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Seyed Mohammad Ali Razavi

Seyed Mohammad Ali Razavi

Ferdowsi University of Mashhad - Mashhad / Iran
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 411576
دانشگاه فردوسى مشهد
person_outline Seyed Mohammad Ali Razavi's MOST POPULAR ARTICLES
1-) Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from< i> Lepidium perfoliatum seeds Food Hydrocolloids 23 (8), 2369-2379, 2009
2-) Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature Journal of food engineering 101 (3), 236-243, 2010
3-) Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) International Journal of Food Science & Technology 44 (9), 1755-1762, 2009
4-) Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent Journal of Food Engineering 91 (3), 490-496, 2009
5-) Extraction optimization of a hydrocolloid extract from cress seed (< i> Lepidium sativum) using response surface methodology Food Hydrocolloids 25 (5), 915-920, 2011