全文获取类型
收费全文 | 245篇 |
免费 | 4篇 |
学科分类
工业技术 | 249篇 |
出版年
2021年 | 4篇 |
2017年 | 2篇 |
2016年 | 10篇 |
2015年 | 4篇 |
2014年 | 7篇 |
2013年 | 9篇 |
2012年 | 8篇 |
2011年 | 5篇 |
2010年 | 8篇 |
2009年 | 7篇 |
2008年 | 3篇 |
2007年 | 6篇 |
2006年 | 7篇 |
2005年 | 5篇 |
2004年 | 6篇 |
2003年 | 5篇 |
2002年 | 4篇 |
2001年 | 2篇 |
2000年 | 3篇 |
1999年 | 5篇 |
1998年 | 13篇 |
1997年 | 5篇 |
1996年 | 8篇 |
1995年 | 8篇 |
1994年 | 4篇 |
1993年 | 5篇 |
1992年 | 4篇 |
1991年 | 2篇 |
1989年 | 2篇 |
1988年 | 4篇 |
1986年 | 2篇 |
1985年 | 6篇 |
1984年 | 2篇 |
1981年 | 3篇 |
1978年 | 3篇 |
1977年 | 5篇 |
1976年 | 6篇 |
1975年 | 2篇 |
1974年 | 4篇 |
1973年 | 3篇 |
1972年 | 2篇 |
1970年 | 3篇 |
1969年 | 3篇 |
1955年 | 2篇 |
1954年 | 5篇 |
1943年 | 3篇 |
1942年 | 2篇 |
1941年 | 2篇 |
1935年 | 2篇 |
1934年 | 2篇 |
排序方式: 共有249条查询结果,搜索用时 15 毫秒
1.
FA Lenz RH Gracely TA Zirh DA Leopold LH Rowland PM Dougherty 《Canadian Metallurgical Quarterly》1997,77(6):3406-3409
Until now, taste was the only primary sensory modality for which the human central nervous system pathways were unknown. We report sensations evoked by stimulation at microampere current levels in the region of the human thalamic nucleus (ventralis caudalis parvocellularis internis) corresponding to the monkey taste relay nucleus. Stimulation in this region during awake neurosurgical procedures evoked special visceral/somatic (taste/pungent smell), general visceral (fullness of a hollow viscus), as well as painful and nonpainful general somatic sensations. General somatic or visceral sensation was evoked by stimulation at 80% of sites where special visceral/somatic sensation was evoked. These results suggest that primate taste relay mediates multiple sensations in addition to taste. 相似文献
2.
3.
The scientific community and general public can best take advantage of the benefits of 3D digital reconstructions if they are stored in a Web-accessible, easy-to-access database. We describe MorphologyNet/sup /spl copy// a Web-based digital library of realistic, 3D interactive and customizable images of anatomy currently in development at the University of Missouri-Rolla. 相似文献
4.
Christian Wolf Martin Prechtl René Bauer Michael Dinkel Fabian Beck Leopold Franz Viktor Neumeyer 《真空研究与实践》2023,35(1):35-39
To mark our anniversary, we are presenting articles that have been particularly appreciated by readers of our online edition once again in print. Here: 3D-Printing for High Vacuum Applications 3D printing technology has made the leap from a home-based private practice to industrial manufacturing. Due to the increasing reliability of printers and increasing material diversity, especially in the metal sector, double-digit percentage growth rates are possible in the coming years. This thesis deals with the manufacture of parts made by 3D printing for high vacuum application. Different components are printed and examined for their vacuum compatibility. As shown furthermore, conventionally made standard components can be vacuum sealed to printed parts, which enables cost-effective production of more complex components, such as e.g. a vacuum chamber allows. In addition, functional components can already be realized in the manufacturing process. The integration of a system of flow channels directly into the wall of a chamber is just one example. Thus, such a chamber can be heated during evacuation and effectively cool in later operation. 相似文献
5.
6.
7.
8.
B. Schulze J. Leopold G. Fiedler G. Schmidt 《Materialwissenschaft und Werkstofftechnik》1996,27(6):287-296
The mechanical properties of polycristalline materials are depent on the type, the combination and the orientation of the elements in the micro structure. By means of the method of Visioplasticity assumptions are currently realized to analyse kinematic parameters inside of single grains and grain groups. Strength of the free surface of the specimen will be rough by its plastical deformation, it was difficult to register the increments of deformation of the grid. By further development of a method of picture analysis it is also possible to reproduce a 3d-surface by utilization of single light microscopical pictures. 相似文献
9.
Ana Rita Gomes Nasim Bahram Sangani Tiago G. Fernandes M. Margarida Diogo Leopold M. G. Curfs Chris P. Reutelingsperger 《International journal of molecular sciences》2020,21(24)
The central nervous system (CNS) is the most complex structure in the body, consisting of multiple cell types with distinct morphology and function. Development of the neuronal circuit and its function rely on a continuous crosstalk between neurons and non-neural cells. It has been widely accepted that extracellular vesicles (EVs), mainly exosomes, are effective entities responsible for intercellular CNS communication. They contain membrane and cytoplasmic proteins, lipids, non-coding RNAs, microRNAs and mRNAs. Their cargo modulates gene and protein expression in recipient cells. Several lines of evidence indicate that EVs play a role in modifying signal transduction with subsequent physiological changes in neurogenesis, gliogenesis, synaptogenesis and network circuit formation and activity, as well as synaptic pruning and myelination. Several studies demonstrate that neural and non-neural EVs play an important role in physiological and pathological neurodevelopment. The present review discusses the role of EVs in various neurodevelopmental disorders and the prospects of using EVs as disease biomarkers and therapeutics. 相似文献
10.
Thierry Ngangmou Noumo Pierre Desire Mbougueng Leopold Ngoune Tatsadjieu Alphonse Tegang Sokamte Carl Moses Fontum Mbofung 《Sensing and Instrumentation for Food Quality and Safety》2016,10(3):480-492
The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and 100 % respectively. A control patty was processed using kidney fat from beef. The proximate composition, technological yield, textural and sensorial properties of different samples were evaluated. Results showed that CDSF contains 77.76/100 g proteins based on dried matter. Protein content of patty increased with fat substitution rates (FSR) from 18.82/100 g wet matter (WM) to 23.24/100 g WM respectively for the control (P0) and the sample in which fat was substituted at 100 % with the CDSF paste with a water content of 60 % (P460). The lipid content dropped with the increase in the fat substitution rate and water content of CDSF paste from 10.70/100 to 0.28/100 g WM respectively for the sample in which fat was substituted at 25 % with the CDSF paste with a water content of 60 % (P160) and the sample in which fat was substituted at 100 % with the CDSF paste containing 72 % water (P472). Similarly, hardness dropped from 54.78 N (P0) to 37.56 N (P472) respectively. The cooking yield increased significantly (p < 0.05) with the increase in the water content of the CDSF paste and the fat substitution rate. From the sensory analysis, patties with 75 and 100 % of FSR were the most accepted. Thus, the CDSF paste can be used in beef patty as a fat replacer to reduce the detrimental effect of animal fat consumption. 相似文献