Scientific Papers

 

 

1995-2004

2005

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2008

2009

2010

2011

2012

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2014

2015

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2019

2020

2021

2022

 

 

1995-2004

 

  1. Razavi, S.M.A. and Kashaninejad, M., 1995, The nutritional value, application and technology of spray dried whey powder, Zeiton, No.131, 42-45.

  2. Razavi, S.M.A., Habibi Najafi, M.B. and Tavakkoli, M., 1997, Edible oil from rice bran, Sonbolehl, No.99, 6-16.

  3. Mazaheri Tehrani, M., Razavi, S.M.A. and Bajgiran, A., 1997, Optimization of various pickles processing, Sonboleh, No.105, 6-13.

  4. Mazaheri Tehrani, M. and Razavi, S.M.A., 1997, Using of orange pomace for marmalade processing, Zeiton, No.141, 61-62.

  5. Mazaheri Tehrani, M., Razavi, S.M.A. and Mortazavi, S.A., 1998, Optimization of soymilk  formulation and processing methods, Journal Agricultural Sciences & Natural Resources, 4(4), 66-75.

  6. Haghayegh, Gh., Habibi Najafi, M.B., Razavi, S.M.A. and Mazaheri Tehrani, M., 1998, Evaluation of some factors affecting on the physico-chemical properties of potato starch, Agricultural Science & Technology, 11(2), 149-158.

  7. Razavi, S.M.A., Mazaheri Tehrani, M. and Habibi Najafi M.B., 1998, Effects of sweet whey on the properties of vanilla soft serve ice milk, Agricultural Sciences & Technology, 12(1), 69-75.

  8. Sadeghi, K., Shahidi, F. and Razavi, S.M.A., 2001, The study of different factors on color stability of strawberry concentrate, Agriculture Science, 11(2), 55-62.

  9. Razavi, S.M.A., Habibi Najafi M.B. and Nayebzadeh, K., 2001, The effect of stabilizers and dairy substituents on the chemical and physical properties of soy ice cream, Iranian Journal of Agriculture Science, 32(2), 112-122.

  10. Razavi, S.M.A, Mortazavi, S.A. and Mousavi, S.M., 2003, Dynamic prediction of milk ultrafiltration performance; A neural network approach, Chemical Engineering Science, 58, 4185-4195.

  11. Razavi, S.M.A., Mortazavi, S.A. and Mousavi, S.M., 2003, Dynamic modeling of milk ultrafiltration by artificial neural networks, Journal of Membrane Science, 220, 47-58.

  12. Razavi, S.M.A., Mousavi, S.M. and Mortazavi, S.A., 2004, Application of neural networks for cross flow milk ultrafiltration simulation, International Dairy Journal, 14, 69-80.

 

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2005

 

  1. Asadinejad, Sh., Habibi Najafi, M,B, Razavi, S.M.A. and  Nasiri Mahallati, M., 2005, The effect of WPC on physico-chemical and sensory properties of Iranian ice cream, Journal Agricultural Sciences & Natural Resources, 11 (4), 95-105.

  2. Razavi, S.M.A., 2005, Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk, Iranian Food Science & Technology Research Journal, 1(1), 1-9.

  3. Ghods Rohani, M., Mortazavi, S.A., Razavi, S.M.A. and Mazaheri Tehrani, M., 2005, Optimization of factors affecting yield and quality of soymilk curd (Tofu), Iranian Food Science & Technology Research Journal, 1(1), 27-34.

  4. Razavi, S.M.A., 2005, The study of ultrafiltration performance as a function of milk pH, Iranian Journal of Agriculture Science, 36 (2), 415-424.

 

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2006

 

  1. Razavi, S.M.A., Yeghanehzad, S., Sadeghi, A.R., Niazmand, A., Ebrahimzadeh, S. and Aghaee, F., 2006, Some physical properties of Iranian varieties of canola seeds, The Iranian Food Science & Technology Research Journal, 2(1), 67-75.

  2. Razavi, S.M.A., and Milani, E., 2006, Some physical properties of the watermelon seeds, African Journal of Agricultural Research, 1 (3), 65-69.

  3. Razavi, S.M.A., Habibi Najafi, M.B. and Alee, Z., 2006, The effect of fat substitutes on the emulsion stability and sensory characteristics of Ardeh/date syrup blends (sesame butter), the Iranian Food Science & Technology Research Journal, 1(2), 1-10.

  4. Nasehi, B., Mortazavi, S.A. and Razavi, S.M.A., 2006, Investigation on enthalpy changes in Iranian flat breads and Baguette during storage, the Iranian Food Science & Technology Research Journal, 1(2), 72-82.

  5. Shahidi, M. and Razavi, S.M.A., 2006, Improving thin sugar beet juice quality through ultrafiltration, Desalination, 200, 518-519.

  6. Hakimzadeh, V., Razavi, S.M.A., Pirozifard, M. Kh., Shahidi, M. 2006, The potential of microfiltration and ultrafiltration process in purification of raw sugar beet juice, Desalination, 200, 520-522.

  7. Shahidi, M., Razavi, S.M.A., Behzad, Kh., Hakimzadeh, V., 2006, The effect of ultrafiltration process on purity and de-colorization indexes of thin sugar beet juice, Iranian Journal of Food Science and Technology, 3(3), 31-38.

  8. Razavi, S.M.A., 2006, The effect of process temperature on milk ultrafiltration performance, the Agriculture Sciences), 16, 85-94.

  9. Razavi, S.M.A. and Mousavi, S.M., 2006, The effect of fat percent on milk ultrafiltration performance, the Iranian Journal of Chemistry and Chemical Engineering (IJCCE), 25 (1), 95-103.

  10. Razavi, S.M.A, Mortazavi, S.A. and Mousavi, S.M., 2006, Effect of transmembrane pressure on concentration polarization, fouling and membrane performance during ultrafiltration of milk, Journal of Science and Technology of Agriculture and Natural Resources, 10 (2), 191-202.

 

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2007

 

  1. Koocheki, A., Razavi, S.M.A., Milani, E., Mohamadi Moghadam, T., Abedini, M., Alamatiyan, S. & Izadkhah, S., 2007, Physical properties of watermelon seed as a function of moisture content and variety, International Agrophysics, 21 (4), 349-359.

  2. Razavi, S.M.A., Rafe, A. and Akbari, R., 2007, Terminal velocity of pistachio nut and its kernel as affected by moisture content and variety, African Journal of Agricultural Research, 2(12), 663-666.

  3. Razavi, S.M.A. and BahramParvar, M. 2007, Some physical and mechanical properties of kiwifruit, International Journal of Food Engineering, 3(6), Article 3, 1-14.

  4. Milani, E., Razavi, S.M.A., Koocheki, A., Nikzadeh, V., Vahedi, N., MoeinFard, M., GholamhosseinPour, A., 2007, Moisture dependent physical properties of cucurbit seeds, International Agrophysics, 21 (2), 7-168.

  5. Razavi, S.M.A., Emadzadeh, B., Rafe, A. & Mohammad Amini, A., 2007, The physical properties of pistachio nut and its kernel as a function of moisture content and variety; Part I. Geometrical properties, Journal of Food Engineering, 81 (1), 209-217.

  6. Razavi, S.M.A., Rafe, A., Mohammad Amini, A. & Mohammmadi Moghaddam, T., 2007, The physical properties of pistachio nut and its kernel as a function of moisture content and variety; Part II. Gravimetrical properties, Journal of Food Engineering, 81 (1), 218-225.

  7. Razavi, S.M.A., Mohammad Amini, A., Rafe, A. & Emadzadeh, B., 2007, The physical properties of pistachio nut and its kernel as a function of moisture content and variety; Part III. Frictional properties, Journal of Food Engineering, 81 (1), 226-235.

  8. Razavi, S.M.A., Habibi Najafi, M.B. and Alaee, Z., 2007, The time-dependent rheological properties of low fat sesame paste/date blends as a function of fat substitutes and temperature, Food Hydrocolloids, 21, 198-202.

  9. Razavi, S.M.A. and Taghizadeh, M., 2007, Specific heat of pistachio nuts as affected by moisture content, temperature and variety, Journal of Food Engineering, 79, 158-167.

  10. Razavi, S.M.A., and Jones, M., 2007, The study of milk ultrafiltration performance as a function of Membrane Molecular Weight Cut Off, Iranian Journal of Chemistry and Chemical Engineering, 26 (1).

  11. Shahidi, M., Razavi, S.M.A., Behzad, Kh., Hakimzadeh, V., 2007, The effect of operation parameters on ultrafiltration performance of thin sugar beet juice, The Journal of Agricultural Sciences & Technology, 20(5) 339-347.

  12. Hakimzadeh, V., Razavi, S.M.A., Pirozifard, A. and Shahidi, M., 2007, The study of microfiltration and ultrafiltration performance in purification and de-colorization of raw sugar beet juice, The Journal of Agricultural Sciences & Technology, 20(5), 91-100.

 

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2008

 

  1. Razavi, S.M.A., Habibi Najafi, M.B. and Alaee, Z., 2008, Rheological characterization of low fat sesame paste/date syrup blends in the presence of fat substitutes, International Journal of Food Properties, 11, 92-101.

  2. Shaffafi, M., Feng, H., Razavi, S.M.A., Shahidi, F. and Pourreza, H.R.,  2008, Image analysis and dynamic modeling of thin layer drying of osmotically dehydrated pumpkin, Journal of Food Processing and Preservation, 32 (1), 88-102.

