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1.
Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products. 相似文献
2.
测定人工饲养条件下喜马拉雅旱獭血脂及血液流变学指标,并对雌雄个体间及与野生状态下喜马拉雅旱獭相关指标进行比较。结果表明:人工饲养喜马拉雅旱獭雌、雄性个体全血黏度(ηa)、全血还原黏度(ηn)、红细胞压积(HCT)、红细胞刚性指数(IR)及血沉方程K值(KESR)差异均不显著(P0.05);野生状态与人工饲养条件下的旱獭血液流变学和血脂水平比较显示,野生成体旱獭血浆黏度(ηp)、红细胞沉降率(ESR)、全血还原黏度(ηn)、红细胞电泳指数(ES)、胆固醇水平(CHOL)、甘油三酯(TG)水平均显著高于人工条件下驯养旱獭的指标(p0.01)。以上数据的获得将为喜马拉雅旱獭作为实验动物进行应用开发提供基础资料。 相似文献
3.
为明确不同增稠剂对以矿物油为分散介质的油悬浮体系稳定性的影响,以12.5%丙炔·吡嘧(丙炔噁草酮·吡嘧磺隆)可分散油悬浮剂为对象,通过流变学和多重光散射方法,研究了有机膨润土、有机高分子和气相二氧化硅3类增稠剂单独使用及有机膨润土和其他两类增稠剂分别搭配使用对可分散油悬浮剂物理稳定性的影响。结果表明:所有样品的流动特性指数(n)均小于1,为假塑性流体,具有触变性。除有机膨润土和高分子增稠剂Atlox Rheostrux100组合使用时体系更符合Casson方程外,其余样品均更符合Herschel-Bulkley方程。单独使用时,有机膨润土对保证体系稳定的效果相对较好;Atlox Rheostrux 100和Atlox Rheostrux200两种高分子增稠剂的效果差别较大,其中Atlox Rheostrux 100效果更好,这可能是由分子结构差异造成;两种气相二氧化硅类增稠剂由于不能有效形成氢键,效果较差。将有机膨润土和有机高分子增稠剂组合使用时,体系的稳定性有所提升,其中有机膨润土869和Atlox Rheostrux 100组合使用效果更好,体系具有较高的黏度,且具有良好的触变性,物理稳定性优异;有机膨润土869和疏水气相二氧化硅R974组合使用时则效果没有明显的提升。研究表明,流变学和多重光散射两种方法均能较好地表征可分散油悬浮剂的物理稳定性;新型高分子增稠剂和有机膨润土具有协同作用,将二者合理组合添加能大幅提升可分散油悬浮剂的稳定性。 相似文献
4.
In this study, three typical wheat cultivars (ZM366, AK58, and ZM103) with high, medium, and low gluten strength, respectively, were selected as the raw material. The starch granules separated from different stages of the noodle-making process, including kneading, resting, sheeting, cutting, and drying, were used to explore the structure, dynamic rheology, and quality of the noodles. The D50 (median diameter) of the starch granules decreased during the noodle-making process, and the reduction was enhanced by an increase in the gluten strength of the flour. Between steps 4 and 5 of the noodle-making process, the solubility of ZM103 variety increased from 4.3% to 5.0% at 80 °C, while the peak viscosity decreased from 3626 to 3386 mPa s, which resulted in a decrease in the cooking loss of noodles. Similar trend was observed in the ZM366 and AK58 varieties. The gelatinization enthalpy was reduced, suggesting that the crystalline regions of the starch granules were destroyed during the kneading process. Between steps 4 and 5 of the noodle-making process, the elastic modulus of the starch granules significantly increased, while the temperature at which maximum elastic modulus was decreased, indicating an increase in the crystalline stability of starch during the drying process. Correlation analysis indicated that the changes occurred to the gelatinization property was primarily due to the change in the particle size. 相似文献
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7.
马来松香对木粉/HDPE复合材料流变性质的影响 总被引:2,自引:1,他引:1
用马来松香对木粉进行流动性能改善处理,与高密度聚乙烯(HDPE)熔融复合,挤出成型制备木粉/HDPE复合材料(WF-HDPE).利用傅里叶变换红外光谱(FTIR)和X-射线光电子能谱(XPS)技术,分析经马来松香改性前后木粉表面官能团的变化和元素的变化,采用旋转流变仪研究.WF-HDPE的流变行为.FrIR与XPS分析表明,马来松香分子中的酸酐基团与木粉表面的羟基发生了酯化反应,并且马来松香是以单酯的形式接枝到木粉表面,同时产生一游离羧基.WF-HDPE流变学研究表明:复合材料的复合黏度(η*)、储能模量(G′)和损耗模量(G″)随马来松香用量的增加先减小后增大最后减小,但体系的黏度和模量总体呈下降趋势,木粉经马来松香改性后复合熔体的流变性能显著改善,这不仅有利于提高复合材料的成型加工效率,而且适当的马来松香处理也能够提高复合材料的拉伸强度和弯曲强度,后者被静态力学试验结果所证实. 相似文献
8.
孙振华 《新疆农业大学学报》1988,(1)
本文综述了近30年来国外农业生物材料研究中的力学试验及其主要成果,对农业现代化、农业机械设计、机械化收获、加工、运输、提高产量、评价农产品等方面均有意义。 相似文献
9.
用揉混仪和质构仪研究了3个不同品质类型的冬小麦品种在8个不同的生长环境条件下的面团流变学特性,分析了基因型和环境对性状的影响及各性状间的相关性。结果表明:面团流变学特性受基因型(G)和环境(E)及其互作的共同作用,其中基因型方差均值>环境方差均值>G×E互作均值;从性状的表现看,基因型以济麦20表现最佳,环境以烟台点综合表现最好;相关分析表明,面团粘度性状与最大拉伸阻力、拉伸比、峰值时间、峰值面积和8min带宽呈显著负相关,而与延伸度呈显著正相关。最大拉伸阻力与峰值时间、峰值面积和8min带宽呈显著正相关。因此,进行品质评价时,可用质构仪测定的面团粘度特性对面团品质进行初步快速的评定。 相似文献
10.
Elena de la Peña Frank A. Manthey Bhavesh K. Patel Osvaldo H. Campanella 《Journal of Cereal Science》2014
A study was conducted to investigate the effect of dough formulation and hydration level on the rheological properties of pasta dough during pasta extrusion. Semolina 100%, whole wheat 100%, and the following mixtures semolina-whole wheat (49:51), semolina-flaxseed flour (90:10), whole wheat-flaxseed flour (90:10), and semolina-whole wheat-flaxseed flour (39:51:10) were the formulations used for the experiments. Dough was hydrated at 30, 32, and 34% moisture content. Pasta was extruded with a capillary and a semi-commercial pasta extruder to determine the apparent viscosity of the dough during extrusion conditions and its relationship to the behavior of the dough during pasta processing. Results showed that non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour on the dough formulation decreased the apparent viscosity of the dough, which correlated with extrusion pressure, mechanical energy, and specific mechanical energy that were required to extrude the dough in the pasta extruder. The strong correlations found between the apparent viscosity of the dough and the pasta extrusion parameters indicates the possibility of using a capillary rheometer to determine the appropriate hydration level of ingredient formulations before extruding with a pasta press. 相似文献