Results 31 to 40 of about 7,084 (211)

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 ...
Sakura, Yoshida, Mamoru, Haratake, Takeshi, Fuchigami, Morio, Nakayama   +3 more
openaire   +3 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

Spatial distribution and dietary overlap between Japanese anchovy Engraulis japonicus and moon jellyfish Aurelia aurita in the Seto Inland Sea, Japan

Scientia Marina, 2009
Biological and physical surveys were conducted in order to investigate the relationship between environmental conditions and the distribution of ichthyoplankton and jellyfish, and dietary overlap between the ichthyoplankton and jellyfish in the Seto ...
Jun Shoji, Ken-Ichiro Mizuno, Masayuki Yamamoto, Todd William Miller, Hideki Hamaoka, Koji Omori   +5 more
doaj   +1 more source

Effect of sea water temperature on egg size of Japanese anchovy.

NIPPON SUISAN GAKKAISHI, 1987
Egg size change of Japanese anchovy dependent upon sea water temperature is described. Length of chorion was selected as the representative egg size character based on comparisons with some other characters, and referred to as egg diameter. Egg diameter changed seasonally and geographically.
Chifumi Imai, Syoiti Tanaka
openaire   +2 more sources

Difference in Black-tailed Gull (Larus crassirostris) diet during the breeding season for the last 10 years in the South Sea of Korea [PDF]

Journal of Ecology and Environment, 2013
Sea temperature in the South Sea of Korea has been increased over the last decades. Seabirds are sensitive to changes in food availability in marine environment.
Mi-ran Kim, Young-Soo Kwon, Hyung-Soo Noh   +2 more
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   +2 more sources

Spawning conditions of Japanese anchovy Engraulis japonicus (Engraulidae) in the southeastern part of Sakhalin Gulf (the Sea of Okhotsk) [PDF]

Геосистемы переходных зон
This paper presents the results of studies of the spawning conditions of Japanese anchovy Engraulis japonicus in the southeastern part of Sakhalin Gulf at the end of August 2011.
@Moukhametova, Olga N., Moukhametov, Ilias N.   +1 more
doaj   +1 more source

Unconventional Sea Surface Temperature Regime Around Japan in the 2000s–2010s: Potential Influences on Major Fisheries Resources

Frontiers in Marine Science, 2020
Climate-change associated changes in oceanographic conditions, particularly sea surface temperatures (SSTs), have systematically affected many marine fisheries resources around Japan.
Hiroshi Kuroda, Toshihiko Saito, Toshiki Kaga, Akinori Takasuka, Yasuhiro Kamimura, Sho Furuichi, Takuya Nakanowatari   +6 more
doaj   +1 more source

In vitro assessment of bioavailability of selenium from a processed Japanese anchovy, Niboshi

Food Chemistry, 2018
Niboshi is a commonly used foodstuff that is processed from Japanese anchovy (Engraulis japonicus) in Japanese cuisine. It was previously demonstrated that Niboshi and its water extract contained highly bioavailable selenium for selenium deficient mice.
Sakura, Yoshida, Miho, Iwataka, Takeshi, Fuchigami, Mamoru, Haratake, Morio, Nakayama   +4 more
openaire   +3 more sources

Ontogenetic Variation in the Trophic and Mercury Levels of Japanese Anchovy in the High Seas of the Northwestern Pacific Ocean

Journal of Marine Science and Engineering
The aim of this study was to explore the connection between growth and feeding ecology and mercury (Hg) levels in Japanese anchovy (Engraulis japonicus).
Long Chen, Guanyu Hu, Zhenfang Zhao, Bilin Liu, Xinjun Chen, Yingcong Chen   +5 more
doaj   +1 more source