Seyed Mohammad Ali Razavi

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	Toutes	Depuis 2018
Citations	11452	7747
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Coauteurs

Arash KoochekiFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Fataneh BehrouzianAdresse e-mail validée de mail.um.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadAdresse e-mail validée de ferdowsi.um.ac.ir
ali alghoonehFood Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi UniversityAdresse e-mail validée de mail.um.ac.ir
Asad Mohammad AminiDept. of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IranAdresse e-mail validée de uok.ac.ir
Toktam Mohammadi MoghaddamNeyshabur University Of Medical SciencesAdresse e-mail validée de nums.ac.ir
Bahareh EmadzadehResearch Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
Ali RafeResearch Institute of Food siceince and TechnologyAdresse e-mail validée de rifst.ac.ir
Reza FarhooshFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Sara Naji-TabasiResearch Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
seyed mahmoud mousaviFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Mohebbat MohebbiProfessor in Ferdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Fakhri shahidiProfessorAdresse e-mail validée de um.ac.ir
Masoud TaghizadehFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Adresse e-mail validée de basu.ac.ir
Mohammad Ali HesarinejadResearch Institute of Food Science and Technology (RIFST)Adresse e-mail validée de rifst.ac.ir
Dina ShahrampourAssistant professor, Research Institute of Food Science and Technology (RIFST), IranAdresse e-mail validée de rifst.ac.ir
aram bostanResearch Institute of Food Science &Technology (RIFST)Adresse e-mail validée de rifst.ac.ir
Milad FathiAssociate Professor; Department of Food Science and Technology, Isfahan University of TechnologyAdresse e-mail validée de iut.ac.ir
mahdi IraniPh.D of Food Engineering. Postdoctoral Research Associate. Department of Food Science & TechnologyAdresse e-mail validée de mail.um.ac.ir

Suivre

Seyed Mohammad Ali Razavi

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

Adresse e-mail validée de um.ac.ir - Page d'accueil

Food Rheology Food Biopolymers Food Physics and Engineering Food Nanotechnology


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	318	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	309	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	264	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	259	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	238	2011
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	232	2015
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	215	2007
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	208	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	204	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	185	2014
Some physicochemical properties of sage (Salvia macrosiphon) seed gum SMA Razavi, SW Cui, Q Guo, H Ding Food Hydrocolloids 35, 453-462, 2014	183	2014
Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies SMA Razavi, H Karazhiyan Food Hydrocolloids 23 (3), 908-912, 2009	162	2009
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	153	2016
Functional properties and applications of basil seed gum: An overview S Naji-Tabasi, SMA Razavi Food Hydrocolloids 73, 313-325, 2017	152	2017
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	151	2012
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	148	2007
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	147	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	144	2016
Some physical properties of the watermelon seeds SMA Razavi, E Milani African Journal of Agricultural Research 1 (3), 65-69, 2006	141	2006
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	140	2009

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