全文获取类型
收费全文 | 285篇 |
免费 | 20篇 |
国内免费 | 1篇 |
专业分类
林业 | 14篇 |
农学 | 4篇 |
基础科学 | 1篇 |
75篇 | |
综合类 | 30篇 |
农作物 | 10篇 |
水产渔业 | 14篇 |
畜牧兽医 | 92篇 |
园艺 | 10篇 |
植物保护 | 56篇 |
出版年
2023年 | 2篇 |
2022年 | 1篇 |
2021年 | 12篇 |
2020年 | 12篇 |
2019年 | 11篇 |
2018年 | 6篇 |
2017年 | 12篇 |
2016年 | 11篇 |
2015年 | 6篇 |
2014年 | 6篇 |
2013年 | 18篇 |
2012年 | 19篇 |
2011年 | 23篇 |
2010年 | 14篇 |
2009年 | 16篇 |
2008年 | 17篇 |
2007年 | 16篇 |
2006年 | 21篇 |
2005年 | 23篇 |
2004年 | 11篇 |
2003年 | 12篇 |
2002年 | 13篇 |
2001年 | 3篇 |
2000年 | 3篇 |
1998年 | 1篇 |
1997年 | 1篇 |
1995年 | 3篇 |
1994年 | 3篇 |
1993年 | 5篇 |
1992年 | 2篇 |
1985年 | 1篇 |
1983年 | 1篇 |
1981年 | 1篇 |
排序方式: 共有306条查询结果,搜索用时 19 毫秒
1.
2.
3.
4.
Stephen O. Duke Antonio EvidenteMichele Fiore Agnes M. RimandoFranck E. Dayan Maurizio VurroNicole Christiansen Ralf LooserJohannes Hutzler Klaus Grossmann 《Pesticide biochemistry and physiology》2011,100(1):41-50
Ascaulitoxin and its aglycone (2,4,7-triamino-5-hydroxyoctanoic acid, CAS 212268-55-8) are potent phytotoxins produced by Ascochyta caulina, a plant pathogen being developed for biocontrol of weeds. The mode of action of this non-protein amino acid was studied on Lemna paucicostata. Ascaulitoxin is a potent growth inhibitor, with an I50 for growth of less than 1 μM, almost completely inhibiting growth at about 3 μM. Its action is slow, starting with growth inhibition, followed by darker green fronds, and then chlorosis and death. Most amino acids, including non-toxic non-protein amino acids, reversed the effect of the toxin when supplemented in the same medium. Supplemental sucrose slightly increased the activity. d-Amino acids were equally good inhibitors of ascaulitoxin activity, indicating the amino acid effects may not be due to inhibition of amino acid synthesis. Oxaloacetate, the immediate precursor of aspartate, also reversed the activity. LC-MS did not detect interaction of the compound with lysine, an amino acid that strongly reversed the effect of the phytotoxin. Metabolite profiling revealed that the toxin caused distinct changes in amino acids. Reduction in alanine, paralleled by enhanced levels of the branched chain amino acids valine, leucine and isoleucine and nearly unchanged levels of pyruvate, might indicate that the conversion of pyruvate to alanine is affected by ascaulitoxin aglycone. In addition, reduced levels of glutamate/glutamine and aspartate/asparagine might suggest that synthesis and interconversion reactions of these amino group donors are affected. However, neither alanine aminotransferase nor alanine: glyoxylate aminotransferase were inhibited by the toxin in vitro. Our observations might be explained by three hypotheses: (1) the toxin inhibits one or more aminotransferases not examined, (2) ascaulitoxin aglycone affects amino acid transporters, (3) ascaulitoxin aglycone is a protoxin that is converted in vivo to an aminotransferase inhibitor. 相似文献
5.
The decomposition of atmospheric hydrogen in different types of soil was measured. The decomposition of H2 was apparently a first-order reaction. H2 decomposition activity was proportional to the amount of soil with maximum activities at soil water contents of approx. 6–11% (w/w). The activity was lower under anaerobic conditions, but was constant between 1–20% O2. It was destroyed by autoclaving and was partially inactivated by fumigation with NH3, CHC13 or acetone, by u.v. irradiation and by treatment with NaCN or NaN3, indicating that biological processes in the soil were responsible for the observed H2 decomposition. Treatment of soil with toluene or CHCl3 caused only a partial inactivation. Incubation of soil in the presence of streptomycin or actidione reduced H2 decomposition by less than 50%, whereas CO consumption was abolished. The H2 decomposition rates showed H2 saturation curves with apparent Michaelis-Menten kinetics. Cooperative effects were not observed. Vmax was reached at approx. 200 μl1?1. The Km values for H2 were in the range of 30μl 1?1, but increased to higher values, when the soil had been pretreated with high H2 mixing ratios. Apparently, the observed H2 decomposition by soil is not only due to the activity of viable microorganisms, but soil enzymes as well. 相似文献
6.
