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Seyed Mohammad Ali Razavi

Seyed Mohammad Ali Razavi

Ferdowsi University of Mashhad
Iran

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 61 9328 8453 67 66 297 12003

Seyed Mohammad Ali Razavi publications per year

The chart shows the history of publications by Seyed Mohammad Ali Razavi between 2000 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Seyed Mohammad Ali Razavi published across 26 years, from 2000 to 2025, averaging 15.6 papers a year. Output peaked at 30 publications in 2015. 15 of the 405 publications appeared in the last two years.

No. of publications
10 20 30
Bar chart. Horizontal axis: year, 2000 to 2025. Vertical axis: number of publications, 0 to 30. Peak 30 publications in 2015. 2000: 7 publications 2001: 0 publications 2002: 0 publications 2003: 4 publications 2004: 3 publications 2005: 2 publications 2006: 5 publications 2007: 13 publications 2008: 15 publications 2009: 26 publications 2010: 25 publications 2011: 27 publications 2012: 24 publications 2013: 19 publications 2014: 21 publications 2015: 30 publications 2016: 28 publications 2017: 30 publications 2018: 25 publications 2019: 25 publications 2020: 18 publications 2021: 17 publications 2022: 14 publications 2023: 12 publications 2024: 6 publications 2025: 9 publications
2000 2025

405 publications in total across all disciplines

View publications per year as a table
Seyed Mohammad Ali Razavi: publications per year, 2000 to 2025
Year Publications
2000 7
2001 0
2002 0
2003 4
2004 3
2005 2
2006 5
2007 13
2008 15
2009 26
2010 25
2011 27
2012 24
2013 19
2014 21
2015 30
2016 28
2017 30
2018 25
2019 25
2020 18
2021 17
2022 14
2023 12
2024 6
2025 9
Total 405
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Seyed Mohammad Ali 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 Mohammad Ali Razavi sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 281–300 publications, is where this scientist sits. 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
61–80 publications 1,295+

This scientist: 297 publications — 62nd percentile

62% of scientists in this discipline score the same or lower.

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

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939 297
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Seyed Mohammad Ali 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 Mohammad Ali Razavi sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 60–61 D-Index, is where this scientist sits. 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
40–41 D-Index 159+

This scientist: 61 D-Index — 49th percentile

49% of scientists in this discipline score the same or lower.

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

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882 61
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
Download as CSV

Overview

Seyed Mohammad Ali Razavi is affiliated with Ferdowsi University of Mashhad in Iran. Their research predominantly focuses on the Agricultural and Biological Sciences, with significant contributions in subfields such as Food Science, Biomaterials, Nutrition and Dietetics, Plant Science, and Animal Science and Zoology.

The primary topics addressed in their work include:

  • Polysaccharides Composition and Applications
  • Proteins in Food Systems
  • Food composition and properties
  • Nanocomposite Films for Food Packaging
  • Microencapsulation and Drying Processes
  • Biodegradable polymer synthesis and properties
  • Postharvest Quality and Shelf Life Management

Their recent publications cover a range of subjects within food science and biomaterials, reflecting interdisciplinary approaches. Selected recent papers include:

  • Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel, 2020, Food Hydrocolloids
  • Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract, 2022, International Journal of Biological Macromolecules
  • Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum, 2020, Food Hydrocolloids
  • Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream, 2020, LWT
  • 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, 2021, International Journal of Biological Macromolecules

Publication venues frequently featuring their work include:

  • International Journal of Biological Macromolecules (7 publications)
  • LWT (6 publications)
  • Food Hydrocolloids (4 publications)
  • Journal of Food Measurement & Characterization (4 publications)
  • Food Science & Nutrition (3 publications)

Collaboration is a notable aspect of their career, with frequent co-authors including:

  • Dina Shahrampour (8 joint publications)
  • Zahra Zamani (5 joint publications)
  • Ali Heydari (5 joint publications)
  • Mohebbat Mohebbi (5 joint publications)
  • Parisa Poursani (4 joint publications)

Best Publications

  • Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

    A. Koocheki;S.A. Mortazavi;F. Shahidi;S.M.A. Razavi

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

    Arash Koocheki;Ali Reza Taherian;Seyed Mohammad Ali Razavi;Aram Bostan

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

    Arash Koocheki;Sayed Ali Mortazavi;Fakhri Shahidi;Seyed Mohammad Ali Razavi

  • Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature.

    S.H. Hosseini-Parvar;L. Matia-Merino;K.K.T. Goh;Seyed Mohammad Ali Razavi

  • Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties.

    Mohammad Ali Hesarinejad;Seyed Mohammad Ali Razavi;Arash Koocheki

  • Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)

    Seyed M. A. Razavi;Seyed Ali Mortazavi;Lara Matia-Merino;Seyed H. Hosseini-Parvar;Seyed H. Hosseini-Parvar

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

    Hojjat Karazhiyan;Seyed Mohammad Ali Razavi;Glyn O. Phillips

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

    Seyed Mohammad Ali Razavi;Asad Mohammad Amini;Younes Zahedi

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

    Mohammad Ali Hesarinejad;Arash Koocheki;Seyed Mohammad Ali Razavi

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

    Milad Fathi;Mohebbat Mohebbi;Seyed Mohammad Ali Razavi

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

    Hojjat Karazhiyan;Seyed Mohammad Ali Razavi;Glyn O. Phillips;Yapeng Fang

  • Some physicochemical properties of sage (Salvia macrosiphon) seed gum

    Seyed Mohammad Ali Razavi;Seyed Mohammad Ali Razavi;Steve W. Cui;Qingbin Guo;Huihang Ding

  • Functional properties and applications of basil seed gum: An overview

    Sara Naji-Tabasi;Seyed Mohammad Ali Razavi

  • The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

    fateme javidi;Seyed Mohammad Ali Razavi;Fataneh Behrouzian;Ali Alghooneh

  • New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization.

    Sara Naji-Tabasi;Seyed Mohammad Ali Razavi;Mohebbat Mohebbi;Beijan Malaekeh-Nikouei

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

    Asad Mohammad Amini;Seyed Mohammad Ali Razavi;Seyed Ali Mortazavi

  • Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies

    Seyed Mohammad Ali Razavi;Hojjat Karazhiyan

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

    Sara Naji;Sara Naji;Seyed M.A. Razavi;Hojjat Karazhiyan

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

    Arash Koocheki;Amir Ghandi;Seyed M. A. Razavi;Seyed Ali Mortazavi

  • New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology

    Sara Naji-Tabasi;Seyed Mohammad Ali Razavi

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

    Seyed M.A. Razavi;A. Mohammad Amini;A. Rafe;B. Emadzadeh

Frequent Co-Authors

Reza Farhoosh
Reza Farhoosh Ferdowsi University of Mashhad
Mohammadhossein Fathi
Mohammadhossein Fathi Isfahan University of Technology
Lobat Tayebi
Lobat Tayebi Marquette University
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Daryoosh Vashaee
Daryoosh Vashaee North Carolina State University
Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Pierre Hucl
Pierre Hucl University of Saskatchewan
Saad A. Khan
Saad A. Khan North Carolina State University
Asgar Farahnaky
Asgar Farahnaky RMIT University

External Links

Personal website of Seyed Mohammad Ali Razavi

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