全文获取类型
收费全文 | 20195篇 |
免费 | 1407篇 |
国内免费 | 51篇 |
专业分类
林业 | 1705篇 |
农学 | 875篇 |
基础科学 | 138篇 |
4316篇 | |
综合类 | 1367篇 |
农作物 | 944篇 |
水产渔业 | 1561篇 |
畜牧兽医 | 8440篇 |
园艺 | 448篇 |
植物保护 | 1859篇 |
出版年
2023年 | 165篇 |
2022年 | 266篇 |
2021年 | 477篇 |
2020年 | 469篇 |
2019年 | 483篇 |
2018年 | 819篇 |
2017年 | 800篇 |
2016年 | 803篇 |
2015年 | 610篇 |
2014年 | 746篇 |
2013年 | 1157篇 |
2012年 | 1358篇 |
2011年 | 1386篇 |
2010年 | 742篇 |
2009年 | 697篇 |
2008年 | 1175篇 |
2007年 | 1103篇 |
2006年 | 930篇 |
2005年 | 936篇 |
2004年 | 853篇 |
2003年 | 800篇 |
2002年 | 739篇 |
2001年 | 527篇 |
2000年 | 503篇 |
1999年 | 426篇 |
1998年 | 136篇 |
1997年 | 120篇 |
1996年 | 99篇 |
1995年 | 120篇 |
1994年 | 79篇 |
1993年 | 76篇 |
1992年 | 155篇 |
1991年 | 117篇 |
1990年 | 122篇 |
1989年 | 121篇 |
1988年 | 114篇 |
1987年 | 98篇 |
1986年 | 92篇 |
1985年 | 106篇 |
1984年 | 77篇 |
1983年 | 78篇 |
1982年 | 46篇 |
1979年 | 73篇 |
1978年 | 41篇 |
1974年 | 49篇 |
1973年 | 46篇 |
1972年 | 46篇 |
1971年 | 43篇 |
1970年 | 52篇 |
1969年 | 37篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
961.
Grape-seed procyanidins act as antiinflammatory agents in endotoxin-stimulated RAW 264.7 macrophages by inhibiting NFkB signaling pathway 总被引:1,自引:0,他引:1
Terra X Valls J Vitrac X Mérrillon JM Arola L Ardèvol A Bladé C Fernandez-Larrea J Pujadas G Salvadó J Blay M 《Journal of agricultural and food chemistry》2007,55(11):4357-4365
Procyanindin extract (PE) is a mixture of polyphenols, mainly procyanidins, obtained from grape seed with putative antiinflammatory activity. We evaluated the PE effect on RAW 264.7 macrophages stimulated with lipopolysaccharide plus interferon-gamma that show a rapid enhanced production of prostaglandin E2 (PGE2) and nitric oxide (NO). Our results demonstrated that PE significantly inhibited the overproduction of NO, dose and time dependently. PE caused a marked inhibition of PGE2 synthesis when administered during activation. Moreover, PE pretreatment diminished iNOS mRNA and protein amount dose dependently (10-65 microg/mL). PE (65 microg/mL) pretreatment inhibited NFkappaB (p65) translocation to nucleus by nearly 40%. Trimeric and longer oligomeric-rich procyanidin fractions from PE (5-30 microg/mL) inhibited iNOS expression but not the monomeric forms catechin and epicatechin. Thus, we show that the degree of polymerization is important in determining procyanidin effects. PE was considerably a more effective inhibitor of NO biosynthesis (IC50 = 50 microg/mL) in comparison to other antiinflammatories, such as aspirin (3 mM), indomethacin (20 microM), and dexamethasone (9 nM). In conclusion, PE modulates inflammatory response in activated macrophages by the inhibition of NO and PGE2 production, suppression of iNOS expression, and NFkB translocation. These results demonstrate an immunomodulatory role of grape seed procyanidins and thus a potential health-benefit in inflammatory conditions that exert an overproduction of NO and PGE2. 相似文献
962.
Rossi S Lesignoli F Germini A Faccini A Sforza S Corradini R Marchelli R 《Journal of agricultural and food chemistry》2007,55(7):2509-2516
PCR products obtained by selective amplification of transgenic DNA derived from food samples containing Roundup Ready soybean or Bt-176 maize have been analyzed by anion-exchange HPLC. Peptide nucleic acids (PNAs), oligonucleotide analogues known to bind to complementary single-stranded DNA with high affinity and specificity, have been used as specific probes in order to assess the identity of the peaks observed. Two different protocols were adopted in order to obtain single-stranded DNA: amplification with an excess of one primer or digestion of one DNA strand. The single-stranded DNA was mixed with the PNA probe, and the presence of a specific sequence was revealed through detection of the corresponding PNA:DNA peak with significantly different retention time. Advantages and limits of this approach are discussed. The method was tested with reference materials and subsequently applied to commercial samples. 相似文献
963.
Pascal C Poncet-Legrand C Imberty A Gautier C Sarni-Manchado P Cheynier V Vernhet A 《Journal of agricultural and food chemistry》2007,55(12):4895-4901
Interactions between salivary proline-rich proteins and tannins are involved in astringency, which is one of the most important organoleptic sensations perceived when drinking wine or tea. This work aimed to study interactions between a recombinant human salivary proline-rich protein, IB-5, and a flavan-3-ol monomer, epigallocatechin gallate (EGCG). IB-5 presented the characteristics of natively unfolded proteins. Interactions were studied by dynamic light scattering, isothermal titration microcalorimetry, and circular dichroism. The interaction mechanism was dependent on protein concentration. At low concentrations, a three-stage mechanism was evidenced. Saturation of the interaction sites (first stage) was followed by protein aggregation into metastable colloids at higher EGCG/protein ratios (second stage). Further increasing this ratio led to haze formation (third stage). At low ratios, a disorder-to-order transition of IB-5 structure upon binding was evidenced. At high protein concentrations, direct bridging between proteins and EGCG was observed, resulting in significantly lower aggregation and turbidity thresholds. 相似文献
964.
Conesa C Sánchez L Pérez MD Calvo M 《Journal of agricultural and food chemistry》2007,55(12):4848-4853
Thermal denaturation of recombinant human lactoferrin from transgenic rice with different degrees of iron saturation has been studied by differential scanning calorimetry. The maximum temperature, enthalpy change, and activation energy of denaturation were higher when recombinant lactoferrin was more saturated with iron, indicating an increase in the stability of the protein structure. Maximum temperature and activation energy values for apo- and holo-lactoferrins were practically identical to those reported for the same forms of lactoferrin from human milk, which indicates a similar thermal stability. However, the value of enthalpy change for denaturation of the recombinant lactoferrin was 2.5-3-fold lower than that found for the human milk protein. This finding may reflect the influence that the different glycosylation pattern may have in the relationship between lactoferrin domains. Denaturation of recombinant lactoferrin in milk was compared with denaturation in phosphate buffer, and results indicated that the protein was more heat-sensitive when treated in milk than in buffer. 相似文献
965.
Lopes P Saucier C Teissedre PL Glories Y 《Journal of agricultural and food chemistry》2007,55(13):5167-5170
The main routes of oxygen ingress into wine bottles through "technical" cork stoppers (Neutrocork), natural cork stoppers, and synthetic closures (Nomacorc) were investigated. A comparison was made among closures left uncovered (controls), closures with the closure-glass interface covered, and closures completely covered with a polyurethane impermeable varnish. The oxygen ingress into the bottles was measured by a nondestructive colorimetric method. Technical cork stoppers were essentially impermeable to atmospheric oxygen during the first 24 months of storage. Oxygen within natural corks diffused slowly but continuously into the bottles over the first 12 months of storage and in very tiny amounts through the cork-glass interface the 12 months thereafter. Nomacorc synthetic closures were permeable to atmospheric oxygen, mainly after the first month of storage. 相似文献
966.
Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies 总被引:4,自引:0,他引:4
Rivero-Pérez MD Muñiz P Gonzalez-Sanjosé ML 《Journal of agricultural and food chemistry》2007,55(14):5476-5483
The study of the antioxidant capacity of foodstuffs requires the use of diverse determination methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate the "antioxidant profile" of red wines applying TAC (total antioxidant capacity) methods: 2,2'-azinobis(3-ethyl-benzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, oxygen radical absorbance capacity, ferric reducing/antioxidant power, hydroxyl and superoxide radical scavenger activities, and biomarkers of oxidative stress methods such as lipid peroxidation inhibition and inhibition of damage to DNA. Furthermore, levels of total polyphenols (TPP) of wines were also evaluated. Three bottles of 107 different Spanish red wines (total samples 321), made from different grape varieties, aging processes, and vintages, were analyzed. The validation of TAC methods, the first step in this work, provided a good linearity, proportionality, and low detection limits. Among these methods, the ABTS was the most satisfactory for its rapidity, cost, and precision. All wines showed an important capacity to scavenge hydroxyl radicals and were capable of blocking superoxide radicals but with 10 times lower intensity. Wines also showed important protective action on biomarkers of oxidative stress; they were much more active to inhibit lipid peroxidation than DNA oxidation. Few statistically significant correlations among levels of TPP and antioxidant properties of wines were detected. Furthermore, values of these correlations were very low. 相似文献
967.
Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning 总被引:1,自引:0,他引:1
López-Nicolas JM Pérez-López AJ Carbonell-Barrachina A García-Carmona F 《Journal of agricultural and food chemistry》2007,55(13):5312-5319
Although cyclodextrins (CDs) have been successfully used as antibrowning agents in different fruit juices, no research has studied the effect of these compounds on enzymatic browning in peach juice. In this paper, the color of fresh peach juice was evaluated in the presence of two types of natural (alpha-CD and beta-CD) and a modified (maltosyl-beta-CD) CD, and the effectiveness of these compounds as browning inhibitors was determined using the color space CIELAB system. Moreover, to clarify the mechanism by which CDs inhibit peach juice enzymatic browning, the process was kinetically modeled in the absence and presence of CDs using a colorimetric method; the apparent complexation constants between the mixtures of diphenols present in peach juice and some types of CD were calculated. The results show that the highest affinity constant was presented by alpha-CD (Kc = 18.31 mM-1) followed by maltosyl-beta-CD (Kc = 11.17 mM-1), whereas beta-CD was incapable of inhibiting peach juice enzymatic browning. Keywords: Cyclodextrin; browning; peach; juice; color; polyphenol oxidase. 相似文献
968.
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino 总被引:1,自引:0,他引:1
Servili M Esposto S Lodolini E Selvaggini R Taticchi A Urbani S Montedoro G Serravalle M Gucci R 《Journal of agricultural and food chemistry》2007,55(16):6609-6618
Field-grown olive trees (Olea europaea L. cv. Leccino) were used over two growing seasons to determine the effect of deficit irrigation regimes on virgin olive oil (VOO) quality. Drip irrigation was managed to maintain a predawn leaf water potential (PLWP): (a) higher than -1.1 MPa (full irrigation: FI); (b) between -1.0 and -3.3 MPa (deficit irrigation: DI); (c) higher than -4.2 MPa (severe deficit irrigation: SI). The fruit yield and oil yield of DI trees were over 90% of those of FI treatments in both years, respectively, whereas yields of SI trees ranged from 61 to 76%. The irrigation regime had minor effects on the free acidity, peroxide value, and fatty acid composition of VOO. The concentrations of phenols and o-diphenols in VOO were negatively correlated with PLWP. The concentrations of the dialdehydic form of decarboxymethyl elenolic acid linked to (3,4-dihydroxyphenyl)ethanol (3,4-DHPEA-EDA), the isomer of the oleuropein aglycon (3,4-DHPEA-EA), and the dialdehydic form of decarboxymethyl elenolic acid linked to (p-hydroxyphenyl)ethanol (p-HPEA-EDA) were lower in FI than in SI treatments. The concentrations of lignans (+)-1-acetoxipinoresinol and (+)-1-pinoresinol were unaffected by the irrigation regime. The tree water status had a marked effect on the concentration of volatile compounds, such as the C(6)-saturated and unsaturated aldehydes, alcohols, and esters. 相似文献
969.
