Mathilde Chemel
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Submarine canyons, a challenge for the conservation of cold-water coral reefs exposed to global change Open
Reef-building cold-water corals act as ecosystem engineers in the deep-sea, supporting a rich biodiversity and various ecosystem services, including fisheries resources, carbon sink, paleoclimate archives and biomedical compounds. The stud…
Survival and aerobic performance of the northern shrimp are threatened by exposure to combined ocean global change drivers Open
Environmental changes can influence species development, growth, size, distribution, and abundance, and when having a negative impact, they can potentially lead to a species’ decline, and ultimately its local extinction. Consequently, eval…
Cold-water coral mortality under ocean warming is associated with pathogenic bacteria Open
Cold-water corals form vast reefs that are highly valuable habitats for diverse deep-sea communities. The deep ocean is, however, warming and it’s therefore essential to assess the resilience of cold-water corals to future conditions. Here…
Effect of the temperature on cold-water coral holobiont in the North-East Atlantic Ocean Open
Cold-water corals such as Lophelia pertusa and Madrepora oculata, two key reef-forming species distributed worldwide, form extensive reefs providing highly valuable habitats for diverse biological communities. They are particularly threate…
Tolerant Larvae and Sensitive Juveniles: Integrating Metabolomics and Whole-Organism Responses to Define Life-Stage Specific Sensitivity to Ocean Acidification in the American Lobster Open
Bentho-pelagic life cycles are the dominant reproductive strategy in marine invertebrates, providing great dispersal ability, access to different resources, and the opportunity to settle in suitable habitats upon the trigger of environment…
Good News — Bad News: Combined Ocean Change Drivers Decrease Survival but Have No Negative Impact on Nutritional Value and Organoleptic Quality of the Northern Shrimp Open
Nutritional and organoleptic qualities (taste, smell, texture, appearance) are key characteristics of seafood when it comes to defining consumer choices. These qualities, which are determined by the biochemical properties of the seafood, c…