Seyed Mohammad Ali Razavi

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Coauteurs

Arash KoochekiFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadAdresse e-mail validée de ferdowsi.um.ac.ir
Fataneh BehrouzianAdresse e-mail validée de mail.um.ac.ir
ali alghoonehFood Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi UniversityAdresse e-mail validée de mail.um.ac.ir
Toktam Mohammadi MoghaddamNeyshabur University Of Medical SciencesAdresse e-mail validée de nums.ac.ir
Asad Mohammad AminiDept. of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, IranAdresse e-mail validée de uok.ac.ir
Bahareh EmadzadehResearch Institute of Food Science and TechnologyAdresse e-mail validée de rifst.ac.ir
Fakhri shahidiProfessorAdresse e-mail validée de um.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
seyed mahmoud mousaviFerdowsi 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
Mohebbat MohebbiProfessor in Ferdowsi University of MashhadAdresse 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
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 cc.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
Rassoul KadkhodaeeProfessor of Sonochemistry and Food Colloids, Research Institute of Food Science and TechnologyAdresse e-mail validée de rifst.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
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	430	2009
Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology A Koocheki, SA Mortazavi, F Shahidi, SMA Razavi, R Kadkhodaee, ... Journal of Food Process Engineering 33 (5), 861-882, 2010	317	2010
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	275	2010
Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties MA Hesarinejad, SMA Razavi, A Koocheki International journal of biological macromolecules 81, 418-426, 2015	270	2015
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	251	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	227	2009
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	189	2007
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	186	2011
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	184	2009
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	182	2015
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 (8), 1357-1366, 2011	182	2011
Some physicochemical properties of sage (Salvia macrosiphon) seed gum SMA Razavi, SW Cui, Q Guo, H Ding Food Hydrocolloids 35, 453-462, 2014	150	2014
Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies SMA Razavi, H Karazhiyan Food Hydrocolloids 23 (3), 908-912, 2009	142	2009
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	140	2014
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	137	2003
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	136	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	127	2012
Some physical properties of the watermelon seeds SMA Razavi, E Milani African Journal of Agricultural Research 1 (3), 65-69, 2006	127	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	122	2009
New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology S Naji-Tabasi, SMA Razavi Food Hydrocolloids 67, 243-250, 2017	102	2017

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