首页 | 本学科首页   官方微博 | 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   44526篇
  免费   4495篇
  国内免费   2434篇
化学   17505篇
晶体学   197篇
力学   2357篇
综合类   473篇
数学   13237篇
物理学   17686篇
  2023年   459篇
  2022年   872篇
  2021年   1440篇
  2020年   1203篇
  2019年   1092篇
  2018年   875篇
  2017年   1219篇
  2016年   1396篇
  2015年   1239篇
  2014年   2217篇
  2013年   3106篇
  2012年   2153篇
  2011年   2467篇
  2010年   2123篇
  2009年   2814篇
  2008年   2860篇
  2007年   3123篇
  2006年   2381篇
  2005年   1634篇
  2004年   1404篇
  2003年   1485篇
  2002年   1406篇
  2001年   1301篇
  2000年   962篇
  1999年   796篇
  1998年   775篇
  1997年   642篇
  1996年   695篇
  1995年   577篇
  1994年   521篇
  1993年   529篇
  1992年   481篇
  1991年   294篇
  1990年   237篇
  1989年   193篇
  1988年   213篇
  1987年   219篇
  1986年   235篇
  1985年   347篇
  1984年   275篇
  1983年   152篇
  1982年   316篇
  1981年   479篇
  1980年   435篇
  1979年   476篇
  1978年   378篇
  1977年   287篇
  1976年   243篇
  1974年   76篇
  1973年   154篇
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.  相似文献   
2.
Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze–thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.  相似文献   
3.
The effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose was studied. The influence of temperature, stirring rate, supersaturation and ultrasonic power on the anti-solvent crystallization of sucrose was investigated. The relationship between infrared spectral characteristic band of sucrose and supersaturation was determined with an online reaction analyzer. The crystal size distribution of sucrose was detected by a laser particle-size analyzer. Ultrasound accelerated the crystallization process, and had no impact on the crystal shape. Abegg, Stevens and Larson model was fitted to the experimental data, and the results were the following: At 298.15 K, the average size of crystals was 133.8 μm and nucleation rate was 4.87 × 109 m−3·s−1 without ultrasound. In an ultrasonic field, the average size was 80.5 μm, and nucleation rate was 1.18 × 1011 m−3·s−1. Ultrasound significantly reduced the average size of crystals and improved the nucleation rate. It was observed that the crystal size decreased with the increase of stirring rate in silent environment. When the stirring rate increased from 250 to 400 rpm, the average size decreased from 173.0 to 132.9 μm. However, the stirring rate had no significant impact on the crystal size in the ultrasonic field. In addition, the activation energy of anti-solvent crystallization of sucrose was decreased, and the kinetic constant of nucleation rate was increased due to the effect of ultrasound. In the ultrasonic field, the activation energy was reduced from 20422.5 to 790.5 J·mol−1, and the kinetic constant was increased from 9.76 × 102 to 8.38 × 108.  相似文献   
4.
The effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of fresh pompano (Trachinotus ovatus) fillets during ice storage for 24 days were evaluated. Samples were treated by distilled water (CK), ultrasound (US), chitosan grafted caffeic acid coating (G), and chitosan grafted caffeic acid coating with ultrasound-assisted (USG). Results showed that samples treated with USG could inhibit the formation of corrupt substances such as TVB-N, TBA, biogenic amines (BAs), hypoxanthine (Hx), and hypoxanthine riboside (HxR) when compared to the CK group. The results of high-throughput sequencing technology observed that the major bacteria genus of fresh samples was Acinetobacter. The diversity of bacterial communities at the initial stage was more diverse than that at the end of stage. With the extension of storage time, the USG treatment could maintain the microbial diversity. The dominant microbiota was Shewanella and Brochothrix in the CK group after 24 days of storage. In addition, Brochothrix in treated groups was effectively decreased. The microbial communities of samples in all treatments were changed during storage. At the end of storage, there was a significant difference in bacterial composition between the CK and treated samples, indicating that the treatment can effectively inhibit the growth of microorganisms, especially spoilage microorganisms, and reduce the quality deterioration caused by bacteria.  相似文献   
5.
