Results 201 to 210 of about 1,241 (266)
Plant-Environment Interactions, Volume 7, Issue 3, June 2026.ABSTRACT Mangrove composition and structure vary with soil properties and alterations in these conditions may result in forest degradation. This study examines how soil properties relate to mangrove structure across three disturbance states. The study was conducted within the Ramsar Site 1602 in Veracruz, Mexico.
A. de J. Basánez‐Muñoz +3 more
wiley +1 more source
Engineered Gravel Trench Hyporheic Exchange to Create Cold‐Water Thermal Refuges
River Research and Applications, Volume 42, Issue 5, Page 1054-1068, June 2026.ABSTRACT Warming rivers are driving a loss or fragmentation of cold‐water habitat and providing the impetus to develop proactive thermal management approaches to maintain suitable habitat in rivers. One innovative approach is through the creation of cold‐water thermal refuges during periods of thermal stress for aquatic species.
Kathryn A. Smith +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal +6 more
wiley +1 more source
Journal of Animal Ecology, Volume 95, Issue 6, Page 989-1001, June 2026.We apply a new parameterized model through linking metabolic scaling and the maximum entropy theory of ecology to quantify the intraspecific metabolic scaling exponent of brown trout populations and assess the main drivers shaping the exponent. Abstract Metabolic scaling fundamentally sets the pace of life in almost all organisms.
Meng Xu, Ignasi Arranz
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Seafood misrepresentation, encompassing product adulteration, mislabeling, and substitution, among other fraudulent practices, has risen globally over the past decade, greatly impacting both the loss of important fish species and the behavior of human consumers alike.
Jarrett D. Phillips +1 more
wiley +1 more source
A new acoustic telemetry tag that identifies carrier mortality by monitoring activity level
Methods in Ecology and Evolution, Volume 17, Issue 6, Page 1735-1742, June 2026.Abstract We present a new acoustic telemetry tag capable of detecting whether its carrier stops moving for long enough to presume the organism has died, and of reporting the time elapsed since movement ceased. The tag uses existing environmental sensor technology together with an algorithm with user‐specifiable thresholds, and importantly, can separate
Karl P. Phillips +7 more
wiley +1 more source
chr(38)quot;Nada está ileso em minha carnechr(38)quot;: reflexões em torno do salmo 38,3-11
Teocomunicação, 2005 Dellazari, Romano
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