Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Phenological Differences, Genetic Diversity, and Population Structure of Genotypes Obtained from Seeds of Kaman-1 Walnut Cultivar
Journal of Food Quality · Ocak 2021
Özet
Walnut (Juglans regia L.) is a diploid (2n = 32), deciduous, monoecious, and generally open-pollinated tree with nuts of high nutrient content. In this study, the phenological differences, genetic diversity, and population structure of Kaman-1 and its 79 progenies obtained by open pollination were characterized by ISSR primers and some important phenological traits. As a result of the phenological observations, it was determined that the progenies differ significantly from Kaman-1. Besides, using ISSR primers, walnut genotypes were found to have genetic similarities ranging from 0.52 to 0.99. UPGMA cluster analysis showed that accessions from 2 different groups were classified, and population structure analysis confirmed this finding. Based on the results, a significant variation both phenologically and genetically was found within the walnut accessions. Also, this study confirmed that the progenies obtained from the Kaman-1 walnut cultivar have a quite wide variation and that ISSR primers and phenological traits are an important tool in determining genetic diversity.
YÖKSİS Kayıtları
Phenological Differences, Genetic Diversity, and Population Structure of Genotypes Obtained from Seeds of Kaman-1 Walnut Cultivar
Journal of Food Quality · 2021 SCI-Expanded
Doç. Dr. ŞAKİR BURAK BÜKÜCÜ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 3 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 3 kaydı bulundu.
Effect of pentosanase on dough and bread properties produced by different types of flours
2008 ISSN: 0146-9428 SCI-Expanded
Prof. Dr. MERYEM KARA →
EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES ON CHEMICAL NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE
2009 ISSN: 0146-9428 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
Effect of sodium metabisulphite addition and baking temperature on Maillard reaction in bread
2012 ISSN: 0146-9428 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Makale Bilgileri
Dergi
Journal of Food Quality
Toplam Atıf
14 atıf
· Scopus
ISSN01469428
Yayın TarihiOcak 2021
Cilt / Sayfa2021
Scopus ID2-s2.0-85107914174
Erişim🔓 Açık Erişim
Kurumlar
Kahramanmaras Sütçü Imam Üniversitesi
Kahramanmaras Turkey
Kırşehir Ahi Evran Üniversitesi
Kirsehir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 14.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Quality
Q2
OA
SJR Skoru0,666
H-Index75
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Food Science (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
14
Atıf