Results 31 to 40 of about 1,656 (187)

High inter‐ and intraspecific niche overlap among three sympatrically breeding, closely related seabird species: Generalist foraging as an adaptation to a highly variable environment?

Journal of Animal Ecology, Volume 89, Issue 1, Page 104-119, January 2020., 2020
This article shows a striking case of closely related and sympatrically breeding species overlapping in their resource use across multiple dimensions. The very unusual results are best explained by high food availability in combination with spatio‐temporal environmental variability and mobile prey fields, requiring predators to respond ...
Nina Dehnhard, Helen Achurch, Judy Clarke, Loïc N. Michel, Colin Southwell, Michael D. Sumner, Marcel Eens, Louise Emmerson, Annette Fayet   +8 more
wiley   +1 more source

Comparison of spawning patterns of the Brazilian sardine (Sardinella brasiliensis) and anchoita (Engrautis anchoita) in Ubatuba region, southern Brazil during 1985 through 1988

Brazilian Journal of Oceanography, 1992
The Brazilian sardine (Sardinella brasiliensis) and anchoita (Engrautis anchoita) inhabit the southeastern Brazilian Bight. The former spawns at night (21:00-03:00) in coastal region during late-spring and summer, meanwhile, the latter spawns all year ...
Yasunobu Matsuura, Henry L Spach, Mário Katsuragawa   +2 more
doaj   +1 more source

Recovery of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) proteins by alkaline solubilisation process [PDF]

, 2015
The aim of this study was to evaluate the physical, chemical, and functional properties of recovered proteins of anchovy (Engraulis anchoita) and whitemouth croaker (Micropogonias furnieri) through the process of alkaline solubilisation and isoelectric ...
Cortez-Vega, W.R., Freitas, I.R., Prentice, C.   +2 more
core   +1 more source

Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol [PDF]

, 2010
In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the ...
Casales, María Rosa, Sanchez Pascua, Gabriela Leonor, Yeannes, María Isabel   +2 more
core   +3 more sources

Using head, pectoral girdle bones and otoliths to estimate length and weight of Argentine anchovy (Engraulis anchoita), a key species in Patagonian marine ecosystem

Marine and Fishery Sciences, 2023
The Argentine anchovy, Engraulis anchoita, plays a vital role as a key prey species for several marine predators in the north Patagonian marine ecosystem of the Atlantic Ocean.
Santiago J. Fernández, Cynthia Ibarra, Ximena Navoa, Javier E. Ciancio   +3 more
doaj   +1 more source

Changes in the foraging strategy of female South American sea lions (Carnivora: Pinnipedia) after parturition. [PDF]

, 2012
This study tests the hypothesis that female South American sea lions shift from off-shore, pelagic prey to coastal, benthic prey after parturition in order to reduce the foraging trip duration and hence the time pups remain unattended on the beach during
Aguilar, Àlex, Ameghino, Santiago, Cardona Pascual, Luis, Crespo, Enrique A., Drago, Massimiliano, García, Néstor   +5 more
core   +1 more source

Atividade do Lactobacillus plantarum na preservação da anchoita (Engraulis anchoita) fermentada

Revista do Instituto Adolfo Lutz, 2010
A anchoita (Engraulis anchoita) foi utilizada para a elaboração de um produto fermentado com qualidade sensorial e segurança do alimento. A mistura (pescado - NaCl - glicose) foi empregada para avaliar os fatores que aceleram a fermentação lática, o decréscimo do pH e a multiplicação das bactérias láticas, com redução dos micro-organismos ...
Nádia Carbonera, Milton Luiz Pinho Espírito Santo   +1 more
openaire   +1 more source

Brining kinetics of different cuts of anchovy (Engraulis anchoita)

International Journal of Food Science & Technology, 2010
SummaryBrining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the ...
Czerner, Marina, Yeannes, Maria Isabel
openaire   +2 more sources

Ictiólogos de la Argentina : Juana Yolanda Dziekonska de Ciechomski [PDF]

, 2015
Fil: López, Hugo Luis. División Zoología Vertebrados. Facultad de Ciencias Naturales y Museo. Universidad Nacional de La Plata; ArgentinaFil: Ponte Gómez, Justina. División Zoología Vertebrados. Facultad de Ciencias Naturales y Museo.
López, Hugo Luis, Ponte Gómez, Justina
core   +3 more sources

Comer o ser comido: factores que determinan la condición nutricional de larvas de Engraulis anchoita de la población patagónica de la especie

Ecología Austral, 2016
La población patagónica de Engraulis anchoita habita el sector costero comprendido entre los 42° y 46° S. Sus áreas de desove y cría se asocian al frente de marea de Península Valdés, que se forma a fines de la primavera y desaparece a principios de ...
Marina Diaz, Marina Do Souto, Marina Peralta, Marcelo Pájaro, Mariela Spinelli, Martín Saraceno, Carlos Balestrini, Fabiana Capitanio   +7 more
doaj   +1 more source