Results 131 to 140 of about 2,133 (195)

Genome divergence between European anchovy ecotypes fuelled by structural variants originating from trans-equatorial admixture. [PDF]

Proc Biol Sci
Meyer L, Barry P, Le Moan A, Arbiol C, Castilho R, Van der Lingen C, Chlaïda M, McKeown N, Ernande B, Bonhomme F, Gagnaire PA, Guinand B.   +11 more
europepmc   +1 more source

DNA Barcoding and Analysis of Nutritional Properties as a Tool for Enhancing Traceability of Anchovies (<i>Engraulis encrasicolus</i> L.) Fished in the Italian Southern Adriatic Sea. [PDF]

Genes (Basel)
de Virgilio M, De Paola D, Selvaggi M, Carbonara C, Ragni M, Caputi Jambrenghi A, Giannico F, Colonna MA, Tarricone S.   +8 more
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 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

On the Number and Modified Forms of Vertebrae found in the Japanese Anchovy (Engraulis japonicus).

NIPPON SUISAN GAKKAISHI, 1954
openaire   +2 more sources

Speckle-based X-ray microtomography via preconditioned Wirtinger flow. [PDF]

Light Sci Appl
Lee K, Hugonnet H, Lim JH, Park Y.
europepmc   +1 more source

Aging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods

Aging of Japanese Anchovies (Engraulis Japonicus) during Their Salting and Marinating Periods
application/pdf Japanese anchovy fillets were preserved in salt at 4°C for various periods and then stored at 20°C in olive oil for varying durations after being bottled to produce so-called anchovies. The salting durations were 0 (no salting), 1.5, 3, 7, 17, 28, 42, 56, 70 and 388 days.
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Pelagic fish camouflage in shallow waters from the humboldt current system through intracellular structures and reflectance mechanisms. [PDF]

Sci Rep
Montes CS, Soto RF, Sanhueza MI, Sanhueza I, Luarte D, Godoy SE, Torres SN, Castillo R, Escribano R, Urbina MA.   +9 more
europepmc   +1 more source

Development of Chitosan-Based Composite Films Incorporating Anchovy Byproduct Hydrolysates. [PDF]

Polymers (Basel)
Fıçıcılar BB, Korkmaz K.
europepmc   +1 more source

Swimming angle and target strength of larval Japanese anchovy (Engraulis japonicus)

Swimming angle and target strength of larval Japanese anchovy (Engraulis japonicus)
The swimming angle of larval Japanese anchovy (Engraulis japonicus) was measured in a tank, and target strength (TS) was calculated using a theoretical scattering model. The mean swimming angle was 12.8° (s.d. = ± 22.1). Increased speeds of flow led to increased mean swimming angles.
openaire