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201.
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category. 相似文献
202.
Markus Suta Flavie Lavoie‐Cardinal Claudia Wickleder 《Angewandte Chemie (International ed. in English)》2020,59(27):10949-10954
Inorganic hosts, such as SrB4O7 or certain nitrides, intrinsically stabilize Eu2+ even when the dopant is an Eu3+‐based precursor and reducing conditions are not employed in the synthesis. Although this concept is well known in the synthesis of phosphorescent materials, the mechanistic details are scarcely understood. Herein, we demonstrate that trapped charge carriers, such as color centers, can also act as redox partners to stabilize certain oxidation states of activators. Eu‐activated CsMgCl3 and CsMgBr3 are used as examples. Upon doping with EuCl3 and in the absence of reducing conditions during the synthesis, dominant cyan or green luminescence from Eu2+ ions was observed. Photoluminescence spectroscopy at 10 K revealed that the reduction is correlated to color centers localized at defects. Although defects are typically undesired in phosphors, we have shown that their role may be underestimated and they could be used on purpose in the preparation of selected inorganic phosphors. 相似文献
203.
汽配件颜色喷涂顺序问题通常以生产线上相邻汽配件颜色切换次数少为最优目标,以进一步降低生产成本.该类问题具有所有汽配件都必须喷涂一次且只喷涂一次的特点,为此提出了TSP转化与建模的方法.将待喷涂汽配件定义为TSP顶点,任意两个待喷涂汽配件的颜色切换定义为顶点的距离,仿照TSP问题构建0-1规划模型;类似于顶点距离,将某些... 相似文献
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半色调荧光图像的光谱反射与透射模型 总被引:7,自引:0,他引:7
荧光油墨半色调印刷品的显色预测规律是彩色成像领域内十分关键的课题。把荧光半色调印刷品反射出来的光分成两个独立的部分,即由最初入射光组成的主光流和由于吸收了主光流而产生的荧光流;并且采用了一个指数矩阵来描述墨层产生的荧光光强,从而得出了荧光半色调图像色彩的光反射规律。考虑到入射光中从一种颜色油墨入射后再由同色油墨出射的概率要比从其它色油墨出射的概率要大的事实,讨论中引入权重因子描述从同色油墨出射部分与从整个表面出射部分比例不同的现象,建立了荧光油墨半色调图像的Clapper-Yule新光谱反射率模型。 相似文献
206.
一种多视点视频自动颜色校正系统 总被引:1,自引:0,他引:1
针对多视点视频系统中视点间图像颜色不一致的问题,提出了一种多视点视频自动颜色校正系统。通过求取目标图像和源图像间的颜色校正矩阵,判断其是否满足全局校正的要求;对不满足要求的图像,通过图像分割和K-L变换(Karhunen-Loeve transform),建立起目标图像和源图像中各分割区域间的局部映射关系,并通过感兴趣区域匹配,来实现对源图像的校正,最后通过视频跟踪技术实现对视频图像的校正。以标准的多视点测试图像集为例,通过将新方法与直方图匹配、全局一维线性校正算法等进行比较,表明新方法能消除匹配失真的影响,且具有较好的颜色校正效果。研究结果表明该系统可以很好地揭示图像间的颜色变化关系,并且具有很好的内容自适应性,是一种有效的多视点视频图像系统颜色校正方法。 相似文献
207.
基于彩色扫描仪的图像光谱重构 总被引:5,自引:0,他引:5
针对彩色扫描仪的特点,采用主元分析法(PCA)和反向传播(BP)人工神经网络(ANN)相结合的方法对图像光谱重构进行研究。选择IT8.7/2标准色卡作为训练样本,将该色卡中的另一组色靶作为检验样本以讨论不同网络结构以及不同主元数和训练样本数对光谱重构的影响,再以自然色系统(NCS)色卡为检验样本来分析不同种类的训练和检验样本与光谱重构性能的关系。实验结果表明,采用3-14-6网络结构和6个主元数是最佳选择,训练样本和扫描目标之间的一致性是基于彩色扫描仪图像光谱重构的关键所在。 相似文献
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Manuel Alejandro Uranga-Soto Manuel Alejandro Vargas-Ortiz Josefina Len-Flix Jos Basilio Heredia María Dolores Muy-Rangel Dominique Chevalier-Lucia Laetitia Picart-Palmade 《Molecules (Basel, Switzerland)》2022,27(4)
The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended. 相似文献