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51.
Lipid oxidation in corn oil-in-water emulsions stabilized by casein,whey protein isolate,and soy protein isolate 总被引:4,自引:0,他引:4
Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have high oxidative stability. This research investigated differences in the physical properties and oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), or soy protein isolate (SPI) at pH 3.0. Emulsions were prepared with 5% corn oil and 0.2-1.5% protein. Physically stable, monomodal emulsions were prepared with 1.5% casein, 1.0 or 1.5% SPI, and > or =0.5% WPI. The oxidative stability of the different protein-stabilized emulsions was in the order of casein > WPI > SPI as determined by monitoring both lipid hydroperoxide and headspace hexanal formation. The degree of positive charge on the protein-stabilized emulsion droplets was not the only factor involved in the inhibition of lipid oxidation because the charge of the emulsion droplets (WPI > casein > or = SPI) did not parallel oxidative stability. Other potential reasons for differences in oxidative stability of the protein-stabilized emulsions include differences in interfacial film thickness, protein chelating properties, and differences in free radical scavenging amino acids. This research shows that differences can be seen in the oxidative stability of protein-stabilized emulsions; however, further research is needed to determine the mechanisms for these differences. 相似文献
52.
Undeland I Kelleher SD Hultin HO McClements J Thongraung C 《Journal of agricultural and food chemistry》2003,51(14):3992-3998
Fish muscle proteins can be isolated from a variety of low-value raw materials by solubilization in either acid or base. If the consistency of the resulting solution is sufficiently low, it is possible to recover most of the solubilized proteins and remove most of the lipids by centrifugation. Lipid removal should greatly stabilize the isolated proteins. In a previous investigation into the use of herring for production of these protein isolates, it was observed that this species had particularly high consistency values when the proteins were solubilized. This study was undertaken to determine the consistencies obtained with herring light muscle tissue over the pH range covered by the two processes, from about pH 2.7 to 10.8. Protein solubility was compared to consistency of the resultant solutions. Maximum consistencies of the homogenates, approximately 220 and approximately 175 mPa.s, were obtained at pH values of approximately 3.5 and 10.5, respectively. Consistency began to increase approximately when solubilization began. Storage of homogenates at pH 2.7 decreased the consistency over a 10 min time period. The magnitude of the consistency peaks at both acid and alkaline pH values increased when using ice-stored as well as frozen-stored herring, especially in the acid range. Protein solubility at pH <4 and pH >/=10.8 slightly decreased after post-mortem storage of the herring muscle. It is suggested that the observed changes in consistency result from the expansion and solvation of protein aggregates which eventually dissociate into smaller units, perhaps even monomers. 相似文献
53.
Moreau L Kim HJ Decker EA McClements DJ 《Journal of agricultural and food chemistry》2003,51(22):6612-6617
Oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin (beta-Lg)-pectin membranes were produced using a two-stage process. A primary emulsion containing small droplets (d(32) approximately 0.3 microm) was prepared by homogenizing 10 wt % corn oil with 90 wt % aqueous solution (1 wt % beta-Lg, 5 mM imidazole/acetate buffer, pH 3.0) using a high-pressure valve homogenizer. The primary emulsion was then diluted with pectin solutions to produce secondary emulsions with a range of pectin concentrations (5 wt % corn oil, 0.45 wt % beta-Lg, 5 mM imidazole/acetate buffer, 0-0.22 wt % pectin, pH 3.0). The electrical charge on the droplets in the secondary emulsions decreased from +33 +/- 3 to -19 +/- 1 mV as the pectin concentration was increased from 0 to 0.22 wt %, which indicated that pectin adsorbed to the droplet surfaces. The mean particle diameter of the secondary emulsions was small (d(32) < 1 microm) at relatively low pectin concentrations (<0.04 wt %), but increased dramatically at higher pectin concentrations (e.g., d(32) approximately 13 microm at 0.1 wt % pectin), which was attributed to charge neutralization and bridging flocculation effects. Emulsions with relatively small mean particle diameters (d(32) approximately 1.2 microm at 0.1 wt % pectin) could be produced by disrupting flocs formed in secondary emulsions containing highly negatively charged droplets, for example, by sonication, blending, or homogenization. The particles in these emulsions probably consisted of small flocs containing a number of protein-coated droplets bound together by pectin molecules. These emulsions had good stability to further particle aggregation up to relatively high ionic strengths (< or =500 mM NaCl) and low pH (pH 3). The interfacial engineering technology used in this study could lead to the creation of food emulsions with improved physicochemical properties or stability. 相似文献
54.
The combined influence of a strongly interacting cosolvent (NaCl) and a weakly interacting cosolvent (sucrose) on the heat-induced gelation of bovine serum albumin (BSA) was studied. The dynamic shear rheology of 4 wt % BSA solutions containing 0 or 20 wt % sucrose and 0-200 mM NaCl was monitored as they were heated from 30 to 90 degrees C at 1.5 degrees C min(-)(1), held at 90 degrees C for 120 min, and then cooled back to 30 degrees C at -1.5 degrees C min(-)(1). The turbidity of the same solutions was monitored as they were heated from 30 to 95 degrees C at 1.5 degrees C min(-)(1) or held isothermally at 90 degrees C for 10 min. NaCl had a similar effect on BSA solutions that contained 0 or 20 wt % sucrose, with the gelation temperature decreasing and the final gel strength increasing with increasing salt concentration and the greatest changes occurring between 25 and 100 mM NaCl. Nevertheless, the presence of sucrose did lead to an increase in the gelation temperature and final gel strength and a decrease in the final gel turbidity. The impact of NaCl on gel characteristics was attributed primarily to its ability to screen electrostatic interactions between charged protein surfaces, whereas the impact of sucrose was attributed mainly to its ability to increase protein thermal stability and strengthen the attractive forces between proteins through a preferential interaction mechanism. 相似文献
55.
R Julian 《Avian diseases》1983,27(1):292-295
Many small masses of cartilage, degenerating cartilage, and mineralized material were found on histologic examination of the lung of a broiler chicken that had severe tibiotarsal and tarsometatarsal dyschondroplasia. A small survey revealed that occasional masses of similar material could be found in the lungs of many normal broiler chickens. 相似文献
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The distal 30 to 40 cm of the ileum cannot be exteriorized through a midline laparotomy incision because of its close anatomical association with the base of the caecum. A method was developed to deal with those cases where this segment of small intestine was involved in an avascular, necrotic process and therefore required resection. The technique involves inverting the distal stump of ileum into the lumen of the caecum and then performing a routine ileocaecal or jejunocaecal anastomosis. This avoids the risk of peritonitis if a Parker-Kerr oversew of the necrotic ileal stump should dehisce. The technique was performed on five clinically normal horses and on four horses in which the terminal 30 to 40 cm of the ileum was necrotic. The postoperative clinical findings and autopsy results of these horses are discussed. 相似文献
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