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91.
Windhofer Karina Kari Alexander Prenninger Klaus Lange Stephan 《Forschung im Ingenieurwesen》2021,85(2):583-595
Forschung im Ingenieurwesen - Wind turbine noise used to be dominated by aerodynamic blade noise, effectively masking mechanical noise, originating from the drivetrain. Successful blade noise... 相似文献
92.
Klaus Sixtus 《Electrical Engineering (Archiv fur Elektrotechnik)》1948,39(4):260-266
Ohne ZusammenfassungMit 5 Textabbildungen. 相似文献
93.
Weiguo Liu Jinsong Wang Chunyu Zhang Wenmin Lu Klaus V. Gadow 《International journal of remote sensing》2013,34(16):5072-5086
The responses of leaf spectral reflectance of Fraxinus mandshurica saplings to above- and belowground competition were studied under field conditions in a temperate forest near the Changbai Mountain Nature Reserve in northeast China. Two sets of four treatments, each inducing different levels of competition, were applied under the shade of the forest canopy and in a clear felling area under full light exposure. The heights of the saplings were measured once a month and leaf reflectance was measured at the same time. At the end of the experiment, all target saplings were excavated, and their biomass and root morphological traits were analysed. All these traits were then compared with the leaf spectral reflectance values and different spectral indices. We found that changes in height and biomass were significantly affected by the treatment and site, and that the differences between the four treatments coincided well with the differences in the spectral indices. The final biomass and all root morphological attributes were significantly affected by the treatment and site. Again, these differences corresponded well with the differences in the spectral indices and the spectral reflectance curves. In conclusion, we found that leaf spectral reflectance was sensitive to competition and showed a close relation with other responses, which makes it a reliable indicator of the response of F. mandshurica to varying competition intensities, especially when competition is very severe. 相似文献
94.
95.
Guenther K Heinke V Thiele B Kleist E Prast H Raecker T 《Environmental science & technology》2002,36(8):1676-1680
4-Nonylphenols (NPs) are common products of biodegradation of a widely used group of nonionic surfactants, the nonylphenol ethoxylates (NPEs). These compounds are known to be persistent, toxic, and estrogen active. There is a worldwide scientific and public discussion on the potential consequences of human long term dietary exposure to such endocrine disrupters. Despite numerous determinations of NPs in environmental samples no systematical reports exist relating to concentrations of NPs in food. We analyzed NPs in 60 different foodstuff commercially available in Germany. The results indicate that NPs are ubiquitous in food. The concentrations of NPs on a fresh weight basis varied between 0.1 and 19.4 microg/kg regardless of the fat content of the foodstuff. Based on data on German food consumption rates and these first analyses of NPs in food, the daily intake for an adult was calculated to be 7.5 microg/day NPs. For infants exclusively fed with breast milk or infant formulas daily intakes of 0.2 microg/day and 1.4 microg/day NPs, respectively, can be estimated. 相似文献
96.
Oberhuber C Ma Y Marsh J Rigby N Smole U Radauer C Alessandri S Briza P Zuidmeer L Maderegger B Himly M Sancho AI van Ree R Knulst A Ebner C Shewry P Mills EN Wellner K Breiteneder H Hoffmann-Sommergruber K Bublin M 《Molecular nutrition & food research》2008,52(Z2):S208-S219
Apple (Malus domestica) is the most widely cultivated fruit crop in Europe and frequently causes allergic reactions with a variable degree of severity. So far, four apple allergens Mal d 1, Mal d 2, Mal d 3 and Mal d 4 have been identified. Mal d 1, a Bet v 1 related allergen, and Mal d 4, apple profilin, are sensitive to proteolytic degradation, whereas Mal d 2, a thaumatin-like protein and Mal d 3, a nonspecific lipid transfer protein, are rather stable to proteolytic processes. Mal d 1 and Mal d 4 were purified after expression in Escherichia coli expression system, while Mal d 2 and Mal d 3 were purified from apple fruit tissue. All purified proteins were subjected to detailed physicochemical characterisation to confirm their structural integrity and maintained IgE binding capacity. Detailed investigations of carbohydrate moieties of Mal d 2 demonstrated their involvement in the overall IgE binding capacity of this allergen. It was concluded that the folded structure and IgE binding capacity of all four allergens were preserved during purification. 相似文献
97.
