大连理工大学硕士学位论文模板修改请求

Question

大连理工大学硕士学位论文模板修改请求

6000-ai opened this issue 3 months ago · 9 comments

6000-ai commented 3 months ago

样式信息

期刊/学校名称：大连理工大学研究生学位论文
英文名称：Dalian University of science and technology
参考文献格式：[https://gs.dlut.edu.cn/info/1210/13916.htm]

参考文献格式的更新日期：
大工endnote模板.zip
2024-3-4
（学校）文件号：[例如“研生[2019]10号”]
（期刊）ISSN 号：[例如 0439-755X]
（期刊）相关领域：[例如 psychology]

测试条目

Zotero ID:

其他样式信息
非常感谢你们对模板的修改，简单对比了以下，学校新更新的文献格式和上一版的区别有两点，1 英文作者需要在名的缩写后面加上. 2 三人以上的作者的“等”，不管是中文文献还是英文都写为 et.al 。非常感谢

redleafnew commented 3 months ago

上传了

Answer 1 · 2024-04-13T14:17:02.000Z

提供几个文献供测试一下。
包括中文的和英文的。选中几个条目，右击，导出，JSON格式。

Answer 2 · 2024-04-17T01:59:25.000Z

非常感谢你的回复，不好意思，这两天忙着交论文。回复晚了。谢谢
导出的条目.json

Answer 3 · 2024-04-17T02:23:24.000Z

这个效果？

[1]符力丹. 雨生红球藻中虾青素的微胶囊化及其稳定性研究[D]. 济南大学, 2016.
[2]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596.
[3]赵永强, 谈俊晓, 李来好, 等. 南极磷虾虾青素微胶囊制备工艺优化及其理化性质研究[J]. 渔业科学进展, 2019, 40(5): 185-194.
[4]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596.
[5]Tirado D. F., Palazzo I., Scognamiglio M., 等. Astaxanthin encapsulation in ethyl cellulose carriers by continuous supercritical emulsions extraction: A study on particle size, encapsulation efficiency, release profile and antioxidant activity[J]. The Journal of Supercritical Fluids, 2019, 150: 128-136.
[6]胡婷婷, 王茵, 吴成业. 响应面法优化虾青素微胶囊制备工艺[J]. 食品科学, 2014, 35(12): 53-59.
[7]付力丹, 刘頔, 赵晓燕, 等. 虾青素微胶囊化及其稳定性的研究进展[J]. 食品研究与开发, 2016, 37(23): 197-201.

Answer 4 · 2024-04-17T02:43:48.000Z

非常感谢，但是有点不一样，作者太多的中英文的等都用，et al。而不是汉字等。谢谢 [74] Jung J., Perrut M. Particle design using supercritical fluids: Literature and patent survey[J]. The Journal of Supercritical Fluids, 2001, 20(3): 179-219. [75] Petersen R. C., Matson D. W., Smith R. D. Rapid precipitation of low vapor pressure solids from supercritical fluid solutions: the formation of thin films and powders[J]. Journal of the American Chemical Society, 1986, 108(8): 2100-2102. [76] 董永强, 黄知坤, 谢芳, et al. 超临界溶液快速膨胀技术在超细粒子包覆中的应用[J]. **粉体技术, 2006(6): 44-46. [77] 张树海, 苟瑞君, 张景林, et al. 硝胺炸药的超临界溶液快速膨胀包覆技术研究[J]. 火工品, 2004(2): 20-23,26. [78] 徐少洪, 赵斌, 闫志强, et al. 超临界流体技术在脂质体制备中的应用[J]. 材料导报, 2014, 28(5): 98-102. | | M2-刘谦 | | ***@***.*** | ---- 回复的原邮件 ---- | 发件人 | ***@***.***> | | 发送日期 | 2024年4月17日 10:23 | | 收件人 | ***@***.***> | | 抄送人 | ***@***.***> , ***@***.***> | | 主题 | Re: [redleafnew/Chinese-STD-GB-T-7714-related-csl] 大连理工大学硕士学位论文模板修改请求 (Issue #293) | 这个效果？ [1]符力丹. 雨生红球藻中虾青素的微胶囊化及其稳定性研究[D]. 济南大学, 2016. [2]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596. [3]赵永强, 谈俊晓, 李来好, 等. 南极磷虾虾青素微胶囊制备工艺优化及其理化性质研究[J]. 渔业科学进展, 2019, 40(5): 185-194. [4]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596. [5]Tirado D. F., Palazzo I., Scognamiglio M., 等. Astaxanthin encapsulation in ethyl cellulose carriers by continuous supercritical emulsions extraction: A study on particle size, encapsulation efficiency, release profile and antioxidant activity[J]. The Journal of Supercritical Fluids, 2019, 150: 128-136. [6]胡婷婷, 王茵, 吴成业. 响应面法优化虾青素微胶囊制备工艺[J]. 食品科学, 2014, 35(12): 53-59. [7]付力丹, 刘頔, 赵晓燕, 等. 虾青素微胶囊化及其稳定性的研究进展[J]. 食品研究与开发, 2016, 37(23): 197-201. — Reply to this email directly, view it on GitHub, or unsubscribe. You are receiving this because you authored the thread.Message ID: ***@***.***>

