- Dina Shahrampour*, , ,Seyed Mohammad Ali Razavi , Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition , Journal of Food Measurement and Characterization , 2023 ; : -
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- Dina Shahrampour, ,Seyed Mohammad Ali Razavi* , Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film , Journal of Food Measurement and Characterization , 2023 ; : -
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- Maryam Nadi,Seyed Mohammad Ali Razavi*,Dina Shahrampour , Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real-time monitoring of fish freshness , Food science & nutrition , 2023 ; : -
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- Dina Shahrampour,Seyed Mohammad Ali Razavi* , Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life , Food science & nutrition , 2023 ; : -
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- Dina Shahrampour,Seyed Mohammad Ali Razavi*,Azadeh Sadeghi , Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable flms based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation , Journal of Food Measurement and Characterization , 2022 ; : -
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- Behnam Bahramian,Mahboobe Sarabi-Jamab,Saeedeh Talebi,Seyed Mohammad Ali Razavi,Mitra Rezaei* , Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and Dietary Inflammatory Index , NUTRITION IN CLINICAL PRACTICE , 2022 ; : 1 - 16
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- Dina Shahrampour*,Seyed Mohammad Ali Razavi , Evaluation of stability, antimicrobial and antioxidant activity of microemulsion and nanoemulsion of rosemary essential oil , Innovative Food Technologies , 2022 ; 9 (3) : 195 - 207
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- Ali Heydari,Seyed Mohammad Ali Razavi*,Mohammad Ali Hesarinejad,Asgar Farahnaky , New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP-Treated Starches: Effect of Starch Type and Industry-Scale Concentration , STARCH-STARKE , 2021 ; 73 : 000 - 000
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- ,Seyed Mohammad Ali Razavi*,Mohammahosein Haddade Khodaparast,Khalil Behzad,Mostafa Shahidi Noghabi,Javad Feizy , Optimization of Parameters of Brix, Flow Rate and Temperature in the Process of Raw Sugar Syrup Decolorization by Ozonation , Innovation in food science and technology , 2021 ; 13 (1) : 1 - 14
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- Abdul Fateh Hosseini,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Seyed Mohammad Ali Razavi , Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels , International Journal of Food Engineering , 2020 ; 16 (7) : 20190272-1 - 20190272-10
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- Mohammad Ali Hesarinejad,Arash Koocheki*,Seyed Mohammad Ali Razavi,Mohammad Amin Mohammadifar , Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate , Food Science and Technology , 2020 ; 16 (96) : 175 - 184
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- Mohammadreza Abdollahimoghaddam,Seyed Mohammad Ali Razavi*,Yousef Jahani , Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2018 ; 7 (3) : 309 - 322
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- Sima Shamsaei,Seyed Mohammad Ali Razavi*,Bahareh Emadzadeh,Esmaeil Ataye Salehi , Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums , Iranian Food Science and Technology Research Journal , 2017 ; 1 (1) : 65 - 78
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- Sara Naji tabasi,Seyed Mohammad Ali Razavi* , Functional properties and applications of basil seed gum: An overview , FOOD HYDROCOLLOIDS , 2017 ; 73 (73) : 313 - 325
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- Sara Naji tabasi,Seyed Mohammad Ali Razavi*,Hossein Mehditabar , Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione , CARBOHYDRATE POLYMERS , 2017 ; 157 : 1703 - 1713
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- Ali Rafe*,Seyed Mohammad Ali Razavi , Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate , FOOD HYDROCOLLOIDS , 2017 ; 62 : 58 - 65
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- Seyed Elias Mirabolhassani,Ali Rafe,Seyed Mohammad Ali Razavi* , The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2016 ; 93 (Part A) : 623 - 629
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- Fatemeh Javidi,Seyed Mohammad Ali Razavi*,Mostafa Mazaheri Tehrani,Bahareh Emadzadeh , Effect of guar and basil seed gums on physical properties of low fat and light ice cream , Iranian Food Science and Technology Research Journal , 2016 ; 11 (5) : 694 - 706
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- Ali Rafe,Seyed Mohammad Ali Razavi , Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy , International Journal of food properties , 2015 ; 18 (12) : 2652 - 2664
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- Bahareh Emadzadeh*,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Steady shear rhological behavior and thixotropy of low-calorie pistachio butter , International Journal of Food Properties , 2015 ; 18 (1) : 137 - 148
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- Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi , Increase the quality of sugar by ultrafiltration process , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2014 ; 39 (6) : 1 - 9
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- Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi,Mohammad Elahi , Effect of operating parameters on performance of nanofiltration of sugar beet press water , Food Science and Technology , 2014 ; 11 (45) : 123 - 131
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- Mahnaz Shahidi Noghabi,Seyed Mohammad Ali Razavi,Mostafa Shahidi Noghabi , Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method , Research and Innovation in Food Science and Technology , 2014 ; 3 (3) : 283 - 296
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- Razieh Niazmand,Reza Farhoosh,Seyed Mohammad Ali Razavi , Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections , Journal of Food Processing and Preservation , 2014 ; : -
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- Ali Rafe,Seyed Mohammad Ali Razavi , The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels , International journal of food science and technology , 2013 ; : 1924 - 1931
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- Hanieh Mohammadzadeh,Arash Koocheki,Rasoul Kadkhodaee,Seyed Mohammad Ali Razavi , Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum , Food Research International , 2013 ; : 312 - 318
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- Mostafa Shahidi Noghabi,Seyed Mahmoud Mousavi,Seyed Mohammad Ali Razavi,Mohammad Elahi , Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model , Research and Innovation in Food Science and Technology , 2013 ; 2 (1) : 63 - 78
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- Razieh Niazmand,Reza Farhoosh,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi , Investigation of effect membrane refining process on oxidative indexes of canola oil , Food Science and Technology , 2013 ; 10 (40) : 81 - 91
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi*,Gerhard Schleining , Dynamic Rheological and Textural Characteristics of Low- calorie pistachio butter , International Journal of Food Properties , 2013 ; 16 (3) : 512 - 526
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Gerhard Schleining , Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter , International Journal of Food Properties , 2013 ; 3 (16) : 512 - 526
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- Ali Rafe,Seyed Mohammad Ali Razavi,Reza Farhoosh , Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels , Journal of Food Hydrocolloids , 2013 ; : 134 - 142
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- Seyed Mohammad Ali Razavi,Toktam Mohammadi Moghadam,Bahareh Emadzadeh,Fakhreddin Salehi , Dilute solution properties of wild sage (Salvia macrosiphon) seed gum , Food Hydrocolloids , 2012 ; : 205 - 210
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi*,Majid Hashemi,Mahdi Nassiri Mahallati,Reza Farhoosh , Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology , International Journal of Nuts and Related Sciences , 2011 ; 2 (4) : 37 - 54
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- نفیسه واحدی,Mostafa Mazaheri Tehrani,Seyed Mohammad Ali Razavi,Rasoul Kadkhodaee , Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal ; : -
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- Marjan Soleimanpour,Rasoul Kadkhodaee,Arash Koocheki,Seyed Mohammad Ali Razavi , Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound , Iranian Food Science and Technology Research Journal ; : -
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- Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi,Mohammad Elahi , Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water , Iranian Food Science and Technology Research Journal ; : -
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- Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi , Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks , Desalination and Water Treatment ; : -
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- Razieh Niazmand,Reza Farhoosh,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi , Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella , International Journal of Food Engineering ; : -
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