Klaus Gassenmeier Peter Schieberle 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1995,201(3):241-248
The most important odorants in the crumbs of wheat breads (French-type) prepared according to two different dough recipes using pre-fermentation (crumb I: liquid pre-ferment, containing 0.25% yeast and 1.5% yeast in the final dough; crumb II: soft dough pre-ferment containing 15% yeast and 4.6% yeast in the final dough) were evaluated on the basis of aroma extract dilution analyses. In crumb I, exhibiting the more typical flavour, comparatively higher flavour dilution (FD) factors were found especially for 2-phenylethanol (2-PE) and 3-methyl-butanol (3-MB), while in crumb II the FD factors of methional, 1-octen-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, butanoic acid and 2- and 3-methylbutanoic acid were higher than in crumb I. Quantitative studies (stable isotope dilution assays) of 2-PE and 3-MB formation, in the liquid pre-ferments containing low yeast concentrations (0.25%) revealed that anaerobic conditions and a fermentation temperature of 35 °C favoured the production of both odorants. Model studies, in which either the 3-MB precursors L-leucine and 3-methylbutanal or the 2-PE precursors L-phenylalanine and phenylacetaldehyde had been added to the pre-ferments, indicated that bakers yeast significantly (15–55%) converted these precursors into the respective odorant.
Intensive Aromastoffe in der Krume von Weißbrot (französische Art)-Einfluß von Vorteigen und Studien zur Bildung wichtiger Geruchsstoffe im Verlauf der Teigherstellung
Zusammenfassung Die wichtigsten Geruchsstoffe in den Krumen von Weißbroten (französische Art), die nach verschiedenen Rezepturen aus vorfermentiertem Teig hergestellt worden waren (Krume I: flüssiger Vorteig mit 0,25% Bäckerhefe und 1,5% Hefe im backfertigem Teig; Krume II: weicher Vorteig mit 15% Hefe und 4,6% Hefe im backfertigen Teig) wurden anhand von Aromaextraktverdün-nungsanalysen bewertet. In Krume I, die das typischere Aroma aufwies, zeigten insbesondere 2-Phenylethanol und 3-Methylbutanol vergleichsweise höhere FD-Faktoren, während in Krume II die FD-Faktoren von Methional, 1-Octen-3-on, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, Buttersäure sowie 2- und 3-Methylbuttersäure höher waren als in Krume I. Quantitative Untersuchungen (Isotopenver-dünnungsanalysen) zur Freisetzung von 2-Phenylethanol (2-PE) und 3-Methylbutanol (3-MB) in flüssigen Vorteigen mit niedrigen Hefekonzentrationen (0,25%) zeigten, daß anaerobe Bedingungen sowie eine Fermentationstemperatur von 35 °C die Aromastoffbildung begünstigen. Modellstudien, in denen Vorteige zum einen mit L-Leucin und 3-Methylbutanal als Vorläufer von 3-MB, zum anderen mit L-Phenylalanin und Phenylacetaldehyd als Vorläufer des 2-PE angereichert worden waren, ergaben, daß Bäckerhefe diese Vorläufer sehr effektiv (15 bis 55%) zu den Aromastoffen umsetzt.相似文献
98.
Klaus Meer 《Theory of Computing Systems》2007,41(1):107-118
In [10] it was recently shown that
that is the existence of transparent long proofs for
was established. The latter denotes the class of real number decision problems verifiable in polynomial time as introduced
by Blum et al. [6]. The present paper is devoted to the question what impact a potential full real number
theorem
would have on approximation issues in the BSS model of computation. We study two natural optimization problems in the BSS
model. The first, denoted by MAX-QPS, is related to polynomial systems; the other, MAX-q-CAP, deals with algebraic circuits.
Our main results combine the PCP framework over
with approximation issues for these two problems. We also give a negative approximation result for a variant of the MAX-QPS
problem. 相似文献
99.
100.
Klaus Julisch Christophe Suter Thomas Woitalla Olaf Zimmermann 《Computers & Security》2011,30(6-7):410-426
System and process auditors assure – from an information processing perspective – the correctness and integrity of the data that is aggregated in a company’s financial statements. To do so, they assess whether a company’s business processes and information systems process financial data correctly. The audit process is a complex endeavor that in practice has to rely on simplifying assumptions. These simplifying assumptions mainly result from the need to restrict the audit scope and to focus it on the major risks. This article describes a generalized audit process. According to our experience with this process, there is a risk that material deficiencies remain undiscovered when said simplifying assumptions are not satisfied. To address this risk of deficiencies, the article compiles thirteen control patterns, which – according to our experience – are particularly suited to help information systems satisfy the simplifying assumptions. As such, use of these proven control patterns makes information systems easier to audit and IT architects can use them to build systems that meet audit requirements by design. Additionally, the practices and advice offered in this interdisciplinary article help bridge the gap between the architects and auditors of information systems and show either role how to benefit from an understanding of the other role’s terminology, techniques, and general work approach. 相似文献