法,以期为食品安全监督监督检测机构提供参考。  相似文献   
5.
Aldehydes are important compounds in a large number of samples, especially food and beverages. In this work, for the first time, cyclohexane‐1,3‐dione (CHD) was used as a derivatizing reagent aiming aldehyde (formaldehyde, acetaldehyde, propionaldehyde, and valeraldehyde) analysis by MEKC‐DAD. The optimized separation of the derivates was performed using a voltage program (+20 kV, 0–15 min.; +23 kV, 15–17 min.) at a temperature of 26°C, and using as the running buffer a mixture containing 100 mmol/L of sodium dodecyl sulfate and 29 mmol/L of sodium tetraborate at pH 9.2, with maximum absorbance at 260 nm. CHD was compared with two other derivatizing agents: 3‐methyl‐2‐benzothiazolinone hydrazone and phenylhydrazine‐4‐sulfonic acid. The CHD‐aldehyde derivatives were also characterized by LC‐MS. The calibration curves for all aldehydes had r2 above 0.999 and LODs ranged from 0.01 to 0.7 mg/L. The optimized methodology was applied in sugar cane brandy (cachaça) samples successfully. CHD showed to be an alternative derivatization reagent due to its stability, aqueous solubility, high selectivity and sensitivity, reduced impurities, and simple preparation steps.  相似文献   
6.
This is the part I of a tutorial review intending to give an overview of the state of the art of method validation in liquid chromatography mass spectrometry (LC–MS) and discuss specific issues that arise with MS (and MS/MS) detection in LC (as opposed to the “conventional” detectors). The Part I briefly introduces the principles of operation of LC–MS (emphasizing the aspects important from the validation point of view, in particular the ionization process and ionization suppression/enhancement); reviews the main validation guideline documents and discusses in detail the following performance parameters: selectivity/specificity/identity, ruggedness/robustness, limit of detection, limit of quantification, decision limit and detection capability. With every method performance characteristic its essence and terminology are addressed, the current status of treating it is reviewed and recommendations are given, how to determine it, specifically in the case of LC–MS methods.  相似文献   
7.
In the present work, an electrothermal atomic absorption spectrometric method has been developed for the determination of ultra‐trace amounts of rhodium after adsorption of its 2‐(5‐bromo‐2‐pyridylazo)‐5‐diethylaminophenol/tetraphenylborate ion associated complex at the surface of alumina. Several factors affecting the extraction efficiency such as the pH, type of eluent, sample and eluent flow rates, sorption capacity of alumina and sample volume were investigated and optimized. The relative standard deviation for eight measurements of 0.1 ng/mL of rhodium was ±6.3%. In this method, the detection limit was 0.003 ng/mL in the original solution. The sorption capacity of alumina and the linear range for Rh(III) were evaluated as 0.8 mg/g and 0.015–0.45 ng/mL in the original solution, respectively. The proposed method was successfully applied for the extraction and determination of rhodium content in some food and standard samples with high recovery values.  相似文献   
8.
In order to contribute to the valorisation of wild fungi whose nutritional potential, although considerable, is not sufficiently known in some countries such as Togo, a study has been carried out on Russula species. The diversity of Russula species from Alédjo Wildlife Reserve has been assessed using a focused inventory in woodlands dominated by Isoberlinia doka Craib & Stapf, Isoberlinia tomentosa (Harms) Craib & Stapf, Monotes kerstingii Gilg, Uapaca togoensis Pax and gallery forests dominated by Berlinia grandiflora (Vahl) Hutch & Dalz and Uapaca guineensis Müll. Ethnomycological surveys have been carried out among Tém and Kabyè, two riparian ethnic groups that are mainly represented. Biochemical analyses have been carried out using the AOAC method. Fifteen (15) taxa of edible Russula species are commonly used by Tém and Kabyè people living along the Alédjo Wildlife Reserve among which thirteen (13) taxa have been identified up to species level. R. oleifera is eaten by all interviewed people in both sociolinguistic groups (Fr = 100%) followed by R. compressa (Fr = 92.31%), R. ochrocephala (Fr = 87.18%) among Tém people and R. ochrocephala (Fr = 91.67%), R. compressa (Fr = 83.33%) among Kabyè people. Five (05) new species of edible Russula have been identified for the first time in Togo. The Russula species analysed have been rich in macronutrients with contents ranging from 2.88 g/100 g of dw for fat to 65.83 g/100 g of dw for total carbohydrates. In addition, these Russula species have shown a relatively high mineral content with contents ranging from 405.70 mg/100 g of dw for Ca to 2784 mg/100 g of dw for K. Furthermore, the results have revealed that Russula species analysed are a source of energy with 309.50 Kcal/100 g of dw. The edible Russula species analysed can thus contribute to food security in Togo.  相似文献   
9.
《Arabian Journal of Chemistry》2020,13(12):9118-9129
Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid. There are no studies focusing in quantitative results or investigations on its physicochemical properties, useful to the food industry, or even the confirmation of its calcium chelating, buffer texturizer and antioxidant alleged properties. Thus, the aim of this work was the assessment of most physicochemical properties of malic acid, solid and in solution, that could be useful to the food industry understand its real potential. The following analyses were carried out: melting point; structure (NMR, XRD, FTIR and SEM/EDS); TGA/DTG; solubility, hygroscopicity; antioxidant activity, iron chelating and antibacterial activities and stability of pectin gels. The melting temperature found was 129.71 °C. TGA/DTG exhibited first loss of mass around 140 °C. In the temperature range of 10 to 55 °C, it exhibited a high solubility in water, from 48.12 to 61.49 (100w), respectively. The tested bacteria, related to food spoilage, were inhibited by DL-malic acid 10% or higher. Chelating and antioxidant activities showed expressive results even in 1% solution. Pectin gels with malic acid had stronger structure and less syneresis than citric acid gels. In addition, calcium chelating, buffer texturizer and antioxidant properties were confirmed. Thus, malic acid has potential to be applied in a wide variety of food products as fortified beverages, frozen and refrigerated items, oils, pectin gels, hard and soft candies, and biofilms, due to all the characteristics quantified.  相似文献   
10.
The electrochemical oxidation processes that occur during a voltammetric assay in wine samples lead to the formation of species that obstructs the surface and reduce their active area. This effect is critical for screen printed carbon electrodes (SPCE) and leads to abnormal low values of the total polyphenols content of wines, ca. 72 % lower than those obtained with glassy carbon electrodes. This effect was examined using 10 red and Port wine samples. Mechanical polishing and electrochemical‐based treatments for the removal of this fouling layer were tested. The best results were obtained by electrochemical activation in at a constant potential of 1.2 V during 100 s Na2CO3 saturated solution, and by polishing. The success of some of these treatments brings an added value to SPCE, as it opens the possibility of their reuse in the wine analysis. This outcome is particularly relevant for quality control where a huge number of analysis is performed and the reduction of cost may dictates the choice of the analytical method.  相似文献   
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