Results 141 to 150 of about 772 (182)

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation. [PDF]

ACS Omega
Lim JY, Choi YJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA.   +7 more
europepmc   +1 more source

Horizontal cell connectivity in the anchovy retina-a 3D electron microscopic study. [PDF]

BMC Biol
Guder P, Scheungrab M, Kohnert P, Kolyfetis G, Wanner G, Heß M.   +5 more
europepmc   +1 more source

Proximate composition, fatty acid characteristics, and amino acid profile of European anchovy (<i>Engraulis encrasicolus</i> L. 1758): monthly and seasonal influences. [PDF]

Front Nutr
Karslı B, Öğretmen ÖY, Emanet M.
europepmc   +1 more source

Modelling microplastic bioaccumulation and biomagnification potential in the Galápagos penguin ecosystem using Ecopath and Ecosim (EwE) with Ecotracer. [PDF]

PLoS One
McMullen K, Vargas FH, Calle P, Alavarado-Cadena O, Pakhomov EA, Alava JJ.   +5 more
europepmc   +1 more source

Mouth gape determines the response of marine top predators to long-term fishery-induced changes in food web structure. [PDF]

Sci Rep, 2018
Drago M, Franco-Trecu V, Segura AM, Valdivia M, González EM, Aguilar A, Cardona L.   +6 more
europepmc   +1 more source

The History of the Brazilian Sardine (Sardinella brasiliensis) Between Two Fishery Collapses: An Ecosystem Modeling Approach to Study Its Life Cycle. [PDF]

Biology (Basel)
Schroeder R, Petermann A, Correia AT.
europepmc   +1 more source

Analysis of Fatty Acid Profile, α-Tocopherol, Squalene and Cholesterol Content in Edible Parts and By-Products of South Pacific Wild Fishes. [PDF]

Mar Drugs
López-Puebla S, Arias-Santé MF, Romero J, Costa de Camargo A, Rincón-Cervera MÁ.   +4 more
europepmc   +1 more source

Avaliação funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita)

Brazilian Journal of Food Technology, 2011
Considerou-se neste trabalho a avaliacao funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita) foi considerada neste trabalho. A polpa do pescado foi separada mecanicamente e submetida a lavagem com dois solventes, agua e acido fosforico. A secagem em camada delgada das bases proteicas foi conduzida em temperaturas de 40, 60 e 70°C
Garcia-Torchelsen, Liziane, Jacob-Lopes, Eduardo, Queiroz, Maria Isabel   +2 more
exaly   +5 more sources

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Development of the visual system of anchovy larvae, Engraulis anchoita: A microanatomical description

Journal of Morphology, 2020
AbstractDuring the early ontogeny of fish larvae, the accurate development of the visual system plays a key role, because it is involved in locating food, orientation, selection of favorable habitat, and evasion of predators. The structure of the eye of the fish is typical of vertebrates, with some modifications related to the aquatic environment.
Valeria Miranda, Stefanía Cohen, Alcira O. Díaz, Marina V. Diaz   +3 more
openaire   +3 more sources

On-board handling and preservation of anchovy (Engraulis anchoita) catches

International Journal of Refrigeration, 1990
Abstract The anchovy of the Argentine Sea is an under-exploited resource due to the effect of economic and technological factors. Any proposal to increase the exploitation of this resource must consider on-board handling and preservation of the catch as critical points because the characteristics of the fish (high lipid contents, muscle fragility and
C.A. Castañón, A.O. Barral
openaire   +1 more source