全文获取类型
收费全文 | 131篇 |
免费 | 6篇 |
专业分类
林业 | 19篇 |
农学 | 11篇 |
45篇 | |
综合类 | 5篇 |
农作物 | 8篇 |
水产渔业 | 15篇 |
畜牧兽医 | 26篇 |
园艺 | 3篇 |
植物保护 | 5篇 |
出版年
2024年 | 1篇 |
2023年 | 1篇 |
2022年 | 1篇 |
2021年 | 4篇 |
2020年 | 4篇 |
2019年 | 6篇 |
2018年 | 10篇 |
2017年 | 2篇 |
2016年 | 3篇 |
2015年 | 3篇 |
2014年 | 5篇 |
2013年 | 4篇 |
2012年 | 8篇 |
2011年 | 11篇 |
2010年 | 7篇 |
2009年 | 8篇 |
2008年 | 7篇 |
2007年 | 4篇 |
2006年 | 8篇 |
2005年 | 10篇 |
2004年 | 5篇 |
2002年 | 5篇 |
2001年 | 2篇 |
2000年 | 2篇 |
1999年 | 1篇 |
1997年 | 1篇 |
1996年 | 1篇 |
1995年 | 2篇 |
1993年 | 2篇 |
1992年 | 1篇 |
1989年 | 1篇 |
1987年 | 1篇 |
1985年 | 1篇 |
1983年 | 1篇 |
1974年 | 2篇 |
1973年 | 2篇 |
排序方式: 共有137条查询结果,搜索用时 0 毫秒
81.
Polysaccharides are widely used in the food industry to modify the stability of protein-based drinks. However, an in depth knowledge of the interactions occurring in the system is still lacking. In this study, the interactions between sodium caseinate and high methoxyl pectin under acidification conditions were studied nondestructively and without dilution using transmission diffusing wave spectroscopy. Oil-in-water emulsions were prepared with 10% soybean oil and 0.5% sodium caseinate. Various concentrations of pectin (ranging from 0 to 0.2%) were added, and the emulsions were acidified with glucono-delta-lactone. With acidification, a "sol-gel" transition occurred and emulsions containing pectin were more stable at lower pH than those without pectin. Furthermore, the sol-gel transition of the mixtures was more sudden for control emulsions without pectin. While in control samples the final solidlike emulsion after gelation tended to be more inhomogeneous and more dissimilar to the starting emulsion, emulsions with pectin in solution gelled later under acidification. With a sufficient amount of pectin, the emulsions showed no aggregation and the destabilization pH varied depending on the amount of pectin present in the emulsions. At intermediate pH values (pH > 5.5), the emulsions displayed a decrease in particle size, more pronounced in samples containing pectin. The results collected using light scattering in concentrated systems, 10% (v/v) in our case, suggested that pectin stabilizes the emulsion oil droplets forming a network of oil droplets loosely connected by strands of pectin. 相似文献
82.
2005年,全球人工林只占森林总面积的7%,但其所贡献的林产品和服务的比例却高得多。1967年,联合国粮农组织(FAO)的国际研讨会使人工林潜在的重要性得到全球性的公认。虽然工业原木的持续供应是主要的推动力,人工林的社会和环境效益也受到了关沣。 相似文献
83.
Dietary Oil Sources on the Innate Immunity and Resistance of Nile Tilapia,Oreochromis niloticus,to Streptococcus agalactiae Challenge 下载免费PDF全文
Milena W. Ferreira Diego V. da Costa Carlos A. G. Leal Henrique C. P. Figueiredo Priscila V. Rosa 《Journal of the World Aquaculture Society》2015,46(3):252-262
The effect of different dietary oil sources on the innate immunity and resistance of Nile tilapia, Oreochromis niloticus, to Streptococcus agalactiae infection were evaluated. Fish were fed with diets containing different lipid sources (soybean oil [SO], corn oil, linseed oil [LO], fish oil [FO], and olive oil [OO]). Fish fed SO presented the highest (P < 0.05) hematocrit and serum protein. LO and FO diets increased (P < 0.05) the erythrocyte resistance to osmotic lysis in comparison with other treatments. Fish fed OO showed the highest (P < 0.05) iron‐binding capacity and the lowest serum lysozyme and bactericidal activities (P < 0.05). No difference (P > 0.05) was found between diets in alternative complement activity. Fish fed the SO diet had the highest (P < 0.05) survival rate against S. agalactiae challenge. In conclusion, diets with LO oil and FO, rich in ω‐3 fatty acids, and OO, rich in ω‐9 fatty acids, have an immunomodulatory effect in Nile tilapia juveniles. The use of SO in the Nile tilapia diet improved immune function and resistance against S. agalactiae. 相似文献
84.
