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Seyed Mohammad Ali Razavi

Seyed Mohammad Ali Razavi

D-Index & Metrics

Chemistry

D-Index
61
Citations
12003
World Ranking
9330
National Ranking
67

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

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