Ultrasound can accelerate and change the reaction process and is widely used in the field of hydrogen production and storage. In this study, ultrasound (US) and AlOOH suspension (AH) are used to promote hydrogen production from Al hydrolysis. The results indicate that both US and AH greatly shorten the induction time and enhance the hydrogen production rate and yield. The promoting effect of US and AH on Al hydrolysis originates from the acoustic cavitation effect and catalytic effect, respectively. When AH is used in combination with US, Al hydrolysis has the best hydrogen production performance and the hydrogen yield can reach 96.6 % within 1.2 h, because there is a synergistic effect on Al hydrolysis between AH and US. Mechanism analyses reveal that the micro-jets and local high temperature environment arising from acoustic cavitation improve the catalytic activity of AlOOH, while the suspended AlOOH particles enhance the cavitation effect of US. This work provides a novel and feasible method to promote hydrogen production from Al hydrolysis.  相似文献   
6.
Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial behavior such as emulsification and foaming, which was an important processing functional attribute affecting its application scenario. In this study, the effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of OVT were investigated. The results showed that proper ultrasonic treatment had a significant effect on the structure and physicochemical properties of OVT glycosylation products. When ultrasonic treatment lasted for 20 min, the grafting degree of OVT was 20.98%, the particle size decreased and the absolute value of potential increased. The foaming ability of OVT increased first and then decreased after ultrasonic-assisted glycosylation treatment. The foaming ability of OVT increased from 43.54% to 96.73% and the foaming stability increased from 68.92% to 89.19% after ultrasonic-assisted glycosylation treatment for 20 min. The experimental study effectively discovered the effect of ultrasound-assisted glycosylation on the foaming property of OVT, and would provide important technical references for expanding its application in food, biology, medicine and other fields.  相似文献   
7.
In recent years, more and more attention had been paid to the combination of proteins and flavonoids, and several flavonoids had been reported to improve the physicochemical and emulsifying properties of proteins. This study investigated the effects of ultrasonic treatment (450 W for 10 min, 20 min, and 30 min) on the physicochemical properties, antioxidant activity, and emulsifying properties of soy protein isolate (SPI) -hawthorn flavonoids (HF) non-covalent complexes. The results showed that the addition of HF to SPI and 20 min of ultrasound could reduce α-helix and random coil, increase β-sheet and β-turn, and enhance fluorescence quenching. In addition, it decreased the particle size, zeta potential, surface hydrophobicity, and turbidity to 88.43 or 95.27 nm, −28.80 mV, 1250.42, and 0.23, respectively. The protein solubility, free sulfhydryl group, antioxidant activity, emulsifying activity index, and emulsifying stability index all increased to 73.93%, 15.07 μmol/g, 71.00 or 41.91%, 9.81 m2/g, and 67.71%, respectively. Moreover, high-density small and low-flocculation droplets were formed. Therefore, the combined ultrasound treatment and addition of HF to SPI is a more effective method for protein modification compared to ultrasound treatment alone. It provides a theoretical basis for protein processing and application in the future.  相似文献   
8.
The ultrasound-assisted extraction (UAE) was conducted using the stainless steel (SS) and polyether ether ketone (PEEK) columns and analyzed with high-performance liquid chromatography (HPLC) to understand the mechanism of ultrasound-assisted chromatography (UAC). Empty SS and PEEK columns were used to extract dyes from a fabric under identical conditions with several parameters including the initial ultrasonic bath temperatures (30 °C and 40 °C), ultrasound power intensities (0, 20, 40, 60, 80, and 100 %), ultrasound operation modes (normal and sweep), and ultrasound frequencies (25 kHz, 40 kHz, and 132 kHz) to compare their extraction capabilities. After 30 min of extraction, the amount of extract was determined by HPLC. The PEEK material was significantly affected by ultrasonic radiation compared to the SS material, especially at a higher temperature (40 °C), power intensity (100 %), and frequency (132 kHz) with sweep mode. At a maximum power density of 45 W/L, the extraction effectiveness ratio of PEEK to SS was in the range of 1.8 - 3.9 depending on the specific frequency, initial temperature, and with or without temperature control. The most optimal ultrasound frequencies, in terms of enhancing extraction effectiveness, are in the order of 132 kHz, 40 kHz, and 25 kHz. Unlike the SS material, the PEEK material was more affected by temperature and acoustic effects under identical conditions, especially at 132 kHz ultrasound frequency. In contrast, at lower frequencies of 40 kHz and 25 kHz, no significant differences in the acoustic effects were observed between the PEEK and SS materials. The findings of this study contribute to elucidating the roles of column materials in UAE and UAC.  相似文献   
9.
