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61.
Husk and pellicle as the agri-food waste in the walnut-product industry are in soaring demand because of their rich polyphenol content. This study investigated the differential compounds related to walnut polyphenol between husk and pellicle during fruit development stage. By using ultra-high performance liquid chromatography-quadrupole-orbitrap (UHPLC-Q-Orbitrap), a total of 110 bioactive components, including hydrolysable tannins, flavonoids, phenolic acids and quinones, were tentatively identified, 33 of which were different between husk and pellicle. The trend of dynamic content of 16 polyphenols was clarified during walnut development stage by high-performance liquid chromatography (HPLC). This is the first time to comprehensive identification of phenolic compounds in walnut husk and pellicle, and our results indicated that the pellicle is a rich resource of polyphenols. The dynamic trend of some polyphenols was consistent with total phenols. The comprehensive characterization of walnut polyphenol and quantification of main phenolic compounds will be beneficial for understanding the potential application value of walnut and for exploiting its metabolism pathway.  相似文献   
62.
Journal of Radioanalytical and Nuclear Chemistry - The rapid measurement of radon progeny concentration is of great significance for improving the efficiency of radon exposure dose evaluation in a...  相似文献   
63.
64.
分析了纳米结构钛酸盐电极快速测定COD的基本原理及COD标准物质定值方法。通过对纳米结构钛酸盐表征分析,钠型钛酸盐电极具有较高的灵敏度,外加0.7 V工作电位,测定COD溶液标准物质的线性相关系数大于0.995,误差在±8%以内;与国标方法比较,测量同一水样的误差在±15%以内。纳米结构钛酸盐电极可用于测量水体COD。  相似文献   
65.
The enantioselective construction of axially chiral compounds by electrophilic carbothiolation of alkynes is disclosed for the first time. This enantioselective transformation is enabled by the use of a Ts-protected bifunctional sulfide catalyst and Ms-protected ortho-alkynylaryl amines (Ts=tosyl; Ms=mesyl). Both electrophilic arylthiolating and electrophilic trifluoromethylthiolating reagents are suitable for this reaction. The obtained products of axially chiral vinyl–aryl amino sulfides can be easily converted into biaryl amino sulfides, biaryl amino sulfoxides, biaryl amines, vinyl–aryl amines, and other valuable difunctionalized compounds.  相似文献   
66.
A new type of catalyst for the hydrosilylation of unsaturated monomers with dichloromethylsilane (DCMS) was prepared, which consisted of thiolmethylene-substituted styrene–divinyl benzene copolymer and platinum. When using DCMS as a hydrosilylation agent, these catalysts showed a high activity in the hydrosilylation of vinyl and acetylene monomers as styrene, alkyl vinyl silanes, acetylene, phenyl acetylene, butyl acrylate. The activities of catalysts were not significantly reduced even after 20 reuse cycles.  相似文献   
67.
Guanidinium (GA) cations are intentionally introduced in MAPbl3 perovskite by considering its potential capability of stabilizing the material through plenty of...  相似文献   
68.
A modified polystyrene, poly(styrene-co-p-(hexafluoro-2-hydroxy-2-propyl)styrene) (FPS), was blended with syndiotactic and/or isotactic poly(methyl methacrylate) (PMMA) in toluene. Blends were prepared under different conditions to control the self-aggregation of the PMMA segments. The formation of hydrogen bonding and the attendant changes in the aggregation or crystallization of PMMA segments were determined in the solid state by means of FTIR and DSC. The results indicate that for the binary blends, the aggregation of PMMA segments is diminished by hydrogen bonding interaction with either s-PMMA or i-PMMA, and that the interaction is stronger with the s-PMMA blends. For the ternary blends, FPS/s-PMMA/i-PMMA, the preference for stereocomplexation in the system with hydrogen bonding may be attributed to the “kink-nucleated” mechanism, which needs relatively short chain lengths of PMMA segments. Regardless of the order of addition of the components, the formation of crystalline stereocomplexes of s- and i-PMMA could be readily detected. Therefore, the miscibility of the polymer blends is dependent on the competition between the self-aggregation of the s- or i-PMMA segments, stereocomplexation and the hydrogen bonding interaction of PMMA segments with FPS.  相似文献   
69.
Several strategies, including inducer addition and biosensor use, have been developed for dynamical regulation. However, the toxicity, cost, and inflexibility of existing strategies have created a demand for superior technology. In this study, we designed an optogenetic dual-switch system and applied it to increase polyhydroxybutyrate (PHB) production. First, an optimized chromatic acclimation sensor/regulator (RBS10–CcaS#10–CcaR) system (comprising an optimized ribosomal binding site (RBS), light sensory protein CcaS, and response regulator CcaR) was selected for a wide sensing range of approximately 10-fold between green-light activation and red-light repression. The RBS10–CcaS#10–CcaR system was combined with a blue light-activated YF1–FixJ–PhlF system (containing histidine kinase YF1, response regulator FixJ, and repressor PhlF) engineered with reduced crosstalk. Finally, the optogenetic dual-switch system was used to rewire the metabolic flux for PHB production by regulating the sequences and intervals of the citrate synthase gene (gltA) and PHB synthesis gene (phbCAB) expression. Consequently, the strain RBS34, which has high gltA expression and a time lag of 3 h, achieved the highest PHB content of 16.6 wt%, which was approximately 3-fold that of F34 (expressed at 0 h). The results indicate that the optogenetic dual-switch system was verified as a practical and convenient tool for increasing PHB production.  相似文献   
70.
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.  相似文献   
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