Food quality affects secondary consumers even at low quantities: an experimental test with larval European lobster.

Autor: Katherina L Schoo, Nicole Aberle, Arne M Malzahn, Maarten Boersma

Publikováno v: PLoS ONE, Vol 7, Iss 3, p e33550 (2012)

The issues of food quality and food quantity are crucial for trophic interactions. Although most research has focussed on the primary producer-herbivore link, recent studies have shown that quality effects at the bottom of the food web propagate to h

Externí odkaz: https://doaj.org/article/827d6ab0a1e94c5488cca2835b134dc6

An Enhanced Ocean Acidification Observing Network: From People to Technology to Data Synthesis and Information Exchange

Autor: Bronte Tilbrook, Elizabeth B. Jewett, Michael D. DeGrandpre, Jose Martin Hernandez-Ayon, Richard A. Feely, Dwight K. Gledhill, Lina Hansson, Kirsten Isensee, Meredith L. Kurz, Janet A. Newton, Samantha A. Siedlecki, Fei Chai, Sam Dupont, Michelle Graco, Eva Calvo, Dana Greeley, Lydia Kapsenberg, Marine Lebrec, Carles Pelejero, Katherina L. Schoo, Maciej Telszewski

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Marine Science, Vol 6 (2019)
Frontiers in Marine Science
Frontiers In Marine Science (2296-7745) (Frontiers Media Sa), 2019-06, Vol. 6, P. 337 (21p.)

21 pages, 9 figures, 1 table
A successful integrated ocean acidification (OA) observing network must include (1) scientists and technicians from a range of disciplines from physics to chemistry to biology to technology development; (2) governmen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::481e8881f70831aca4ba364aa02a78af
http://hdl.handle.net/10261/188847

Effect of symbiotic state on the fatty acid composition of Anthopleura elegantissima

Autor: Brian L. Bingham, Andrés J. Quesada, Katherina L. Schoo

Publikováno v: Marine Ecology Progress Series. 545:175-187

iv ACKNOWLEDGEMENTS vi TABLE OF CONTENTS vii LIST OF FIGURES viii LIST OF TABLES x INTRODUCTION 1 METHODS 4 Field sampling 4 Preparation of host and symbiont fractions 4 Lipid extraction 5 Lipid analysis 7 Statistical analyses 7 RESULTS 9 Fatty acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eb6b3d2929c22688a8363e2315f211c1
https://doi.org/10.3354/meps11606

Temperature driven changes in the diet preference of omnivorous copepods: no more meat when it's hot?

Autor: Maarten Boersma, K. Avarachen Mathew, Barbara Niehoff, Rita Melo Franco-Santos, Katherina L. Schoo, Cédric L. Meunier

Publikováno v: Ecology Letters. 19:45-53

Herbivory is more prevalent in the tropics than at higher latitudes. If differences in ambient temperature are the direct cause for this phenomenon, then the same pattern should be visible in a seasonal gradient, as well as in experiments manipulatin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c71f8ace5aa9706155a2d29e7716445
https://doi.org/10.1111/ele.12541

The microbiome of North Sea copepods

Autor: Petra Brandt, Antje Wichels, Maarten Boersma, Katja Kreisel, Katherina L. Schoo, Gunnar Gerdts

Publikováno v: Helgoland Marine Research. 67:757-773

Copepods can be associated with different kinds and different numbers of bacteria. This was already shown in the past with culture-dependent microbial methods or microscopy and more recently by using molecular tools. In our present study, we investig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f36215866db99fc6b12eeff84eeef34f
https://doi.org/10.1007/s10152-013-0361-4