Browse Items (82 total)

This open access book provides a comprehensive examination of the European Landing Obligation policy from many relevant perspectives. It includes evaluations of its impacts at economical, socio-cultural, ecological and institutional levels. It also…

biodiversity; conservation; ecosystems

This open access volume will introduce recent discoveries in cancer metabolism since the publication of the first edition in 2018, providing readers with an up-to-date understanding of developments in the field. Genetic alterations in cancer, in…

Reproduction and genetics are the central themes of biology. They relate to big questions of life such as: who are we, where do we come from, and where are we going? In the combined science of reproductive genetics, generations are interconnected and…

Agriculture has suffered enormous changes since the first human attempts to domesticate plants to obtain productive varieties which could become a constant source of food. Many developments have shaped current agricultural systems, especially those…

This open access book presents the most current research results and knowledge from five multidisciplinary themes: Vulnerability of Arctic Environments, Vulnerability of Arctic Societies, Local and Traditional Knowledge, Building Long-term Human…

The International Council for the Exploration of the Sea (ICES) is the central scientific network within the massive set of bureaucracies that is responsible for Europe's Common Fisheries Policy (CFP). While spending the past 25 years failing to…

Biochemistry (and Molecular Biology) represent one of the fastest-growing fields of scientific research and technical innovation and the resulting biotechnology is increasingly applied to other fields of study. So, an understanding of Biochemistry is…

The use of trace elements to promote biogas production features prominently on the agenda for many biogas-producing companies. However, the application of the technique is often characterized by trial-and-error methodology due to the ambiguous and…

This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic…