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   780篇
  免费   65篇
  国内免费   137篇
林业   19篇
农学   161篇
基础科学   15篇
  21篇
综合类   286篇
农作物   380篇
水产渔业   10篇
畜牧兽医   39篇
园艺   46篇
植物保护   5篇
  2023年   9篇
  2022年   11篇
  2021年   11篇
  2020年   47篇
  2019年   11篇
  2018年   15篇
  2017年   25篇
  2016年   27篇
  2015年   24篇
  2014年   39篇
  2013年   53篇
  2012年   56篇
  2011年   76篇
  2010年   68篇
  2009年   79篇
  2008年   63篇
  2007年   82篇
  2006年   64篇
  2005年   54篇
  2004年   41篇
  2003年   25篇
  2002年   19篇
  2001年   15篇
  2000年   7篇
  1999年   5篇
  1998年   8篇
  1997年   6篇
  1996年   6篇
  1995年   7篇
  1994年   6篇
  1993年   3篇
  1992年   6篇
  1991年   3篇
  1990年   5篇
  1989年   2篇
  1988年   2篇
  1987年   1篇
  1963年   1篇
排序方式: 共有982条查询结果,搜索用时 31 毫秒
1.
Whole grain oats, as a rich source of β-glucan, have been shown beneficial to glycemic control. In the current study, the impact of native form β-glucan in oat grains (NFO-glucan) on starch digestion and postprandial glycemia was investigated. The dry-milling prepared NFO-glucan sample was enriched with native form β-glucan (15.6%), and an in vitro starch digestion assay of NFO-glucan (0.5% starch equivalent) showed a significant decrease of starch digestion rate compared to oat starch (0.5%, w/v). However, pretreatment by either β-glucanase or pepsin significantly increased the starch digestion. Consistently, an in vivo examination on the postprandial glycemia of the cooked NFO-glucan sample using a mouse model displayed a significant decrease of postprandial glycemia compared to gelatinized oat starch. Further experiment on the pasting property of NFO-glucan sample by a rapid visco-analyser demonstrated both β-glucan and protein affected its viscosity profiles. Scanning Electronic Microscope (SEM) observation revealed a network-like native structure of β-glucan that might encapsulate protein and starch to reduce the enzyme accessibility and so the digestion of starch. Novel food processing technologies to maintain the native form of β-glucan in oat grains might be a better way to modulate the postprandial glycemia of oat-based whole grain foods.  相似文献   
2.
灌浆期高温对不同耐热性小麦籽粒淀粉积累的影响   总被引:1,自引:0,他引:1  
为揭示小麦耐热机理,以3个耐热性不同的小麦品种(系)[44(耐热)、94(热敏感)和中国春(热敏感)]为材料,在开花后15 d至成熟进行胁迫(昼/夜温度37/17 ℃,14/10 h),探究热胁迫对小麦灌浆时间、千粒重、籽粒淀粉含量、组成和淀粉颗粒的影响。结果表明,在高温胁迫处理后,耐热和热敏感小麦籽粒总淀粉含量均降低,直/支比分别下降和升高;与耐热品系44相比,2个热敏感小麦品种的A型淀粉颗粒粒径减小,中间型淀粉颗粒(8~14 μm)增多。这些结果说明,灌浆期高温胁迫抑制了小麦籽粒淀粉的积累,但不同耐热能力的品种(系)对高温胁迫的响应存在差异。  相似文献   
3.
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   
4.
为明确水地强筋冬小麦高产、优质、高效的灌溉技术,试验设3个灌水时期8个灌溉处理[越冬期灌1水(W1),拔节期灌1水(W2),孕穗期灌1水(W3),越冬期和拔节期灌2水(W12),越冬期和孕穗期灌2水(W13),拔节期和孕穗期灌2水(W23),越冬期、拔节期和孕穗期灌3水(W123),全生育期不灌水处理(CK)],于小麦成熟期测定籽粒产量、总蛋白及其组分含量和淀粉含量。结果表明,与不灌水的CK比较,所有灌水处理的籽粒产量、有效穗数、穗粒数、千粒重、蛋白质产量以及籽粒淀粉含量均显著增加,但籽粒的总蛋白及其组分含量均呈不同程度降低(W1处理除外)。越冬期灌水对有效穗数、籽粒产量、总蛋白及其组分含量、淀粉含量的提升作用较大;拔节期灌水对穗粒数的提升作用较大,但对淀粉含量的提升作用较小,对总蛋白及其组分含量的降低作用较大;孕穗期灌水对千粒重的提升作用较大,对蛋白质产量的提升作用较小。随着灌水次数增加,小麦籽粒产量显著提高,淀粉含量先显著提高后基本不变,而籽粒总蛋白及其组分含量降低。W123处理籽粒产量最高,其次是W13处理;W1处理籽粒蛋白质及其组分含量最高,其次是W12及W13处理;W23处理淀粉含量最高,其次是W12或W13处理。综合各项指标,最好的灌水组合是越冬期和孕穗期灌2水(W13)。  相似文献   
5.
为明确不同水氮供应对冬小麦灌浆期籽粒蔗糖代谢、淀粉合成相关酶活性及籽粒产量的影响,在大田栽培条件下,以冬小麦品种矮抗58为材料,设3种水分处理(低水W0、中水W1、高水W2)和4个施氮水平(无氮N0、低氮N1、中氮N2、高氮N3),研究了不同水氮供应下灌浆期籽粒蔗糖代谢、淀粉合成相关酶活性的变化特点。结果表明,水分胁迫能增加籽粒的蔗糖积累速率,缩短灌浆进程,促进小麦早熟;降低了籽粒中腺苷二膦酸葡萄糖磷酸化酶(ADPG-PPase)、可溶性淀粉合成酶(SSS)、束缚态淀粉合成酶(GBSS)和淀粉分支酶(SBE)活性。适当增施氮肥能够促进籽粒中蔗糖向淀粉转化,增加4种淀粉合成相关酶活性,其中W1N2处理的ADPG-PPase、SSS、GBSS和SBE活性峰值最高, 较W1N3、W1N1和W1N0处理分别增加了1.5%、7.9%、11.9%、5.8%和9.6%、4.5%、4.7%、5.2%和13.6%、7.6%、20.9%、10.5%,氮肥过量会对以上4种酶活性产生抑制作用。适当提高氮肥水平能增加小麦成穗数、穗粒数和千粒重,最终极显著地提高小麦产量,W1N2处理较W0N0和W2N3处理分别增产164.6%、3.0%。在小麦灌浆期间控制土壤田间持水量为60%~65%、配施氮肥240 kg·hm-2能协同提高小麦籽粒蔗糖含量,保证源器官有足够供应能力,提高淀粉合成酶活性,促进小麦体内碳氮代谢,最终增加产量。  相似文献   
6.
Nonstructural carbohydrates of pasture plants, comprising water-soluble carbohydrates (WSCs) and starch, may contribute to excessive consumption of rapidly fermentable carbohydrates by grazing horses. Seasonal and diurnal variation in WSCs were studied in red (Trifolium pratense L.) and white clovers (Trifolium repens L.) subjected to a typical management regime of rotationally grazed horse pastures. Two red and two white clover cultivars from monoculture plots were harvested after 4 weeks of growth from April to October of 2015, in the morning and afternoon of each harvest date. Water-soluble carbohydrates were quantified for each harvest, and starch was quantified for two harvests. Mean monthly WSC concentrations ranged from 80 to 99 mg/g (freeze-dried weight basis), whereas mean starch concentrations were 31 and 40 mg/g. In September, white clover had 14% more WSCs than red clover (P < .0001). Water-soluble carbohydrate concentrations were 10% higher in the afternoon than in the morning (P < .0001). Starch concentrations were 290% higher in the afternoon than in the morning (P < .0001), and nonstructural carbohydrate concentrations in the afternoon averaged 150 mg/g. Further studies are needed to determine whether the mixed grass-legume pastures of central Kentucky accumulate enough nonstructural carbohydrates to present risk factors for equine metabolic or digestive dysfunction.  相似文献   
7.
以230份玉米自交系为样本,采用旋光法与一阶导数及去一条直线的光谱预处理法,构建玉米粉样淀粉含量的近红外分析(NIRS)模型。研究标明,该模型可显著提高子粒淀粉含量预测的准确性。该模型的定标标准偏差(RMSEE)、交叉验证标准偏差(RMSECV)、外部验证标准偏差(RMSEP)、定标相关系数(Rcal2)、交叉验证相关系数(Rcv2)、外部验证相关系数(Rcv2)分别为0.609、0.722、0.738、0.909、0.864和0.854。建立的玉米粉样NIRS模型可将预测值与化学值偏差控制在1.7%内,能够准确定量分析玉米子粒淀粉含量,应用于育种材料早期筛选及群体水平粗淀粉分析。  相似文献   
8.
Preharvest sprouting (PHS) is one of the most serious defects that impacts rice production and grain quality. Knowledge about the effects of PHS on the eating and cooking quality (ECQ) of milled rice is limited. Here, we selected four japonica rice varieties to study the influences of PHS on grain quality. The results showed that PHS strongly led to poor grain appearance and the development of small starch granules whose surfaces were eroded. Analysis of starch fine structure revealed that PHS resulted in amylose (AM) degradation; in particular, PHS caused a decrease in the content of long AM chains. Moreover, PHS led to a decrease in the content of short amylopectin (AP) chains in the varieties Yandao 815 (YD815), Wuyugeng 27 (WY27) and Yangeng 13 (YG13), while the variety Sidao 785 (SD785) displayed the opposite trend. We propose that the main reasons for the decrease in starch crystallinity and the pasting profiles of the germinated rice were due to both the tendency of the AM content to decrease and the degree of this decrease in the content of the different AM chains along with changes in AP and other major components. All these changes caused by PHS led to a decrease in both ECQ and palatability of milled rice.  相似文献   
9.
在大田条件下,研究驳枝和追施氮肥对早花烤烟成熟期叶片中水溶性总糖和淀粉含量的影响。结果表明:高施氮量抑制烟草叶片的水溶性总糖和淀粉积累,然而低氮促进了中部叶水溶性总糖和淀粉积累。  相似文献   
10.
多种淀粉颗粒的扫描电镜下的形态分析   总被引:1,自引:0,他引:1  
聂丹 《安徽农业科学》2014,(33):11863-11865
[目的]比较分析多种淀粉颗粒的扫描电镜下的形态.[方法]利用扫描电镜对部分天然保健功能类食用淀粉进行观察,根据不同种类淀粉在扫描电镜下特征的差别,分别对每一种淀粉颗粒在扫描电镜下的形态特征进行归纳,并进行比较分析.[结果]观察发现,几种市面上宣称有保健功能类的食用淀粉如百合淀粉、葛根淀粉、桄榔淀粉、绿豆淀粉及马蹄淀粉,它们的形态分别为扁平三角形、粘连多面体型、梨形、肾形及卵圆形,与价格较低廉的日常食用淀粉如红薯淀粉、马铃薯淀粉、木薯淀粉、豌豆淀粉、小麦淀粉和玉米淀粉的形态及大小仍是有所区别,在扫描电镜下观察能较直观地反映出差别.[结论]研究可为天然保健功能类食用淀粉的鉴别提供参考依据.  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