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Seyed M. A. Razavi, Ali Alghooneh & Fataneh Behrouzian. (2018) Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes. Journal of Dispersion Science and Technology 39:7, pages 982-995.
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Manashi Das Purkayastha, Anasuya Barthakur & Charu Lata Mahanta. (2015) Production of Vegetable Protein from Rapeseed Press-Cake Using Response Surface Methodology, Weighted Multivariate Index, and Desirability Function: A Way to Handle Correlated Multiple Responses. International Journal of Food Properties 18:6, pages 1248-1271.
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Seyed
M.A. Razavi, H. Taheri & R. Sanchez. (2013) Viscoelastic Characterization of Sage Seed Gum. International Journal of Food Properties 16:7, pages 1604-1619.
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Articles from other publishers (69)
Anum Ishaq, Muhammad Nadeem, Rafiq Ahmad, Zahoor Ahmed & Nauman Khalid. (2024) Recent advances in applications of marine hydrocolloids for improving bread quality. Food Hydrocolloids 148, pages 109424.
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Ahmad Reza Hosseini & Nafiseh Zahabi. (2023) Fabrication and rheological properties of a novel interpenetrating network hydrogel based on sage seed hydrocolloid and globulin from the hydrocolloid extraction by-product. International Journal of Biological Macromolecules 253, pages 127452.
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Hossein Nasiri Gorji, Reza Farahmandfar, Jafar Mohammadzadeh Milani & Seyed Mohammad Bagher Hashemi. (2023) Effect of gamma irradiation on structural properties and rheological behavior of binary biopolymer blend: A case study on guar gum-sage seed gum blends. Bioactive Carbohydrates and Dietary Fibre 30, pages 100366.
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Bahareh Emadzadeh, Sara Naji-Tabasi, Aram Bostan & Behrouz Ghorani. (2023) An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocolloids 141, pages 108725.
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Arezou Aminian-Dehkordi, Maryam Ghaderi-Ghahfarokhi, Siavash Saei-Dehkordi & Ali Fazlara. (2023) Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. Food and Bioprocess Technology 16:5, pages 1149-1164.
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Mansoureh Mohammadi, Reza Yekta, Hedayat Hosseini, Farzaneh Shahraz, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi & Abdorreza Mohammadi. (2022) Characterization of a novel antimicrobial film based on sage seed gum and Zataria multiflora Boiss essential oil. Journal of Food Measurement and Characterization 17:1, pages 167-177.
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Sabreena Yousuf & Shrikant S. Maktedar. (2023)
Utilization of quince (
Cydonia oblonga
) seeds for production of mucilage: functional, thermal and rheological characterization
. Sustainable Food Technology 1:1, pages 107-115.
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Javad Yekrang, Reza Saghafi, Alireza Yousefi & Fatemeh Ghaffari. (2022) Sage seed gum as a novel source for polysaccharide-based antibacterial nanofibers: Physical, chemical, and rheological characterization. Journal of Industrial Textiles 51:5_suppl, pages 7796S-7819S.
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Bahareh Dehghan, Reza Esmaeilzadeh Kenari & Zeinab Raftani Amiri. (2021) Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. Journal of Food Measurement and Characterization 16:1, pages 171-179.
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Zahra Pourshaab Fallah, Ali Motamedzadegan, Mahsa Mohammadi Haghighi, Zahra Latifi & Sepideh Gholami Khesht. (2021)
Comparing the Effect of Arabic, Basil Seed and
Salvia Macrosiphon
Gums-Based Coatings on the Shelf-Life of Tomatoes
. Preventive Nutrition and Food Science 26:4, pages 469-475.
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Wenqi Wang, Yidong Ma, Longsheng Fu, Yongjie Cui & Yaqoob Majeed. (2021) Physical and mechanical properties of hydroponic lettuce for automatic harvesting. Information Processing in Agriculture 8:4, pages 550-559.
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Mohammad Jouki, Naimeh Khazaei, Somayeh Rashidi-Alavijeh & Sara Ahmadi. (2021) Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying. Food Hydrocolloids 120, pages 106895.
