Results 61 to 70 of about 546,879 (254)
The multiple hit model of infantile and epileptic spasms: The 2025 update
Epilepsia Open, EarlyView.Abstract Objective Infantile and epileptic spasms syndrome (IESS) is a developmental and epileptic encephalopathy manifesting with epileptic spasms and poor neurodevelopmental outcomes. There is an urgent need for the development of more effective and tolerated therapies.
Aristea S. Galanopoulou +6 more
wiley +1 more source
The Value of Information in Salmon Farming: Harvesting the Right Fish to the Right Time [PDF]
Research regarding management practice in fish farming has traditionally focused on two topics: production planning and forecasting of prices. This article combine these two areas of research, and illustrate how information of price patterns can change ...
Guttormsen, Atle G., Forsberg, Odd Inge
core
, 1980 Book published by the Salmon Arm Museum and Heritage Association to commemorate the 75th anniversary of the city. The scrapbook contains prints of photographs as well as stories about the city's early history, contributed by members of the ...
core
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Frontiers in Microbiology, 2018 The Chilean salmon industry has undergone a rapid development making the country the world’s second largest producer of farmed salmon, but this growth has been accompanied by an intensive use of antibiotics.
Claudio D. Miranda +3 more
doaj +1 more source
INPUT FACTOR SUBSTITUTABILITY IN SALMON AQUACULTURE [PDF]
The salmon aquaculture industry has experienced substantial expansion during the last two decades. This expansion is largely the result of increased productivity, with a complementary decrease in costs.
Guttormsen, Atle G.
core
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Use of a mathematical model to describe the epidemiology of Lepeophtheirus salmonis on farmed Atlantic salmon Salmo salar in the Hardangerfjord, Norway [PDF]
, 2011 Infestation patterns of the sea louse Lepeophtheirus salmonis from 44 salmon farms in the Hardangerfjord on the south-west coast of Norway over the period 2004 to 2007 were assimilated to create 20-month production cycle profiles for spring and autumn ...
Malkenes, Ragnild +20 more
core +2 more sources
FishesLumpfish (Cyclopterus lumpus) are used as cleaner fish in Atlantic salmon (Salmo salar) aquaculture as one of multiple control measures against salmon lice (Lepeophtheirus salmonis).
Solveig Engebretsen +5 more
doaj +1 more source
The Effect of Color on Consumer WTP for Farmed Salmon [PDF]
Atlantic salmon is recognized for its pink-red color. The color is due to deposition of color pigments in the muscles. Wild salmon absorb the pink-red color pigment astaxanthin from the crustaceans they eat. To impart the pink-red color in farmed salmon,
Rora, Mia Bencze +2 more
core