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61.
A V Costa L C Barbosa A J Demuner A A Silva 《Journal of agricultural and food chemistry》1999,47(11):4807-4814
The catalytic oxidation of 2alpha,4alpha-dimethyl-8-oxabicyclo[3.2. 1]oct-6-en-3-one with osmium tetraoxide and excess hydrogen peroxide resulted in the formation of 2alpha,4alpha-dimethyl-6, 7-exo-isopropylidenedioxy-8-oxabicyclo[3.2.1]octan-3-one (2), with 91% yield. Addition of aryllithium reagents to this compound resulted in the formation of the aromatic alcohols (6a-h) with 48-76% yield. These alcohols were treated with thionyl chloride in pyridine, and the corresponding alkenes (7a-h) were obtained with 46-80% yield. The effect of compounds 6a-h and 7a-h on the root growth of Sorghum bicolor was evaluated at a concentration of 6.6 microg g(-)(1). The alcohols 6a-h caused an inhibitory effect (8-100%) on the S. bicolor radicle growth. The three most active compounds were 6e (aryl = p-methylphenyl), 6g (aryl = p-chlorophenyl), and 6h (aryl = p-fluorophenyl) and caused 100% inhibition. The effect of alkenes 7a-h was less pronounced and varied from 15% to 46% inhibition. Another experiment was carried out in a greenhouse to evaluate the effect of alcohols 6e, 6g, and 6h, at a 6.6 microg g(-)(1) dose, against Cucumis sativus, S. bicolor and the weeds Bidens pilosa, Desmodiumtortuosum, and Pennisetum setosum. All three compounds showed an inhibitory effect on the development of the aerial parts (26-73%) and roots (13-79%) of the weeds and crops. 相似文献
62.
Silva BM Andrade PB Ferreres F Domingues AL Seabra RM Ferreira MA 《Journal of agricultural and food chemistry》2002,50(16):4615-4618
Qualitative and quantitative analyses of phenolic compounds were carried out on quince fruit samples from seven different geographical origins in Portugal. For each origin, both pulp and peel were analyzed by reversed-phase HPLC-DAD and HPLC-DAD/MS.The results revealed differences between the phenolic profiles of pulps and peels in all studied cases. The pulps contained mainly caffeoylquinic acids (3-, 4-, and 5-O-caffeoylquinic acids and 3,5-dicaffeoylquinic acid) and one quercetin glycoside, rutin (in low amount). The peels presented the same caffeoylquinic acids and several flavonol glycosides: quercetin 3-galactoside, kaempferol 3-glucoside, kaempferol 3-rutinoside, and several unidentified compounds (probably kaempferol glycoside and quercetin and kaempferol glycosides acylated with p-coumaric acid). The highest content of phenolics was found in peels. 相似文献
63.
Abugoch LE Romero N Tapia CA Silva J Rivera M 《Journal of agricultural and food chemistry》2008,56(12):4745-4750
The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed an endotherm with a denaturation temperature of 98.1 degrees C and a denaturation enthalpy of 12.7 J/g, while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11 (3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH. Some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups. 相似文献
64.
Peterman William E. Winiarski Kristopher J. Moore Chloe E. Carvalho Carolina da Silva Gilbert Anthony L. Spear Stephen F. 《Landscape Ecology》2019,34(9):2197-2208
Landscape Ecology - Landscape resistance surfaces are often used to address questions related to movement, dispersal, or population connectivity. However, modeling landscape resistance is... 相似文献
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Chung Yong Suk Silva Renato Rodrigues Park Minwoo Lee Sanghyeob 《Journal of Crop Science and Biotechnology》2019,22(1):17-20
Journal of Crop Science and Biotechnology - The ionizing radiation methods, including X-rays, gamma rays, and neutrons to create variation is well established and used in major crops. Many... 相似文献
69.
Henrique de Souza Luche José Antonio Gonzalez da Silva Rafael Nornberg Emilio Ghisleni Arenhardt Vanderlei da Rosa Caetano Luciano Carlos da Maia Antonio Costa de Oliveira 《Journal of Crop Science and Biotechnology》2017,20(2):73-80
In wheat, the increase of yield and stability associated traits can be achieved by combining parents containing the stay-green trait and favorable alleles for grain yield. The aim of this work was to analyze the genetic dissimilarity between wheat lines from stay-green and synchronized maturation groups and elite cultivars. Moreover, to propose promising combinations seeking the selection of high-grain yield and high bread-making quality genotypes containing stay-green trait. The experiment was conducted in a randomized block design with three replications in 2003, 2004, and 2005, using sister-lines with the presence and absence of stay-green trait and elite cultivars. Genetic variability exists among wheat strains from the synchronized stay-green maturation group and elite cultivars. Genotypes of maturation group stay-green obtained an average performance superior to the synchronized group. Crosses between stay-green lines and the CEP 29 and BRS 177 cultivars are promising in the selection of genotypes carrying the stay-green trait with high yield and bread-making quality. 相似文献
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