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Homeyra Nasiri, Leila Golestan, Seyed-Ahmad Shahidi & Pegah Darjani. (2021) Encapsulation of Lactobacillus casei in sodium alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using wild sage seed mucilage. Journal of Food Measurement and Characterization 15:5, pages 4726-4734.
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Katarzyna Dybka-Stępień, Anna Otlewska, Patrycja Góźdź & Małgorzata Piotrowska. (2021) The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review. Nutrients 13:10, pages 3354.
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Michelle Quintero-García, Elsa Gutiérrez-Cortez, Moustapha Bah, Alejandra Rojas-Molina, María de los Angeles Cornejo-Villegas, Alicia Del Real & Isela Rojas-Molina. (2021) Comparative Analysis of the Chemical Composition and Physicochemical Properties of the Mucilage Extracted from Fresh and Dehydrated Opuntia ficus indica Cladodes. Foods 10:9, pages 2137.
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Javad Tavakoli, Habib Abbasi, Aniseh Zarei Jelyani & Amin Mousavi Khaneghah. (2021) The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract. Journal of Food Quality 2021, pages 1-8.
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Yan Liu, Zhenfei Liu, Xuerui Zhu, Xinzhong Hu, Hui Zhang, Qingbin Guo, Rickey Y. Yada & Steve W. Cui. (2021) Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2534-2559.
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Amir Pourfarzad, Alireza Yousefi & Komla Ako. (2021) Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends. Food Hydrocolloids 111, pages 106380.
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Negar Mirnezhad Anbarani, Seyed Mohammad Ali Razavi & Masoud Taghizadeh. (2021) Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocolloids 111, pages 106261.
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Asad Mohammad Amini & Seyed Mohammad Ali Razavi. (2020) Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acids. International Journal of Biological Macromolecules 162, pages 1494-1499.
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Rasoul Niknam, Babak Ghanbarzadeh, Ali Ayaseh & Fatemeh Rezagholi. (2020)
Barhang (
Plantago major
L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities
. Journal of Food Processing and Preservation 44:10.
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Reza Esmaeilzadeh Kenari, Zeinab Raftani Amiri, Ali Motamedzadegan, Jafar Mohammadzadeh Milani, Jamshid Farmani & Reza Farahmandfar. (2020) Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage. Journal of Food Measurement and Characterization 14:5, pages 2828-2839.
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Zahra Kiarsi, Mohammad Hojjati, Behrooz Alizadeh Behbahani & Mohammad Noshad. (2020)
In vitro antimicrobial effects of
Myristica fragrans
essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage
. Journal of Food Safety 40:3.
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Stashia E. Rosland Abel, Yus A. Yusof, Nyuk L. Chin, Lee S. Chang, Hasanah M. Ghazali, Maaruf A. Ghani & Izzreen Ishak. (2020) The effect of particle size on the physical properties of Arabic gum powder. Journal of Food Process Engineering 43:4.
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Ali Alghooneh, Seyed M. A. Razavi & Stefan Kasapis. (2019) A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena. Food Biophysics 15:1, pages 72-84.
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Ali Alghooneh, Seyed M. A. Razavi & Stefan Kasapis. (2019) Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. Journal of Texture Studies 50:6, pages 520-538.
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Ali Alghooneh, Seyed M. A. Razavi & Fataneh Behrouzian. (2019) Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties. Journal of Texture Studies 50:6, pages 493-507.
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Afsaneh Taheri & Seid Mahdi Jafari. (2019) Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Advances in Colloid and Interface Science 269, pages 277-295.
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Seyed M.A. Razavi, Ali Alghooneh & Fataneh Behrouzian. 2019. Emerging Natural Hydrocolloids. Emerging Natural Hydrocolloids
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Reza Farahmandfar, Maryam Asnaashari, Afsaneh Taheri & Tandis Khosravi Rad. (2019) Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. International Journal of Biological Macromolecules 121, pages 609-615.
