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This article introduces the Impact Factor squared or IF2-index, an h-like indicator of research performance. This indicator reflects the degree to which large entities such as countries and/or their
states participate in top-level research in a field or subfield. The IF2-index uses the Journal Impact Factor (JIF) of research publications instead of the number of citations. This concept is applied
to other h-type indexes and their results compared to the IF2-index. These JIF-based indexes are then used to assess the overall performance of cancer research in Australia and its states
over 8 years from 1999 to 2006. The IF2-index has three advantages when evaluating larger research units: firstly, it provides a stable value that does not change
over time, reflecting the degree to which a research unit participated in top-level research in a given year; secondly, it
can be calculated closely approximating the publication date of yearly datasets; and finally, it provides an additional dimension
when a full article-based citation analysis is not feasible. As the index reflects the degree of participation in top-level
research it may favor larger units when units of different sizes are compared. 相似文献
53.
Raphael Pfattner Marta Mas‐Torrent Ivano Bilotti Aldo Brillante Silvia Milita Fabiola Liscio Fabio Biscarini Tomasz Marszalek Jacek Ulanski Andrzej Nosal Maciej Gazicki‐Lipman Michael Leufgen Georg Schmidt Laurens W. Molenkamp Vladimir Laukhin Jaume Veciana Concepció Rovira 《Advanced materials (Deerfield Beach, Fla.)》2010,22(37):4198-4203
54.
Monica Cavia‐Saiz Maria D Busto Maria Concepción Pilar‐Izquierdo Natividad Ortega Manuel Perez‐Mateos Pilar Muñiz 《Journal of the science of food and agriculture》2010,90(7):1238-1244
BACKGROUND: This study was designed to evaluate and compare antioxidant capacity and radical scavenging activity of naringin and its aglycone by different in vitro assays. The effects of flavanones on lipid peroxidation, glutathione (GSH) oxidation and DNA cleavage were also assessed. RESULTS: The results showed that naringenin exhibited higher antioxidant capacity and hydroxyl and superoxide radical scavenger efficiency than naringin. Our results evidenced that glycosylation attenuated the efficiency in inhibiting the enzyme xanthine oxidase and the aglycone could act like a more active chelator of metallic ions than the glycoside. Additionally, naringenin showed a greater effectiveness in the protection against oxidative damage to lipids in a dose‐dependent manner. Both flavanones were equally effective in reducing DNA damage. However, they show no protective effect on oxidation of GSH. CONCLUSION: The data obtained support the importance of characterizing the ratio naringin/naringenin in foods when they are evaluated for their health benefits. Copyright © 2010 Society of Chemical Industry 相似文献
55.
María Del Carmen Flores‐Álvarez Erika F. Molina‐Hernández José Concepción Hernández‐Raya María Elena Sosa‐Morales 《Journal of food science》2012,77(11):C1136-C1143
Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. 相似文献
56.
Eduardo Medina Pedro García-García Concepción Romero Antonio de Castro Manuel Brenes 《International Journal of Food Science & Technology》2020,55(2):534-541
The fermentation of natural black olives is currently carried out under anaerobic conditions. This work investigates the aerobic fermentation of this product in tanks containing 16 000 kg of Empeltre olives during two seasons. The microorganisms in brines were yeasts in all cases, whereas lactic acid bacteria growth was only observed in some tanks. Consequently, the pH during fermentation was in most cases higher than recommended 4.3 units. However, the Empeltre olive brines displayed bactericidal effect against Salmonella enterica, Sthapylococcus aureus, Escherichia coli and Listeria monocytogenes, with a 5 log population drop in one or 24 h depending on the brine age so that these olive brines are a harsh environment for the growth of these pathogens. It was found HyEDA as the major phenolic compound in both brine and olive pulp at the beginning of fermentation that slowly hydrolysed into hydroxytyrosol that reached a concentration up to 1500 mg kg−1. 相似文献
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Estela Sena‐Moreno Manuel Cabrera‐Bañegil Juan M. Pérez‐Rodríguez Concepción De Miguel María H. Prieto Daniel Martín‐Vertedor 《Journal of the American Oil Chemists' Society》2018,95(3):349-359
The main objective of this study was to evaluate the effect of different deficit irrigation treatments (control, regulated deficit irrigation [RDI]‐1, RDI‐2, and RDI‐3) on the phenolic profile of the olive paste and oil content. Irrigation treatments with more stress water led to a considerable increase in the phenolic compounds of olive paste, especially in oleuropein (60.24%), hydroxytyrosol (82%), tyrosol (195%), and verbascoside (223%) compared to control. A significant increase in the content of total flavonoids and phenolic acids was also observed for these samples. In virgin olive oils (VOO) elaborated from the most stressed olive trees (RDI‐2 and RDI‐3), a noticeable increase in phenolic substances with antioxidant properties (oleuropein, hydroxytyrosol, tyrosol, secoiridoid derivatives, and o‐vanillin) was observed. Consequently, water stress conditions improved antioxidant activity of VOO. 相似文献
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MMORPG (Massively Multiplayer Online Role Playing Games) is the most popular genre among network gamers, and now attract millions of users, who play simultaneously in an evolving virtual world. This huge number of concurrent players requires the availability of high performance computation servers. Additionally, gaming aware distribution mechanisms are needed to distribute game instances among servers to avoid load imbalances that affect performance negatively. In this work, we tackle the problem of game distribution and scalability by means of a hybrid Client-Server/P2P architecture that can scale dynamically according to the demand. To manage peak loads that occur during the game, we distribute game computation across the system according to the behavior of MMORPGs. We distinguish between the computation associated with the Main Game, that affects all players, and the computation of Auxiliary Games that affects only a few players and acts in isolation from the execution of the Main Game. Taking this distinction into account, we propose a mechanism that is focused in the distribution of Auxiliary Games, as an entity, across the pool of servers and peers of the underlying hybrid architecture. We evaluate the performance of the balancing mechanism taking the criteria of latency and reliability into account, and we compare the effectiveness of the mechanism with a classic approach that applies load balancing to individually players in a Client-Server system. We show that the balancing mechanism based on the latency criteria provides lower latency than the classical proposal, while in relation to reliability, we obtain a failure probability of under 0.9 % in the worst case, which is amply compensated by the scalability provided by the use of the P2P area. 相似文献