Seyed Mohammad Ali Razavi

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Medförfattare

Arash KoochekiFerdowsi University of MashhadVerifierad e-postadress på um.ac.ir
Fataneh BehrouzianVerifierad e-postadress på mail.um.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadVerifierad e-postadress på ferdowsi.um.ac.ir
ali alghoonehFood Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi UniversityVerifierad e-postadress på mail.um.ac.ir
Toktam Mohammadi MoghaddamNeyshabur University Of Medical SciencesVerifierad e-postadress på nums.ac.ir
Asad Mohammad AminiDept. of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IranVerifierad e-postadress på uok.ac.ir
Bahareh EmadzadehResearch Institute of Food Science and TechnologyVerifierad e-postadress på rifst.ac.ir
Ali RafeResearch Institute of Food siceince and TechnologyVerifierad e-postadress på rifst.ac.ir
Reza FarhooshFerdowsi University of MashhadVerifierad e-postadress på um.ac.ir
Sara Naji-TabasiResearch Institute of Food Science and TechnologyVerifierad e-postadress på rifst.ac.ir
seyed mahmoud mousaviFerdowsi University of MashhadVerifierad e-postadress på um.ac.ir
Mohebbat MohebbiProfessor in Ferdowsi University of MashhadVerifierad e-postadress på um.ac.ir
Fakhri shahidiProfessorVerifierad e-postadress på um.ac.ir
Masoud TaghizadehFerdowsi University of MashhadVerifierad e-postadress på um.ac.ir
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Verifierad e-postadress på basu.ac.ir
Mohammad Ali HesarinejadResearch Institute of Food Science and Technology (RIFST)Verifierad e-postadress på rifst.ac.ir
Dina ShahrampourAssistant professor, Research Institute of Food Science and Technology (RIFST), IranVerifierad e-postadress på rifst.ac.ir
Mohammad B. Habibi NajafiProfessor of Food Microbiology/Biotechnology, Ferdowsi University of MashhadVerifierad e-postadress på um.ac.ir
aram bostanResearch Institute of Food Science &Technology (RIFST)Verifierad e-postadress på rifst.ac.ir
Milad FathiAssociate Professor; Department of Food Science and Technology, Isfahan University of TechnologyVerifierad e-postadress på iut.ac.ir

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Seyed Mohammad Ali Razavi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

Verifierad e-postadress på um.ac.ir - Startsida

Food Rheology Food Biopolymers Food Physics and Engineering Food Nanotechnology


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature SH Hosseini-Parvar, L Matia-Merino, KKT Goh, SMA Razavi, ... Journal of food engineering 101 (3), 236-243, 2010	338	2010
Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from< i> Lepidium perfoliatum</i> seeds A Koocheki, AR Taherian, SMA Razavi, A Bostan Food Hydrocolloids 23 (8), 2369-2379, 2009	326	2009
Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) SMA Razavi, SA Mortazavi, L Matia‐Merino, SH Hosseini‐Parvar, ... International Journal of Food Science & Technology 44 (9), 1755-1762, 2009	273	2009
Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent A Koocheki, SA Mortazavi, F Shahidi, SMA Razavi, AR Taherian Journal of Food Engineering 91 (3), 490-496, 2009	267	2009
Extraction optimization of a hydrocolloid extract from cress seed (< i> Lepidium sativum</i>) using response surface methodology H Karazhiyan, SMA Razavi, GO Phillips Food Hydrocolloids 25 (5), 915-920, 2011	246	2011
Physical properties of watermelon seed as a function of moisture content and variety A Koocheki, SMA Razavi, E Milani, TM Moghadam, M Abedini, ... International Agrophysics 21 (4), 349, 2007	236	2007
Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration SMA Razavi, AM Amini, Y Zahedi Food Hydrocolloids 43, 290-298, 2015	235	2015
Rheological properties of< i> Lepidium sativum</i> seed extract as a function of concentration, temperature and time H Karazhiyan, SMA Razavi, GO Phillips, Y Fang, S Al-Assaf, K Nishinari, ... Food hydrocolloids 23 (8), 2062-2068, 2009	212	2009
Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit M Fathi, M Mohebbi, SMA Razavi Food and Bioprocess Technology 4, 1357-1366, 2011	208	2011
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate MA Hesarinejad, A Koocheki, SMA Razavi Food Hydrocolloids 35, 583-589, 2014	205	2014
Some physicochemical properties of sage (Salvia macrosiphon) seed gum SMA Razavi, SW Cui, Q Guo, H Ding Food Hydrocolloids 35, 453-462, 2014	191	2014
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream F Javidi, SMA Razavi, F Behrouzian, A Alghooneh Food Hydrocolloids 52, 625-633, 2016	166	2016
Functional properties and applications of basil seed gum: An overview S Naji-Tabasi, SMA Razavi Food Hydrocolloids 73, 313-325, 2017	165	2017
Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies SMA Razavi, H Karazhiyan Food Hydrocolloids 23 (3), 908-912, 2009	160	2009
Moisture dependent physical properties of cucurbit seeds E Milani, M Seyed, A Razavi, A Koocheki, V Nikzadeh, N Vahedi, ... International Agrophysics 21 (2), 157, 2007	160	2007
Effect of thermal treatments on functional properties of cress seed (< i> Lepidium sativum</i>) and xanthan gums: A comparative study S Naji, SMA Razavi, H Karazhiyan Food Hydrocolloids 28 (1), 75-81, 2012	155	2012
The rheological properties of ketchup as a function of different hydrocolloids and temperature A Koocheki, A Ghandi, SMA Razavi, SA Mortazavi, T Vasiljevic International Journal of Food Science & Technology 44 (3), 596-602, 2009	154	2009
Some physical properties of the watermelon seeds SMA Razavi, E Milani African Journal of Agricultural Research 1 (3), 65-69, 2006	151	2006
Dynamic modelling of milk ultrafiltration by artificial neural network MA Razavi, A Mortazavi, M Mousavi Journal of Membrane Science 220 (1-2), 47-58, 2003	151	2003
New studies on basil (Ocimum bacilicum L.) seed gum: Part I–Fractionation, physicochemical and surface activity characterization S Naji-Tabasi, SMA Razavi, M Mohebbi, B Malaekeh-Nikouei Food Hydrocolloids 52, 350-358, 2016	147	2016

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