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排序方式: 共有382条查询结果,搜索用时 18 毫秒
51.
Francesco Saracino Joo Brinco Diana Gago Marco Gomes da Silva Ricardo Boavida Ferreira Jorge Ricardo-da-Silva Ricardo Chagas Luísa Maria Ferreira 《Molecules (Basel, Switzerland)》2021,26(20)
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization. 相似文献
52.
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Antonio G. Cordente Damian Espinase Nandorfy Mark Solomon Alex Schulkin Radka Kolouchova Ian Leigh Francis Simon A. Schmidt 《Molecules (Basel, Switzerland)》2021,26(16)
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging. 相似文献
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Catharino RR Cunha IB Fogaça AO Facco EM Godoy HT Daudt CE Eberlin MN Sawaya AC 《Journal of mass spectrometry : JMS》2006,41(2):185-190
Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process. 相似文献
56.
建立了先采用醋酸酐衍生然后用气相色谱-质谱联用仪检测葡萄酒中糖醇的方法。在葡萄酒中加入吡啶涡旋混合均匀,以5000 r/min (4℃)离心10 min。取上清液过有机滤膜,加入吡啶、醋酸酐衍生。加无水硫酸钠吸水后,经DB-5MS毛细管气相色谱柱分离,在选择离子监测(SIM)模式下进行检测。各目标物在0.019~1.25 mg/L (乳糖醇在0.039~2.50 mg/L)范围内线性关系良好,相关系数(r2)均大于0.99。赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇、半乳糖醇和乳糖醇的定量限(信噪比(S/N)=10)分别为0.17、0.29、0.43、0.46、0.47和2.88 mg/L;检出限(S/N=3)分别为0.05、0.08、0.13、0.14、0.14和1.38 mg/L。在40 mg/L和80 mg/L加标水平下,6种糖醇在葡萄酒基质中的回收率为80.15%~108.75%,相对标准偏差(RSD)为2.16%~6.97%。该方法的灵敏度、准确度和精密度均符合相关的技术要求,适合于葡萄酒中糖醇含量的快速检测。 相似文献
57.
建立了离子色谱测定红酒中高氯酸盐的分析方法。以4种葡萄酒为典型样品,测定了其中的高氯酸盐含量。使用Metrosep A Supp5阴离子分析柱(150 mm×4.0 mm)进行分离,柱温为40℃,流动相为1.0 mmol/L碳酸钠水溶液-丙酮(85:15,v/v),流速为0.8 mL/min。结果表明,高氯酸盐在0.1~10 mg/L内具有良好的线性关系,相关系数为0.9998,方法回收率大于86.0%,相对标准偏差小于2.6%。该方法前处理方便快捷、检测灵敏度高,可满足红酒中高氯酸盐含量的测定。 相似文献
58.
Fabrina R.S. Bentlin Clarissa M.M. dos Santos Érico M.M. Flores Dirce Pozebon 《Analytica chimica acta》2012
This paper deals with the determination of the fourteen naturally occurring elements of the lanthanide series in red wine. Ultrasound (US) was used for sample preparation prior lanthanides determination using ICP-MS. Flow injection (FI) and pneumatic nebulization/aerosol desolvation were used for nebulization of aliquots of 50 μL of sample and its subsequent transportation to plasma. Sample preparation procedures, matrix interference and time of sonication were evaluated. Better results for lanthanides in red wine were obtained by sonication with US probe for 90 s and sample 10-fold diluted. The limits of detection of La, Ce, Nd, Sm, Gd, Pr, Eu, Tb, Dy, Ho, Er, Tm, Lu and Yb were 6.57, 10.8, 9.97, 9.38, 2.71, 1.29, 1.22, 0.52, 2.35, 0.96, 2.30, 0.45, 0.24 and 1.35 ng L−1, respectively. Red wines of different varieties from three countries of South America were discriminated according to the country of origin by means of multivariate analysis of lanthanides concentration. 相似文献
59.
The effect of different alternative techniques to the traditional aging on lees on the low molecular weight phenolic compounds of red wines was study as well as their evolution during the aging in oak wood barrels for six months. The study was carried out with Tempranillo red grapes from two consecutive vintages. The techniques assayed were the traditional aging on lees with or without the addition of exogenous β-glucanase enzymes, the use of yeast derivative preparations also with or without the addition of exogenous β-glucanase enzymes, the micro-oxygenation applied together with the aging on lees, and the use of non-toasted oak wood chips. 相似文献
60.
《Analytical letters》2012,45(13):1799-1809
A simple, reliable, and effective analytical method was developed for the simultaneous determination of five organotin compounds (OTCs) including monobutyltin trichloride dibutyltin dichloride tributyltin chloride tetrabutyltin and triphenyltin chloride in white wines. The OTCs were derivatized with sodium tetraethylborate (NaBEt4), and their derivatives were extracted by liquid-liquid extraction (LLE) into n-hexane. The experimental variables, such as type and volume of extraction solvents, amount of derivatization reagent NaBEt4 and extraction time were optimized. The determination of ethylated derivatives of OTCs in the final extracts was carried out by gas chromatography-mass spectrometry (GC-MS). Under optimized conditions, good linearity was observed when analytical concentrations were in the range of 0.01–4.0 µg · mL?1, the linearity correlation coefficients were between 0.9982 and 0.9987, with the LODs in the range of 0.2–3.0 µg · L?1, and the LOQs varied from 0.6 to 10.0 µg · L?1. The obtained recoveries were in the range of 78.0–120.0%, with the relative standard deviations equal to or lower than 8.1%. This method was applied to the determination of OTCs in white wines with satisfactory results. 相似文献