  3. Shaffafi, M., Devahestein, S., Razavi, S.M.A., Shahidi, F., and Poreza, H.R. and  2008,  Use of artificial neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin, Drying Technology, 26, 132-144.

  4. Razavi, S.M.A., Mohammadi Moghaddam, T., and Amini, A. M., 2008, Physico-mechanic and chemical properties of Balangu seeds (Lallemantia royleana), International Journal of Food Engineering, 4 (5), Article 4, 1-12.

  5. Razavi, S.M.A., and Farahmandfar, R., 2008, Effect of hulling and milling on the physical properties of rice grains, International Agrophysics, 22, 353-359.

  6. Hakimzadeh, V., Razavi, S.M.A., and Pirozifard, A. 2008, Effect of operational parameters on the microfiltration performance of sugar beet raw juice, Iranian Food Science & Technology Research Journal, 3 (2), 49-58.

  7. Mazaheri Tehrani, M., Razavi, S.M.A., and Talakar, H., 2008, The effect of milk solids on physico-chemical properties of concentrated yoghurt, Iranian Food Science & Technology Research Journal, 3 (2), 69-77.

  8. Razavi, S.M.A., Mazahernasab, M, Nickfar, F. and Sanaeefard, H., 2008, Physical properties and image analysis of wild pistachio nut (Baneh), Iranian Food Science & Technology Research Journal, 4 (1), 55-62. 

 

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2009

 

  1. Razavi, S.M.A. and Karazhiyan, H., 2009, Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies, Food Hydrocolloids, 23 (3), 908-912.

  2. Rafe, A. and Razavi, S.M.A., 2009, Water and hexane permeate flux through UF polysulfone amide membrane, Desalination, 236, 39-45.

  3. Koocheki, A., Mortazavi, S. A., Shahidi, F., Razavi, S. M. A., and Taherian, A.R., 2009, Rheological properties of mucilage extracted from Alyssum homalocarpum seed as a new source of thickening agent, Journal of Food Engineering, 91, 490-496.

  4. Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A., & Vasilijevic, T, 2009, The rheological properties of ketchup as a function of different hydrocolloids and temperature, International Journal of Food Science and Technology, 44, 596-602.

  5. Taghizadeh, M. and Razavi, S.M.A., 2009, Modeling the time-independent rheological behavior of pistachio butter, International Journal of Food Properties, 12, 331-340.

  6. Razavi, S.M.A., Yeghanehzad, S., Sadeghi, A.R., 2009, Moisture dependent physical properties of canola seeds, Journal of Agricultural Sciences and Technology (JAST), 11 (3), 309-322.

  7. Mohammadi Moghaddam, T., Razavi, S.M.A., Malekzadeghan, F. and Shaker, A., 2009, Chemical composition and rheological characterization of pistachio green hull's marmalade; experimental and modeling studies, Journal of Texture Studies, 40, 390-405.

  8. Nasehi, B., Mortazavi, S.M., Razavi, S.M.A., Mazaher Tehrani, M. and Nassiri Mahallati, M., 2009, Optimization of the extrusion conditions and formulation of spaghetti enriched with full fat soy flour based on the cooking and color quality, International Journal of Food Science and Nutrition,  60 (S4), 205-214.

  9. Razavi, S.M.A. and Fathi, M., 2009, Moisture dependent physical properties of grape seed, Philippians' Journal of Agriculture, 92 (2), 201-212.

  10. Nasehi, B., Mortazavi, S.M., Razavi, S.M.A., Mazaher Tehrani, M. and Karim, R., 2009, Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach, International Journal of Food Science and Nutrition, 60 (1), 112-125.

  11. Karazhiyan, H., Razavi, S.M.A, Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K., Farhoosh, R., 2009, Rheological properties of Lepidium Sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids, 23 (8), 2062-2068.

  12. Razavi, S.M.A., Mortazavi, S. A., Matia-Merino, L., Hosseini-Parvar, S. H. and Khanipour, E., 2009, Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology, International Journal of Food Science and Technology, 44 (9), 1755-1762.

  13. Koocheki, A., Taherian, A.R., Razavi, S. M. A., Bostan, A., 2009, Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds, Food Hydrocolloids, 23 (8), 2369-2379.

  14. Qods Rohani, M., Mortazavi, S.M., Mazaher Tehrani, M., and Razavi, S.M.A., 2009, Effect of process conditions on chemical and sensory properties of UF Feta cheese made from cow's and soymilk blends, Iranian Journal of Food Science and Technology, 6 (1), 85-96.

  15. BahramParvar, M., Haddad Khodaparast, M.H. and Razavi, S.M.A., 2009, The effect of Lallemantia royleana (Balangu) seed, palmate-tuber Salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream, International Journal of Dairy Technology, 62 (4), 571-576.

  16. Bodbodak, S., Kashaninejad, M., Hesari, J., and Razavi, S.M.A, 2009, Effects of various clarification treatments on the physico-chemical and rheological properties of pomegranate juice, Electronic Journal of Food Processing and Preservation (EJFPP), 1 (2), 1-16.

  17. Hosseiniparvar, S.H., Mortazavi, S.A., Razavi, S.M.A, Matia-Merino, L., and Motamedzadegan, A., 2009, Flow behavior of basil seed gum solutions mixed with locust been gum and guar gum, Electronic Journal of Food Processing and Preservation (EJFPP), 1 (2), 69-84.

  18. Koocheki, A. and Razavi, S. M. A., 2009, Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: Assessment of time-dependency and thixotropy, Food Biophysics, 4, 353-364.

 

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2010

 

  1. Razavi, S.M.A. , Bostan, A., and Rezaie, M., 2010, Image processing and physico-mechanical properties of Basil seed (Ocimum Basilicum), Journal of Food Process Engineering, 33 (1), 51-64.

  2. Razavi, S.M.A. , Bostan, A., and Rahbari, R., 2010, Computer image analysis and physico-mechanical properties of wild sage seed (Salvia Macrosiphon), International Journal of Food Properties, 13, 308-316.

  3. BahramParvar, M., Razavi, S.M.A., and Haddad Khodaparast, M.H., 2010, Rheological characterization and sensory evaluation of typical soft ice cream made with selected food hydrocolloids, Food Science and Technology International, 16 (1), 79-88.

  4. Emadzadeh, B., Razavi, S.M.A., and Farahmandfar, R., 2010, Monitoring geometrical characteristics of three rice varieties during processing by image analysis system and micrometer measurement, International Agrophysics, 24 (1), 21-27.

  5. FarahmandFar, R., Mazaher Tehrani, M., Razavi, S.M.A., Habibi Najafi, M.B., 2010, Evaluation of physico-chemical properties of Pizza cheese prepared with mixing of cow and soy cheeses, Journal Agricultural Sciences & Natural Resources, 16 (2), 157-164.

  6. Nasehi, B., Mortazavi, S.M., Razavi, S.M.A., Mazaher Tehrani, M., 2010, Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design, Iranian Journal of Food Science and Technology, 7 (2), 29-39.

  7. Mohammadi Moghaddam, T., Razavi, S.M.A., Malekzadeghan, F. and Shaker, A., 2010, Physico-chemical and sensory properties of pistachio green hull's marmalade, Iranian Journal of Food Science and Technology. 6 (4), 1-10.

  8. Hajimohamadi Farimani R., Habibi Najafi, M.B. and Razavi, S.M.A, 2010, Optimization of pizza processed cheese formulation using, constrained mixture design, Iranian Journal of Food Science and Technology, 7 (4), 11-24.

  9. Razavi, S.M.A., Zahedi, Y. and MahdavianFar, H., Some Engineering Properties of Plantago Major L. (barhang) Seed, Iranian Food Science & Technology Research Journal, 5 (2), 88-96.

  10. Hosseiniparvar, S.H., Matia-Merino, L., Goh, K.K.T., Razavi, S.M.A,  and Mortazavi, S.A., 2010, Steady shear flow behavior of gum extracted from basil seed (Ocimum basilicum L.): Effect of concentration and temperature, Journal of Food Engineering, 101, 236-243.

  11. Razavi, S.M.A., Taghizadeh, M. and Shaker, A., 2010, Modeling the time-dependent rheological behavior of pistachio butter, International Journal of Nuts and Related Sciences, 1(1), 38-45.

  12. Fathi, M., Mohebbi, M.. and Razavi, S.M.A., 2010, Kinetic modeling of mass transfer during Kiwifruit osmotic dehydration operation by Artificial Neural Network, Electronic Journal of Food Processing and Preservation (EJFPP), 1 (1), 1-12.

  13. Koocheki, A., Mortazavi, S. A., Shahidi, F., Razavi, S. M. A., Kadkhodaee, R., & Mohamadzadeh Milani, 2010, Optimization of mucilage extraction from Qodume Shirazi seed (Alyssum homolocarpum) using response surface methodology, Journal of Food Process Engineering, 33 (5), 861-882.

  14. FarahmandFar, R., Mazaher Tehrani, M., Razavi, S.M.A., Habibi Najafi, M.B., 2010, Effect of Soy Cheese and Trisodium Citrate concentration on physicochemical characteristics pizza cheese, International Journal of Food Engineering, 6(5), 1-11.

  15. Bostan, A., Razavi, S.M.A., and Farhoosh, R., 2010, Optimization of hydrocolloid extraction from wild sage seeds (Salvia macrosiphon) using Response Surface Methodology, International Journal of Food Properties, 13 (6), 1380-1392.