Five different methods were compared to elucidate the total activity of the acidic phytate-degrading enzymes present in the seeds of rye, wheat, and barley. Phytate-degrading activity was studied at pH 5.0 by quantifying the liberated phosphate. Rye showed the highest acid phytate-degrading activity among the cereals studied. Using an aqueous extract, only 30-50% of the activity was found (rye, 3443 mU g(-1) of grain; wheat, 1026 mU g(-1) of grain; barley, 1032 mU g(-1) of grain) compared to that found by the direct incubation of the dry-milled cereal grains in a buffered phytate-containing solution (rye, 6752 mU g(-1) of grain; wheat, 2931 mU g(-1) of grain; barley, 2093 mU g(-1) of grain). Extending the extraction time resulted in an increase in extractable phytate-degrading activity by, at maximum, 10-15%. Extraction of phytate-degrading activity is strongly enhanced in the presence of Triton X-100 and the protease inhibitor phenylmethylsulfonyl fluoride (rye, 6536 mU g(-1) of grain; wheat, 2873 mU g(-1) of grain; barley, 2023 mU g(-1) of grain), suggesting at least a partial association with membrane structures and a degradation by proteolytic activity during extraction. In addition, it was shown that determining phytate-degrading activity by quantification of the liberated inorganic phosphate is more robust and precise than determining phytate-degrading activity by quantification of the residual phytate. 相似文献
7.
Dorfner R Ferge T Kettrup A Zimmermann R Yeretzian C 《Journal of agricultural and food chemistry》2003,51(19):5768-5773
The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass spectrometry. A model is proposed, based on two connected reaction channels. One channel, termed the "low activation energy" channel, consists of ester hydrolysis of 5-FQA followed by decarboxylation of the ferulic acid to form 4-vinylguaiacol, and finally polymerization at the vinyl group to form partly insoluble polymers (coffee melanoidins). The second "high activation energy" channel opens up once the beans have reached higher temperatures. It leads to formation of guaiacol, via oxidation of 4-vinylguaiacol, and subsequently to phenol and other phenolic VOCs. This work aims at developing strategies to modify the composition of coffee flavor compounds based on the time-temperature history during roasting. 相似文献
8.
Liquid and syrupy dietary saps and juices of plant origin, characterized by the presence of large quantities of saccharides (glucose, fructose, or sucrose) and containing amino acids, were analyzed for the presence of D-amino acids using enantioselective gas chromatography-mass spectrometry. D-amino acids were detected in processed saps and juices of trees (maple, palm, birch), fruits (grape, apple, pear, pomegranate, date), and various other plants (agave, beetroot, sugar cane, carob). D-Ala was detected in all plant products and amounted to approximately 34% D-Ala (relative to L-Ala + D-Ala) in Canadian maple syrups, to approximately 13% in palm saps, and to 48 and 13% D-Ala, respectively, in concentrated grape juices (Spanish Arrope and Turkish Pekmez). Varying amounts and kinds of other D-amino acids were also detected. To test the hypothesis that racemization, that is, partial conversion of L-amino acids into their corresponding D-enantiomers, occurs at reversible stages of the Maillard reaction, the Amadori compound fructose-L-phenylalanine was synthesized. On heating at 200 degrees C for 5 (20) min, release of 10.8% (24.2%) D-Phe was detected. From the data it is concluded that the Amadori compounds formed in the course of the Maillard reaction are pecursors of D-amino acids in foodstuffs. 相似文献
9.
Rabe S Krings U Banavara DS Berger RG 《Journal of agricultural and food chemistry》2002,50(22):6440-6447
A fully computer-controlled apparatus was designed. It combines a glass reactor with a temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the reactor and exposed to conditions of temperature, air flow, shear rate, and saliva flow as they occur in the mouth. As the reactor is completely filled before measurements are started, creation of headspace just before sampling start prevents untimely flavor release resulting in real time data. In the first 30 s of flavor release the concentrations of the volatiles can be measured up to four times by on-line sampling of the dynamic headspace, followed by off-line trapping of the samples on corresponding Tenax traps and analysis using GC-TDS-FID. Flavor compounds from different chemical classes were dissolved in water to achieve concentrations typically present in food (micrograms to milligrams per liter). Most of the compounds showed constant release rates, and the summed quantities of each volatile of three 10 s time intervals correlated linearly with time. The entire method of measurement including sample preparation, release, sampling, trapping, thermodesorption, and GC analysis showed good sensitivity [nanograms (10 s)(-1)] and reproducibility (mean coefficient of variation = 7.2%). 相似文献
10.
El-Baky HA Linke D Nimtz M Berger RG 《Journal of agricultural and food chemistry》2011,59(18):10311-10316
The first enzyme of the basidiomycete Piptoporus soloniensis, a peptidase (PsoP1), was characterized after isolation from submerged cultures, purification by fractional precipitation, and preparative native-polyarylamide gel electrophoresis (PAGE). The native molecular mass of PsoP1 was 38 kDa with an isoelectric point of 3.9. Similar to chymosin from milk calves, PsoP1 showed a maximum milk-clotting activity (MCA) at 35-40 °C and was most stable at pH 6 and below 40 °C. The complete inhibition by pepstatin A identified this enzyme as an aspartic peptidase. Electrospray ionization-tandem MS showed an amino acid partial sequence that was more homologous to mammalian milk clotting peptidases than to the chymosin substitute from a fungal species, such as the Zygomycete Mucor miehei. According to sodium dodecyl sulfate-PAGE patterns, the peptidase cleaved κ-casein in a way similar to chymosin and hydrolyzed β-casein slowly, as it would be expected from an efficient chymosin substitute. 相似文献