Answer 5 · 2024-04-17T02:55:38.000Z

[1]符力丹. 雨生红球藻中虾青素的微胶囊化及其稳定性研究[D]. 济南大学, 2016.
[2]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596.
[3]赵永强, 谈俊晓, 李来好, et al. 南极磷虾虾青素微胶囊制备工艺优化及其理化性质研究[J]. 渔业科学进展, 2019, 40(5): 185-194.
[4]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596.
[5]Tirado D. F., Palazzo I., Scognamiglio M., et al. Astaxanthin encapsulation in ethyl cellulose carriers by continuous supercritical emulsions extraction: A study on particle size, encapsulation efficiency, release profile and antioxidant activity[J]. The Journal of Supercritical Fluids, 2019, 150: 128-136.
[6]胡婷婷, 王茵, 吴成业. 响应面法优化虾青素微胶囊制备工艺[J]. 食品科学, 2014, 35(12): 53-59.
[7]付力丹, 刘頔, 赵晓燕, et al. 虾青素微胶囊化及其稳定性的研究进展[J]. 食品研究与开发, 2016, 37(23): 197-201.

Answer 6 · 2024-04-17T02:56:49.000Z

是的，是这样的，太感谢啦 | | M2-刘谦 | | ***@***.*** | ---- 回复的原邮件 ---- | 发件人 | ***@***.***> | | 发送日期 | 2024年4月17日 10:56 | | 收件人 | ***@***.***> | | 抄送人 | ***@***.***> , ***@***.***> | | 主题 | Re: [redleafnew/Chinese-STD-GB-T-7714-related-csl] 大连理工大学硕士学位论文模板修改请求 (Issue #293) | [1]符力丹. 雨生红球藻中虾青素的微胶囊化及其稳定性研究[D]. 济南大学, 2016. [2]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596. [3]赵永强, 谈俊晓, 李来好, et al. 南极磷虾虾青素微胶囊制备工艺优化及其理化性质研究[J]. 渔业科学进展, 2019, 40(5): 185-194. [4]Yi B., Kim M. J., Lee J. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization[J]. Journal of Food Science, 2018, 83(3): 589-596. [5]Tirado D. F., Palazzo I., Scognamiglio M., et al. Astaxanthin encapsulation in ethyl cellulose carriers by continuous supercritical emulsions extraction: A study on particle size, encapsulation efficiency, release profile and antioxidant activity[J]. The Journal of Supercritical Fluids, 2019, 150: 128-136. [6]胡婷婷, 王茵, 吴成业. 响应面法优化虾青素微胶囊制备工艺[J]. 食品科学, 2014, 35(12): 53-59. [7]付力丹, 刘頔, 赵晓燕, et al. 虾青素微胶囊化及其稳定性的研究进展[J]. 食品研究与开发, 2016, 37(23): 197-201. — Reply to this email directly, view it on GitHub, or unsubscribe. You are receiving this because you authored the thread.Message ID: ***@***.***>

Answer 7 · 2024-04-17T06:18:34.000Z

非常感谢

Answer 8 · 2024-04-17T06:23:41.000Z

太强啦，优秀优秀