Seyed Mohammad Ali Razavi
Seyed Mohammad Ali Razavi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
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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
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
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
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
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
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
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
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
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
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
Some physicochemical properties of sage (Salvia macrosiphon) seed gum
SMA Razavi, SW Cui, Q Guo, H Ding
Food Hydrocolloids 35, 453-462, 2014
Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies
SMA Razavi, H Karazhiyan
Food Hydrocolloids 23 (3), 908-912, 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
Functional properties and applications of basil seed gum: An overview
S Naji-Tabasi, SMA Razavi
Food Hydrocolloids 73, 313-325, 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
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
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
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
Some physical properties of the watermelon seeds
SMA Razavi, E Milani
African Journal of Agricultural Research 1 (3), 65-69, 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
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