Milena Lakicevic Zorica Srdjevic Bojan Srdjevic Miodrag Zlatic 《Urban Forestry & Urban Greening》2014,13(1):114-120
This paper deals with a common urban forestry problem: selecting the most appropriate management policy for a forest situated within a city zone. In the presented case study, we analyzed this problem within the Zvezdarska forest in Belgrade, Serbia. The decision makers that took part in the decision making process represented the two main stakeholder groups – the public and the experts. The public group is divided into three different subgroups: local residents, tourists and environmentalists. The experts group is represented by local authorities and academic experts. The procedure implemented for evaluating and selecting the most desired management policy for the case study area combines approval voting and the multicriteria approval method, two social choice theory methods suitable for decision-making in forestry. The main reason for combining these techniques is to be sure that the selected policy will be accepted as the most desired option by both the public and the experts. The results and discussions with involved decision makers clearly show that the applied procedure possesses sufficient analyticity and full transparency in the decision-making process; hence it is applicable to problems in urban forest management as well as to natural resources in general. 相似文献
85.
Malachova A Dzuman Z Veprikova Z Vaclavikova M Zachariasova M Hajslova J 《Journal of agricultural and food chemistry》2011,59(24):12990-12997
Fusarium toxins, Alternaria toxins, and ergot alkaloids represent common groups of mycotoxins that can be found in cereals grown under temperate climatic conditions. Because most of them are chemically and thermally stable, these toxic fungal secondary metabolites might be transferred from grains into the final products. To get information on the commensurate contamination of various cereal-based products collected from the Czech retail market in 2010, the occurrence of "traditional" mycotoxins such as groups of A and B trichothecenes and zearalenone, less routinely determined Alternaria toxins (alternariol, alternariol monomethyl ether and altenuene), ergot alkaloids (ergosine, ergocryptine, ergocristine, and ergocornine) and "emerging" mycotoxins (enniatins A, A1, B, and B1 and beauvericin) were monitored. In a total 116 samples derived from white flour and mixed flour, breakfast cereals, snacks, and flour, only trichothecenes A and B and enniatins were found. Deoxynivalenol was detected in 75% of samples with concentrations ranging from 13 to 594 μg/kg, but its masked form, deoxynivalenol-3-β-d-glucoside, has an even higher incidence of 80% of samples, and concentrations ranging between 5 and 72 μg/kg were detected. Nivalenol was found only in three samples at levels of 30 μg/kg. For enniatins, all of the samples investigated were contaminated with at least one of four target enniatins. Enniatin A was detected in 97% of samples (concentration range of 20-2532 μg/kg) followed by enniatin B with an incidence in 91% of the samples (concentration range of 13-941 μg/kg) and enniatin B1 with an incidence of 80% in the samples tested (concentration range of 8-785 μg/kg). Enniatin A1 was found only in 44% of samples at levels ranging between 8 and 851 μg/kg. 相似文献
86.
