Effects of sedimentation and periphyton communities on embryonic rainbow smelt, Osmerus mordax [PDF]
The decline of anadromous rainbow smelt (Osmerus mordax) populations has been suspected to be linked to anthropogenic causes. Increased runoff from agriculture and urbanization has led to additional sediment inputs and eutrophying compounds in rivers ...
Wyatt, Lauren Helena
core
Phylogenetic structure of body shape in a diverse inland ichthyofauna. [PDF]
Torgersen KT +7 more
europepmc +1 more source
Kakskümmend kaks kala eesti rahvausundis. III
The Baltic herring Clupea harengus membras, a local subspecies of the North Atlantic herring which had reached the Baltic Sea nearly 5,000 years ago, is probably the most important food fish (for salting) both in the coastal regions as well as everywhere
Mall Hiiemäe
doaj
Low genetic variation and strong genetic structure across a range of geographical scales in European smelt (Osmerus eperlanus L.). [PDF]
McKeown NJ +6 more
europepmc +1 more source
Temporal variation in microplastic abundance in sediment, fish and shrimp: a case study in the Thames Estuary, UK. [PDF]
McGoran AR +3 more
europepmc +1 more source
Comparison of historic and novel data reveals higher contemporary diversity of trematode metacercariae in freshwater fish. [PDF]
Kudlai O +3 more
europepmc +1 more source
Modelling fishing-induced evolution in pikeperch (Sander lucioperca) and vendace (Coregonus albula), Lake Oulujärvi, as template for ecosystem model. [PDF]
Kokkonen E +4 more
europepmc +1 more source
Dibothriocephalosis in salmonids from Iceland: A more complex taxonomic problem than assumed until now? [PDF]
Dinisová L +3 more
europepmc +1 more source
Quantifying the ecosystem health of Baltic coastal lakes based on a multifaceted index. [PDF]
Matela M, Obolewski K.
europepmc +1 more source
A New Host-Parasite Association: A <i>Glugea</i> sp. (Microsporidia) Infecting the Commercial Fish <i>Sardina pilchardus</i> from an Atlantic Fishery. [PDF]
Baquero E, Reina G, Jordana R.
europepmc +1 more source

