All Stories

  1. sesame paste chocolate

    Article • International Journal of Food Engineering, June 2020, De Gruyter

    Professor Seyed M.A. Razavi, Abdul Fateh Hosseini

  2. Hydrocolloid clustering based on their rheological properties

    Article • Journal of Texture Studies, October 2018, Wiley

    Professor Seyed M.A. Razavi

  3. Dynamic Rheological and Textural Properties of Acorn (Quercus brantii Lindle.) Starch: Effect of Single and Dual Hydrothermal Modifications

    Article • Starch - Stärke, May 2018, Wiley

    Professor Seyed M.A. Razavi

  4. Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono- and Divalent Cations

    Article • Starch - Stärke, December 2017, Wiley

    Professor Seyed M.A. Razavi, Mahdi Irani

  5. Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

    Article • Starch - Stärke, October 2017, Wiley

    Professor Seyed M.A. Razavi

  6. Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

    Article • Starch - Stärke, September 2017, Wiley

    Professor Seyed M.A. Razavi, Dr. Ali Reza Yousefi, Dr Naser Ghasemian

  7. Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter

    Article • International Journal of Dairy Technology, October 2016, Wiley

    Professor Seyed M.A. Razavi

  8. Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

    Article • Journal of Applied Polymer Science, September 2016, Wiley

    Professor Seyed M.A. Razavi

  9. Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels

    Article • Starch - Stärke, March 2016, Wiley

    Professor Seyed M.A. Razavi

  10. A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Professor Seyed M.A. Razavi, Dr Amin Ziaforoughi, Dr. Ali Reza Yousefi

  11. Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties

    Article • Starch - Stärke, May 2015, Wiley

    Professor Seyed M.A. Razavi

  12. Morphological, physicochemical, and viscoelastic properties of sonicated corn starch

    Article • Carbohydrate Polymers, May 2015, Elsevier

    Professor Seyed M.A. Razavi

  13. Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

    Article • Starch - Stärke, March 2015, Wiley

    Professor Seyed M.A. Razavi

  14. Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system

    Article • Food Bioscience, March 2015, Elsevier

    Professor Seyed M.A. Razavi, Professor Mahdi Kashaninejad

  15. Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition

    Article • Journal of Food Process Engineering, February 2015, Wiley

    Professor Seyed M.A. Razavi

  16. The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film

    Article • International Journal of Food Science & Technology, January 2015, Wiley

    Professor Seyed M.A. Razavi

  17. Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration

    Article • Food Hydrocolloids, January 2015, Elsevier

    Professor Seyed M.A. Razavi

  18. In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Professor Seyed M.A. Razavi

  19. Functional properties of Balangu seed gum over multiple freeze–thaw cycles

    Article • Food Research International, December 2014, Elsevier

    Professor Seyed M.A. Razavi

  20. Increase the Quality of Sugar by Ultrafiltration Process

    Article • Journal of Food Processing and Preservation, September 2014, Wiley

    Professor Seyed M.A. Razavi

  21. Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter

    Article • International Journal of Food Properties, August 2014, Taylor & Francis

    Professor Seyed M.A. Razavi

  22. Influence of temperature, mono- and divalent cations on dilute solution properties of sage seed gum

    Article • International Journal of Biological Macromolecules, June 2014, Elsevier

    Professor Seyed M.A. Razavi

  23. Effect of frying temperature and time on image characterizations of pellet snacks

    Article • Journal of Food Science and Technology, April 2014, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  24. Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

    Article • Food Bioscience, March 2014, Elsevier

    Professor Seyed M.A. Razavi

  25. Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars

    Article • Food Hydrocolloids, March 2014, Elsevier

    Professor Seyed M.A. Razavi

  26. Some physicochemical properties of sage (Salvia macrosiphon) seed gum

    Article • Food Hydrocolloids, March 2014, Elsevier

    Professor Seyed M.A. Razavi

  27. Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate

    Article • Food Hydrocolloids, March 2014, Elsevier

    Professor Seyed M.A. Razavi

  28. Colloid-Enhanced Ultrafiltration of Canola Oil: Effect of Process Conditions and MWCO on Flux, Fouling and Rejections

    Article • Journal of Food Processing and Preservation, February 2014, Wiley

    Professor Seyed M.A. Razavi

  29. Cress seed (Lepidium sativum) mucilage, an overview

    Article • Bioactive Carbohydrates and Dietary Fibre, January 2014, Elsevier

    Professor Seyed M.A. Razavi

  30. Viscoelastic Characterization of Sage Seed Gum

    Article • International Journal of Food Properties, October 2013, Taylor & Francis

    Professor Seyed M.A. Razavi

  31. Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

    Article • Food Bioscience, September 2013, Elsevier

    Professor Seyed M.A. Razavi

  32. Applications of hyperspectral imaging in grains and nuts quality and safety assessment: a review

    Article • Journal of Food Measurement & Characterization, August 2013, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  33. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

    Article • Journal of Food Science and Technology, August 2013, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  34. The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

    Article • International Journal of Food Science & Technology, August 2013, Wiley

    Professor Seyed M.A. Razavi

  35. Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum

    Article • Food Research International, August 2013, Elsevier

    Professor Seyed M.A. Razavi

  36. The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

    Article • International Journal of Food Science & Technology, May 2013, Wiley

    Professor Seyed M.A. Razavi

  37. Predicting Total Acceptance of Ice Cream Using Artificial Neural Network

    Article • Journal of Food Processing and Preservation, January 2013, Wiley

    Professor Seyed M.A. Razavi

  38. Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter

    Article • International Journal of Food Properties, January 2013, Taylor & Francis

    Professor Seyed M.A. Razavi

  39. Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

    Article • Food Hydrocolloids, January 2013, Elsevier

    Professor Seyed M.A. Razavi

  40. Effect of deep-fat frying on sensory and textural attributes of pellet snacks

    Article • Journal of Food Science and Technology, December 2012, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  41. Dynamic viscoelastic study on the gelation of basil seed gum

    Article • International Journal of Food Science & Technology, November 2012, Wiley

    Professor Seyed M.A. Razavi

  42. Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat

    Article • Journal of Food Process Engineering, November 2012, Wiley

    Professor Seyed M.A. Razavi

  43. Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

    Article • Food Research International, November 2012, Elsevier

    Professor Seyed M.A. Razavi

  44. Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar

    Article • International Journal of Biological Macromolecules, October 2012, Elsevier

    Professor Seyed M.A. Razavi

  45. Dilute solution properties of wild sage (Salvia macrosiphon) seed gum

    Article • Food Hydrocolloids, October 2012, Elsevier

    Professor Seyed M.A. Razavi

  46. Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality

    Article • International Journal of Food Science & Technology, August 2012, Wiley

    Professor Seyed M.A. Razavi

  47. Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions

    Article • International Journal of Food Engineering, July 2012, De Gruyter

    Professor Seyed M.A. Razavi

  48. Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

    Article • Food Hydrocolloids, July 2012, Elsevier

    Professor Seyed M.A. Razavi

  49. Refining of Crude Canola Oil using PSA Ultrafiltration Membrane

    Article • International Journal of Food Engineering, May 2012, De Gruyter

    Professor Seyed M.A. Razavi

  50. Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella

    Article • International Journal of Food Engineering, May 2012, De Gruyter

    Professor Seyed M.A. Razavi

  51. Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks

    Article • Desalination and Water Treatment, May 2012, Taylor & Francis

    Professor Seyed M.A. Razavi

  52. Experimental Study on Optimization of the Agglomeration Process for Producing Instant Sugar by Conical Fluidized Bed Agglomerator

    Article • Drying Technology, April 2012, Taylor & Francis

    Professor Seyed M.A. Razavi

  53. Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems

    Article • International Journal of Food Science & Technology, March 2012, Wiley

    Professor Seyed M.A. Razavi

  54. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum

    Article • Food and Bioprocess Technology, March 2012, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  55. Rheological and Textural Characteristics of Date Paste

    Article • International Journal of Food Properties, March 2012, Taylor & Francis

    Professor Seyed M.A. Razavi

  56. Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks

    Article • Desalination and Water Treatment, March 2012, Taylor & Francis

    Professor Seyed M.A. Razavi

  57. Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage

    Article • Food Biophysics, December 2011, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  58. Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membrane

    Article • Desalination, September 2011, Elsevier

    Professor Seyed M.A. Razavi

  59. Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology

    Article • Food Hydrocolloids, July 2011, Elsevier

    Professor Seyed M.A. Razavi

  60. Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm

    Article • Drying Technology, June 2011, Taylor & Francis

    Professor Seyed M.A. Razavi

  61. Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature

    Article • Food Hydrocolloids, May 2011, Elsevier

    Professor Seyed M.A. Razavi

  62. Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Professor Seyed M.A. Razavi

  63. Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids

    Article • Journal of the Science of Food and Agriculture, February 2011, Wiley

    Professor Seyed M.A. Razavi

  64. Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

    Article • Food and Bioprocess Technology, January 2011, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  65. Effect of operating parameters on performance of nanofiltration of sugar beet press water

