全文获取类型
收费全文 | 11393篇 |
免费 | 827篇 |
国内免费 | 7篇 |
专业分类
林业 | 1183篇 |
农学 | 429篇 |
基础科学 | 43篇 |
2604篇 | |
综合类 | 744篇 |
农作物 | 488篇 |
水产渔业 | 774篇 |
畜牧兽医 | 4591篇 |
园艺 | 284篇 |
植物保护 | 1087篇 |
出版年
2023年 | 101篇 |
2022年 | 132篇 |
2021年 | 237篇 |
2020年 | 226篇 |
2019年 | 157篇 |
2018年 | 555篇 |
2017年 | 528篇 |
2016年 | 474篇 |
2015年 | 382篇 |
2014年 | 428篇 |
2013年 | 649篇 |
2012年 | 912篇 |
2011年 | 821篇 |
2010年 | 450篇 |
2009年 | 350篇 |
2008年 | 713篇 |
2007年 | 662篇 |
2006年 | 528篇 |
2005年 | 563篇 |
2004年 | 509篇 |
2003年 | 469篇 |
2002年 | 386篇 |
2001年 | 277篇 |
2000年 | 243篇 |
1999年 | 216篇 |
1998年 | 66篇 |
1997年 | 56篇 |
1996年 | 42篇 |
1995年 | 60篇 |
1994年 | 37篇 |
1993年 | 33篇 |
1992年 | 79篇 |
1991年 | 66篇 |
1990年 | 60篇 |
1989年 | 57篇 |
1988年 | 53篇 |
1987年 | 47篇 |
1986年 | 47篇 |
1985年 | 46篇 |
1984年 | 42篇 |
1983年 | 34篇 |
1979年 | 38篇 |
1974年 | 26篇 |
1973年 | 21篇 |
1972年 | 22篇 |
1971年 | 23篇 |
1970年 | 27篇 |
1969年 | 25篇 |
1968年 | 25篇 |
1966年 | 20篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
991.
Characterization of a cost-efficient analytical method based on alkaline sample digestion with KOH and NaOH, followed by aqueous phase phenylation derivatization with NaBPh4 and solid phase microextraction (SPME) for the determination of methylmercury in typical fish-containing food samples commercially available in Hungary, is reported. The sample preparation procedure along with the applied SPME-GC-pyrolysis-AFS system was validated by measuring certified reference materials (CRM) BCR-464, TORT-2, and a candidate CRM BCR 710. To carry out an estimation of average Hungarian methylmercury exposures via marine fish and/or fish-containing food consumption, 16 commercially available products and 3 pooled representative seafood samples of-according to a previous European survey--the three most consumed fish species in Hungary, herring, sardines, and hake, were analyzed. Methylmercury concentrations of the analyzed samples were in the range 0.016-0.137 microg of MeHg g(-1) dry weight as Hg. 相似文献
992.
Roura E Andrés-Lacueva C Jáuregui O Badia E Estruch R Izquierdo-Pulido M Lamuela-Raventós RM 《Journal of agricultural and food chemistry》2005,53(16):6190-6194
A rapid liquid chromatography electrospray ionization tandem mass spectrometry with negative ion detection method was developed and validated to determine cocoa flavonoid metabolites in human plasma and urine after the intake of a standard portion of a cocoa beverage. A chromatographic run time of only 9 min provided clear separation of all metabolites and internal standards. Samples were analyzed in a product-ion scan of m/z 289, 369, and 465 to identify the metabolites and in multiple reaction monitoring acquisition mode to quantify (-)-epicatechin ((-)-Ec) (289/ 245), (-)-epicatechin-glucuronide ((-)-EcG) (465/289), and (-)-epicatechin-sulfate ((-)-EcS) (369/289). One (-)-Ec-G and three (-)-Ec-S were identified and confirmed in urine as the major metabolites, and one (-)-Ec-G was the only metabolite present in plasma volunteers (n = 5) at a mean concentration of 625.7 +/- 198.3 nmol/L at 2 h after consumption of a cocoa beverage containing 54.4 mg of (-)-Ec. 相似文献
993.