  16. Razavi, S.M.A. Zayerzadeh, E., Khaffaji, N. and Pahlevani, M., 2010, Some physical properties of chick pea and its split, Iranian Journal of Pulses Research, 1(1), 77-83.

  17. Razavi, S.M.A. PourFarzad, A., Razavizadegan Jahromi, S.H. and Hemmatian Sorgi, A., 2010, Physical properties of fig fruit as a function of moisture content and variety, Philippians' Journal of Agriculture, 93 (2), 170-181.

  18. Razmkhah, S., Razavi, S.M.A, Behzad, Kh. and Mazaheri Tehrani, M., 2010, The Effect of Pectin, Sage Seed Gum and Basil Seed Gum on Physicochemical and Sensory Characteristics of Non Fat Concentrated Yoghurt, Iranian Food Science and Technology Research Journal, 6(1), 27-36.

  19. Bodbodak, S., Hesari, J., Kashaninejad, M., Razavi, S.M.A, and Sarhadi, S., 2010, Effects of various clarification treatments on pomegranate juice quality and color, Journal of Food Research, 20.3 (1), 57-71.

  20. Elahi, M., Razavi, S.M.A, Baratian, Z., and Pezeshki, O., 2010, Evaluation of Physical and Quality Properties of Invert Syrup from Sucrose Solution, Iranian Food Science and Technology Research Journal, 6 (2), 105-112.

  21. NikNia, S., Razavi, S.M.A., Koocheki, A. and NayebZadeh, K., 2010, The influence of sage seed gum and basil seed gum on the sensory properties and stability of mayonnaise, Electronic Journal of Food Processing and Preservation (EJFPP), 2 (2), 61-79.

 

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2011

 

  1. Razavi, S.M.A., Taheri, H., Quincha, L. A., 2011, Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature, Food Hydrocolloids, 25 (3), 451-458.

  2. Karazhiyan, H., Razavi, S.M.A, and Phillips, G.O., 2011, Extraction Optimization of hydrocolloid extraction from garden seed (Lepidium Sativum) using Response Surface Methodology, Food Hydrocolloids, 25, 915-920.

  3. Karazhiyan, H., Razavi, S.M.A, Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K., and Farhoosh, R.,  2011,  Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium Sativum. International Journal of Food Science and Technology, 46, 1066-1072.

  4. Emadzadeh, B., Razavi, S. M. A., and Hashemi, M., 2011, Viscous flow behavior of low-calorie pistachio butter: A response surface methodology, International Journal of Nuts and Related Sciences, 2(1), 37-47.

  5. Moahammadi Moghadam, T., Razavi, S. M. A. & Emadzadeh, B., 2011, Rheological interactions of Lallemantia royleana seed extract with selected food hydrocolloids, Journal of the Science of Food and Agriculture, 91, 1083-1088.

  6. FarahmandFar, R., Mazaher Tehrani, M., Razavi, S.M.A., Habibi Najafi, M.B., 2011, Effect of trisodium citrate concentration and soy cheese on meltability of pizza cheese, International Journal of Food Properties, 14, 697-707.

  7. Mohammadi Moghaddam, T., Salehi, F., and Razavi, S.M.A., 2011, Sensory acceptability modeling of pistachio green hull’s marmalade using fuzzy approach, International Journal of Nuts and Related Sciences, 2 (2), 1-8.

  8. BahramParvar, M., Haddad Khodaparast, M.H. and Razavi, S.M.A., 2011, Effect of selected stabilizers on the physicochemical and sensory properties of ice cream, Food Processing and Production Journal, 1 (1), 7-14.

  9. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M., 2011, Effect of CaCl2  and EDTA on permeate flux and phosphorus rejection of canola oil ultrafiltration, Iranian Food Science and Technology Research Journal, 7 (1), 60-70.

  10. Fathi, M., Mohebbi, M. and and Razavi, S.M.A., 2011, Application of fractal theory for prediction of shrinkage of dried kiwifruit using artificial neural network and genetic algorithm, Drying Technology, 29, 918-925.

  11. Salehi, F., Razavi, S.M.A, and Elahi, M., 2011, Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membrane, Desalination, 278, 31-35.

  12. Jaleh Rajabi, M., Shahnooshi, N., Daneshvar, M., FirozZare, A., Dehghanian, S., and Razavi, S.M.A., 2011, Modeling and prediction of bread waste using ARDL and ANN models, Economics Agricultural and Development, 42 (2), 163-173.

  13. Fathi, M., Mohebbi, M. and and Razavi, S.M.A., 2011, Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit, Food and Bioprocess Technology, 4(8), 1357-1366.

  14. Fathi, M., Mohebbi, M. and and Razavi, S.M.A., 2011, Effect of osmotic dehydration and air drying on physicochemical properties of dried kiwifruit and modeling of dehydration process using neural network and genetic algorithm, Food and Bioprocess Technology, 4(8), 1519-1526.

  15. Rashidi, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Gohds-rohani, M., 2011, The effect of fat-reduction and CaCl2 levels on sensory and textural characteristics of UF-Feta cheese made from retentate powder of milk ultrafiltration, Iranian Food Science and Technology Research Journal, 7(3), 218-226.

  16. Razavi, S.M.A, and Mohammadi Moghadam, T., 2011, Influence of different substitution levels of Balangu seed gum on textural characteristics of selected hydrocolloids, EJEAFChe, 10 (9), 2826-2837.

  17. Razavi, S.M.A. , Emadzadeh, B. and Zahedi, Y., 2011, Direct and indirect methods to evaluate the yield stress of selected food hydrocolloids, EJEAFChe, 10 (11), 3132-3142.

  18. Razavi, S. M. A., Bostan, A., NikNia, S. and Razmkhah, S., Functional properties of hydrocolloid extracted from selected domestic Iranian seeds, Journal of Food Research, 21 (3), 379-389.

  19. Emadzadeh, B., Razavi, S. M. A., Hashemi, M., Nassiri Mahallati, M., and Farhoosh, R., 2011, Optimization of fat replacers and sweetener levels to formulate reduced- calorie pistachio butter: a response surface methodology, International Journal of Nuts and Related Sciences, 2(4), 37-54.

  20.  Salehi, F., and Razavi, S.M.A, Applying the genetic algorithm–artificial neural network modeling for prediction of permeate flux, NaCl rejection and total hydraulic resistance of nanofiltration process, Journal of Separation and Transport Phenomena, 22 (1), 29-50.

 

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2012

 

  1. Naji, S., Razavi, S.M.A., and Karazhiyan, H., 2012, Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study, Food Hydrocolloids, 28, 75-81.

  2. Koocheki, A., Razavi, S.M.A., and Hesarinejad, M.A., 2012, Effect of extraction procedures on functional properties of Eruca sativa seed mucilage, Food Biophysics, 7, 84-92.

  3. Razavi, S.M.A. and Karazhiyan, H., 2012 Rheological and textural characteristics of date paste, International Journal of Food Properties, 15 (2), 281-291.

  4. Mahdavianmehr, H., Elahi, M. and Razavi, S. M. A., 2012, Experimental study on optimization of the agglomeration process for producing instant sugar by conical fluidized bed agglomerator, Drying Technology, 30: 505-515.

  5. Salehi, F., and Razavi, S.M.A, 2012, Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks, Desalination and Water Treatment, 41, 91-104.

  6. BahramParvar, M.and Razavi, S.M.A, 2012, Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems, International Journal of Food Science and Technology, 47, 854-860.

  7. Razavi, S.M.A, Mohammadi Moghaddam, T., Emadzadeh, B. and Salehi, F., 2012, Dilute solution properties of wild sage (Salvia macrosiphon) seed gum, Food Hydrocolloids, 29, 205-210.

  8. Razavi, S.M.A., and Edalatian, M.R., 2012, Effect of moisture content and compression axis on physical and mechanical properties of pistachio kernel, International Journal of Food Properties, 15, 507-517.

  9. Naji, S., Razavi, S.M.A., Karazhiyan, H. and Koocheki, A., 2012, Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel, EJEAFChe, 11 (3), 222-237.

  10. Shahidi, M., Razavi, S.M.A., and Mousavi, S.M., 2012, Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks, Desalination and Water Treatment, 44, 83-91.

  11. Naji, S., Razavi, S.M.A., and Karazhiyan, H., 2012, Effect of thermal  and freezing treatments on time-independent rheological properties of cress seed and xanthan gums, Journal of Innovation in Food Science and Technology, 4 (1), 37-45.

  12. Rafe, A., Razavi, S.M.A., and Haddad Khodaparast, M.H., 2012, Refining of crude canola oil using PSA ultrafiltration membrane, International Journal of Food Engineering, 8(2), Paper 2, 1-23 .

  13. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M., 2012, Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella, International Journal of Food Engineering, 8(2), Paper 3, 1-19.

  14. Mohammad Amini, A. and Razavi, S.M.A, 2012, Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar, International Journal of Biological Macromolecules, 51, 235-243.

  15. Emadzadeh, B., Razavi, S. M. A., and Nassiri Mahallati, M., 2012, Effects of fat replacers and sweeteners on the time-dependent rheological characteristics and emulsion stability of low-calorie pistachio butter, Food and Bioprocess Technology, 5(5), 1581-1591.

  16. Rashidi, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Gohds-rohani, M., 2012, Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2, Journal of Food Science and Technology, 9 (35), 25-34.

  17. Niazmand, R., Farhoosh, R., and Razavi, S.M.A., S.M., 2012, Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions, International Journal of Food Engineering, 8(3), 1-17.