延安是中国共产党领导革命的中心和战略总后方,是革命的红色摇篮。延安时期出版了大量具有历史、文化以及教育意义的红色文献,这些红色文献记载了中国共产党波澜壮阔的发展历程,也反映了延安时期不断发展的科技生产水平与独特的制浆造纸工艺,具有重要的研究价值。然而,延安时期出版的红色文献虽距今不到百年时间,但其保存现状不容乐观,普遍存在纸张老化、焦脆易碎等问题,大量文献急需科学检测与修复保护,以延长其保存寿命。目前,针对延安时期红色文献的检测研究仍存在较大空白。考虑到红色文献的珍贵性与特殊性,应当尽可能选择无损检测方法对其分析检测。基于衰减全反射-傅里叶变换红外光谱法(ATR-FTIR),以木素1 510 cm-1处特征峰与纤维素1 030 cm-1处特征峰的强度作为定量依据,建立了造纸原料与红色文献纸张中木素相对含量的无损检测方法。通过检测不同碱强度与碱浓度处理后的构皮、苦竹与杨木的木素含量,考察了制浆过程中碱处理条件对造纸原料脱木素程度的影响,同时体现了红外光谱法测定木素相对含量的普适性。以复旦大学图书馆藏的76册延安时期红色文献为研究对象,分析了红色文献的纸张木素含量与纸张pH值以及纸张氧化度的相互关系。结果表明,木素相对含量高于25%的红色文献,其纸张pH集中在3~4之间且纸张氧化度较高,文献整体保存状况堪忧;而木素相对含量低于25%的红色文献,其纸张氧化度与酸度较低,文献整体保存情况较好。以上结果验证了红外光谱无损检测法用于延安时期红色文献木素含量分析的可行性,并结合纸张氧化度与酸度数据提出了纸张木素含量的合适范围,为制浆造纸中植物原料的脱木素过程提供参考。拓展了红外光谱法在红色文献无损检测中的应用范围,以期为延安时期红色文献的修复与保护研究提供科学依据。  相似文献   
10.
木材密度可以反映木材的干缩性、抗压抗拉强度等多种物理性质,是重要的木材物理特性。采用近红外光谱技术能够实现木材密度的快速预测,可克服传统检测方法耗费人力、物力、时间的弊端,但建模结果往往受异常样本的影响。为准确识别并剔除样本集中的异常样本,提出一种孤立森林结合学生化残差方法(IFSR),在利用孤立森林集成特征的优点基础上考虑样本对模型的影响度,可同时检测异常样本与强影响样本。该研究对181个落叶松木材样本的近红外光谱及其在常温下的气干密度进行了测定。通过对比多种方法预处理和特征选择方法,确定采用标准正态变量变化(SNV)+去趋势处理(DT)+均值中心化(MC)+标准化(Auto)方法进行预处理,采用竞争性自适应重加权算法(CARS)进行特征波段选择,消除噪声及无关信息对算法的影响,简化数据集,提高算法剔除异常样本的准确性。为验证IFSR方法剔除异常样本的能力,将其与蒙特卡洛交互验证(MCCV)、马氏距离(MD)等其他六种异常检测方法对比分析,建立偏最小二乘(PLS)模型对其进行异常检测性能评价。同时在上述基础上采用粒子群寻优-支持向量机回归(PSO-SVR),BP神经网络(BPNN)与PLS分别建立落叶松木材密度近红外预测模型。结果表明,IFSR结合PSO-SVR方法得到的优化模型预测能力最强,IFSR可有效剔除奇异样本,提高模型精度。  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