Lead dietary intake in a Spanish population (Canary Islands) 总被引:2,自引:0,他引:2
Rubio C González-Iglesias T Revert C Reguera JI Gutiérrez AJ Hardisson A 《Journal of agricultural and food chemistry》2005,53(16):6543-6549
For most people diet is the main route of exposure to trace metals, so information about dietary intake is also important to assess risks to human health for these elements. The purpose of this study was to determine the levels of Pb in the foods and drinks of highest consumption in the authors' our community to estimate daily intakes of Pb for each of the seven Canary Islands. Four hundred and twenty samples were analyzed using GFAAS. The total Pb intake of the Canarian population is 72.8 microg/day, 29.12% (for a person of 70 kg body weight) of the provisional tolerable weekly intake limit of 25 microg/kg fixed by the FAO/WHO. The island that presents the highest lead intake is La Gomera, followed by Lanzarote, Tenerife, and Gran Canaria islands. These four islands present a lead dietary intake over the mean Pb intake for the whole archipelago. The islands with lower Pb intakes are La Palma and Fuerteventura, with intakes under 70 microg/day. These results have also been compared with the values found for other national and international communities. 相似文献
994.
Edens L Dekker P van der Hoeven R Deen F de Roos A Floris R 《Journal of agricultural and food chemistry》2005,53(20):7950-7957
The observation that the bitterest peptides from casein hydrolysates contain several proline residues led us to hypothesize that a proline-specific protease would be instrumental in debittering such peptides. To identify the desired proline-specific activity, a microbiological screening was carried out in which the chromogenic peptide benzyloxycarbonyl-glycine-proline-p-nitroanilide (Z-Gly-Pro-pNA) was used as the substrate. An Aspergillus niger (A. niger) strain was identified that produces an extracellular proline-specific protease with an acidic pH optimum. On the basis of sequence similarities, we conclude that the A. niger-derived enzyme probably belongs to the S28 family of clan SC of serine proteases rather than the S9 family to which prolyl oligopeptidases belong. Incubating the overexpressed and purified enzyme with bitter casein hydrolysates showed a major debittering effect. Reversed phase HPLC analysis revealed that this debittering effect is accompanied by a significant reduction of the number of hydrophobic peptides present. 相似文献
995.
Elena Falqué Esperanza Fernández Denis Dubourdieu 《Journal of agricultural and food chemistry》2002,50(3):538-543
White wines experimentally produced from the white grape varieties Loureira, Dona Branca, and Treixadura have been analyzed over four consecutive harvests. The contents of monoterpenes, volatile phenols, alcohols, sulfur components, acetates, fatty acids, and ethyl esters were determined by gas chromatography (FID) and gas chromatography-mass spectrometry. The mean values from four vintages confirmed that these wines have characteristic profiles. Loureira wines are characterized by a high content of free terpenes, 1-hexanol, ethyl acetate, and fatty acids. Dona Branca wines present the highest concentrations of methanol and sulfur constituents, and the lowest concentrations of higher alcohols, acetates, diethyl succinate, and ethyl esters. The levels of monoterpenes in Treixadura wines are very low, but they have the highest concentrations of volatile phenols, principally due to the vanillin, diethyl succinate, ethyl lactate, and ethyl esters. These results were confirmed by principal component and linear discriminant analysis, which show a clear differentiation among these wines as a function of the varietal origin. 相似文献
996.
Omar Hamdouni Alami Lamyae Khamlichi Mohammed El Hassouni Jamal El Yamani Frédéric Barras 《Water, air, and soil pollution》2002,134(1-4):129-136
An enzyme-linked lectin assay (ELLA) was used to differentiatebetween chromium-stressed and unstressed cells of Escherichia coli EI19. The assay is a modification of the enzyme-linked immunosorbent assay (ELISA) that uses Concanavalin A (Con A) conjugated with peroxidase to detect the carbohydrate moiety of the cell envelope glycoconjugates. The ELLA test shows that Con A binds to stressed bacteria much moreefficiently than it does to unstressed bacteria. Effects of heat,phenol and papain treatments on Con A-binding to chromium-stressed bacteria were also studied. Con A-binding to bacteria was sensitive to heat and phenol treatment, but not to treatment with papain. A potential analytical method for estimating the concentration of certain environmental pollutants is outlined. 相似文献
997.
