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Seyed Hadi Razavi

Seyed Hadi Razavi

D-Index & Metrics

Chemistry

D-Index
46
Citations
9150
World Ranking
15911
National Ranking
124

Overview

Seyed Hadi Razavi is affiliated with the University of Tehran in Iran. Their research primarily focuses on the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Within these broader fields, Razavi has contributed to subfields including Food Science, Molecular Biology, Nutrition and Dietetics, Biochemistry, and Plant Science.

The scientist's work encompasses several key research topics. These include:

  • Phytochemicals and Antioxidant Activities
  • GABA and Rice Research
  • Food composition and properties
  • Protein Hydrolysis and Bioactive Peptides
  • Probiotics and Fermented Foods
  • Nanocomposite Films for Food Packaging
  • Biochemical and biochemical processes

Razavi's publication record involves contributions to multiple journals. The most frequent venues for their publications are:

  • Trends in Food Science & Technology
  • Food Bioscience
  • Critical Reviews in Food Science and Nutrition
  • Food Science & Nutrition
  • Journal of Food Processing and Preservation

Some of Razavi's recent papers include:

  • Recent advances in microbial transglutaminase biosynthesis and its application in the food industry, 2021, Trends in Food Science & Technology
  • Therapeutic effects of polyphenols in fermented soybean and black soybean products, 2021, Journal of Functional Foods
  • A step forward in food science, technology and industry using artificial intelligence, 2023, Trends in Food Science & Technology
  • Tuning the Physicochemical, Structural, and Antimicrobial Attributes of Whey-Based Poly (L-Lactic Acid) (PLLA) Films by Chitosan Nanoparticles, 2022, Frontiers in Nutrition
  • Pulses' germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides, 2020, Critical Reviews in Food Science and Nutrition

The scientist frequently collaborates with several researchers, including:

  • Mohammad Afraei
  • Melika Shafiepour
  • Ehsan Divan Khosroshahi
  • Mohammad Nouri
  • Fardis Maleki Jahan

Best Publications

  • Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

    Seyed Mahdi Ojagh;Masoud Rezaei;Seyed Hadi Razavi;Seyed Mohamad Hashem Hosseini

  • Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

    Seyed Mahdi Ojagh;Masoud Rezaei;Seyed Hadi Razavi;Seyed Mohamad Hashem Hosseini

  • Fermentation of pomegranate juice by probiotic lactic acid bacteria

    Z. E. Mousavi;S. M. Mousavi;S. H. Razavi;Z. Emam-Djomeh

  • Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review.

    Farhad Garavand;Milad Rouhi;Seyed Hadi Razavi;Ilaria Cacciotti

  • Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

    A. Homayouni;A. Azizi;M.R. Ehsani;M.S. Yarmand

  • ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

    M.H. Hosseini;S.H. Razavi;M.A. Mousavi

  • PRINCIPLES AND METHODS OF MICROENCAPSULATION OF PROBIOTIC MICROORGANISMS

    Amir Mortazavian;Seyed Hadi Razavi;Mohammad Reza Ehsani;Sara Sohrabvandi

  • Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

    Zeinab E. Mousavi;Seyed Mohammad Mousavi;Seyed Hadi Razavi;Mehri Hadinejad

  • Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis

    Maryam Salami;Ali Akbar Moosavi-Movahedi;Mohammad Reza Ehsani;Reza Yousefi;Reza Yousefi

  • Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes

    Majid Dowlati;Majid Dowlati;Seyed Saeid Mohtasebi;Mahmoud Omid;Seyed Hadi Razavi

  • Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: possible significance for use in infant formula.

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Seyed Hadi Razavi

  • Improvement of crocin stability by biodegradeble nanoparticles of chitosan-alginate

    Somayeh Rahaiee;Seyed Abbas Shojaosadati;Maryam Hashemi;Sohrab Moini

  • Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

    S. Sohrabvandi;S.M. Mousavi;S.H. Razavi;A.M. Mortazavian

  • Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Michèle Dalgalarrondo

  • Monitoring the aging of beers using a bioelectronic tongue

    Mahdi Ghasemi-Varnamkhasti;Mahdi Ghasemi-Varnamkhasti;María Luz Rodríguez-Méndez;Seyed Saeid Mohtasebi;Constantin Apetrei

  • Potential application of electronic nose technology in brewery

    M. Ghasemi-Varnamkhasti;M. Ghasemi-Varnamkhasti;S.S. Mohtasebi;M.L. Rodriguez-Mendez;J. Lozano

  • Aging fingerprint characterization of beer using electronic nose

    Mahdi Ghasemi-Varnamkhasti;Mahdi Ghasemi-Varnamkhasti;Seyed Saeid Mohtasebi;Maryam Siadat;Jesus Lozano

  • Recent advances in microbial transglutaminase biosynthesis and its application in the food industry

    Mehdi Akbari;Seyed Hadi Razavi;Marek Kieliszek

  • The effect of different desolvating agents on BSA nanoparticle properties and encapsulation of curcumin

    R. Sadeghi;R. Sadeghi;A. A. Moosavi-Movahedi;Z. Emam-jomeh;A. Kalbasi

  • Nanoparticles based on crocin loaded chitosan-alginate biopolymers: Antioxidant activities, bioavailability and anticancer properties.

    Somayeh Rahaiee;Maryam Hashemi;Seyed Abbas Shojaosadati;Sohrab Moini

  • β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

    Seyed Mohammad Hashem Hosseini;Seyed Mohammad Hashem Hosseini;Zahra Emam-Djomeh;Seyed Hadi Razavi;Ali Akbar Moosavi-Movahedi

  • Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

    Somayeh Rahaie;Seyed Mohammad Taghi Gharibzahedi;Seyed Hadi Razavi;Seid Mahdi Jafari

  • Development of a solid-state fermentation process for production of an alpha amylase with potentially interesting properties.

    Maryam Hashemi;Seyed Hadi Razavi;Seyed Abbas Shojaosadati;Seyyed Mohammad Mousavi;Seyyed Mohammad Mousavi

  • Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

    Seyed Mohammad Hashem Hosseini;Zahra Emam-Djomeh;Seyed Hadi Razavi;Ali Akbar Moosavi-Movahedi

  • Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

    Masoud Rezaei;Seyed Mahdi Ojagh;Seyed Hadi Razavi;Seyed Mohamad Hashem Hosseini

Frequent Co-Authors

Zahra Emam-Djomeh
Zahra Emam-Djomeh University of Tehran
Faramarz Khodaiyan
Faramarz Khodaiyan University of Tehran
Seyed Saeid Mohtasebi
Seyed Saeid Mohtasebi University of Tehran
Amir Mohammad Mortazavian
Amir Mohammad Mortazavian Shahid Beheshti University of Medical Sciences
Seyyed Mohammad Mousavi
Seyyed Mohammad Mousavi Tarbiat Modares University
Seyed Abbas Shojaosadati
Seyed Abbas Shojaosadati Tarbiat Modares University
Ali Akbar Moosavi-Movahedi
Ali Akbar Moosavi-Movahedi University of Tehran
Maria Luz Rodriguez-Mendez
Maria Luz Rodriguez-Mendez University of Valladolid
Ali Akbar Saboury
Ali Akbar Saboury University of Tehran
Jean-Marc Chobert
Jean-Marc Chobert INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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