Seyed M. A. Razavi  (Ph.D., M.Sc., B.Sc.)  

Professor in Food Physics and Engineering

Department of Food Science & Technology, Ferdowsi University of Mashhad (FUM)

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Research Interests

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Food rheology (Solid rheology, fluid rheology and viscoelasticity)

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Food hydrocolloids (Functional properties and applications)

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Membrane Processes Technology (Ro, NF, UF and MF)

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Process modeling and optimization (ANN, RSM, GA, ANFIS,)

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Food Nanotechnology

Contact me

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Postal address: Ferdowsi University of Mashhad (FUM), Department of Food Science & Technology, Division of Food Engineering, POBox: 91775-1163, Mashhad, Iran

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Email: S.Razavi@UM.ac.Ir

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Tel.:+98 (51) 38805763

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Fax: +98 (51) 38787430

 

h index=28; Scopus (http://www.scopus.com/authid/detail.url?authorId=14058852900)

ORCID (http://www.orcid.org/0000-0003-2450-6623)

h index= 32, i10 index=71; Google Scholar (http://scholar.google.com/citations?user=esiC16YAAAAJ&hl=en)

h index=24; JCR; Researcher ID: O-3690-2015 (http://www.researcherid.com/rid/O-3690-2015)

  

 

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Last updated: 6 Nov. 2017