首页 | 官方网站   微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   6481篇
  免费   121篇
  国内免费   10篇
工业技术   6612篇
  2023年   19篇
  2022年   32篇
  2021年   94篇
  2020年   40篇
  2019年   41篇
  2018年   96篇
  2017年   66篇
  2016年   104篇
  2015年   67篇
  2014年   114篇
  2013年   235篇
  2012年   181篇
  2011年   240篇
  2010年   176篇
  2009年   182篇
  2008年   208篇
  2007年   208篇
  2006年   200篇
  2005年   173篇
  2004年   172篇
  2003年   178篇
  2002年   161篇
  2001年   150篇
  2000年   159篇
  1999年   194篇
  1998年   640篇
  1997年   406篇
  1996年   268篇
  1995年   209篇
  1994年   203篇
  1993年   185篇
  1992年   103篇
  1991年   91篇
  1990年   96篇
  1989年   96篇
  1988年   84篇
  1987年   77篇
  1986年   72篇
  1985年   78篇
  1984年   57篇
  1983年   54篇
  1982年   57篇
  1981年   57篇
  1980年   35篇
  1979年   43篇
  1978年   28篇
  1977年   45篇
  1976年   72篇
  1975年   14篇
  1973年   11篇
排序方式: 共有6612条查询结果,搜索用时 15 毫秒
991.
BACKGROUND: Relationships between buckwheat (Fagopyrum esculentum Moench) flour lipase, lipoxygenase and peroxidase activity, along with levels of individual free fatty acids (FFAs) and levels of headspace volatile compounds of boiled buckwheat noodles, were investigated for 12 different buckwheat varieties. Enzyme activities and FFA levels in flour were correlated with their respective varietal arrays of boiled noodle headspace volatile compounds, measured by gas chromatography–mass spectrometry. RESULTS: The volatiles hexanal, tentative butanal, tentative 3‐methylbutanal and tentative 2‐methylbutanal showed significant positive correlation with one another, indicating that they may be generated through similar mechanisms. These important volatile components of buckwheat flavor were also positively correlated with lipase and/or peroxidase activity, indicating that enzymatic reactions are important in flavor generation in boiled buckwheat noodles. On the other hand, pentanal, which showed no significant correlation with any enzyme activity, showed a significant positive correlation to the levels of C18:2 and C18:3 FFAs, suggesting the existence of a ‘non‐enzymatic’ and/or ‘uncertain enzymatic pathway’ for flavor generation in boiled buckwheat noodles. CONCLUSION: Lipase and peroxidase in buckwheat flour are important for flavor generation of boiled buckwheat noodles. This information is important for increasing desirable flavor of buckwheat products as well as for selecting varieties with improved flavor. Copyright © 2010 Society of Chemical Industry  相似文献   
992.
Nucleosome is a fundamental structural unit of chromatin, and the exposure from or occlusion into chromatin of genomic DNA is closely related to the regulation of gene expression. In this study, we analyzed the molecular dynamics of poly-nucleosomal arrays in solution by fast-scanning atomic force microscopy (AFM) to obtain a visual glimpse of nucleosome dynamics on chromatin fiber at single molecule level. The influence of the high-speed scanning probe on nucleosome dynamics can be neglected since bending elastic energy of DNA molecule showed similar probability distributions at different scan rates. In the sequential images of poly-nucleosomal arrays, the sliding of the nucleosome core particle and the dissociation of histone particle were visualized. The sliding showed limited fluctuation within ∼50 nm along the DNA strand. The histone dissociation occurs by at least two distinct ways: a dissociation of histone octamer or sequential dissociations of tetramers. These observations help us to develop the molecular mechanisms of nucleosome dynamics and also demonstrate the ability of fast-scanning AFM for the analysis of dynamic protein–DNA interaction in sub-seconds time scale.  相似文献   
993.
This paper proposes an iterative OFDM millimeterwave receiver employing low-complexity decision-directed phase noise compensation (DD-PNC) to alleviate degradation due to the phase noise. High bit-rate OFDM transceivers based on the single-chip Si RF-CMOS IC technology in the 60-GHz millimeter-wave band have been extensively studied for wireless personal area network (WPAN) systems, and the relatively large phase noise in the phase locked loop (PLL) synthesizer severely degrades transmission performance. The proposed OFDM receiver iterates DD-PNC and decision-directed channel estimation (DDCE) by exploiting the output of the channel decoder. DDPNC estimates the phase noise each sampling time by using the decoder output, and then it removes the estimate from a time-domain received signal. In addition, DDCE estimates a channel impulse response by using the compensated received signal. Computer simulations demonstrate that in the 64QAM modulation with the coding rate of 3/4, the proposed receiver with DD-PNC and DDCE can perfectly remove the phase noise of -85 dBc/Hz at 1 MHz offset, and that it can alleviate the degradation of the channel estimation due to the phase noise.  相似文献   
994.
