| Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel M Irani, SMA Razavi, ESM Abdel-Aal, P Hucl, CA Patterson International journal of biological macromolecules 124, 270-281, 2019 | 63 | 2019 |
| Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch M Irani, ESM Abdel‐Aal, SMA Razavi, P Hucl, CA Patterson Cereal Chemistry 94 (2), 341-348, 2017 | 33 | 2017 |
| Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch M Irani, SMA Razavi, ESM Abdel-Aal, P Hucl, CA Patterson International Journal of Biological Macromolecules 87, 123-129, 2016 | 30 | 2016 |
| Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch A Heydari, SMA Razavi, M Irani International journal of biological macromolecules 108, 1207-1218, 2018 | 19 | 2018 |
| Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels M Irani, SMA Razavi, ESM Abdel‐Aal, M Taghizadeh Starch‐Stärke 68 (11-12), 1203-1214, 2016 | 16 | 2016 |
| Rheology of food gum SMA Razavi, M Irani Bioactive Molecules in Food, 1959-1985, 2019 | 13 | 2019 |
| Dilute solution properties of two hairless canary seed starches compared with wheat starch in a binary solvent: influence of temperature, mono‐and divalent cations A Heydari, SMA Razavi, M Irani Starch‐Stärke 70 (3-4), 1700174, 2018 | 9 | 2018 |
| Biomass fractionation using emerging technologies M Irani, A Rafati, SS Hashemi, FJ Barba, M Koubaa, S Roohinejad Fermentation Processes: Emerging and Conventional Technologies, 145-169, 2021 | 3 | 2021 |
| Investigation of mass transfer profile in osmotic dehydration of Quince M Irani, ZM SHAFFAFI, H Tavakolipour INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2011 | 2 | 2011 |
| Green Polymers Nanocomposites Applied in Food Packaging SMA Razavi, M Irani Food Applications of Nanotechnology, 319-338, 2019 | 1 | 2019 |
| Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks-fuzzy logic (Fmnn-Fl) M Irani, MS Zenoozian, H Irani Iranian Food Science and Technology Research Journal 11 (3), 247, 2015 | 1 | 2015 |
| The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) H Akhoondzadeh, M Taghizadeh, M Irani Journal of food science and technology (Iran) 18 (119), 393-409, 2021 | | 2021 |
| Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cress Seed Gum-Sucrose Mixture ST Shams-Abadi, SMA Razavi, M Irani | | 2020 |
| Optimum formulation of fruit acidified drink consist of soybean milk and milk powder by RSM E Ataye Salehi, M Irani, M Mazaheri Tehrani Innovation in Food Science Technology 11 (4), 12-24, 2017 | | 2017 |
| INVESTIGATION OF MASS TRANSFER PROFILE IN OSMOTIC DEHYDRATION OF QUINCE TH IRANI MAHDI, SHAFFAFI ZONOOZIAN MASOOD INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2011 | | 2011 |
| Development of Modular Neural Networks with Fuzzy Logic Response Integration for Monitoring the Quince Osmotic Dehydration-Part II Prediction M Shafafi Zenoozian, M Irani, H Irani 7th Asia-Pacific Drying Conference (ADC 2011) Tianjin, China, 18-20 …, 2011 | | 2011 |
| Development of Modular Neural Networks with Fuzzy Logic Response Integration for Monitoring the Quince Osmotic Dehydration-Part IModel M Shafafi Zenoozian, M Irani, H Irani 7th Asia-Pacific Drying Conference (ADC 2011) Tianjin, China, 18-20 …, 2011 | | 2011 |
| OSMOTIC DEHYDRATION MONITORING OF QUINCE THROUGH SALT, SUCROSE AND GLUCOSE OSMOTIC SOLUTIONS SV ABBASI, ZM SHAFFAFI, M IRANI INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2011 | | 2011 |
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranAdresse e-mail validée de um.ac.ir