Federica Manini Milena Brasca Carme Plumed‐Ferrer Stefano Morandi Daniela Erba Maria Cristina Casiraghi 《Cereal Chemistry》2014,91(4):342-349
Several studies have emphasized the possibility of enhancing nutritional properties of cereal by‐products through biotechnological processes. Bran fermentation positively affects the bioavailability of several functional compounds. Moreover, bran fermentation could increase water‐extractable arabinoxylans (WEAX), compounds with positive effects on glucose metabolism and prebiotic properties. This study was aimed at increasing the amount of bran bioactive compounds through a sourdoughlike fermentation process. Wheat bran fermentations were conducted through continuous propagation by back‐slopping of fermented bran (10% inoculum) until a stable microbiota was established, reaching high counts of lactic acid bacteria and yeasts (109 and 107 CFU/g, respectively). At each refreshment step, bacterial strains were isolated, clustered, molecularly analyzed by randomly amplified polymorphic DNA, and identified at the species level by 16S rRNA gene sequencing. Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Pediococcus pentosaceus, and Pichia fermentans dominated the stable sourdough ecosystem. After fermentation, levels of soluble fiber increased (+30%), and WEAX and free ferulic acid were respectively fourfold and tenfold higher than in raw bran, results probably related to microbial xylan‐degrading activity, whereas phytic acid was completely degraded. These preliminary data suggest that fermented bran could be considered an interesting functional ingredient for nutritional enhancement. 相似文献
87.
da Silva Ana Veruska Cruz Oliveira Jéssica Monalisa S. P. Cardoso Milena Nascimento Nascimento Ana Letícia Sirqueira Soares Tássia Fernanda S. N. da Silva Júnior Josué Francisco da Silva Lédo Ana Muniz Evandro Neves 《Genetic Resources and Crop Evolution》2021,68(6):2441-2453
Genetic Resources and Crop Evolution - This study aimed to evaluate the Mangaba Genebank of Embrapa Tabuleiros Costeiros, Brazil, since its implementation in 2006 and characterize the accessions in... 相似文献
88.
The effect of heating on the physicochemical properties of emulsions prepared with soybean soluble polysaccharide (SSPS) was investigated. The emulsions were stable after heating at 90 degrees C for up to 30 min. Heating at different pH values or in the presence of CaCl2 (<10 mM) did not affect the stability; however, at higher concentrations of calcium ions, the emulsion particle size increased. Two fractions, a high molecular weight (HMF) and a low molecular weight (LMF) fraction, were separated from the crude SSPS preparation by gel fitration. Emulsions prepared with SSPS/HMF (MW = 310-420 kDa) showed little change in size with heating, while the protein impurities of the SSPS/LMF fraction formed aggregates by heating at pH 7. Analysis of the heat-induced aggregation of the two fractions of SSPS suggested that the changes in SSPS functionality with heating can be attributed to the protein impurities (LMF) present in the SSPS. 相似文献
89.
Immunoglobulins in normal porcine tracheobronchial secretions 总被引:1,自引:0,他引:1
N Holmgren 《Acta veterinaria Scandinavica》1973,14(3):366-380
Methods of collecting sputum and tracheobronchial washings are described.Proteins in normal porcine tracheobronchial secretions are studied by immunochemical qualitative and quantitative methods. Among the immunoglobulins, IgA, IgG and IgM are identified. Immunoelectrophoretic analysis of sputum shows albumin, transferrin and in the α-region 2 components not found in serum. The predominant immunoglobulin in tracheobronchial secretions is IgA, which accounted for about 85 % of the total immunoglobulin concentration in sputum and 61 % of the immunoglobulin concentration in tracheobronchial washings. 相似文献
90.
The objective of this research was to understand whether addition of soy protein to milk protein affects the properties of acid-induced casein gels. Different samples were prepared by suspending casein micelles pellets in milk serum containing soy proteins or whey proteins as well as mixtures of the two proteins. Glucono-delta-lactone was added, and the changes in apparent size (in diluted systems) as well as the viscoelastic properties of the mixtures were measured. Size exclusion chromatography was also carried out to characterize the soluble phase of the various mixtures before and after heating. Soy protein affected the gelation of the mixtures; however, not to the same extent as whey proteins, which dominated formation of the network in soy-whey-casein systems. It was concluded that, up to a critical ratio of soy/whey proteins, soy proteins can be incorporated in the mix without a significant change in structure of the casein gels. 相似文献