This is the first report of glycoside hydrolase family 43 β-xylosidase from Aspergillus oryzae. To characterize this enzyme, the recombinant enzyme was expressed in Escherichia coli. Unlike known β-xylosidases from fungal origins, the enzyme did not show substrate ambiguity and was stable at alkaline pH.  相似文献   
995.
The feasibility of a method to monitor biofilm development non-destructively in a microfluidic device was addressed. Here, we report that biofilm growth could be non-destructively monitored by an image analysis technique based on modification of confocal reflection microscopy.  相似文献   
996.
To establish cheese as a dairy product with health benefits, we examined the multifunctional role of cheeses. In this report, we clarify whether different types of commercial cheeses may possess antiproliferative activity using HL-60 human promyelocytic leukemia cell lines as a cancer model. Among 12 cheese extracts tested, 6 (Montagnard, Pont-l’Eveque, Brie, Camembert, Danablue, and Blue) revealed strong growth inhibition activity and induction of DNA fragmentation in HL-60 cells. Based on the quantification of nitrogen contents in different cheese samples, a positive correlation between the ripeness of various cheeses and their antiproliferative activity tested in HL-60 cells was displayed. Four varieties of Blue cheese ripened for 0, 1, 2, or 3 mo demonstrated that the Blue cheese ripened for a long term was capable of causing the strong suppression of the cell growth and the induction of apoptotic DNA damage as well as nucleic morphological change in HL-60 cells. Collectively, these results obtained suggest a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation.  相似文献   
997.
Silicon nitride ceramics were sintered using Y2O3–Al2O3 or E2O3–Al2O3 (E2O3 denotes a mixed oxide of Y2O3 and rare-earth oxides) as sintering additives. The intergranular phases formed after sintering was investigated using high-resolution X-ray diffraction (HRXRD). The use of synchrotron radiation enabled high angular resolution and a high signal to background ratio. Besides the appearance of β-Si3N4 phase the intergranular phases Y3Al5O12 (YAG) and Y2SiO5 were identified in both samples. The refinement of the structural parameters by the Rietveld method indicated similar crystalline structure of β-Si3N4 for both systems used as sintering additive. On the other hand, the intergranular phases Y3Al5O12 and Y2SiO5 shown a decrease of the lattice parameters, when E2O3 was used as additive, indicating the formation of solid solutions of E3Al5O12 and E2SiO5, respectively.  相似文献   
998.
Fe3O4–BaTiO3 composite particles were successfully prepared by ultrasonic spray pyrolysis. A mixture of iron(III) nitrate, barium acetate and titanium tetrachloride aqueous solution were atomized into the mist, and the mist was dried and pyrolyzed in N2 (90%) and H2 (10%) atmosphere. Fe3O4–BaTiO3 composite particle was obtained between 900° and 950°C while the coexistence of FeO was detected at 1000°C. Transmission electron microscope observation revealed that the composite particle is consisted of nanocrystalline having primary particle size of 35 nm. Lattice parameter of the Fe3O4–BaTiO3 nanocomposite particle was 0.8404 nm that is larger than that of pure Fe3O4. Coercivity of the nanocomposite particle (390 Oe) was much larger than that of pure Fe3O4 (140 Oe). These results suggest that slight diffusion of Ba into Fe3O4 occurred.  相似文献   
999.
We report the design and fabrication of a novel electrode-supported honeycomb solid oxide fuel cell (SOFC), that can generate high volumetric power density. Among various cell designs, honeycomb SOFCs are suitable for compact SOFC modules because they have a large surface electrode area per unit volume. We have succeeded in fabricating a cathode-supported honeycomb SOFC via extrusion of a LaSrMnO3 honeycomb monolith and through the use of a new slurry injection method for the channel surface coating using electrolyte/anode bi-layers. The fabricated honeycomb SOFCs exhibited high volumetric power densities of approximately 1.2 W/cm3 at 600°C under a wet H2 fuel flow.  相似文献   
1000.
The low-temperature synthesis of carbon nanofibers by microwave plasma-enhanced chemical vapor deposition using a CO/Ar/O2 system and their characterizations were performed. At the optimum oxygen concentration of O2/CO = 7/1000, vertically aligned CNFs can be synthesized at temperatures as low as 180 °C with growth rates of 4–6 nm/s. The diameter of bulk CNFs is about 50–100 nm and the surface of CNFs is covered by branching fibers and their nuclei with a diameter of about 5–20 nm. Not only the peaks originating from carbon chains, but also oxygen containing groups, such as CO and COC, are observed in the FTIR spectra. The CNFs growth rate is almost independent from the substrate temperature and it is concluded that an elementary process not on the substrates, but in the gas phase, is the rate-determining step in the present CO/Ar/O2 microwave-plasma-enhanced CVD system.  相似文献   
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司    京ICP备09084417号-23

京公网安备 11010802026262号