Results 21 to 30 of about 1,790 (161)
«Wrong fish» or wrong hypotheses: what happens to nekton of the Pacific waters at Kuril Islands?
Известия ТИНРО, 2021 A phenomenon of undulating fluctuations of nekton abundance in the Kuroshio system is discussed on example of japanese sardine Sardinops melanostictus, as the most abundant and the most fluctuating species.
V. P. Shuntov, O. A. Ivanov
doaj +1 more source
Carotenoid Pigments of Japanese Anchovy
NIPPON SUISAN GAKKAISHI, 1973 The major carotenoid pigment obtained from skin of japanese anchovy has been designated as anchovyxanthin. The present investigation, however, revealed the identity of anchovyxanthin with authentic zeaxanthin by direct comparison of their chemical and physical properties.
MATSUNO, Takao +2 more
openaire +2 more sources
Journal of Marine Science and Engineering, 2023 Japanese anchovy (Engraulis japonicus) is an economically important species found in the coastal waters of the northwestern Pacific Ocean. To conduct effective acoustic surveys on the spawning or fishing grounds of this species, the target strength (TS ...
Hansoo Kim +4 more
doaj +1 more source
Sargassum horneri C. Agardh space capacity estimation reveals that thallus surface area varies with wet weight. [PDF]
PLoS ONE, 2018 Sargassum horneri C. Agardh is an important commercial edible seaweed species in east Asia. Benthic beds and floating rafts in coastal areas make excellent habitats for marine organisms to feed, hide, and spawn.
Min Xu, Shuji Sasa, Teruhisa Komatsu
doaj +1 more source
Studies on the Japanese Anchovy-I
NIPPON SUISAN GAKKAISHI, 1958 After the samples of vertebral compositions of anchovies from 1951 to 1953 were classified into several types applying the x2-method to each sample of Tokai, Nankai and Nihonkai Regions as reported lately “on the stock of Japanese sardine”, the author discussed the relations between anchovy shoals in each year class and mainly in two sea regions.
openaire +3 more sources
Characterization of Selenium Species in Extract from Niboshi (a Processed Japanese Anchovy)
Chemical and Pharmaceutical Bulletin, 2012 Fish are selenium rich foodstuffs and a major selenium source for the Japanese population. Niboshi is processed from Japanese anchovy (Engraulis japonicus) and commonly used to prepare soup stock for Japanese dishes. In this study, we characterized selenium species in the Niboshi extract by ultrafiltration, ion-exchange chromatography and mass ...
Yoshida, Sakura +3 more
openaire +3 more sources
Frontiers in Marine Science, 2020 The Min River Estuary and its adjacent waters, connecting to the East China Sea, is one of the most important fishing grounds in Fujian Province, southern China; however, stock assessments have not yet been conducted.
Lan-lan Zhang +5 more
doaj +1 more source
Fishes, 2022 The reproduction and early growth of fish are essential elements that affect recruitment and provide breakthrough points for understanding population fluctuations.
Qinghuan Zhu +7 more
doaj +1 more source
Fishery Biology of the Japanese Anchovy in the Waters off the Boso Peninsula-II
NIPPON SUISAN GAKKAISHI, 1968 In order to observe the process of maturation and the number of eggs to be discharged during the spawning season, 175 specimens of female Japanese anchovy taken off BosoPeninsula during February through July 1966 and April through June 1967 were examined.
+6 more sources
Temperature increase drives critical slowing down of fish ecosystems.
PLoS ONE, 2021 Fish ecosystems perform ecological functions that are critically important for the sustainability of marine ecosystems, such as global food security and carbon stock.
Jie Li, Matteo Convertino
doaj +2 more sources