Publications

A. 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. 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.

B. 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.
  5. 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.

C. 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.
D. 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.

E. 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, Optimization of milk ultrafiltration and 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.

F. 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, 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.

G. 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. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.

H. 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. 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.
  9. 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.
  10. Salehi, F., Razavi, S.M.A, and Elahi, M., 2011, Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membrane, Desalination, 278, 31-35.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.

I. 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. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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 Food Science and Technology, 4(3), 101-108.
  19. 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.
  20. 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.
  21. 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.

J. 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.

K. 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. 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.

L. 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., 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.

M. Article in press and accepted papers

  1. Shahidi, M., Razavi, S.M.A., Mousavi, S.M., and Elahi, M., Effect of operating parameter on nanofiltration performance of sugar beet press water, Iranian Journal of Food Science and Technology.
  2. Rashidi, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Gohds-rohani, M., Effect of WPC and Xanthan-Guar mixture on the sensory and textural characteristics of low fat cheese made from milk ultrafiltration retentate powder, Iranian Journal of Food Science and Technology.
  3. Soleimanpour, M., Kadkhodaee, R., Koocheki, A., and Razavi, S. M. A., 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.
  4. Shamsaee, S., Razavi, S.M.A., Emadzadeh, B. and AtayeSalehi, E., Effect of basil seed gum and xanthan gum as fat replacers on the characteristics of reduced fat mayonnaise, Iranian Food Science and Technology Research Journal.
  5. BahramParvar, M, Salehi, F. and Razavi, S.M.A., Predicting total acceptance of ice cream using artificial neural network, Journal of Food Processing and Preservation.
  6. Mohammadi Moghaddam, T., BahramParvar, M., and Razavi, S.M.A., Effect of frying temperature and time on image characterizations of pellet snacks, Journal of Food Science and Technology.
  7. Hesarinejad, M.A., Koocheki, A., and Razavi, S.M.A., The viscoelastic, structural and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum), Iranian Food Science and Technology Research Journal.
  8. Rashidi, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Gohds-rohani, M., Improving textural and sensory characteristics of low-fat UF Feta cheese made with fat replacers, Journal of Agricultural Science and Technology (JAST).
  9. BahramParvar, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Koocheki, A., Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture, Journal of Food Science and Technology.
  10. Hakimzadeh, V., Elahi, M., Mousavi, S.M., and Razavi, S.M.A.,, Impurities removal of raw sugar cone juice using MEUF, Journal of Research and Innovation in Food Science and Technology.
  11. Javidi, F., Razavi, S.M.A, Mazaheri Tehrani, M., and Emadzadeh, B., Effect of guar and basil seed gums on physical properties of low fat and light ice creams, Iranian Food Science and Technology Research Journal.
  12. Niazmand, R., Razavi, S.M.A, and Farhoosh, R., Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections, Journal of Food Processing and Preservation.
  13. Nasehi, B., Razavi, S. M. A., Mortazavi, S. A., Mazaheri Tehrani, M., Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology, Iranian Food Science and Technology Research Journal.
  14. Shahidi Noghabi, M., Razavi, S.M.A., Increase the quality of sugar by ultrafiltration process, Journal of Food Processing and Preservation.
  15. Ramzi, M., Kashaninejad, M., Sadeghi Mahoonak, A.R., and Razavi, S.M.A., Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys, Iranian Food Science and Technology Research Journal.
  16. Alghooneh, M.,and  Razavi, S.M.A., Optimization and modeling of nanofiltration process of tomato paste plant wastewater, Iranian Journal of Food Science and Technology.
  17. Yousefi, A. R., Razavi, S. M. A., Mohebbi, M., Norouzi, A. and Akbarzade Totonchi, M. R. Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches, Iranian Journal of Food Science and Technology.
  18. Shahidi, M.,  Razavi, S.M.A., and Shahidi, M., 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.
  19. Rafe, A., and Razavi, S.M.A., 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.
  20. Mohammad Amini, A., Razavi, S.M.A, and Zahedi, Y., The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film, International Journal of Food Science and Technology.
  21. Khodabakhsh Aghdam, SH., Yousefi, A. R., Mohebbi, M., Razavi, S.M.A., Orooji, A. and Akbarzadeh-Totonchi, M. R, Modeling for drying kinetics of papaya fruit using fuzzy logic table look-up scheme, International Food Research Journal.
  22. Seifoddin, H., Koocheki, A., Razavi, S. M. A. and Milani, E., Time-dependent properties of low fat mayonnaise, Iranian Journal of Food Science and Technology.
  23. 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.
  24. Shamsaee, S., Razavi, S.M.A., Emadzadeh, B., and AtayeSalehi, E. 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.
  25. Yousefi, A. R., Razavi, S.M.A., Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, Journal of Food Process Engineering.
  26. Mohammad Amini, A., Razavi, S.M.A., and Mortazavi, S.A., Morphological, physicochemical, and viscoelastic properties of sonicated corn starch, Carbohydrate Polymer.

BOOKS:

  1. Razavi, S.M.A., and Akbari, R., 2014, Biophysical properties of agricultural materials and food products (5nd edition), A textbook for postgraduate course in Food Science and Technology, Ferdowsi University Press, Mashhad, Iran..
  2. Razavi, S.M.A., BahramParvar, M. and Amiryousefi, M.R. 2011, Fundamentals of Food Process Engineering, Ferdowsi University Press, Mashhad, Iran
  3. Ghodosi, H.B., Habibi Najafi, M.B., Mazaheri Tehrani, M. and Razavi, S.M.A., 2007, Feta Cheese (2nd edition), Ferdowsi University Press, Mashhad, Iran.
  4. Habibi Najafi, M.B.,Mazaheri Tehrani, M. and Razavi, S.M.A., 2006, Yogurt, Science and Technology (2nd edition), Djahad Daneshghahi Publication Company, Iran.
  5. Nasehi, B. and Razavi, S.M.A., 1999, Manual of Food Freezing for Home, Hamrah Publication Com. Ltd., Tehran, Iran.
  6. Razavi, S.M.A., 1996, Food Preservation Technology, A textbook for undergraduate course in Food Science and Technology (manuscript), University of Ferdowsi, Mashhad, Iran.
  7. Mazaheri Tehrani, M. and Razavi, S.M.A.,1993 (First edition), Soyfood Products, Second edition, 2006, Djahad Daneshghahi Publication Company, Iran.

 

 

 

 

Seyed M.A. Razavi

Professor

 

  • +98 511 8805763
    • DEPARTMENTDepartment of Food Science & Technology
      Ferdowsi University of Mashhad (FUM)

    • COUNTRY Iran.