Chinese cuisine has adapted to a new food resource that became a persistent problem in China's aquatic ecosystems: crayfish.

Professor Kenzo Kaifu and Research Fellow Hiromi Shiraishi of Chuo University, together with Professor Yu-Shan Han of ...

Great Lakes winter science is growing, but improved capacity and co-ordination are essential to keep pace with changing ...

Conservation scientists warn of invasive alien species destroying biodiversity, posing a dilemma for researchers in India.

Climate change not only causes temperatures on land and in the sea to rise, but also leads to warming rivers, lakes, and ...

Researchers developed the benchmark for the Planetary Health Check in 2009. It revolves around the concept of planetary boundaries and outlines what humans need to do to avoid overburdening the planet ...

Flathead catfish have become a threat to resident species in the Susquehanna River in Pennsylvania. The results of a new study suggest they're outcompeting other predators and reshaping an essential ...

VIRGINIA, USA — Beneath the surface of the Chesapeake Bay, a quiet but significant transformation is taking place. Eelgrass, long a foundational seagrass species supporting fish, crabs, and other ...

Researchers from Trent University are in northwestern Ontario working in the Walkinshaw and Wolf watersheds to look at the impact of forestry and climate change on brook trout populations in small ...

SEATTLE (AP) — For decades, scientists believed Prochlorococcus, the smallest and most abundant phytoplankton on Earth, would thrive in a warmer world. But new research suggests the microscopic ...

Actionable insights into Minnesota’s food and ag landscape Strategic introductions to potential partners and resources Personalized guidance to accelerate success in the region and beyond “Proteins ...

Nitrogen is vital for all known life. Yet most nitrogen on Earth is in the atmosphere as di-nitrogen gas, which many organisms can’t use. Fortunately, there are microbes that can tap into this ...