  18. Habibi, M.B., Razavi, S.M.A., Mazaheri-Nasab, M., 2012, Physical, chemical and sensory properties of low-fat mozzarella cheese made from composition of two fat replacers, Iranian Food Science and Technology Research Journal, 8(2), 103-114.

  19. Razavi, S.M.A., Shamsaee, S., AtayeSalehi, E. and Emadzadeh, B., 2012, Effect of basil seed gum and xanthan gum as fat replacers on the characteristics of reduced fat mayonnaise, Journal of Innovation in Food Science and Technology, 4(3), 101-108.

  20. Rafe, A. and Razavi, S.M.A, and Khan, S., 2012, Rheological and structural properties of <beta>-lactoglobulin and basil seed gum mixture: Effect of heating rate, Food Research International, 49 (1), 32-38.

  21. BahramParvar, M., Razavi, S.M.A, Mazaheri Tehrani, M., 2012, Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality, International Journal of Food Science & Technology, 47, 2655-2661.

  22. Salehi, F., and Razavi, S.M.A., Elahi, M., and Shahidi, M., 2012, Treatment of wastewater from decolorizing ion-exchange resins columns in the sugar industry using nanofiltration membrane process, Iranian Journal of Biosystems Engineering, 43 (1), 47-53.

 

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2013

 

  1. Rafe, A. and Razavi, S.M.A, Farhoosh, R., 2013, Rheology and microstructure of basil seed gum and beta-lactoglobulin mixed gels, Food Hydrocolloids, 30 (1), 134-142.

  2. Emadzadeh, B., Razavi, S. M. A., and Schleining, G., 2013, Dynamic rheological and textural characteristics of low-calorie pistachio butter, International Journal of Food Properties, 16, 512-526.

  3. Naji, S., Razavi, S.M.A., and Karazhiyan, H., 2013, Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum, Food and Bioprocess Technology, 6(5), 1302-1311.

  4. Rafe, A. and Razavi, S.M.A, 2013, Dynamic viscoelastic study on the gelation of basil seed gum, International Journal of Food Science & Technology, 48, 556-563.

  5. Razavi, S.M.A., Taheri, H., and Sunchez, R., 2013, Viscoelastic characterization of wild sage (Salvia macrosiphon) seed gum, International Journal of Food Properties, 16, 1604-1619.

  6. AmirYousefi, M.R. and Razavi, S.M.A., 2013, Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (Samanu) made from geminated wheat, Journal of Food Process Engineering, 36, 385-396.

  7. Soleimanpour, M., Kadkhodaee, R., Koocheki, M., and Razavi, S.M.A., 2013, 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, 9(1), 21-30.

  8. Mohammadzadeh, H., Koocheki, A., Kadkhodaee, R., & Razavi, S M.A., 2013. Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seeds gum. Food Research International, 53, 312-318.

  9. BahramParvar, M., Mazaheri Tehrani, M., and Razavi, S.M.A, 2013, Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage, Food BioScience, 3, 10-18.

  10. Shahidi, M., Razavi, S.M.A., Mousavi, S.M., and Elahi, M., 2013, Potential of nanofiltration in ions removal from sugar beet press water, Iranian Food Science and Technology Research Journal, 9(2), 105-116.

  11. BahramParvar, M., Razavi, S.M.A, Mazaheri Tehrani, M., and Alipour, A., 2013, Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism, Journal of Agricultural Science and Technology, 15 (4), 757-769.

  12. Rafe, A. and Razavi, S.M.A, 2013, The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels, International Journal of Food Science & Technology, 48 (9), 1924-1931.

  13. Mohammadi Moghaddam, T., Razavi, S.M.A, and Taghizadeh, M., 2013, Applications of hyperspectral imaging in grains and nuts quality and safety assessment; A review, Journal of Food Measurement & Characterization, 7 (3), 129-140.

  14. Shahidi, M., Mousavi, S.M., Razavi, S.M.A., and Elahi, M., 2013, Modeling of the ions rejection of sugar beet press water by nanofiltration usiing the DSPM model, Journal of Research and Innovation in Food Science and Technology, 2(1), 63-78.

  15. Bodbodak, S., Kashaninejad, M., Hesari, J. and Razavi, S. M. A., 2013, Modeling of Rheological Characteristics of “MalasYazdi” (Punicia granatum L.) Pomegranate Juice, Journal of Agricultural Science and Technology (JAST), 15: 961-971.

  16. Behrouzian, F., Razavi, S.M.A., and Karazhiyan, H., 2013, The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum, International Journal of Food Science & Technology, 48, 2506-2513.

  17. Razavi, S.M.A, HasanAbadi, M., Radmard Ghadiri, Gh., and Salehi, E. A., 2013, Rheological interaction of sage seed gum with xanthan in dilute solution, International Food Research Journal, 20 (6), 3111-3116.

  18. Hakimzadeh, V., Elahi, M., Mousavi, S.M., and Razavi, S.M.A., 2013, Impurities removal of raw sugar cone juice using MEUF, Journal of Research and Innovation in Food Science and Technology, 2(4), 365-380.

  19. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M., 2013, Investigation of effect membrane refining process on oxidative indexes of canola oil, Iranian Journal of Food Science and Technology, 40 (10), 81-91.

 

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2014

 

  1. Behrouzian, F., Razavi, S.M.A., and Karazhiyan, H., 2014, Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars, Food Hydrocolloids, 35, 100-105.

  2. Razavi, S.M.A., Cui, S.W., Guo, Q. & Ding, H., 2014, Some physicochemical properties of sage (Salvia macrosiphon) seed gum, Food Hydrocolloids, 25, 453-462.

  3. Hesarinejad, M.A., Koocheki, A., and Razavi, S.M.A., 2014, Dynamic rheological properties of Lepidium perfoliatum seed;  Effect of conectration, temperature and heating/cooling rate, Food Hydrocolloids, 35, 583-589.

  4. Naji, S. and Razavi, S.M.A., 2014, Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition, Food Bioscience, 5, 1-8.

  5. Vahedi, N., Mazaheri Tehrani, M., Razavi, S.M.A. and Kadkhodaee, R., 2014, Optimization of low-fat butter formulation according to its organoleptic properties using response surface methodology (RSM), Iranian Food Science and Technology Research Journal, 9(4), 304-313.

  6. Behrouzian, F., Razavi, S.M.A., and Phillips, G.O., 2014, Cress seed (Lepidium sativum) mucilage, An overview, Bioactive Carbohydrates and Dietary Fiber, 3, 17-28.

  7. Salehi, F., and Razavi, S.M.A, 2014, Predicting permeate flux and NaCl rejection at nanofiltration process of decolorization columns wastewater using artificial neural network, Journal of Food Research, 24 (1), 77-87.

  8. BahramParvar, M, Salehi, F. and Razavi, S.M.A., 2014, Predicting total acceptance of ice cream using artificial neural network, Journal of Food Processing and Preservation, 38 (3), 1080-1088.

  9. Yousefi, A., Razavi, S.M.A, and Khodabakhsh Aghdam, Sh., 2014, The influence of temperature, mono-and divalent cations on dilute solution properties of sage seed gum, International Journal of Biological Macromolecules, 67 (6), 246-253.

  10. Gholamhosseinpour, A., Mazaheri Tehrani, M., Razavi, S.M.A, and Rashidi, H., 2014, Evaluation and optimization of chemical and sensory properties of various formulations of recombined UF-feta cheese analogues using response surface methodology, Iranian Food Science and Technology Research Journal, 10 (3), 107-121.

  11. Khodaei, D. and Razavi, S.M.A., Haddad Khodaparast, M.H., 2014, Functional properties of Lallemantia royleana seed gum over multiple freeze-thaw cycles, Food Research International, 66 (10), 58-68.

  12. Shahidi, M., Razavi, S.M.A., Mousavi, S.M., and Elahi, M., 2014, Effect of operating parameter on nanofiltration performance of sugar beet press water, Iranian Journal of Food Science and Technology, 11 (45), 123-131.

  13. BahramParvar, M., Mohammadi Moghaddam, T., and Razavi, S.M.A., 2014, Effect of deep-fat frying on sensory and textural attributes of pellet snacks, Journal of Food Science and Technology, 51 (12), 3758-3766.

  14. Shahidi, M.,  Razavi, S.M.A., and Shahidi, M., 2014, Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties with Nero– Fuzzy methods, Journal of Research and Innovation in Food Science and Technology, 3(3), 283-296.

 

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2015

 

  1. Emadzadeh, B., Razavi, S. M. A., Reznavi, E., and Schleining, G., 2015, Steady shear rheological behavior and thixotropy of low-calorie pistachio butter, International Journal of Food Properties, 18 (1), 137-148.

  2. Razavi, S.M.A, Mohammad Amini, A. and Zahedi, Y., 2015, Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration, Food Hydrocolloids, 43, 290-298.

  3. Vahedi, N., Mazaheri Tehrani, M., and Razavi, S.M.A., 2015, Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter, Iranian Journal of Food Science and Technology, 12 (48), 191-201.

  4. Mohammad Amini, A., Razavi, S.M.A., and Mortazavi, S.A., 2015, Morphological, physicochemical, and viscoelastic properties of sonicated corn starch, Carbohydrate Polymers, 122, 282-292.

  5. Rashidi, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Gohds-rohani, M., 2015, Improving textural and sensory characteristics of low-fat UF Feta cheese made with fat replacers, Journal of Agricultural Science and Technology (JAST). 17(1), 121-132.

