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Gert Flik

Researcher at Radboud University Nijmegen

Publications -  303
Citations -  15807

Gert Flik is an academic researcher from Radboud University Nijmegen. The author has contributed to research in topics: Carp & Calcium. The author has an hindex of 69, co-authored 300 publications receiving 14614 citations. Previous affiliations of Gert Flik include University of Ottawa & Wageningen University and Research Centre.

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Journal Article

CHELATOR: an improved method for computing metal ion concentrations in physiological solutions.

TL;DR: The importance of the correct calculation of metal ion concentrations in physiological experiments is demonstrated by data, and derived kinetic parameters, on Na+/Ca2+ exchange and the ATP-dependent Ca2+ pump of enterocyte plasma membrane vesicles.
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The stress response of the gilthead sea bream (Sparus aurata L.) to air exposure and confinement

TL;DR: The data provide evidence that a stressor-specific activation of the BSC and BPI axes may occur in Sparus aurata, and conclude that air exposure mainly activates the brain-sympathetic-chromaffin cell (BSC) axis.
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The movement of cadmium through freshwater trout branchial epithelium and its interference with calcium transport

TL;DR: It is hypothesized that the blockage of Ca 2+ channels is an indirect effect of Cd 2+ and results from a rise in cytosolic Ca 2 + level caused by inhibition of the basolateral membrane Ca 2- pump.
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Interactions between the immune system and the hypothalamo-pituitary-interrenal axis in fish

TL;DR: This review summarises knowledge on immune-endocrine interactions in fish, with focus on the central role of the hypothalamo-pituitary-interrenal axis.
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Increased Leptin Expression in Common Carp (Cyprinus carpio) after Food Intake But Not after Fasting or Feeding to Satiation

TL;DR: Leptin mRNA expression in carp changes acutely after food intake, but involvement of leptin in the long-term regulation of food intake and energy metabolism was not evident from fasting for days or weeks or long- term feeding to satiation.