Publicaciones (94) Publicaciones de FERNANDO GUILLERMO BRUN MURILLO

2023

  1. A facultative mutualism facilitates European seagrass meadows

    Ecography, Vol. 2023, Núm. 5

  2. Changes in carbon metabolism and dissolved organic carbon fluxes on seagrass patches (Halodule wrightii) with different ages in Southern Gulf of California

    Marine Environmental Research, Vol. 191

  3. Comparison of macroplastics dynamic across a tidal-dominated coastal habitat seascape including seagrasses, salt marshes, rocky bottoms and soft sediments

    Marine Pollution Bulletin, Vol. 196

  4. Correction: Sedimentary Organic Carbon and Nitrogen Sequestration Across a Vertical Gradient on a Temperate Wetland Seascape Including Salt Marshes, Seagrass Meadows and Rhizophytic Macroalgae Beds (Ecosystems, (2023), 26, 4, (826-842), 10.1007/s10021-022-00801-5)

    Ecosystems

  5. Effect of marine heat waves on carbon metabolism, optical characterization, and bioavailability of dissolved organic carbon in coastal vegetated communities

    Limnology and Oceanography, Vol. 68, Núm. 2, pp. 467-482

  6. Leaf Senescence of the Seagrass Cymodocea nodosa in Cádiz Bay, Southern Spain

    Diversity, Vol. 15, Núm. 2

  7. Plant and Meadow Structure Characterisation of Posidonia oceanica in Its Westernmost Distribution Range

    Diversity, Vol. 15, Núm. 1

  8. Resistance and recovery of benthic marine macrophyte communities to light reduction: Insights from carbon metabolism and dissolved organic carbon (DOC) fluxes, and implications for resilience

    Marine Pollution Bulletin, Vol. 188

  9. Rosmarinic Acid and Flavonoids of the Seagrass Zostera noltei: New Aspects on Their Quantification and Their Correlation with Sunlight Exposure

    Plants, Vol. 12, Núm. 24

  10. Sedimentary Organic Carbon and Nitrogen Sequestration Across a Vertical Gradient on a Temperate Wetland Seascape Including Salt Marshes, Seagrass Meadows and Rhizophytic Macroalgae Beds

    Ecosystems, Vol. 26, Núm. 4, pp. 826-842

  11. “Sea rice”: From traditional culinary customs to sustainable crop for high-end gastronomy?

    International Journal of Gastronomy and Food Science, Vol. 34