    Article • Procedia Food Science, January 2011, Elsevier

    Professor Seyed M.A. Razavi

  66. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing

    Article • Procedia Food Science, January 2011, Elsevier

    Professor Seyed M.A. Razavi

  67. Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface

    Article • International Journal of Food Properties, October 2010, Taylor & Francis

    Professor Seyed M.A. Razavi

  68. Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithm

    Article • Food and Bioprocess Technology, October 2010, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  69. Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese

    Article • International Journal of Food Engineering, September 2010, De Gruyter

    Professor Seyed M.A. Razavi

  70. Computer Image Analysis and Physico-Mechanical Properties of Wild Sage Seed (Salvia macrosiphon)

    Article • International Journal of Food Properties, February 2010, Taylor & Francis

    Professor Seyed M.A. Razavi

  71. IMAGE PROCESSING AND PHYSICO-MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM)

    Article • Journal of Food Process Engineering, February 2010, Wiley

    Professor Seyed M.A. Razavi

  72. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds

    Article • Food Hydrocolloids, December 2009, Elsevier

    Professor Seyed M.A. Razavi

  73. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

    Article • Food Hydrocolloids, December 2009, Elsevier

    Professor Seyed M.A. Razavi

  74. The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

    Article • International Journal of Dairy Technology, November 2009, Wiley

    Professor Seyed M.A. Razavi

  75. Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy

    Article • Food Biophysics, October 2009, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  76. Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)

    Article • International Journal of Food Science & Technology, September 2009, Wiley

    Professor Seyed M.A. Razavi

  77. CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL'S MARMALADE

    Article • Journal of Texture Studies, August 2009, Wiley

    Professor Seyed M.A. Razavi, Dr Ahmad Shakerardekani

  78. OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY

    Article • Journal of Food Process Engineering, August 2009, Wiley

    Professor Seyed M.A. Razavi

  79. Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit

    Article • Food and Bioprocess Technology, July 2009, Springer Science + Business Media

    Professor Seyed M.A. Razavi

  80. Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies

    Article • Food Hydrocolloids, May 2009, Elsevier

    Professor Seyed M.A. Razavi

  81. Modeling Time-Independent Rheological Behavior of Pistachio Butter

    Article • International Journal of Food Properties, March 2009, Taylor & Francis

    Professor Seyed M.A. Razavi

  82. The rheological properties of ketchup as a function of different hydrocolloids and temperature

    Article • International Journal of Food Science & Technology, March 2009, Wiley

    Professor Seyed M.A. Razavi

  83. Water and hexane permeate flux through UF polysulfone amide membrane

    Article • Desalination, January 2009, Elsevier

    Professor Seyed M.A. Razavi

  84. Physical-Mechanical Properties and Chemical Composition of Balangu (Lallemantia royleana (Benth. in Walla.)) Seed

    Article • International Journal of Food Engineering, July 2008, De Gruyter

    Professor Seyed M.A. Razavi

  85. Some Physical and Mechanical Properties of Kiwifruit

    Article • International Journal of Food Engineering, November 2007, De Gruyter

    Professor Seyed M.A. Razavi

  86. Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties

    Article • Journal of Food Engineering, July 2007, Elsevier

    Professor Seyed M.A. Razavi

  87. The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties

    Article • Journal of Food Engineering, July 2007, Elsevier

    Professor Seyed M.A. Razavi

  88. The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties

    Article • Journal of Food Engineering, July 2007, Elsevier

    Professor Seyed M.A. Razavi

  89. The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature

    Article • Food Hydrocolloids, March 2007, Elsevier

    Professor Seyed M.A. Razavi

  90. The specific heat of pistachio nuts as affected by moisture content, temperature, and variety

    Article • Journal of Food Engineering, March 2007, Elsevier

    Professor Seyed M.A. Razavi

  91. Improving thin sugar beet juice quality through ultrafiltration

    Article • Desalination, November 2006, Elsevier

    Professor Seyed M.A. Razavi

  92. The potential of microfiltration and ultrafiltration process in purification of raw sugar beet juice

    Article • Desalination, November 2006, Elsevier

    Professor Seyed M.A. Razavi

  93. Application of neural networks for crossflow milk ultrafiltration simulation

    Article • International Dairy Journal, January 2004, Elsevier

    Professor Seyed M.A. Razavi

  94. Dynamic prediction of milk ultrafiltration performance: A neural network approach

    Article • Chemical Engineering Science, September 2003, Elsevier

    Professor Seyed M.A. Razavi

  95. Dynamic modelling of milk ultrafiltration by artificial neural network

    Article • Journal of Membrane Science, August 2003, Elsevier

    Professor Seyed M.A. Razavi