Deep sea fish
The effect of elevated hydrostatic pressure on the spectral absorption of deep sea fish visual pigments
6
The molecular basis for spectral tuning of rod visual pigments in deep sea fish
12
The effect of elevated hydrostatic pressure on the spectral absorption of deep-sea fish visual pigments
7
DETERMINATION OF THE TOTAL LIPID AND THE LONG CHAIN OMEGA-3 POLYUNSATURATED FATTY ACIDS, EPA AND DHA, IN DEEP-SEA FISH AND SHARK SPECIES FROM THE NORTH-EAST ATLANTIC
13
A study on the biochemical profile of deep sea fish (lamprogrammus exutus) and the comparative analysis of proximate composition in fish protein concentrate and silage
6
The Comparative Study of Myofibrillar Proteins of Skeletal Muscles of Some Deep-Sea Fish Species
8
Reduced enzymatic antioxidative defense in deep sea fish
9
Pineal organs of deep sea fish: photopigments and structure
9
Localisation and origin of the bacteriochlorophyll-derived photosensitizer in the retina of the deep-sea dragon fish Malacosteus niger
13
Length-Weight Relationships of 16 Fish Species from Deep Water of Northern Aegean Sea (500-900 m)
8
Hemoglobin function in deep sea and hydrothermal vent endemic fish: Symenchelis parasitica (Anguillidae) and Thermarces cerberus (Zoarcidae)
10
Using Clumped Isotopes and Radiocarbon to Characterize Rapid Climate Change During the Last Glacial Cycle
134
Heavy Metal Concentrations in Ten Species of Fishes Caught in Sinop Coastal Waters of the Black Sea, Turkey
6
Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR
5
Limited potential to recover from overfishing raises concerns for deep-sea sharks, rays and chimaeras
7
Deep Sea Hydrothermal Vent Viruses Compensate for Microbial Metabolism in Virus Host Interactions
13
Fluorescence of Chlorophyll a during Seasonal Water Stratification in the Black Sea
13
Deep Sea Newsletter No 35, 2005
26
Deep Sea Newsletter, No 34, 2005
21
Comparative analysis of macronutrients between river fish Rohu (Labio rohita) and sea fish Pomfret (Pampus argenteus), treated under different cooking conditions
5