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1.
Characterizing historical and modern fire regimes in Michigan (USA): A landscape ecosystem approach 总被引:4,自引:0,他引:4
Cleland David T. Crow Thomas R. Saunders Sari C. Dickmann Donald I. Maclean Ann L. Jordan James K. Watson Richard L. Sloan Alyssa M. Brosofske Kimberley D. 《Landscape Ecology》2004,19(3):311-325
We studied the relationships of landscape ecosystems to historical and contemporary fire regimes across 4.3 million hectares in northern lower Michigan (USA). Changes in fire regimes were documented by comparing historical fire rotations in different landscape ecosystems to those occurring between 1985 and 2000. Previously published data and a synthesis of the literature were used to identify six forest-replacement fire regime categories with fire rotations ranging from very short (<100 years) to very long (>1,000 years). We derived spatially-explicit estimates of the susceptibility of landscape ecosystems to fire disturbance using Landtype Association maps as initial units of investigation. Each Landtype Association polygon was assigned to a fire regime category based on associations of ecological factors known to influence fire regimes. Spatial statistics were used to interpolate fire points recorded by the General Land Office. Historical fire rotations were determined by calculating the area burned for each category of fire regime and dividing this area by fifteen (years) to estimate area burned per annum. Modern fire rotations were estimated using data on fire location and size obtained from federal and state agencies. Landtype Associations networked into fire regime categories exhibited differences in both historical and modern fire rotations. Historical rotations varied by 23-fold across all fire rotation categories, and modern forest fire rotations by 13-fold. Modern fire rotations were an order of magnitude longer than historical rotations. The magnitude of these changes has important implications for forest health and understanding of ecological processes in most of the fire rotation categories that we identified.This revised version was published online in May 2005 with corrections to the Cover Date. 相似文献
2.
Myrian Megumy Tsunokawa Hidalgo Ana Beatriz Marques de Almeida Fábio Lucas Zito de Moraes Rodrigo Yudi Palhaci Marubayashi Fabiana Ferreira de Souza Thales Ricardo Rigo Barreiros Maria Isabel Mello Martins 《Reproduction in domestic animals》2021,56(8):1117-1127
This study aimed to study the characteristics and subpopulations of spermatozoa from bulls with low and high reproductive performance based on pregnancy rates. Based on historical records of pregnancy rate from four farms, 24 bulls were selected. Two groups were established, with low pregnancy rates (n = 12; LOW), including bulls that presented pregnancy rates <52.27% (33.33% to 51.81%); and a group with high pregnancy rates (n = 12; HIGH), with pregnancy rates >52.27% (52.27% to 69.64%), after fixed-time artificial insemination (FTAI). The thawed sperm straws were analysed to sperm kinetics, morphology, plasma membrane integrity and sperm subpopulations. The LOW group exhibited a higher proportion of static cells (p < .05). In contrast, the HIGH group showed greater percentages for membrane integrity and total and progressive motility, and cells with fast and medium velocity (p < .05). In the cluster procedures, four sperm subpopulations were established. The low-fertility bulls presented the highest percentage of subpopulation 2 (41.46%), characterized by slow and progressive spermatozoa. The high-fertility bulls exhibited the highest percentage of subpopulation 3 (37.17%), characterized by fast and nonlinear spermatozoa. Results from this study indicated that bulls with greater percentages of fast and nonlinear spermatozoa seem to have greater fertilization capacity and the subpopulations analysis can be considered a tool to identify ejaculates with high fertility. 相似文献
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4.
Hidalgo A Franzetti L Rossi M Pompei C 《Journal of agricultural and food chemistry》2008,56(4):1289-1297
The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized egg products. Uracil, absent in sound whole eggs, was formed in raw and pasteurized egg products as a consequence of high microbial contamination (>10(6) cfu/g) after a sufficient lag time, remaining stable at 4 degrees C but disappearing after 7 days of storage at 25 degrees C. Both lactic and acetic acids, starting from initial values of 1-7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw egg products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level. 相似文献
5.