  6. Ramzi, M., Kashaninejad, M., Salehi, F., Sadeghi Mahoonak, A.R., and Razavi, S.M.A., 2015, Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system, Food BioScience, 9 (1), 60-67.

  7. BahramParvar, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Koocheki, A., 2015, Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture, Journal of Food Science and Technology, 52 (3), 1480-1488.

  8. Mohammad Amini, A., Razavi, S.M.A, and Zahedi, Y., 2015, The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film, International Journal of Food Science and Technology, 55(5), 1137-1143.

  9. Taheri, A. and Razavi, S.M.A., 2015, Fabrication of cress seed gum nanoparticles, an anionic polysaccharide, using desolvation technique: An optimization study, BioNanoScience, 5, 104-116.

  10. Khodabakhsh Aghdam, S.H., Yousefi, A. R., Mohebbi, M., Razavi, S.M.A., Orooji, A. and Akbarzadeh-Totonchi, M. R, 2015, Modeling for drying kinetics of papaya fruit using fuzzy logic table look-up scheme, International Food Research Journal 22(3): 1234-1239.

  11. Niazmand, R., Razavi, S.M.A, and Farhoosh, R., 2015, Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections, Journal of Food Processing and Preservation, 39, 292-300.

  12. Hesarinejad, M.A., Razavi, S.M.A., and Koocheki, A., 2015, The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum), Iranian Food Science and Technology Research Journal. 11(2), 116-128.

  13. Yousefi, A. R., Razavi, S.M.A., 2015, Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration, Starch, 67, 7-8, 567-576.

  14. Mohammad Amini, A., Razavi, S.M.A., 2015, Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical and rheological properties, Starch, 67, 7-8, 640-653.

  15. Taheri, A. and Razavi, S.M.A., 2015, The conformational transitions in organic solution on the cress seed nanoparticles production, International Journal of Biological Macromolecules, 80, 424-430.

  16. Rafe, A., and  Razavi, S.M.A., 2015, 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, 18: 2652–2664.

  17. Hesarinejad, M.A. Razavi, S. M.A. and Koocheki, A., 2015, Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties, International Journal of Biological Macromolecules, 81, 418-426.

  18. Mohammadi Moghaddam, T., Razavi, S.M.A, Taghizadeh, M., Sazgarnia, A., and Pradhan, B., 2015, Vis-NIR Hyperspectral Imaging and multivariate analysis for prediction the moisture content and hardness of pistachio kernels roasted in different conditions, Journal of Agricultural Machinery, 5(2), 281-291.

  19. Yousefi, A. R., Razavi, S.M.A., 2015, In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches, Food & Function, 6, 3126-3134.

  20. Salari, A., Mazaheri Tehrani, M., and Razavi, S. M. A., 2015, Baking-drying kinetics of crisp bread: The influence of bran and temperature, Iranian Food Science and Technology Research Journal, 11(3), 225-235.

  21. Johny, S., Razavi, S.M.A., and Khodaei, D., 2015, Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time, Journal of Food Science and Technology, 52 (12), 8377-8382.

  22. Zamani, A., Farhoosh, R. and Razavi, S.M.A., 2015, Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying, Iranian Food Science and Technology Research Journal, 11(4), 309-318.

  23. Ramzi, M., Kashaninejad, M., Sadeghi Mahoonak, A.R., and Razavi, S.M.A., 2015, Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys, Iranian Food Science and Technology Research Journal, 11(4), 392-407.

  24. Mohammadi Moghaddam, T., BahramParvar, M., and Razavi, S.M.A., 2015, Effect of frying temperature and time on image characterizations of pellet snacks, Journal of Food Science and Technology, 52 (5), 2958-2965.

  25. Ziaforoughi, A., Abolfazli Esfahani, A. and Razavi, S.M.A., 2015, Infra-red thin-layer drying of quince slice: Mathemathical modeling and rehydration characteristic, The Philippine Agricultural Scientist, 98 (4), 429-437.

  26. Shahidi Noghabi, M., Razavi, S.M.A., 2015, Increase the quality of sugar by ultrafiltration process, Journal of Food Processing and Preservation, 39 (6), 1192-1200.

 

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2016

 

  1. Nasehi, B., Razavi, S. M. A., and Ghodsi, M., 2016, Influence of Aloe Vera powder and storage time on the physicochemical, sensory and microbial characteristics of bread, Iranian Journal of Food Science and Technology, 13 (51), 195-203.

  2. Naji-Tabasi, S., Razavi, S.M.A., Mohebbi, M. and Malaekeh-Nikouei, B., 2016, New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization, Food Hydrocolloids, 52, 350-358.

  3. Javidi, F., Razavi, S.M.A, Behrouzian, F. and Alghooneh, A., 2016, The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream, Food Hydrocolloids, 52, 625-633.

  4. Razavi, S.M.A., Cui, S.W., & Ding, H., 2016, Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed, International Journal of Biological Macromolecules, 83, 142-151.

  5. Ghorbani, F., Koocheki, A., Milani, E., Razavi, S. M. A., 2016, Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion, Iranian Journal of Food Science and Technology, 13 (55), 115-123.

  6. Yousefi, A. R., Razavi, S. M. A., Mohebbi, M., Norouzi, A. and Akbarzade Totonchi, M. R., 2016, Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches, Iranian Journal of Food Science and Technology, 13 (58), 145-160.

  7. Mohammadi Moghaddam, T., Razavi, S.M.A, Taghizadeh, M. and Sazgarnia, A., 2016, Sensory and instrumental assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: Effect of roasting conditions, Journal of Food Science and Technology, 53 (1), 370-380.

  8. Razmkhah, S., Mohammadifar, M.A., Razavi, S.M.A., and Tutor Ale, M., 2016, Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties, Carbohydrate Polymers. 141, 166-174.

  9. Yousefi, A. R., Razavi, S.M.A., 2016, Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, Journal of Food Process Engineering, 39, 31-43.

  10. Seifoddin, H., Koocheki, A., Razavi, S. M. A. and Milani, E., 2016, Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate, Iranian Journal of Food Science and Technology, 13(59), 97-107.

  11. Mohammad Amini, A., Razavi, S.M.A., 2016, A fast and efficient approach to prepare starch nanocrystals from normal corn starch, Food Hydrocolloids, 57, 132-138.

  12. Alghooneh, M., Razavi, S.M.A., and Mousavi, S.M., 2016, Nanofiltration treatment of tomato paste processing wastewater: Process modeling and optimization using response surface methodology, Desalination and Water treatment, 57 (21), 9609-9621.

  13. Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M., Hucl, P. and Patterson, C. A., 2016,  Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch, International Journal of Biological Macromolecules, 87, 123-129.

  14. Razavi, S.M.A., Alghooneh, A., Behrouzian, F., Cui, S.W., 2016, Investigation of the interaction between sage seed gum and guar gum: steady and dynamic shear rheology, Food Hydrocolloids, 60, 67-76.

  15. Salehi, F., and Razavi, S.M.A, 2016, Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference system, Desalination and Water treatment, 57 (31), 14369-14378.

  16. Razmkhah, S., Razavi, S.M.A., Mohammadifar, M.A., Koocheki, A., and Tutor Ale, M., 2016, Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties, International Journal of Biological Macromolecules, 88 (7), 553-564.

  17. Naji-Tabasi, S., Razavi, S.M.A., 2016, New studies on basil (Ocimum bacilicum L.) seed gum: Part II - Emulsifying and foaming characterization, Carbohydrate Polymers, 149 (20), 140-150.

  18. Nasehi, B., Razavi, S. M. A., Mortazavi, S. A., Mazaheri Tehrani, M., 2016, Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology, Iranian Food Science and Technology Research Journal, 11 (6), 719-728.

  19. Razmkhah, S., Razavi, S.M.A., and Mohammadifar, M.A., 2016, Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study, Food Hydrocolloids, 61, 358-368.

  20. Javidi, F., Razavi, S.M.A, Mazaheri Tehrani, M., and Emadzadeh, B., 2016, Effect of guar and basil seed gums on physical properties of low fat and light ice creams, Iranian Food Science and Technology Research Journal, 11 (5), 694-706.

  21. Sadeghizadeh yazdi, J., Mazaheri Tehrani, M., Habibi, M.B. and Razavi, S.M.A., 2016, Functional Properties and Sensory Evaluation of Mixed Vegetable and Dairy Cream, Journal of Tolooebehdasht, 15(5), 180-191

  22. Yousefi, A. R., Eivazloo, R. and Razavi, S.M.A., 2016, Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties, International Journal of Biological Macromolecules, 91, 1018-1024.

  23. Razmkhah, S., Razavi, S.M.A., Mohammadifar, M.A., Tutor Ale, M. and Ahmadi Gavlighi, H., 2016, Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties, Carbohydrate Polymers, 153, 14-24.

  24. Mirabolhassani, S.E., Rafe, A., and Razavi, S.M.A, 2016, The influence of temperature, sucrose and lactose on dilute solution properties of basil seed gum, International Journal of Biological Macromolecules, 93, 623-629.

  25. Fathi, M. and Razavi, S.M.A, 2016, Mechanical and image texture features of deep-fat fried carrot, Iranian Food Science and Technology Research Journal, 12 (3), 340-349.

  26. Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M. and Taghizadeh, M., 2016, Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels, Starch, 68, 1203-1214.

