Introduction by Convenors
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Salvador E. Lluch-Cota, Daniel Lluch-Belda and Daniel Lluch-Cota
(Invited)
Eastern North Pacific sardine spawning through climate, latitudinal, and
inshore-offshore gradients
(pdf, 1.5
Mb)
Akinori Takasuka, Yoshioki Oozeki, Hiroshi Kubota, Hiroshige
Tanaka, Ichiro Aoki and Salvador E. Lluch-Cota (Invited)
Potential biological mechanisms of anchovy and sardine alternations: Species-specific
temperature optima and synergistic factors
(pdf, 1.3
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Kenneth Rose, Vera Agostini, Larry Jacobson, Carl van
der Lingen, Salvador Lluch-Cota, Shin-ichi Ito, Bernard Megrey, Michio
Kishi, Akinori Takasuka, Manuel Barange, Francisco Werner, Yunne Shin,
Lucho Cubillos, Yasuhiro Yamanaka and Hao Wei (Invited)
Towards coupling sardine and anchovy to the NEMURO lower trophic level
model
(pdf, 1.9
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Tadaaki Kuroyama, Akira Nihira and Sei-Ichi Saitoh
Larval anchovy catch distributions in the Kashima-nada relative to environmental
features observed by satellite remote sensing
(pdf, 1.3
Mb)
Xiangxin Li
Individual-based models of anchovy
(pdf, 0.3
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Shin-ichi Ito, A. Takasuka, Y. Oozeki, A. Yatsu, M. Noto,
M. Kishi, Y. Yamanaka, T. Hashioka, M. Aita, K. Rose, B. Megrey, F. Werner,
C. Lingen, M. Barange, Y. Shin, L. Cubillos, L. Jacobson, V. Agostini,
S. Lluch-Cota, G. Onitsuka and Y. Kamezawa
A sardine growth model coupled with the NEMURO lower trophic level ecosystem
model
(pdf, 0.8
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Haruka Nishikawa and Ichiro Yasuda
Species replacement between Japanese sardine and Pacific saury in relation
to variations in feeding environment
(pdf, 0.7
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Yury I. Zuenko and Svetlana V. Davidova
Empirical modeling the stock fluctuations of sardine in the Japan/East
Sea
(pdf, 0.3
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Naoki Yoshie and Yasuhiro Yamanaka
Development of a lower trophic ecosystem model representing prey of juvenile
pelagic fish in the subtropical western North Pacific
N/A (permission denied)
Fumitake Shido, Yasuhiro Yamanaka, Shin-ichi Ito, Taketo
Hashioka, Daiki Mukai and Michio J. Kishi
A two-dimensional fish model simulating the biomass of Pacific saury
(pdf, 1.5
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