Arts MJ Grun C de Jong RL Voss HP Bast A Mueller MJ Haenen GR 《Journal of agricultural and food chemistry》2007,55(17):7010-7014
Although hardly any polyunsaturated fatty acids (PUFAs) are present in the endproduct, the ingredients used for the production of beer contain a high concentration of PUFAs, such as linolic and linolenic acid. These compounds are readily oxidized, resulting in the formation of lipid-derived products that reduce the taste and quality of beer enormously. During mashing relatively high amounts of PUFAs are exposed to atmospheric oxygen at a relatively high temperature. This makes mashing a critical step in the brewing process with regard to the formation of lipid-derived off-taste products. F1 phytoprostane (PPF1) changes in antioxidant capacity and monohydroxy fatty acids (OH-FAs) were used as markers for the detection of oxidative damage to fatty acids during mashing. The pattern of OH-FA formation indicates that enzymatic oxidation of PUFAs is more important than nonenzymatic oxidation during the mashing process. Nevertheless, substantial nonenzymatic radical formation is evident from the increase of specific OH-FAs and PPF1s. It was found that a low oxygen tension reduces oxidative damage and gives a high antioxidant capacity of the mashing mixture. This indicates that mashing should be done under low oxygen pressure. 相似文献
970.
José AlvesJr Marcos V. Folegatti Larry R. Parsons Wije Bandaranayake Claudio R. da Silva Tonny J. A. da Silva Luís F. S. M. Campeche 《Irrigation Science》2007,25(4):419-428
The expansion of permanent trickle irrigation systems in Sao Paulo (Brazil) citrus has changed the focus of irrigation scheduling
from determining irrigation timing to quantifying irrigation amounts. The water requirements of citrus orchards are difficult
to estimate, since they are influenced by heterogeneous factors such as age, planting density and irrigation system. In this
study, we estimated the water requirements of young ‘Tahiti’ lime orchards, considering the independent contributions from
soil evaporation and crop transpiration by splitting the crop coefficient (Kc = ETc/ETo) into two separate coefficients; Ke,
a soil evaporation coefficient and Kcb, a crop transpiration coefficient. Hence, the water requirement in young ‘Tahiti’ lime
(ETy) is ETy = (Ke + Kcb) · ETo, where ETo is the reference crop evapotranspiration. Mature tree water requirement (ETm) is ETm = Kcb · ETo, assuming no soil water evaporation. Two lysimeters were used; one was 1.6 m in diameter and 0.7 m deep, and
the other was 2.7 m in diameter and 0.8-m deep. The first one was used to calculate evaporation and the second one was used
for transpiration. ETo was estimated by the Penman–Monteith method (FAO-56). The measurements were conducted during a period
between August 2002 and April 2005 in Piracicaba, Sao Paulo state, Brazil. The lysimeters were installed at the center of
a 1.0-ha plot planted with ‘Tahiti’ lime trees grafted on ‘Swingle’ citrumelo rootstock. The trees were 1-year old at planting,
spaced 7 × 4 m, and were irrigated by a drip irrigation system. During the study period, Kc varied between 0.6 and 1.22, and
Kcb varied between 0.4 and 1.0. The results suggested that for young lime trees, the volume of water per tree calculated by
Ke + Kcb is about 80% higher than the volume calculated using Kc. For mature trees, the volume of water per tree calculated
using just Kcb can be 10% less than using Kc. The independent influence of soil evaporation and transpiration is important to better understand the water consumption of
young lime trees during growth compared to mature lime trees. 相似文献