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排序方式: 共有88条查询结果,搜索用时 15 毫秒
1.
This paper describes a novel principle for the separation of wheat flour into starch and gluten in a concentrated medium. The process is based on the use of simple shear flow in a cone-and-cone device. The separation takes place in two steps. Initially, local segregation of gluten and starch phases occurs, leading to formation of macroscopically visible gluten patches distributed throughout the dough. This local segregation can be understood by considering the dough as a visco-elastic matrix containing an inert filler (starch). Further shearing leads to aggregation of those patches and migration (large-scale separation) towards the apex of the cone. As a result, the wheat dough is separated into a protein-poor fraction, containing less than 4% protein, and a protein-rich fraction containing almost 50% protein on a dry weight basis. However, under the process conditions used, upon a very long shearing, a redistribution of the aggregated gluten structures in the starch phase was observed, demonstrating a processing limit for the separation performance. Compared to traditional processing, the separation process presented shows opportunities for producing high quality gluten accompanied with significant water savings. Considering the fact that simple shear flow in steady rate is less harmful to gluten quality, such a separation process could benefit gluten quality. 相似文献
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van Nieuwenhuijzen NH Primo-Martín C Meinders MB Tromp RH Hamer RJ van Vliet T 《Journal of agricultural and food chemistry》2008,56(15):6432-6438
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amount of water absorbed or the water activity ( a w) that leads to a loss of crispness. The hysteresis effect observed when recording a water sorption isotherm allowed us to study the effects of a w and moisture content separately. All experiments were carried out on model bread crusts made from Soissons bread flour. The effect of water content and water activity on the glass transition of model bread crusts was studied in detail using two complimentary techniques: phase transition analysis (PTA) and nuclear magnetic resonance (NMR). The results were compared with sensory data and results from a puncture test, which provided data on acoustic emission and fracture mechanics during breaking of the crusts. The water content of the crust was found to be decisive for the transition point as measured by PTA and NMR. However, both water content and water activity had an effect on perceived crispness and number of force and sound peaks. From this may be concluded that the distribution of the water in the samples with a history of high water content is more inhomogeneous, which results in crispy and less crispy regions, thus making them overall more crispy than samples with the same water content but higher a w. 相似文献
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Lieke E. van Riemsdijk Atze J. van der Goot Rob J. Hamer Remko M. Boom 《Journal of Cereal Science》2011
This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems. 相似文献
5.
P. J. Baldwin H. T. L. Stewart P. R. Bird W. I. Hamer D. W. Flinn K. N. Cumming D. J. Connor 《Agroforestry Systems》1988,6(1):213-233
From 1983 to 1985, a network of agroforestry research trials was established at six localities throughout Victoria. This paper describes experimental designs and establishment procedures used at the trial sites. The overall aim of the research program is to provide definitive information on the costs and benefits of a wide range of agroforestry combinations. Accordingly, trials were established at the following locations to test a total of 93 tree species grown in combination with specific types of agriculture:
- Carngham (near Ballarat) — sheep grazing andPinus radiata D. Don (radiata pine);
- Hamilton (several sites) — sheep grazing and mixed tree species;
- Kyabram — irrigated pastures andEucalyptus grandis W. Hill ex Maiden (flooded gum);
- Rutherglen — cereal cropping and shelterbelts;
- Myrtleford — irrigatedMentha spp. (mint) and two clones ofPopulus spp. (poplar); and
- Neerim South (near Warragul) — cattle grazing and mixed tree species.
6.
Diana M. Londono Marinus J.M. Smulders Richard G.F. Visser Luud J.W.J. Gilissen Rob J. Hamer 《Journal of Cereal Science》2014
Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. 相似文献
7.
Riana Gardiner Glen Bain Rowena Hamer Menna E. Jones Christopher N. Johnson 《Landscape Ecology》2018,33(11):1837-1849
Context
The classical theory of island biogeography explains loss of species in fragmented landscapes as an effect of remnant patch size and isolation. Recently this has been challenged by the habitat amount and habitat continuum hypotheses, according to which persistence in modified landscapes is related to total habitat amount rather than habitat configuration or the ability of species to use all habitats to varying degrees. Distinguishing between these theories is essential for effective conservation planning in modified landscapes.Objective
Identify which factors of habitat type, amount and configuration predict the persistence of a keystone woodland specialist, the eastern bettong Bettongia gaimardi, in a fragmented landscape.Method
In the Midlands region of Tasmania we carried out camera surveys at 62 sites in summer and winter. We included habitat and landscape features to model whether habitat amount or patch size and isolation influenced the presence of the eastern bettong, and to measure effects of habitat quality.Results
Habitat amount within a 1 km buffer was a better predictor of occupancy than patch size and isolation. Occupancy was also affected by habitat quality, indicated by density of regenerating stems.Conclusion
Our results support the habitat amount hypothesis as a better predictor of presence. For a species that is able to cross the matrix between remnant patches and utilise multiple patches, the island biogeography concept does not explain habitat use in fragmented landscapes. Our results emphasize the value of small remnant patches for conservation of the eastern bettong, provided those patches are in good condition.8.
Grant RM Hamer D Hope T Johnston R Lange J Lederman MM Lieberman J Miller CJ Moore JP Mosier DE Richman DD Schooley RT Springer MS Veazey RS Wainberg MA 《Science (New York, N.Y.)》2008,321(5888):532-534
After disappointing results from all efficacy trials conducted to date, the field of microbicides research now faces substantial challenges. Poor coordination among interested parties and the choice of nonvalidated scientific targets for phase III studies have hampered progress and created mistrust about the use of microbicides as a method to prevent HIV-1 sexual transmission. Although new promising strategies are available, there will need to be serious reappraisals of how decisions are made to advance the next generations of candidates into clinical trials, and the use of appropriate animal models in this process will be critical. 相似文献
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