Segura Carretero A Cruces-Blanco C Soriano Peña M Cortacero Ramírez S Fernández Gutiérrez A 《Journal of agricultural and food chemistry》2004,52(6):1419-1422
A test mixture of five phytohormones [naphthaleneacetic acid (NAA), naphthoxyacetic acid (NOA), indoleacetic acid (IAA), indolebutyric acid (IBA), and indolepropionic acid (IPA)] was investigated. These compounds were cleanly separated with good resolution by capillary zone electrophoresis with a UV diode array detector using 20 mM sodium phosphate buffer (pH 7.25). The lowest detection limit was obtained for IPA (0.45 mg L(-)(1) or 0.005 mg kg(-)(1)) and the highest for NAA (1.04 mg L(-)(1) or 0.014 mg kg(-)(1)). The method has been applied for tomato samples fortified with the five phytohormones using a liquid-liquid extraction procedure, obtaining recovery percentages ranging from 91 to 109.0%. 相似文献
998.
Abad A Agulló C Cuñat AC Jiménez R Vilanova C 《Journal of agricultural and food chemistry》2004,52(15):4675-4683
Seventeen phenyl-fluorinated analogues of thidiazuron [N-phenyl-N'-(1,2,3-thiadiazol-5-yl)urea, TDZ] have been prepared and characterized. The effects of each fluorinated urea on growth and quality of kiwifruits (Actinidia deliciosa) were evaluated by comparison with untreated (control) and TDZ-treated fruits. The results obtained showed a clear dependence of the growth-promoting activity of these fluorinated ureas on the pattern and degree of fluorine substitution in the phenyl ring. The most effective for promoting fruit growth was N-(2,3,5,6-tetrafluorophenyl)-N'-(1',2',3'-thiadiazol-5'-yl)urea at 25 ppm (at harvest, treated fruits were 58% heavier than untreated ones) followed by N-(3,5-difluorophenyl)-N'-(1',2',3'-thiadiazol-5'-yl)urea at 10 ppm (50%). Comparatively, TDZ-treated fruits were 31% (10 ppm) and 38% (25 ppm) heavier than untreated ones. The results also indicate that the effects of the more active phenyl-fluorinated ureas on some standard quality parameters of fruits, for example, percent of fruit dry matter content, soluble solids contents, total titratable acids, shape, and internal structure, are similar to those of TDZ. Quantitative structure-activity relationships have been derived for the fruit growth promoting activity of the phenyl-fluorinated analogues of TDZ. 相似文献
999.
Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties 总被引:8,自引:0,他引:8
Emulsifying properties of native and chemically modified soy glycinins were studied. The influence of ionic strength, protein sample composition and concentration, and assay conditions on the flocculation-creaming process and coalescence resistance was analyzed. Differences in these emulsifying properties were exhibited by native glycinins, which have a variable content of 4S, 11S, and 15S forms. Structure and functionality of native glycinin were modified by means of combined treatments: mild acidic treatments without heating or with heating at variable time and with or without disulfide bonds reduction. Modified glycinins presented different degrees of deamidation, surface hydrophobicity, and molecular mass. A slight enhancement of emulsifying stability at moderated deamidation degrees was observed. In different protein samples, a positive relationship between the flocculation-creaming rate constant and equilibrium oil volume fraction of emulsions with surface hydrophobicity was detected. A remarkable difference was observed between reduced and nonreduced samples, mainly with respect to behavior at low or high ionic strength. 相似文献
1000.
Changes in the volatile composition of strawberries (cv. Cigaline) at six stages of maturity, from 28 to 44 days after anthesis, were investigated over two harvesting seasons. Volatiles were isolated by direct solvent extraction and analyzed by means of GC-FID and GC-MS, with special attention to the quantification of furanones. Firmness, skin color, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. With increasing maturity, soluble solids, SS/TA ratio, Minolta a value, and levels of sucrose, glucose, fructose, and malic acid increased, whereas Minolta L value, hue angle (), titratable acidity, and levels of citric acid decreased. Furanones and esters were generally not detected before half-red fruits, whereas C(6) compounds were the main compounds in immature fruits. During maturation, levels of these so-called green components decreased drastically, whereas levels of key flavor compounds increased significantly and were closely correlated with skin color development. Maximum volatile production was observed in fully red fruits. 相似文献