Author

Tahereh Jahani

Institution: Gorgan University of Agricultural Sciences and Natural Resources

Observed institutions: Shahid Beheshti University of Medical Sciences, Gorgan University of Agricultural Sciences and Natural Resources

ORCID: 0000-0002-2737-338X

Observed ORCID: 0000-0002-2737-338X

OpenAlex ID: A5017951722

Effect of selected pre-processing methods by PLSR to predict low-fat mozzarella texture measured by hyperspectral imaging

2024 · Tahereh Jahani, Mahdi Kashaninejad, et al. · Journal of Food Measurement & Characterization · 25

Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran

2016 · Mojtaba Raeisi, Mohammad Hashemi, et al. · SSRN Electronic Journal · 6

A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

2025 · Tahereh Jahani, Mahdi Kashaninejad, et al. · Applied Food Research · 2

Corrigendum to “Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113]

2016 · Mojtaba Raeisi, Mohammad Hashemi, et al. · Journal of Food Quality and Hazards Control

Works count: 4

Citation count: 33

H-index: 2

I10-index: 1