Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Stephanie Grieb"'
Autor:
Jennifer Roberts, Stephanie Grieb, Erin N. Gilbertson, Brianna Garrett, Andrew G. Gluesenkamp, Alexandra Donny, Peter Marchetto, Suzanne E. McGaugh, Melissa L. Rudeen, Sam Weaver
Publikováno v:
Biological Journal of the Linnean Society.
Cave colonization offers a natural laboratory to study an extreme environmental shift, and diverse cave species from around the world often have converged on robust morphological, physiological and behavioural traits. The Mexican tetra (Astyanax mexi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e0012f81430c5f966fa4d98dbc17a76
https://doi.org/10.1093/biolinnean/blz162
https://doi.org/10.1093/biolinnean/blz162
Autor:
Jennifer Roberts, Andrew G. Gluesenkamp, Stephanie Grieb, Sam Weaver, Brianna Garrett, Suzanne E. McGaugh, Erin N. Gilbertson, Alexandra Donny, Peter Marchetto, Melissa L. Rudeen
Substantial morphological and behavioral shifts often accompany rapid environmental change, yet, little is known about the early stages of cave colonization. Relative to surface streams, caves are extreme environments with perpetual darkness and low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::549c30fdfe570cc831edca8347f1f062
https://doi.org/10.1101/651406
https://doi.org/10.1101/651406
Autor:
McGaugh, Suzanne E1 (AUTHOR) smcgaugh@umn.edu, Weaver, Sam1 (AUTHOR), Gilbertson, Erin N1 (AUTHOR), Garrett, Brianna1 (AUTHOR), Rudeen, Melissa L1 (AUTHOR), Grieb, Stephanie1 (AUTHOR), Roberts, Jennifer1 (AUTHOR), Donny, Alexandra1 (AUTHOR), Marchetto, Peter2 (AUTHOR), Gluesenkamp, Andrew G3 (AUTHOR)
Publikováno v:
Biological Journal of the Linnean Society. Jan2020, Vol. 129 Issue 1, p143-161. 19p.
Autor:
Walker, James T., Jones, Catherine M.
This new book provides research summaries from a number of different focuses in the field of biochemistry research.
Autor:
Whelan, Lynette
Oleic acid is a monounsaturated fatty acid and natural constituent of a number of foods, particularly vegetable oils. On the basis of proven beneficial health effects, it is also a possible ingredient in processed functional foods. However, due to it