2013
DOI: 10.1016/j.ejar.2013.12.009
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Preliminary studies on habitat and diversity of some sea urchin species (Echinodermata: Echinoidea) on the southern Levantine basin of Egypt

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Cited by 15 publications
(7 citation statements)
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“…Echinoids have been recorded in Red Sea since the Frinch Campaign in Egypt in 1798, where numerous new records of species (Audouin, 1826). Afteraward, several investigations were conducted to the distribution of many echinoid species along the Red Sea in addition to monographs and catalogues (Elmasry et al, 2013;Zeina et al, 2016).…”
Section: Introductionmentioning
confidence: 99%
“…Echinoids have been recorded in Red Sea since the Frinch Campaign in Egypt in 1798, where numerous new records of species (Audouin, 1826). Afteraward, several investigations were conducted to the distribution of many echinoid species along the Red Sea in addition to monographs and catalogues (Elmasry et al, 2013;Zeina et al, 2016).…”
Section: Introductionmentioning
confidence: 99%
“…Four loci of the GHR gene containing E4-E6 and E8 were amplified by PCR using primers and annealing temperatures as presented in Table 1. PCR mix and thermal cycle conditions were done as previously described [17] but with an annealing temperature of 56 • C for 40 s. The specificity and quality of PCR bands were validated using 1% agarose gels.…”
Section: Snps Detection and Genotypingmentioning
confidence: 99%
“…Tripneustes gratilla is one kind of high economical sea urchin found in Kupang Bay, East Nusa Tenggara. Sea urchin gonads are luxurious food in some Asian and Mediterranian, as well as Western countries, such as Barbados and Chile (Rahman et al, 2012;Garama et al, 2012;Elmasry et al, 2013;Elmasry et al, 2015;Rahman et al, 2014;Rahim & Nurhasan, 2016;Cirino et al, 2017;Samuel et al, 2017). Sea urchins are also bioactive ingredient source, namely echinochrome A, polyunsaturated fatty acids (PUFAs), β-carotene, amino acids, and EPA (Chantaro et al, 2008;Chen et al, 2010;Bragadeeswaran et al, 2013;Rahman et al, 2014).…”
Section: Introductionmentioning
confidence: 99%