Results 41 to 50 of about 2,210 (183)

Scallop genome reveals molecular adaptations to semi-sessile life and neurotoxins

open access: yesNature Communications, 2017
Bivalve molluscs have evolved various characteristics to adapt to benthic filter-feeding. Here, Li et al investigate the genome, transcriptomes and proteomes of scallop Chlamys farreri, revealing evidences of molecular adaptations to semi-sessile life ...
Yuli Li   +40 more
doaj   +1 more source

Image_2_Chromosome Identification and Cytogenetic Map Construction of Zhikong Scallop (Chlamys farreri) Based on Fluorescence in situ Hybridization.TIF

open access: yes, 2021
Zhikong scallop (Chlamys farreri) is a bivalve species with broad economic and biological value, and an essential species of aquaculture in North China. Recently, efforts have been made to improve knowledge of genome, genetics, and cytogenetics, which is
Liping Hu (172765)   +7 more
core   +1 more source

Chlamys (Azumapecten) farreri

open access: yes, 2017
Published as part of Lutaenko, K. A. & Artemieva, N. G., 2017, Mollusks from the shell-midden of the Telyakovskogo 2 site in southern Primorye (Yankovskaya culture), their paleoecology and role in paleoeconomy, pp. 61-128 in The Bulletin of the Russian Far East Malacological Society 21 (1 / 2) on page 81, DOI: 10.5281/zenodo ...
Lutaenko, K. A., Artemieva, N. G.
openaire   +2 more sources

Genomic in situ hybridization identifies parental chromosomes in hybrid scallop (Bivalvia, Pectinoida, Pectinidae) between female Chlamys farreri and male Argopecten irradians irradians

open access: yesComparative Cytogenetics, 2015
Interspecific crossing was artificially carried out between Chlamys farreri (Jones & Preston, 1904) ♀ and Argopecten irradians irradians (Lamarck, 1819) ♂, two of the dominant cultivated scallop species in China.
Xiaoting Huang   +5 more
doaj   +1 more source

Offshore Wind Farms in South Korea: A Potential Site for Scallop Culture

open access: yesJournal of Marine Science and Engineering, 2023
Owing to the constant wind generated by the vast ocean, energy production from offshore wind farms (OWFs) plays an important role in the expansion of renewable energy.
Dae-Won Lee   +7 more
doaj   +1 more source

Seawater carbonate chemistry and calcification and respiration of Chlamys farreri

open access: yes, 2011
Marine acidification will be an important environmental problem in the near future as a result of persistent emissions of CO2 and dissolution into seawater.
Gao, Yaping   +6 more
core   +1 more source

Table_1_iTRAQ-Based Quantitative Proteomic Analysis Reveals Toxicity Mechanisms in Chlamys farreri Exposed to Okadaic Acid.DOCX

open access: yes, 2021
Okadaic acid (OA), produced by dinoflagellates during harmful algal blooms, is a principal diarrhetic shellfish poisoning toxin. This toxin poses a potential threat to bivalves with economic values.
Qianqian Zhang (587342)   +4 more
core   +1 more source

Research on accumulation and elimination of semicarbazide in Chlamys farreri

open access: yesJournal of Fisheries of China, 2013
Accumulation and elimination of semicarbazide(SEM)in adductor,mantle and gill,digestive diverticula of Chlamys farreri were studied using ultra performance liquid chromatogram tandem mass spectrometry under laboratory conditions in this work.The Chlamys farreri was divided randomly,then exposed to seawater containing 1.0 μg/L,5.0 μg/L and 20.0 μg/L SEM
Yingjiang XU   +9 more
openaire   +1 more source

Table_2_iTRAQ-Based Quantitative Proteomic Analysis Reveals Toxicity Mechanisms in Chlamys farreri Exposed to Okadaic Acid.XLSX

open access: yes, 2021
Okadaic acid (OA), produced by dinoflagellates during harmful algal blooms, is a principal diarrhetic shellfish poisoning toxin. This toxin poses a potential threat to bivalves with economic values.
Qianqian Zhang (587342)   +4 more
core   +1 more source

Effect of Low Temperature Vacuum Slow Cooking on Muscle Quality Characteristics of Half Shell Scallop

open access: yesShipin gongye ke-ji
This study utilized half-shell Chlamys farreri as the primary material to investigate the effects of different sous vide (SV) cooking temperatures (60, 65, 70, 75, 80 ℃) and cooking times (30, 45, 60, 75 min) on the quality attributes of the Chlamys ...
Shanshan JIANG   +5 more
doaj   +1 more source

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