| 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 | 69 | 2016 |
| 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 | 62 | 2019 |
| Effect of cold plasma on quality retention of fresh‐cut produce H Bagheri, S Abbaszadeh Journal of Food Quality 2020 (1), 8866369, 2020 | 43 | 2020 |
| Application of infrared heating for roasting nuts H Bagheri Journal of Food Quality 2020 (1), 8813047, 2020 | 42 | 2020 |
| 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 | 40 | 2013 |
| 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 | 20 | 2020 |
| 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 | 6 | 2016 |
| 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 | 5 | 2021 |
| Microbial Decontamination of Spices Using Cold Plasma H Bagheri, S Abbaszadeh Nutrition and Food Sciences Research 8 (1), 53-59, 2021 | 5 | 2021 |
| Investigating the possibility of low fat cup cakes using of inulin and xanthan gum M Esfandiary, P Farajpoor, F Mirarab Razi Journal of food science and technology (Iran) 18 (112), 179-188, 2021 | 4 | 2021 |
| 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 | 3 | 2016 |
| 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 | 3 | 2015 |
| Evaluation of gluten free bread by using sorghum flour and qodume shahri and xanthen gums H Bagheri, M MOHEBBI, A KOOCHEKI JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 13 (250), 75-86, 2016 | 2 | 2016 |
| 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 | 2 | 2014 |
| The application of PLS regression to study the relationships between sensory and texture characteristics. H Bagheri, M Kashaninejad, M Alami, AM Ziaiifar | 1 | 2017 |
| 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 | 1 | 2017 |
| 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 | 1 | 2013 |
| 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 |
Arash KoochekiFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
