Results 71 to 80 of about 2,956,220 (203)

Behavioural Diversity of Fishes: Concepts, Drivers and Its Role in Conservation and Management

Fish and Fisheries, EarlyView.
ABSTRACT Human activity has altered nearly all ecosystems on Earth, contributing to substantial biodiversity loss across taxonomic, genetic and functional dimensions, from the intraspecific to the ecosystem scale. Yet some components of biodiversity remain hidden or underappreciated, including behavioural diversity.
Marie Prchalová, Robert Arlinghaus, Samuel Westrelin, Ivan Jarić, Michael G. Bertram, Josep Alós, Henrik Baktoft, Jack A. Brand, Tomas Brodin, Adolfo Cordero‐Rivera, Carlina Feldmann, Ryo Futamura, Stefan Hont, Pascal Klamser, Cecilie Iden Nilsen, Johann Mourier, Karl Øystein Gjelland, Esben Moland Olsen, Polona Pengal, Rubén Rabaneda‐Bueno, Milan Říha, Theresa Rueger, Holger Schielzeth, Marco Signaroli, Marija Smederevac‐Lalić, Christopher T. Monk   +25 more
wiley   +1 more source

Formation of Quality Characteristics of Prefabricated Grilled Wuchang Fish under Different Cooking Methods

Shipin gongye ke-ji
This study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying.
Bixia TAN, Yanlei GAO, Qing XIONG, Tao YIN, Juan YOU, Ru LIU   +5 more
doaj   +1 more source

Annual Research Review: Psychosis in children and adolescents: key updates from the past 2 decades on psychotic disorders, psychotic experiences, and psychosis risk

Journal of Child Psychology and Psychiatry, Volume 66, Issue 4, Page 460-476, April 2025.
Psychosis in children and adolescents has been studied on a spectrum from (common) psychotic experiences to (rare) early‐onset schizophrenia spectrum disorders. This research review looks at the state‐of‐the‐art for research across the psychosis spectrum, from evidence on psychotic experiences in community and clinical samples of children and ...
Ian Kelleher
wiley   +1 more source

Domestic low‐fat “frying” alternatives: Impact on potatoes composition [PDF]

, 2018
Two low‐fat “frying” alternatives to deep‐frying were tested using two domestic equipment (microwave grill and convective oven), with fresh potatoes and four different frying oils (sunflower, soybean, canola, and olive oil).
Santos, CSP, Cunha, Sara C, Casal, Susana, Cunha, SC, Santos, Carla S P, Casal, S   +5 more
core   +1 more source

Pathophysiology and emerging treatments for dermographic, cholinergic and cold urticaria

Journal of the European Academy of Dermatology and Venereology, EarlyView.
This review illustrates key proposed mast cell‐mediated activation pathways in dermographic, cholinergic and cold urticaria, highlighting IgE‐dependent and ‐independent mechanisms. These pathways are increasingly targeted by emerging drugs, aiming to interrupt mast cell activation and mediator release, offering more precise, mechanism‐based treatment ...
Mojca Bizjak‐Suran, Matjaž Fležar, Manuel Pedro Pereira   +2 more
wiley   +1 more source

Evaluation of Argan Oil for Deep-Fat Frying

, 2001
Argan (Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour.
Yaghmur, A., Garti, N., Aserin, A., Nerd, A., Mizrahi, Y.   +4 more
core   +1 more source

Giants in the cold: Morphological evidence for vascular heat retention in the viscera but not the skeletal muscle of the basking shark (Cetorhinus maximus)

Journal of Fish Biology, EarlyView.
Abstract Fewer than 50 of the over 30,000 extant species of fishes have developed anatomical specializations facilitating endothermy in specific body regions. The plankton‐feeding basking shark (Cetorhinus maximus), traditionally classified as an ectotherm, was recently shown to have regionally endothermic traits such as centralized red muscle (RM ...
C. Antonia Klöcker, Axel Schlindwein, Martin C. Arostegui, Ingrid M. Bruvold, Joel V. Wernström, Montserrat Martin‐Armas, David W. Sims, Nicolas Straube, Andreas Altenburger, Claudia Junge   +9 more
wiley   +1 more source

Resource use by threatened, native Bull Trout (Salvelinus confluentus) in the presence of two non‐native salmonids

Journal of Fish Biology, EarlyView.
Abstract Introduction of non‐native species contributes to the global decline of freshwater fishes by disrupting the diet and resources of native species through competition. Despite the potential for non‐native trout (Family: Salmonidae) to compete with native trout, non‐native trout species have been widely introduced worldwide to support ...
Jacqueline Pallard, Tim Jardine, Mark S. Poesch   +2 more
wiley   +1 more source

Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

Oléagineux, Corps gras, Lipides, 2006
The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel, Fanni Jacques   +4 more
doaj   +1 more source

Tracking hatchery and wild Atlantic salmon (Salmo salar) smolt during river exit and early marine migration to assess survival, predation risk and migration speed

Journal of Fish Biology, EarlyView.
Abstract Significant declines in Atlantic salmon (Salmo salar) populations across their range have prompted an increased use of hatchery supplementation programmes to support population recovery. However, concerns persist regarding the effectiveness of these programmes due to limited understanding of how hatchery‐reared salmon perform post‐release in ...
Natalie C. Koopman, David C. Hardie, Robert J. Lennox, Morgan L. Piczak, Frederick G. Whoriskey, Eric B. Brunsdon, Jeffrey A. Hutchings, Glenn T. Crossin   +7 more
wiley   +1 more source