  27. Behrouzian, F., Mohammad Amini, A., Alghooneh, A., and Razavi, S.M.A., 2016, Characterization of dietary fibre from coffee silverskin: An Optimization study using response surface methodology, Bioactive Carbohydrates and Dietary Fibre, 8, 58-64.

  28. Ziaforoughi, A., Yousefi, A. and Razavi, S.M.A., 2016, A comparative modeling study of quince infrared drying and evaluation of quality parameters, International Journal of Food Engineering, 12 (9), 901-910.

  29. Abdollahi Moghaddam, M.R., Razavi, S.M.A., Jahani, Y. and Sedaghat, N., 2016, The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films, Modern Food Technologies, 4 (14), 67-80.

 

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2017

 

  1. Mohammadi Moghaddam, T., Razavi, S.M.A, Taghizadeh, M., and Sazgarnia, A., 2017, The effect of temperature, time and air velocity of roasting on textural properties of roasted pistachio kernels, Iranian Journal of Food Science and Technology, 14 (62), 77-87.

  2. Nickfar, F., Habibi, M.B. Haddad Khodaparast, M.H. and Razavi, S.M.A, 2017, The impact of biopolymer/saqez resin composites on physicochemical properties of low fat yogurt,  Iranian Journal of Food Science and Technology, 14 (64), 103-115.

  3. Rafe, A. and Razavi, S.M.A., 2017, Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate, Food Hydrocolloids, 62, 58-65.

  4. Razmkhah, S., Razavi, S.M.A., and Mohammadifar, M.A., 2017, Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions, Food Hydrocolloids, 63, 404-413.

  5. Behrouzian, F., Razavi, S.M.A, and Alghooneh, A., 2017, Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios, Journal of Applied Polymer Science, 134 (5), 1-13.

  6. Naji-Tabasi, S., Razavi, S.M.A, and Mehditabar, M.H., 2017, Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione, Carbohydrate Polymers, 157, 1703-1713.

  7. Dianat, M., Shahidi, F., Taghizadeh, M. and Razavi, S.M.A, 2017, Investigation of textural and sensory properties of honey-malt spread, Iranian Journal of Food Science and Technology, 64 (14), 311-326.

  8. Alghooneh, A., Razavi, S.M.A, and Behrouzian, F., 2017, Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends, Food Hydrocolloids, 66, 206-215.

  9. Hemmatian Sourki, A., Koocheki, A., Elahi, M. and Razavi, S.M.A., 2017, Extraction of hull-less barley (cultivar Lut) ß-glycan using hot water: Optimization using response surface methodology, Iranian Food Science and Technology Research Journal, 12(5), 572-587.

  10. Heidari Dalfard, F., Taghizadeh, M. and Razavi, S.M.A., 2017, Effects of temperature and soluble solid content on the thermo-physical properties of malt extract, Iranian Food Science and Technology Research Journal, 12(5), 706-715.

  11. Yousefi, A. R., Razavi, S.M.A., 2017, Modeling of glucose release from native and modified wheat starch gels during in vitro gastrointestinal digestion using artificial intelligence methods, International Journal of Biological Macromolecules, 97, 752-760.

  12. Kashaninejad, M., Razavi, S.M.A., Mazaheri Tehrani, M. and Kashaninejad, M., 2017, Effect of extrusion conditions and storage temperature on texture, color and acidity of organic cow's butter; an optimization study using RSM, International Journal of Dairy Technology, 70 (1), 102-109

  13. Naji-Tabasi, S., Razavi, S.M.A., 2017, New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology, Food Hydrocolloids, 67, 243-250.

  14. Shamsaee, S., Razavi, S.M.A., Emadzadeh, B., and AtayeSalehi, E., 2017, The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise, Iranian Food Science and Technology Research Journal, 13 (1), 65-78.

  15. Irani, M., Abdel-Aal, El-Sayed M., Razavi, S.M.A., Hucl, P. and Patterson, C. A., 2017, Thermal and functional properties of hairless canary seed (Phalaris canariensis L) starch in comparison with wheat starch, Cereal Chemistry, 94(2), 341-348.

  16. Ziaolhagh, S.H., Mazaheri Tehrani, M., Razavi, S.M.A., and Rashidi, H., 2017, Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodology, Journal of Nuts, 8(1), 31-40.

  17. Kashaninejad, M., Razavi, S.M.A., Mazaheri Tehrani, M. and Kashaninejad, M., 2017, Composition, rheological and thermal properties of butter from organic cow’s and sheep’s milks, Iranian Food Science and Technology Research Journal, 13(3), 66-79.

  18. Mahfouzi, M., Koocheki, A., and Razavi, S. M. A., 2017, Effect of freezing on functional properties of Lepidium perfoliatum seed gum, Iranian Food Science and Technology Research Journal, 13 (2), 240-250.

  19. BahramParvar, M., Salehi, F., and Razavi, S.M.A., 2017, Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream, Engineering in Agriculture, Environment and Food, 10 (2), 79-86.

  20. Naji-Tabasi, S. and Razavi, S.M.A., 2017, Functional properties and applications of basil seed gum: An overview, Food Hydrocolloids, 73, 313-325.

  21. Samanian, N. and Razavi, S.M.A., 2017, Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis, Iranian Food Science & Technology Research Journal, 12 (6), 730-740.

  22. Ghaderi, S., Mazaheri Tehrani, M., Razavi, S.M.A., 2017, The effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream, Iranian Food Science & Technology Research Journal, 13 (4), 528-539.

  23. Ahmadi, Z., Razavi, S.M.A., and Varidi, M., 2017, Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate, Innovative Food Science and Emerging Technologies, 43, 207-215.

  24. Alghooneh, A, Mohammad Amini, A., Behrouzian, F., Razavi, S.M.A., 2017, Characterization of cellulose from coffee silverskin, International Journal of Food Properties, 20 (11), 2830-2843.

  25. Razavi, S.M.A., Behrouzian, F., and Alghooneh, A., 2017, Temperature dependency of the interaction between xanthan gum and sage seed gum: an interpretation of dynamic rheology and thixotropy based on creep test, Journal of Texture Studies, 48(5), 470-484.

  26. Dini, A., Sedaghat, N., Razavi, S.M.A., and Malaekeh-Nikouei, B., 2017, Effect of air temperature and velocity on drying kinetics of pistachio nuts during hot air roasting process, Journal of Agricultural Machinery, 7(2), 401-414.

  27. Zahedi, Y., MahdavianFar, H., and Razavi, S.M.A., 2017, Optimization of gum extraction conditions from Plantago major L. seeds using response surface method, Iranian Food Science & Technology Research Journal, 13 (3), 1-13.

  28. Ehtiati, A., Koocheki, A., Shahidi, F., Razavi, S.M.A., and Majzoobi, M., 2017, Pasting, rheological and retrogradation properties of starches from dual-purpose sorghum lines, Starch, 69, 7-8, 1-9.

  29. Kashaninejad, M., Razavi, S.M.A., Mazaheri Tehrani, M. and Kashaninejad, M., Optimization and evaluation of physicochemical and sensory properties of extruded alpha-linolenic butters using RSM and PCA methods, Iranian Journal of Food Science and Technology, 13 (3), 25-34.

  30. Yousefi, A. R., Zahedi, Y., Razavi, S.M.A., and Ghasemian, N., 2017, Influence of sage seed gum on some physicochemical and rheological properties of wheat starch, Starch, 69, 11-12, 1-9.

  31. Ehtiati, A., Shahidi, F., Koocheki, A., Razavi, S.M.A., and Majzoobi, M., 2017, Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch, Iranian Food Science & Technology Research Journal, 13(2), 393-404.

  32. Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2017, Kinetic modelling of hydraulic resistance in colloidal system ultrafiltration: Effect of physiochemical and hydrodynamic parameters, Journal of Membrane Science and Research, 3(4), 296-302.

  33. Hakimzadeh, V., Mousavi, S.M., Elahi, M., and Razavi, S.M.A., 2017, Purification of raw cane sugar by micellar-enhanced ultrafiltration process using linear alkylbenzene sulphonate, Journal of Food Processing and Preservation, 41 (3), e12953.

  34. Dianat, M., Taghizadeh, M. Shahidi, F., and Razavi, S.M.A, 2017, Study on flow properties of honey-malt spread, Food Science and Technology International, 23 (5), 415-425.

  35. Pakseresht, S., Mazaheri Tehrani, M. and Razavi, S.M.A., 2017, Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties, Journal of Food Science and Technology, 54 (8), 2351-2360.

 

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2018

 

  1. Molavi, H. and Razavi, S.M.A., and Farhoosh, R., 2018, Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch, Food Chemistry, 245, 385-393.

  2. Ziaolhagh, S.H., Mazaheri Tehrani, M., Razavi, S.M.A., and Rashidi, H., 2018, The effect of storage conditions on the physico-chemical and microbial properties of walnut cream, Iranian Journal of Food Science and Technology 14 (72), 337-346.

  3. Pakseresht, S., Mazaheri Tehrani, M. and Razavi, S.M.A., 2018, Effect of different whey protein to casein ratio and fat content on thermal denaturation of whey proteins, Iranian Journal of Food Science and Technology, 14 (73), 107-120.

  4. Ghaderi, S., Mazaheri Tehrani, M., Razavi, S.M.A., 2018, The optimization of vegetable-based ice cream of soy and sesame milks formulation and comparing its properties with typical ice cream, Iranian Journal of Food Science and Technology, 15 (76), 101-115.