The reaction of 2,4-decadienal and methyl 13-oxooctadeca-9,11-dienoate with phenylalanine was studied to determine if alkadienals and ketodienes are able to produce the Strecker-type degradation of amino acids to the corresponding Strecker aldehydes. When reactions were carried out at 180 degrees C, both carbonyl compounds degraded phenylalanine to phenylacetaldehyde, among other compounds. The yield of the phenylacetaldehyde produced depended on the reaction pH and increased linearly with both the amount of the lipid and the reaction time. The yield of this conversion was approximately 8% when starting from decadienal and approximately 6% when starting from methyl 13-oxooctadeca-9,11-dienoate, and the reaction rate was lower for the ketone than for the aldehyde. Simultaneous to these reactions, the lipid was converted into pyrrole, pyridine, or aldehyde derivatives as a result of several competitive reactions. In particular, 9-14% of the decadienal was converted into hexanal under the assayed conditions. All these reactions are suggested to be produced as a consequence of the oxidation of the alkadienal or the ketodiene to the corresponding epoxyalkenal or unsaturated epoxyketone, which were identified in the reaction mixtures by GC-MS. All these results suggest that alkadienals and ketodienes, which are quantitatively important secondary lipid oxidation products, can degrade amino acids to their corresponding Strecker aldehydes. Therefore, under appropriate conditions, these products are not final products of the lipid oxidation and can participate in carbonyl-amine reactions analogously to other lipid oxidation products with two oxygenated functions. 相似文献
6.
Durocher-Granger Léna Mfune Tibonge Musesha Monde Lowry Alyssa Reynolds Kathryn Buddie Alan Cafà Giovanni Offord Lisa Chipabika Gilson Dicke Marcel Kenis Marc 《Journal of pest science》2021,94(4):1133-1146
Journal of Pest Science - Invasive alien species have environmental, economic and social impacts, disproportionally threatening livelihood and food security of smallholder farmers in low- and... 相似文献
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8.
Díaz-Maroto MC Díaz-Maroto Hidalgo IJ Sánchez-Palomo E Pérez-Coello MS 《Journal of agricultural and food chemistry》2005,53(13):5385-5389
Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus vulgaris L.) were obtained by simultaneous distillation-extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by gas chromatography-mass spectrometry (GC-MS). In general, fennel oil extracted by SDE and SFE showed similar compositions, with trans-anethole, estragole, and fenchone as the main components. In contrast, thymol and p-cymene, the most abundant compounds in thyme leaves, showed big differences, with generally higher amounts of monoterpenes obtained by SDE. However, in this case, the differences between the extracts were higher. Key odorants of fennel seeds determined by gas chromatography-olfactometry (GC-O) showed similar patterns when applying SDE and SFE. trans-Anethole (anise, licorice), estragole (anise, licorice, sweet), fenchone (mint, camphor, warm), and 1-octen-3-ol (mushroom) were the most intense odor compounds detected in fennel extracts. Thymol and carvacrol, with oregano, thyme, and spicy notes, were identified as key compounds contributing to the aroma of thyme leaves. 相似文献
9.
The oxidation of methyl linoleate (LMe) in the presence of bovine serum albumin (BSA) was studied to analyze both the processes involved when lipid oxidation occurs in the presence of proteins and the relative progression of the several reactions implicated. The disappearance of LMe, the formation of primary and secondary lipid oxidation products, the loss of essential amino acids, and the production of oxidized lipid/amino acid reaction products (OLAARPs) were studied as a function of incubation time. During the first steps of lipid oxidation, LMe was converted quantitatively to methyl linoleate hydroperoxides, which were very rapidly degraded to either secondary products of lipid oxidation or OLAARPs. No significant differences were identified in the major lipid oxidation products formed in incubations with or without proteins, indicating that mechanisms for formation of these compounds are similar in both cases. In addition, no significant differences were observed between the time-courses of formation of secondary oxidation products and OLAARPs, suggesting that hydroperoxide decomposition and OLAARP formation occur simultaneously when the lipid oxidation process takes place in the presence of proteins. Furthermore, OLAARP formation seems to be an unavoidable process that should be considered as a last step in the lipid peroxidation process. 相似文献
10.
Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions 总被引:1,自引:0,他引:1
Recent studies have hypothesized that pyrrole formation and polymerization may be contribute to the nonenzymatic browning produced in both oxidized lipid/protein reactions and the Maillard reaction. To develop a methodology that would allow investigation of the contribution of this browning mechanism, the kinetics of formation of color, fluorescence, and pyrrolization in 4, 5(E)-epoxy-2(E)-heptenal/lysine and linolenic acid/lysine model systems were studied. In both cases similar kinetics for the three measurements were observed at the two temperatures assayed (37 and 60 degrees C), and there was a high correlation among color, fluorescence, and pyrrolization measurements obtained as a function of incubation time. Because the color and fluorescence production in the 4,5(E)-epoxy-2(E)-heptenal/lysine system is a consequence of pyrrole formation and polymerization, the high correlations observed with the unsaturated fatty acid also suggest a contribution of the pyrrole formation and polymerization to the development of color and fluorescence observed in the fatty acid/lysine system. Although the contribution of other mechanisms cannot be discarded, all of these results suggest that when the pyrrole formation and polymerization mechanism contributes to the nonenzymatic browning of foods, a high correlation among color, fluorescence, and pyrrolization measurements should be expected. 相似文献