Suivre
Hadi Bagheri
Hadi Bagheri
Food Science
Adresse e-mail validée de mail.um.ac.ir
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Novel hybridized infrared-hot air method for roasting of peanut kernels
H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami
Innovative Food Science & Emerging Technologies 37, 106-114, 2016
612016
Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method
H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami
Information Processing in Agriculture 6 (2), 255-264, 2019
492019
Mathematical modeling of thin layer solar drying of tomato slices
H Bagheri, A Arabhosseini, MH Kianmehr, GR Chegini
Agricultural Engineering International: CIGR Journal 15 (1), 146-153, 2013
372013
Application of infrared heating for roasting nuts
H Bagheri
Journal of Food Quality 2020, 1-10, 2020
262020
Effect of cold plasma on quality retention of fresh-cut produce
H Bagheri, S Abbaszadeh
Journal of Food Quality 2020, 1-8, 2020
252020
Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma
H Bagheri, S Abbaszadeh, A Salari
Journal of food safety 40 (6), e12850, 2020
162020
Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage
H Bagheri, S Abbaszadeh, M Sepandi
Journal of Food Processing and Preservation 45 (4), e15381, 2021
52021
Microbial Decontamination of Spices Using Cold Plasma
H Bagheri, S Abbaszadeh
Nutrition and Food Sciences Research 8 (1), 53-59, 2021
52021
Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method
H Bagheri, M Kashaninejad, AM Ziaiifar, M Alami
Innovative Food Technologies 3 (3), 59-71, 2016
42016
Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread
H Bagheri, A Koocheki, M Mohebbi
Iranian Food Science and Technology Research Journal 13 (58), 117-129, 2016
32016
The application of PLS regression to study the relationships between sensory and texture characteristics.
H Bagheri, M Kashaninejad, M Alami, AM Ziaiifar
Iranian Food Science & Technology Research Journal 13 (4), 540-552, 2017
22017
Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
H Bagheri, M Mohebi, A Kocheki
Journal of Food Technology and Nutrition 13 (2), 75-86, 2016
22016
Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum
H Bagheri, Z Graili, M Kashaninezhad
Innovative Food Technologies 3 (1), 33-42, 2015
22015
Modeling of thin-layer drying kinetics of kameh (native khashk)
H Bagheri, M Seyedabadi, M Kashani Nejad
Innovative Food Technologies 2 (1), 3-16, 2014
22014
Evaluation of the effect of Guar and Xanthan gums on viscoelastic oroperties of gluten-free sponge cake by the use of stress relaxation test
H Bagheri, A Avazsufiyan, M Alami
Journal of Food Technology and Nutrition 15 (13), 101-109, 2017
12017
Evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake
hadi bagheri
Electronic Journal of Food Processing and Preservation 6 (1), 1-17, 2014
1*2014
SELECTION OF A RELEVANT MATHEMATICAL MODEL FOR DRYING OF TOMATO SLICES USING SOLAR DRYER (BREIF REPORT)
H Bagheri, A Arabhosseini, MH KIANMEHR
JOURNAL OF AGRICULTURAL MACHINERY 2 (2), 127-136, 2013
12013
Effect of microchannel wall dimensions and temperature on ethylene glycol fluid's thermal performance in two-dimensional microchannels using molecular dynamics simulation
L Li, H Bagheri, SM Sajadi, C Yang, D Andriukaitis, Z Li, X Wen, M Inc
Engineering Analysis with Boundary Elements 152, 214-224, 2023
2023
Higher-curvature corrections to holographic mutual information
H Bagheri, MR Tanhayi
Journal of Theoretical and Applied Physics 14 (2), 171-179, 2020
2020
Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes
H Bagheri, M Khashaninejad
Nutrition and Food Sciences Research 7 (3), 41-48, 2020
2020
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