全文获取类型
收费全文 | 365篇 |
免费 | 36篇 |
国内免费 | 1篇 |
学科分类
农业科学 | 402篇 |
出版年
2023年 | 5篇 |
2020年 | 8篇 |
2019年 | 6篇 |
2018年 | 11篇 |
2017年 | 9篇 |
2016年 | 22篇 |
2015年 | 15篇 |
2014年 | 11篇 |
2013年 | 25篇 |
2012年 | 6篇 |
2011年 | 16篇 |
2010年 | 10篇 |
2009年 | 14篇 |
2008年 | 15篇 |
2007年 | 17篇 |
2006年 | 16篇 |
2005年 | 13篇 |
2004年 | 14篇 |
2003年 | 14篇 |
2002年 | 14篇 |
2001年 | 20篇 |
2000年 | 14篇 |
1999年 | 15篇 |
1998年 | 9篇 |
1997年 | 7篇 |
1996年 | 10篇 |
1995年 | 10篇 |
1993年 | 5篇 |
1992年 | 7篇 |
1991年 | 3篇 |
1989年 | 4篇 |
1988年 | 2篇 |
1987年 | 2篇 |
1986年 | 1篇 |
1985年 | 1篇 |
1984年 | 1篇 |
1983年 | 3篇 |
1982年 | 2篇 |
1980年 | 3篇 |
1979年 | 3篇 |
1978年 | 3篇 |
1977年 | 1篇 |
1976年 | 2篇 |
1975年 | 1篇 |
1974年 | 3篇 |
1973年 | 5篇 |
1962年 | 2篇 |
1960年 | 1篇 |
1958年 | 1篇 |
排序方式: 共有402条查询结果,搜索用时 109 毫秒
401.
The effect of mixing time (6 and 20 min) and starch content were studied on doughs prepared with three wheat flours differing in high molecular weight subunit composition. Rheological measurements were performed in dynamic oscillation: frequency and strain sweeps, stress relaxation, and in large deformation viscosity measurements. The flours were diluted with starch to cover flour protein contents of 10–15%. Water was added to keep the starch‐water ratio constant when doughs were prepared with different protein contents. By increasing the starch content of the doughs, the rheological properties approached those of a starch‐water mixture prepared with the same starch‐water ratio as in the dough. The effect of the starch granules was reinforced by prolonged mixing. This may explain the higher values of the storage modulus and relaxation times observed after 20 min of mixing. Qualities related to gluten properties, appeared more clearly in large deformation viscosity measurements. 相似文献
402.
Pivi Ekholm Liisa Virkki Maija Ylinen Liisa Johansson Pertti Varo 《Cereal Chemistry》2000,77(5):562-566
The solubility of mineral elements from oat bran and flake samples was studied by a method using equilibrium dialysis after enzymatic digestion of starch and proteins. The effects of six potential chelating agents common in food were tested on the solubility of mineral elements. The minerals studied were calcium, magnesium, iron, manganese, zinc and potassium, and the chelating agents were citric, lactic, malic, and ascorbic acids, glucose and xylitol. The mineral elements were tightly bound to the dietary fiber of the samples. Bran fiber bound even the zinc and calcium contributed through the enzymes used. Adding citric, malic, or lactic acids increased the solubility of the mineral elements studied, except for potassium which was easily dialyzable as such. Iron was insoluble in all situations. Citric acid was the most efficient chelating agent in solubilizing the mineral elements. The effect of malic and lactic acids on the solubility of minerals was small. No effect was found with glucose, ascorbic acid, and xylitol. Thus, the intestinal availability of mineral elements may be affected by dietary hydroxy acids such as citric and malic acids in high dietary fiber diets. 相似文献