World's Best Scientists 2026 revealed!
Seyed Hadi Razavi

Seyed Hadi Razavi

D-Index & Metrics

Chemistry

D-Index
46
Citations
9150
World Ranking
15909
National Ranking
124

Seyed Hadi Razavi publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Seyed Hadi Razavi sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 144 publications — 12th percentile

12% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Seyed Hadi Razavi D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Seyed Hadi Razavi sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 46 D-Index — 12th percentile

12% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

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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