Curriculum Vitae


1)Personal Information:


Full Name: Seyed Mohammad Ali Razavi
Academic Ranking: Professor
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


  1. - , Principal researcher

3) Publications


  1. 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 ; : -

  2. 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 ; : -

  3. 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 ; : -

  4. 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 ; : -

  5. 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 ; : -

  6. 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

  7. 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

  8. 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

  9. ,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

  10. 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

  11. 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

  12. 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

  13. 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

  14. Sara Naji tabasi,Seyed Mohammad Ali Razavi* , Functional properties and applications of basil seed gum: An overview , FOOD HYDROCOLLOIDS , 2017 ; 73 (73) : 313 - 325

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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 ; : -

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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 ; : -

  35. 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 ; : -

  36. 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 ; : -

  37. 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 ; : -

  38. 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 ; : -


4) Conference Papers


  1. Maryam Nadi*,Seyed Mohammad Ali Razavi,Dina Shahrampour , Evaluation of pH-sensitive film performance containing anthocyanin to monitor fish spoilage , National conference of applied research on food security, food safety and health , 2023 ; Iran , Mashhad

  2. Mohammadreza Abdollahimoghaddam,Seyed Mohammad Ali Razavi*,Yousef Jahani , Investigation of dynamic rheological properties of thermoplastic starch/plasticized polylactic acid blend as effected by compatibilizer concentration , Third international conference on rheology , 2018 ; Iran , tehran

  3. Sara Naji tabasi*,Mohabbat Mohebbi,Bijan Nekouei-Malaekeh,Seyed Mohammad Ali Razavi , Investigation of basil seed gum nanoparticles as a carrier for small peptides , INTERNATIONAL FOOD SCIENCE AND TECHNOLOGY CONGRESS , 2016 ; Iran , MASHHAD

  4. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Steady-shear rheological properties of low-calorie pistachio butter: Time and Temperature dependency , , 2012 ; سوئیس , سوئیس

  5. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Dynamic rheological characteristics of low-calorie pistachio butter: Effect of fat replacer and sweetener , , 2012 ; سوئیس , سوئیس

  6. Seyed Mohammad Ali Razavi,Bahareh Emadzadeh,Toktam Mohammadi Moghadam,Fakhreddin Salehi , Intrinsic viscosity of wild sage (Salvia macrosiphon) seed gum as affected by ionic strength , , 2012 ; سوئیس , سوئیس

  7. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Mahdi Nassiri Mahallati,Reza Farhoosh , The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology , , 2011 ; Greece , آتن - یونان

  8. Seyed Mohammad Ali Razavi,Bahareh Emadzadeh,Toktam Mohammadi Moghadam , Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation , , 2009 ; سوئیس , Switzerland

  9. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Asad Mohammad Amini,Narjes Alamolhodaei,Fatemeh Javidi,علی الغونه , بررسی قابلیت صمغ دانه ریحان در پایدارسازی سامانه امولسیونی با چربی کاهش یافته , ;

  10. Sima Shamsaei,Seyed Mohammad Ali Razavi,Esmaeil Ataye Salehi,Bahareh Emadzadeh , - , ; , دانشگاه آزاد اسلامی واحد قوچان

  11. Sima Shamsaei,Seyed Mohammad Ali Razavi,Esmaeil Ataye Salehi,Bahareh Emadzadeh , - , ; , دانشگاه آزاد اسلامی واحد قوچان

  12. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Majid Hashemi,Reza Farhoosh , - , ; , تهران


5) Thesis


  1. Influence of Wheat Starch, Cornstarch and Waxy cornstarch Treated with High Hydrostatic Pressure as Fat Replacers on the Characteristics of low fat Model Oil in Water Emulsion , Supervisor , 2021

  2. Optimization of raw sugar syrup bleaching conditions through ozonation and identification and measurement of compounds formed in the process , Supervisor

  3. Introducing a novel formulation for white compound chocolate based on mixture of sesame paste, soy flour and emulsifier , Co-Supervisor , 2018

  4. Effect of salts and temperature on dilute solution properties of basil seed gum , Supervisor

  5. بررسی اثر ترکیبی صمغ قدومه شهری (Lepidium perfoliatum) و کنسانتره پروتئین آب پنیر بر ویژگی های امولسیون تهیه شده با امواج فراصوت , Co-Supervisor

  6. تآثیر صمغ دانه ریحان به عنوان جایگزین چربی بر خصوصیات سس مایونز کم چرب , Supervisor

  7. اثر هیدروکلوئید بر پایداری حرارتی حلوا شکری , Supervisor

  8. تاثیر صمغ های گوار و دانه ریحان به عنوان جایگزین چربی بر ویژگیهای رئولوژیکی، فیزیکی و حسی بستنی کم چرب و نیمه چرب , Supervisor

  9. - , Supervisor

  10. - , Co-Supervisor


6) Books


  1. Advances in Food Rheology and Its Applications Development in Food Rheology: CHAPTER 15- Rheology and texture of basil seed gum: A new hydrocolloid source , 2023


7) Inventions


  1. نانوانکپسولاسیون و رهایش هدفمند گلوتاتیون با استفاه از صمغ دانه ریحان , 90455

  2. تولید استابیلایزر و امولسیفایر طبیعی از فراکسیون های صمغ دانه ریحان , 90412


8) Teaching background



9) Workshops Presented