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  • Ecogenomics  (1)
  • Monitoring  (1)
  • 1
    Publikationsdatum: 2022-05-26
    Beschreibung: Author Posting. © The Author(s), 2011. This is the author's version of the work. It is posted here by permission of Annual Reviews for personal use, not for redistribution. The definitive version was published in Annual Review of Marine Science 4 (2012): 143-176, doi:10.1146/annurev-marine-120308-081121.
    Beschreibung: The public health, tourism, fisheries and ecosystem impacts from harmful algal blooms (HABs) have all increased over the last few decades. This has led to heightened scientific and regulatory attention, and the development of many new technologies and approaches for research and management. This in turn, is leading to significant paradigm shifts with regard to, e.g., our interpretation of the phytoplankton species concept (strain variation), the dogma of their apparent cosmopolitanism, the role of bacteria and zooplankton grazing in HABs, and our approaches to investigating the ecological and genetic basis for the production of toxins and allelochemicals. Increasingly, eutrophication and climate change are viewed and managed as multifactorial environmental stressors that will further challenge managers of coastal resources and those responsible for protecting human health. Here we review HAB science with an eye towards new concepts and approaches, emphasizing, where possible, the unexpected yet promising new directions that research has taken in this diverse field.
    Beschreibung: Support to DMA was provided by the National Institute of Environmental Health Sciences (1-P50-ES012742) and the National Science Foundation through the Woods Hole Center for Oceans and Human Health (OCE-0430724), and by NOAA Grants NA09NOS4260212 and NA09OAR4320129.
    Schlagwort(e): Red tide ; Shellfish toxicity ; Fish kills ; Ecogenomics ; Monitoring ; Climate change
    Repository-Name: Woods Hole Open Access Server
    Materialart: Preprint
    Format: application/pdf
    Standort Signatur Einschränkungen Verfügbarkeit
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