Zobrazeno 1 - 10
of 159
pro vyhledávání: '"Barry C. Smith"'
Autor:
Agneta Persson, Barry C. Smith
Publikováno v:
Phycology, Vol 2, Iss 4, Pp 384-418 (2022)
This quantitative dinoflagellate cyst study reveals an enormous difference in survival rates in oxygenated versus anoxic sediments. Replicate samples of concentrated natural dinoflagellate cysts with the same initial species composition (1.4 × 104 r
Externí odkaz:
https://doaj.org/article/ffb9c992c8224879b49f9d0e47ee9d5d
Autor:
Renee Mercaldo-Allen, Peter J. Auster, Paul Clark, Mark S. Dixon, Erick Estela, Yuan Liu, Lisa Milke, Gillian Phillips, Dylan Redman, Barry C. Smith, Alison Verkade, Julie M. Rose
Publikováno v:
Frontiers in Marine Science, Vol 10 (2023)
Oyster aquaculture gear may augment natural seafloor by providing structured habitat for economically important fish species. Underwater video census was used to assess fish abundance and community composition on eastern oyster (Crassostrea virginica
Externí odkaz:
https://doaj.org/article/d846c2bf18654d638f21f03a4499d081
Autor:
Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane, Christine E. Kelly
Publikováno v:
Foods, Vol 11, Iss 7, p 967 (2022)
Olfactory dysfunction is amongst the many symptoms of Long COVID. Whilst most people that experience smell loss post COVID-19 recover their sense of smell and taste within a few weeks, about 10% of cases experience long-term problems, and their smell
Externí odkaz:
https://doaj.org/article/2f072aa1231f43c2b4761c52005496a5
Autor:
Barry C. Smith
Publikováno v:
Phenomenology and Mind, Iss 4 (2016)
Recently, psychologists and neuroscientists have provided a great deal of evidence showing that perceptual experiences are mostly multimodal. As perceivers, we don’t usually recognize them as such. We think of the experiences we are having as eithe
Externí odkaz:
https://doaj.org/article/73265b9a12204df58a3a825043b51913
Methods of Calculating Ionization Energies of Multielectron (Five or More) Isoelectronic Atomic Ions
Autor:
Peter F. Lang, Barry C. Smith
Publikováno v:
The Scientific World Journal, Vol 2013 (2013)
We have previously used simple empirical equations to reproduce the literature values of the ionization energies of isoelectronic sequences of up to four electrons which gave very good agreement. We reproduce here a kinetic energy expression with cor
Externí odkaz:
https://doaj.org/article/2d8c6aa3d3a94adea3d6ee0bbbcb3e41
Publikováno v:
Journal of Applied Phycology. 35:613-623
Dinoflagellates constitute one of the most important groups of primary producers and micro-zooplankton on earth, common in both marine and freshwater environments. Despite their prominent position among phytoplankton, they are difficult to grow into
Autor:
Barry C. Smith
Publikováno v:
Theoretical Perspectives on Smell ISBN: 9781003207801
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ae81821beb78172bc0464f37c7eac83
https://doi.org/10.4324/9781003207801-3
https://doi.org/10.4324/9781003207801-3
Autor:
Ann‐Sophie Barwich, Barry C. Smith
Publikováno v:
Philosophy Compass. 17
Autor:
Jennifer H. Alix, Gary H. Wikfors, Agneta Persson, Yaqin Li, Bridget A. Holohan, Barry C. Smith
Publikováno v:
Journal of Phycology
One previously unstudied aspect of differences between sexual and asexual life stages in large-scale transport and accumulation is density (mass per unit volume) of cells in each life stage. The specific density was determined for Scrippsiella lachry
Autor:
Alexander Fjaeldstad, Barry C. Smith
Publikováno v:
Fjaeldstad, A W & Smith, B 2022, ' The Effects of Olfactory Loss and Parosmia on Food and Cooking Habits, Sensory Awareness, and Quality of Life—A Possible Avenue for Regaining Enjoyment of Food ', Foods, vol. 11, no. 12, 1686 . https://doi.org/10.3390/foods11121686
Foods; Volume 11; Issue 12; Pages: 1686
Foods; Volume 11; Issue 12; Pages: 1686
Olfactory dysfunction affects often has severe consequences on patients’ quality of life. The most common complaint in these patients is their reduced enjoyment of food in both patients with olfactory loss and parosmia. How the different types of o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a504d16424c5f9e8823fdfffee0604f
https://pure.au.dk/portal/da/publications/the-effects-of-olfactory-loss-and-parosmia-on-food-and-cooking-habits-sensory-awareness-and-quality-of-lifea-possible-avenue-for-regaining-enjoyment-of-food(b32a0a64-1d15-425c-824e-235d6d986f5d).html
https://pure.au.dk/portal/da/publications/the-effects-of-olfactory-loss-and-parosmia-on-food-and-cooking-habits-sensory-awareness-and-quality-of-lifea-possible-avenue-for-regaining-enjoyment-of-food(b32a0a64-1d15-425c-824e-235d6d986f5d).html