Results 51 to 60 of about 4,313 (186)
Fisheries Oceanography, Volume 35, Issue 5, Page 777-794, September 2026.ABSTRACT Japanese anchovy (Engraulis japonicus) is the most abundant fish in the East China Sea (ECS) and an important fishery resource throughout its life stages. Using samples collected along the ECS shelf‐break in April over a 22‐year period (2001–2022), we examined the horizontal distribution and interannual variability of larval density (mean ...
Chiyuki Sassa +5 more
wiley +1 more source
The influence of rivers on seabird foraging ecology
Biological Reviews, Volume 101, Issue 4, Page 1704-1734, August 2026.ABSTRACT Rivers act as vital arteries to the world's oceans, delivering fresh water and nutrients that sustain marine ecosystems. Globally, river flow increasingly is being altered by climate change and anthropogenic pressures; yet the significance of rivers to predatory marine species, such as seabirds, and the extent to which river‐related changes ...
Julia B. Morais +2 more
wiley +1 more source
Acta Natura et ScientiaFishmeal is a nutrient-rich feed ingredient that is commonly used in commercial feed formulations for many species, primarily in the global aquaculture and pet food sectors.
Barış Bayraklı, Sezgin Yıldız
doaj +1 more source
Journal of Fish Diseases, Volume 49, Issue 8, August 2026.ABSTRACT In this study, we investigated the immunomodulatory effects of St. John's Wort (Hypericum perforatum) oil on the growth performance, immune responses and resistance against Lactococcus garvieae in rainbow trout (Oncorhynchus mykiss). The plant oil was incorporated into feeds at concentrations of 1, 3, and 5 g kg−1, designated as K1, K3, and K5,
Soner Bilen +3 more
wiley +1 more source
Anchovies in the English Channel [PDF]
Journal of the Marine Biological Association of the United Kingdom, 1890 The anchovy belongs to the same family of fishes as the herring, pilchard, and sprat, the family Clupeidæ. But whereas the herring, pilchard, and sprat have so many structural features in common that they are placed in a single genus, namely Clupea, the anchovy is in many respects so peculiar that it is placed in the distinct genus Engraulis. There are
openaire +1 more source
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
Journal of Sensory Studies, Volume 41, Issue 4, August 2026.ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee +4 more
wiley +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, Volume 42, Issue 4, July/August 2026.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Environmental DNA, Volume 8, Issue 4, July‐August 2026.Mangrove estuaries are a key ecosystem for coastal fishery resources, especially in developing nations such as Malaysia. Using identical sampling points and duration for both eDNA metabarcoding and conventional sampling, fish community analyses highlight shared and unique taxa, variable taxonomic resolution, and the complementarity of eDNA ...
Leanne Frances Yee +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Processing scheme of Rapana whelk (Rapana venosa) into a ready‐to‐eat marinated product through cold marination, sunflower oil addition, vacuum packaging, and 11 months of refrigerated storage (4°C), followed by evaluation of microbiological, chemical, sensory, and shelf‐life characteristics.
Bilge Bilgin Fıçıcılar +1 more
wiley +1 more source