Results 161 to 170 of about 2,133 (195)

<i>PhyloRef</i>: A Semi-Automated Workflow for eDNA Reference Database Curation via Phylogenetic Anomaly Detection. [PDF]

Ecol Evol
Mai Y, Li C.
europepmc   +1 more source

Food Safety Concerns: <i>Anisakis</i> spp. in Ready-to-Eat Fish from the Greek Market. [PDF]

Pathogens
Papapostolou EN, Chaintoutis SC, Gousia P, Karpouza A, Kachrimanidou M, Diakou A.   +5 more
europepmc   +1 more source

Analysis of Fatty Acid Profile, α-Tocopherol, Squalene and Cholesterol Content in Edible Parts and By-Products of South Pacific Wild Fishes. [PDF]

Mar Drugs
López-Puebla S, Arias-Santé MF, Romero J, Costa de Camargo A, Rincón-Cervera MÁ.   +4 more
europepmc   +1 more source

<i>Aeromonas</i> spp. as possible bacterial indicator for monitoring antibiotic resistance in seafood. [PDF]

Front Microbiol
Albini E, Caponi B, Pieralisi S, Orsini S, Blasi F, Massaccesi L, Maresca C, Scoccia E, Fiorucci A, Michelacci V, Chiani P, Marra M, Carollo M, Massacci FR, Pezzotti G, Leoni F, Magistrali CF.   +16 more
europepmc   +1 more source

Studies on the GnRH system in the brain of Japanese anchovy,Engraulis japonicus

Studies on the GnRH system in the brain of Japanese anchovy,Engraulis japonicus
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Dorsal and Anal Fin Rays of the Japanese Anchovy, Engraulis japonica, and Their Pterygiophores

Dorsal and Anal Fin Rays of the Japanese Anchovy, Engraulis japonica, and Their Pterygiophores
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Vertebral Count And Growth Of Japanese Anchovy, Engraulis Japonicus Temminck And Schlegel

Vertebral Count And Growth Of Japanese Anchovy, Engraulis Japonicus Temminck And Schlegel
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Seasonal Variations in Lipids and Fatty Acids of Japanese Anchovy, Engraulis japonica

Seasonal Variations in Lipids and Fatty Acids of Japanese Anchovy, Engraulis japonica
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Reproductive characteristics of Japanese anchovy, Engraulis japonicus, in two bays of Japan

Fisheries Research, 2004
Abstract The reproductive characteristics of Japanese anchovy, Engraulis japonicus , were studied in Osaka Bay and Wakasa Bay, which are located on each side of Japan. The length of spawning season varied between two bays: 8 months (between April and November) in Osaka Bay and 4 months (between May and August) in Wakasa Bay. The seasonal temperature
Tetsuichiro Funamoto
exaly   +2 more sources

Ontogeny of turbiditaxis in hatchery‐reared Japanese anchovy Engraulis japonicus

Journal of Fish Biology, 2018
The ontogenetic change in turbiditaxis (i.e. attraction to turbid waters) was examined in the larvae and juveniles of Japanese anchovy Engraulis japonicus by testing three levels of turbidity (0, 20 and 100 ppm of kaolin). Larvae of 12, 20 and 30 mm standard length (LS) exhibited turbiditaxis to both 20 and 100 ppm of kaolin, whereas 6 mm LS larvae and
R, Ohata, R, Masuda, Y, Yamashita
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