  5. Gholamhosseinpour, A.A., Mazaheri Tehrani, M. and Razavi, S.M.A., 2018, Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients, Iranian Food Science & Technology Research Journal, 13(6), 80-91.

  6. Hesarinejad, M.A. Razavi, S. M.A. Koocheki, A., and  Mohammadifar, M.A., 2018, Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions, Iranian Food Science & Technology Research Journal, 13(6), 144-155.

  7. Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2018, Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends, Food Hydrocolloids, 77, 307-321.

  8. Heydari, A., Razavi, S.M.A., and Irani, M., 2018, Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch, International Journal of Biological Macromolecules 108, 1207-1218.

  9. Mohammadi-Moghaddam, T., Razavi, S.M.A., Sazgarnia, A. and Taghizadeh, M., 2018 Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis, Journal of Food Measurement and Characterization, 12, 346-355.

  10. Heydari, A., Razavi, S.M.A., and Irani, M., 2018, Dilute solution properties of two hairless canary seed starches compared with wheat starch in a binary solvent: Influence of temperature, mono- and divalent cations, Starch, 70, 3-4, 1-13.

  11. Molavi, H. and Razavi, S.M.A., 2018, Steady shear rheological properties of native and hydrothermally modified Persian acorn (Quercus brantii Lindle.) starches, Starch, 70, 3-4, 1-9.

  12. Delfanian, M., Razavi, S.M.A., Haddad Khodaparast, M.H., Esmaeilzadeh Kenari, R., and Golmohammadzadeh, S., 2018, Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates, Food Research International, 108, 136-143.

  13. Oleyaei, S. A., Razavi, S.M.A., and  Mikkonen, K.S., 2018, Novel nanobiocomposite hydrogels based on sage seed gum-Laponite: Physico-chemical and rheological characterization, Carbohydrate Polymers, 192, 282-290.

  14. Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2018, Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: Experimental and modeling study, Desalination and Water Treatment, 102, 38-48.

  15. Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2018, Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes, Journal of Dispersion Science and Technology, 39 (7), 982-995.

  16. Alaedini, B., & Koocheki, A., Mohammadzadeh, J., Razavi, S.M.A., and Ghanbarzadeh, B., 2018, Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: Influence of concentration, temperature and heating-cooling rate, Journal of the Science of Food and Agriculture, 98 (7), 2713-2720.

  17. Abdollahi Moghaddam, M.R., Razavi, S.M.A., and Jahani, Y., 2018, Effects of compatibilizer and thermoplastic starch (TPS) concentration on morphological, rheological, tensile, thermal and moisture sorption properties of plasticized polylactic acid/ TPS blends, Journal of Polymers and the Environment, 26 (8), 3202-3215.

  18. Oleyaei, S. A., Razavi, S.M.A., and  Mikkonen, K.S., 2018, Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel, International Journal of Biological Macromolecules, 118(10), 661-670.

  19. Javidi, F., Razavi, S.M.A, 2018, Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers, Journal of Food Measurement and Characterization, 12(3), 1872-1884.

  20. Alghooneh, M., and  Razavi, S.M.A., 2018, Optimization and modeling of nanofiltration process of tomato paste plant wastewater, Iranian Journal of Food Science and Technology, 15 (79), 55-66.

  21. Mohammadi-Moghaddam, T., Razavi, S.M.A., Taghizadeh, M., Pradhan, B., Sazgarnia, A. and Shaker-Ardekani, A., 2018, Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels, Journal of Food Measurement and Characterization, 12(3), 1492-1502.

  22. Hesarinejad, M.A., Sami Jokandan, M., Mohammadifar, M.A., Koocheki, A., Razavi, S. M.A., Tutor Ale, M., and Rezaiyan Attar, F., 2018, The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage, International Journal of Biological Macromolecules, 115, 1260-1266.

  23. Abdollahi Moghaddam, M.R., Razavi, S.M.A., and Jahani, Y., 2018, Optimization of Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology, Journal of Research and Innovation in Food Science and Technology, 7(3), 309-322.

  24. Molavi, H. and Razavi, S.M.A., 2018, Dynamic rheological and textural properties of acorn (Quercus brantii Lindle.) starch: Effect of single and dual hydrothermal modifications, Starch, 70, 11-12, 1-8.

  25. Alghooneh, M., Razavi, S.M.A., and Kasapis, S., 2018, Hydrocolloids clustering based on their rheological properties, Journal of Texture Studies, 49, 619-638.

  26. Delfanian, M., Haddad Khodaparast, M.H., Razavi, S.M.A., and Esmaeilzadeh Kenari, R., 2018, Influence of ultrasound-assisted extraction on bioactive compounds of Bene hull (Pistacia atlantica subsp. Mutica): testing optimal conditions and antioxidant activity, Iranian Food Science and Technology Research Journal, 14(3), 17-28.

  27. Aghamohammadi, B., Razavi, S.M.A., Mazaheri Tehrani, M., and Farhodi, M., 2018, Effect of Transglutaminase treatment on some functional properties of skim milk powder, Food Engineering Research, 17(1), 91-103.

 

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2019

 

  1. Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M. Hucl, P. and Patterson, C. A., 2019, Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel, International Journal of Biological Macromolecules, 124, 270-281.

  2. Javidi, F., Razavi, S.M.A, and Mohammad Amini, A., 2019, Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study, Food Hydrocolloids, 90, 172-181.

  3. Hashemi, M., Mazaheri Tehrani, M., Razavi, S.M.A., and Milani, E., 2019, Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method, Modern Food Technologies, 6(2), 187-200.

  4. Niknia, S., Razavi, S.M.A., and Varidi, M., 2019, Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study, Iranian Food Science & Technology Research Journal, 14 (6), 101-111.

  5. Kashaninejad, M., and Razavi, S.M.A., 2019, The effects of different gums and their interactions on the rheological properties of instant camel yogurt: A mixture design approach, Journal of Food Measurement and Characterization, 13 (2), 1299-1309.

  6. Mohammadi Moghaddam, T., and Razavi, S.M.A, 2019, Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels, Journal of Nuts, 10 (1), 79-93.

  7. Javidi, F., Razavi, S.M.A, and Mohammad Amini, A., 2019, Response surface optimization of reduced fat o/w emulsions formulated with cornstarch nanocrystal as a novel fat replacer, Starch, 71, 1800311 (1 of 10).

  8. Morshedi, A., Razavi, S.M.A., Kashaninejad, M., Shaker Ardekani, A. and Mostafavi, A., 2019, Optimization of infrared roasting process of Iranian pistachio kernel cultivars by RSM, Modern Food Technologies, 6(1), 121-136.

  9. Alghooneh, A.; Behrozian, F.; Tabatabaie Yazdi, F.; Hashemi, S. M. B.; Razavi, S.M. A. and Alizadeh Behbahani, B., 2019, Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study, Journal of Food Safety, 39 (5), e12669.

  10. Kashaninejad, M., and Razavi, S.M.A., 2019, Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm, Modern Food Technologies, 6(3), 323-349.

  11. Alghooneh, A., Razavi, S.M.A., and Behrouzian, F., 2019, Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters and thermodynamic properties, Journal of Texture Studies, 50 (6), 493-507.

  12. Alghooneh, M., Razavi, S.M.A., and Kasapis, S., 2019, Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties, Journal of Texture Studies, 50 (6), 520-538.

  13. Mohammadi Moghaddam, T., and Razavi, S.M.A, 2019, Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Gravimetrical Properties of Roasted Pistachio Nuts and Kernels, Journal of Nuts, 10 (2), 117-125.

 

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2020

 

  1. Sharampour, D., Khomeiri, M., Razavi, S.M.A., and Keshiri, M., 2020, Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45, LWT. 118, 108758.

  2. Behrouzian, F., Razavi, S.M.A., and Joyner, H., 2020, Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio, Carbohydrate Polymers, 232 (15), 115775.

  3. Behrouzian, F. and Razavi, S.M.A., 2020, Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio, Food Hydrocolloids, 102, 105608.

  4. Alghooneh, M., Razavi, S.M.A., and Kasapis, S., 2020, A new approach to distinguish thixotropic and viscoelastic phenomena, Food Biophysics, 15, 72-84.

  5. Morshedi, A., and Razavi, S.M.A., 2020, Effect of infrared roasting process on the microorganism contaminations of long and round Iranian pistachio kernels, Journal of Nuts, 11 (1), 23-36.

  6. Mehditabar, H., Razavi, S.M.A, and Javidi, F., 2020, Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream, International Journal of Dairy Technology, 73 (2), 447-458.

  7. Razavi, S.M.A., and Alghooneh, M., 2020, Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend, International Journal of Biological Macromolecules, 151, 1139-1153.

  8. Kashaninejad, M., and Razavi, S.M.A., 2020, Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream, LWT, 132, 109852.

  9. Zamani, Z., Razavi, S.M.A., and Amiri, M.S., 2020, Determination of Physicomechanical properties of Nettle seed (Urtica pilulifera) and optimization of its mucilage extraction conditions using response surface methodology, Research and Innovation in Food Science and Technology, 9(2), 143-160.

  10. Mohammad Amini, A. and Razavi, S.M.A., 2020, Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acids, International Journal of Biological Macromolecules, 162(1), 1494-1499.

  11. Hosseini, A.F., Mazaheri-Tehrani, M., Yeganehzad, S., and Razavi, S.M.A., 2020, 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, 16(7), https://doi.org/10.1515/ijfe-2019-0272.

  12. Kashaninejad, M., and Razavi, S.M.A., 2020, Modeling the physical properties (viscosity, density and color) of
    camel milk as a function of fat content and temperature    , Food Engineering Research, 19 (69), 77-92.

