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81.
RP-HPLC测定麸煨肉豆蔻中去氢二异丁香酚的含量   总被引:6,自引:4,他引:2  
目的:建立麸煨肉豆蔻饮片中去氢二异丁香酚的含量测定方法。方法:采用高效液相色谱法,以甲醇-水(75∶25)为流动相,柱温为室温,检测波长为274 nm。结果:去氢二异丁香酚的进样量在0.075~0.60μg呈现良好现性关系(r=0.999 9),平均回收率为98.22%(n=6),RSD为1.9%。结论:采用高效液相色谱法测定麸煨肉豆蔻饮片中去氢二异丁香酚的含量,方法简便、灵敏、准确,可用于麸煨肉豆蔻饮片的质量控制。  相似文献   
82.
BACKGROUND AND AIM: In the present paper, the toxicity of prolamines derived from three cereals with a different genome was investigated in human colon cancer Caco-2/TC7 and human myelogenous leukemia K562(S) cells. The purpose of this study was to investigate if species from ancient wheat could be considered as healthy food crops devoid or poor in cytotoxic prolamines for celiac disease. METHODS: Cytotoxicity was measured in terms of inhibition of cell growth, activation of apoptosis, release of nitric oxide (NO), detection of tissue transglutaminase (TG II) and alteration of transepithelial electrical resistance (TEER) on Caco-2/Tc7 and K562 (S) cell agglutination. Peptic-tryptic (PT) digest from bread wheat (T. aestivum S. Pastore) was used as a positive control. RESULTS: PT digests of prolamins from spelt wheat (T. aestivum ssp. spelta) were found to exert toxic effects on Caco-2/TC7 cells and to agglutinate K562(S) cells. Increased amounts of NO and TG II expression were observed in Caco-2/TC7 cells exposed to 1 mg/mL of spelt prolamins, suggesting that spelt wheat can induce cellular mechanisms implicated in the pathogenesis of celiac disease. By contrast, the PT digests from monoccum wheat (Triticum monococcum) and farro wheat (T. turgidum ssp. dicoccum) did not exhibit any negative effects on Caco-2/TC7 and K562(S) cells. CONCLUSIONS: The results have shown a constant and significant toxic effect of spelt wheat which is not shared by the two other ancient cereals. Future studies on celiac intestinal organ cultures are needed to increase the prospects of breeding programs aimed at developing wheat cultivars potentially tolerated by most celiac patients.  相似文献   
83.
Background: Wheat is a potent allergen source and can cause baker’s asthma, food and pollen allergy. The aim of the study was to develop an allergen micro‐array for differential diagnosis of baker’s asthma, wheat‐induced food allergy and grass pollen allergy. Methods: We analysed the immunoglobulin‐E reactivity profiles of patients suffering from baker’s asthma, wheat‐induced food allergy and grass pollen allergy to micro‐arrayed recombinant wheat flour allergens and grass pollen allergens and compared these results with clinical results and diagnostic tests based on crude wheat flour, wheat pollen and grass pollen allergen extracts. Results: We identified recombinant wheat flour allergens, which are specifically recognized by patients suffering from baker’s asthma, but not from patients with food allergy to wheat or pollen allergy. rPhl p 1 and rPhl p 5 were identified as marker allergens specific for grass pollen allergy. They can be used to replace grass pollen extracts for allergy diagnosis and to identify grass pollen allergic patients among patients suffering from baker’s asthma and wheat‐induced food allergy. Profilin was identified as a cross‐reactive allergen recognized by patients suffering from baker’s asthma, food and pollen allergy. Conclusions: Our results indicate that it will be possible to design serological tests based on micro‐arrayed recombinant wheat seed and grass pollen allergens for the discrimination of baker’s asthma, wheat‐induced food allergy and grass pollen allergy.  相似文献   
84.