  13. Heydari, A., and Razavi, S.M.A., 2020, Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels, Journal of Food Measurement and Characterization, 14,(6), 3345-3360.

  14. Kamelan, H., Mazaheri Tehrani, M. and Razavi, S.M.A., 2020, Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream, Journal of Food Science and Technology (Iran), 17 (104), 104-114.

  15. Kashaninejad, M., and Razavi, S.M.A., 2020, Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm, Modern Food Technologies, 8(1), 47-62.

 

 

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2021

 

  1. Mirnezhad Anbarani, N., Razavi, S.M.A., and Taghizadeh, M., 2021, Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel, Food Hydrocolloids, 111, 106261.

  2. Zamani, Z. and Razavi, S.M.A., 2021, Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum, Food Hydrocolloids, 112, 106304.

  3. Poursani, P., Razavi, S.M.A., and Mazaheri Tehrani, M., Effect of selected fat replacers on the rheological, physical and sensory properties of low-fat ice cream, Iranian Journal of Food Science and Technology, 18(112), 97-112.

  4. Taziki Shams-Abadi, S., Razavi, S.M.A., Irani, M., 2021, Intrinsic viscosity and molecular parameters of wheat starch-cress seed gum-sucrose mixture, Biointerface Research in Applied Chemistry, 11(4), 12068-12081.

  5. Poursani, P., Razavi, S.M.A., Mazaheri Tehrani, M., and Javidi, F., 2021, Rheological, physical and sensory properties of non-fat ice cream as affected by selected fat replacers, Journal of Food Processing and Preservation, 45 (1), e15010.

  6. Hosseini, A.F., Mazaheri-Tehrani, M., Yeganehzad, S., and Razavi, S.M.A., 2021, Providing New Formulation for White Compound Chocolate Based on Mixture of Soy Flour, Sesame Paste, and Emulsifier: An Optimization Study Using RSM, Food Science & Nutrition, 9(3), 1432-1440.

  7. Salahi, M., Razavi, S.M.A., and Amiri, M.S., 2021, Optimization of hydrocolloid extraction from Serish root using response surface method and examining physicochemical characterization of the optimized sample, Iranian Journal of Food Science and Technology, 18(112), 153-168.

  8. Nikfarjam, M., Razavi, S.M.A., Haddad Khodaparast, M.H., Shahidi, M., Feizy, J., and Behzad, Kh., 2021, Optimization of the parameters of Brix, syrup flow rate and temperature in the decoloration process of raw sugar syrup with ozone, Innovations in Food Science and Technology, 13(1), 1-14.

  9. Taziki Shams-Abadi, S., Razavi, S.M.A., 2021, Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture, International Journal of Biological Macromolecules, 181, 945-955.

  10. Heydari, A., Razavi, S. M. A., and Farahnaky, A., 2021, Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions, Innovative Food Science & Emerging Technologies, 70(6), 102702.

  11. Poursani, P., Razavi, S.M.A., and Norouzi,, A., 2021, Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum-xanthan gum thickened liquids, Food and Bioproducts Processing, 128 (7), 186-201.

  12. Kashaninejad, M., and Razavi, S.M.A., and Varidi, M., Modeling the physical properties (viscosity, density and color) of camel milk as a function of fat content and temperature, Food Engineering Research, 19(69), 77-92.

  13. Heydari, A., and Razavi, S. M. A., 2021, Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study, International Journal of Biological Macromolecules, 184 (8), 393-404.

  14. Kashaninejad, M., and Razavi, S. M. A., 2021, The effect of pH and NaCl on the diafiltration performance of camel milk. International Journal of Dairy Technology, 74(3), 462-471.

  15. Yousefi, A.R., Khodabakhshaghdam, S., Razavi, S.M.A., Tavakoli, J., and Hosseinzadeh, Gh., 2021, Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars, Innovative Food Technologies, 8 (2), 235-252

  16. Kashaninejad, M., and Razavi, S.M.A., 2021, Kinetic modeling of permeates flux and total hydraulic resistance of camel milk diafiltration: Effect of pH and NaCl concentration. Research and Innovation in Food Science and Technology, 10(2), 155-168.

  17. Khoolosi, Z. Mazaheri Tehrani, M. and Razavi, S.M.A.,, 2021, Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample, Iranian Food Science and Technology Research Journal, 17(4), 70, 437-449.

  18. Heydari, A., Razavi, S. M. A., Hesarinejad, M.A. and Farahnaky, A., 2021, New insights into physical, morphological, thermal and pasting properties of HHP-treated starches: Effect of starch type and industry-scale concentration, Starch, 73 (7-8), 2000179.

  19. Kashaninejad, M., Razavi, S. M. A., and Varidi, M. 2021. The effect of temperature and transmembrane pressure on the camel milk ultrafiltration performance: An optimization study. Journal of Membrane Science and Research, 7, 288-294.

  20. Kashaninejad, M., and Razavi, S.M.A., 2021, Kinetic modeling of permeates flux and total hydraulic resistance of camel milk ultrafiltration: Effect of transmembrane pressure and temperature. Iranian Journal of Biosystems Engineering, 52(3), 435-450.

  21. Hosseini, A.R., Razavi, S.M.A., and Taghizadeh, M., 2021, Modeling and optimization of dry method extraction of sage seed gum, Food Engineering Research, 20(70), 79-94.

 

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2022

 

  1. Kashaninejad, M., and Razavi, S.M.A., 2022, The effect of addition of sage seed gum, carboxyl methyl cellulose and fat content on low-fat camel milk cream properties, Innovations in Food Science and Technology, 14 (2), 125-140.

  2. Salahi, M., Razavi, S.M.A., and Hasanvand, E., 2022, Physicochemical, rheological and functional properties of a novel gum from Eremurus luteus root, Bioactive Carbohydrates and Dietary Fibers, 27(5), 100296.

  3. Sadeghi, A., Razavi, S.M.A., and Shahrampour, D., 2022, Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract, International Journal of Biological Macromolecules, 205 (30), 341-356.

  4. Zamani, Z. and Razavi, S.M.A., 2022, Dilute Solution Properties of Nettle Seed (Urtica pilulifera) Gum as a Function of Temperature, Letters in Applied Nanobioscience, 12 (1), Article 28.

  5. Heydari, A., and Razavi, S. M. A., 2022, Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions, Innovative Food Science & Emerging Technologies, 78, 103006.

  6. Kashaninejad, M., and Razavi, S.M.A., and Salahi, M.R., 2022, Drying kinetics of camel milk cream foam using foam mat drying and its effect on the structure and color of the product, Iranian Food Science and Technology Research Journal, 18(1), 65-79.

  7. Taziki Shams-Abadi, S., Razavi, S.M.A., Study of the functional properties and the retrogradation behavior of native wheat starch in the presence of cress seed gum and sucrose, Iranian Food Science and Technology Research Journal, Article in press.

  8. Kashaninejad, M., and Razavi, S.M.A., 2022, Optimization of mixture-process variable experiments in camel milk whipped cream using multi-objective Shuffled Frog-Leaping Algorithm (SFLA). Food Processing and Preservation Journal, 13(4), 57-78.

  9. Shahrampour, D., and Razavi, S.M.A., 2022, Evaluation of stability, antimicrobial and antioxidant activity of macroemulsion and nanoemulsion of rosemary essential oil, Innovative Food Technologies, 9(3), 197-205.

  10. Kashaninejad, M., and Razavi, S.M.A., Evaluation of the importance of multi-objective particle swarm algorithm parameters in optimizing the solutes rejection of camel milk ultrafiltration using partial least squares regression. Iranian Food Science and Technology Research Journal, Article in press.

  11. Gholamhosseinpour, A.K., Mazaheri Tehrani, M., and Razavi, S.M.A., 2022, The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-feta cheese analogue during ripening, Iranian Food Science and Technology Research Journal, 17(6), 153-166.

  12. Yousefi, A., Khodabakhsh Aghdam, Sh., Saghafi, Reza and Razavi, S.M.A, The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches, Innovative Food Technologies, 9(3), 255-268.

  13. Salahi, M.R., Razavi, S.M.A, and Mohebbi, M., Analyzing the effects of agar gum on the textural and rheological properties of cold-set whey protein isolate emulsion-filled gel, Research and Innovation in Food Science and Technology, Article in press.

  14. Hosseini, A.R., and Razavi, S.M.A., 2022, Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method, Journal of Food and Bioprocess Engineering.

  15. Samanian, N., Mohebbi, M., Razavi, S.M.A, Varidi, M. and Aboulfazli Isfahani, J., 2022, Studying release kinetic of cinnamaldehyde microencapsulated with high amylose corn starch in simulated mouth conditions and during storage and optimizing microcapsules properties using parametric sweep, Research and Innovation in Food Science and Technology, Article in press.

  16. Hamedi, F., Razavi, S.M.A, and Sharif, A., 2022, Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate, International Journal of Food Science and Technology, 57(7), 4432-4440.

  17. Salahi, M.R., Razavi, S. M. A., and Mohebbi, M., 2022, Physicochemical, rheological and structural properties of cold-set emulsion-filled gels based on whey protein isolate-basil seed gum mixed biopolymers, Food Biophysics, Article in press.

  18. Bahramian, B., Sarabi Jamab, M., Talebi, S., Razavi, S.M.A., and Rezaei, M., 2022, Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and dietary inflammatory index, Nutrition in Clinical Practice, Article in press.

 

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