目的通过研究生物强化富铁小麦面粉的铁生物利用率,筛选出最具潜力的富铁小麦品种。方法采用体外消化/Caco-2方法对10种生物强化富铁面粉进行铁生物利用率比较,以人Caco-2细胞铁蛋白生成量来反映铁生物利用率。结果发现不同面粉间铁生物利用率差异有显著性,出粉率78%的安阳中优9507和京冬8号面粉的铁生物利用率最高。结论生物强化富铁小麦安阳中优9507和京冬8号是最具潜力品种。  相似文献   
85.
目的:通过实时荧光PCR-高分辨熔解曲线(HRM)联合分析技术,建立小活络丸(大蜜丸)中小麦粉掺伪快速、准确鉴别方法。方法:通过优化前处理方法,提取小活络丸样品的基因组;通过文献检索和生物信息学分析,得到小麦粉特异性引物;使用实时荧光PCR-HRM技术,对10批次小麦(粉)、16种其他禾本科植物及7种常见高淀粉食物样品进行特异性扩增,采用克隆测序对结果进行再确认;考察实时荧光PCR-HRM方法的检出限、精密度和重复性,同时对市售的小活络丸样品进行检测。结果:试验筛选获得了适用于本研究的特异性引物,建立了实时荧光PCR-HRM小活络丸掺伪小麦的检测方法;小活络丸样品掺伪小麦粉的检出限为0.01 g·g-1,试验精密度Ct值为26.63(RSD=2.15%),Tm值为89.53℃(RSD=0.05%);重复性Ct值为26.65(RSD=3.20%),Tm值为89.53℃(RSD=0.12%)。试验对市售的4个厂家9批次共计81份样品进行分析,确定了3批次来源于A厂家的小活络丸样品存在小麦粉掺伪的问题,将PCR扩增产物克隆测序,其结果为小麦(Triticum Aestivum L.)。结论:本研究建立了实时荧光PCR-HRM检测方法,可以快速判定小活络丸中小麦粉掺伪样品。  相似文献   
86.
Water/salt-insoluble wheat proteins have been identified as the most frequent allergenic foodstuffs in patients with food-dependent exercise-induced anaphylaxis (FDEIA) in Japan. However, the specific allergenic proteins in wheat-dependent exercise-induced anaphylaxis have not been well defined. Challenge testing, skin testing and a fluoroenzyme immunoassay were used for diagnosis in two patients suspected by history of having wheat-dependent exercise-induced anaphylaxis. Gel chromatography and IgE immunoblotting followed by N-terminal amino acid sequencing were used to identify the allergenic wheat protein. The challenge test revealed that both patients had FDEIA. The skin tests and the immunoassay results suggested that wheat gluten was the allergen in both patients. Gel chromatography of wheat gluten revealed that the antigens had molecular weights ranging from 40 to 250 kDa. IgE immunoblotting and subsequent N-terminal amino acid sequencing revealed that wheat-gamma-gliadin was the antigen predominantly bound by IgE in the two patients.  相似文献   
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89.
The prevalence of gluten-related diseases is increasing in an alarming rate. The studies regarding wheat allergy in the Southeastern and Central Europe are few. The aim of our study was to discuss the effectiveness of serological tests in detecting the prevalence of specific allergens.  相似文献   
90.
Individuals with allergies and intolerances to grain products rely on accurate food labelling to prevent potentially life-threatening reactions. The aim of this study was to evaluate a number of South African food products for gluten and wheat to ascertain whether these products may pose a risk to celiac and/or wheat allergic individuals. Twenty-five products were analysed, including spelt products, flours of buckwheat, barley, rye, rice, millet, maize, semolina, triticale, oats, porridges, rice- and maize-based cereals, and rye bread. The rye and barley flours and two oat products were shown to be contaminated with wheat. Ten out of 17 naturally gluten-free products contained gluten, although in 13 of these the levels were below 20 mg/kg. The labels of four products were found to be misleading in terms of the gluten and/or wheat claims made.  相似文献   
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