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Afsaneh Taheri & Seid Mahdi Jafari. 2019. Biopolymer Nanostructures for Food Encapsulation Purposes. Biopolymer Nanostructures for Food Encapsulation Purposes
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Ali Alghooneh, Seyed M. A. Razavi & Stefan Kasapis. (2018) Hydrocolloid clustering based on their rheological properties. Journal of Texture Studies 49:6, pages 619-638.
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Morteza Fathi, Zahra Emam-Djomeh & Atina Sadeghi-Varkani. (2018) Extraction, characterization and rheological study of the purified polysaccharide from Lallemantia ibrica seeds. International Journal of Biological Macromolecules 120, pages 1265-1274.
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Davoud Salarbashi & Mohsen Tafaghodi. (2018) An update on physicochemical and functional properties of newly seed gums. International Journal of Biological Macromolecules 119, pages 1240-1247.
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Shaghayegh Keshani-Dokht, Zahra Emam-Djomeh, Mohammad-Saeid Yarmand & Morteza Fathi. (2018) Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage. International Journal of Biological Macromolecules 118, pages 485-493.
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Seyed Amir Oleyaei, Seyed Mohammad Ali Razavi & Kirsi S. Mikkonen. (2018) Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel. International Journal of Biological Macromolecules 118, pages 661-670.
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Christos Soukoulis, Claire Gaiani & Lucien Hoffmann. (2018) Plant seed mucilage as emerging biopolymer in food industry applications. Current Opinion in Food Science 22, pages 28-42.
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Seyed Mohammad Davachi & Azadeh Sadat Shekarabi. (2018) Preparation and characterization of antibacterial, eco-friendly edible nanocomposite films containing Salvia macrosiphon and nanoclay. International Journal of Biological Macromolecules 113, pages 66-72.
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Seyed Amir Oleyaei, Seyed Mohammad Ali Razavi & Kirsi S. Mikkonen. (2018) Novel nanobiocomposite hydrogels based on sage seed gum-laponite: Physico-chemical and rheological characterization. Carbohydrate Polymers 192, pages 282-290.
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Suvra Sadhukhan, Annesha Bhattacharjee, Ujjaini Sarkar, Pabitra Kumar Baidya & Sibashish Baksi. (2018) Simultaneous degumming and production of a natural gum from Crotalaria juncea seeds: Physicochemical and rheological characterization. International Journal of Biological Macromolecules 111, pages 967-975.
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Seyed M.A. Razavi, Ali Alghooneh & Fataneh Behrouzian. (2018) Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends. Food Hydrocolloids 77, pages 307-321.
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Ali Reza Yousefi, Younes Zahedi, Seyed M. A. Razavi & Naser Ghasemian. (2017) Influence of sage seed gum on some physicochemical and rheological properties of wheat starch. Starch - Stärke 69:11-12, pages 1600356.
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Seyed M. A. Razavi, Fataneh Behrouzian & Ali Alghooneh. (2017) Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test. Journal of Texture Studies 48:5, pages 470-484.
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Ali Alghooneh, Seyed Mohammad Ali Razavi & Fataneh Behrouzian. (2017) Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends. Food Hydrocolloids 66, pages 206-215.
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Fataneh Behrouzian, Seyed M. A. Razavi & Ali Alghooneh. (2017) Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios. Journal of Applied Polymer Science 134:5.
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Ali R. Yousefi, Razieh Eivazlou & Seyed M.A. Razavi. (2016) Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties. International Journal of Biological Macromolecules 91, pages 1018-1024.
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Seyed Mohammad Ali Razavi, Ali Alghooneh, Fataneh Behrouzian & Steve W. Cui. (2016) Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology. Food Hydrocolloids 60, pages 67-76.
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Mustafa Tahsin Yılmaz, Gozde Kutlu, Eray Tulukcu, Omer Said Toker, Osman Sagdic & Safa Karaman. (2016) Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT). LWT - Food Science and Technology 71, pages 391-399.
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Maryam Asnaashari, Ali Motamedzadegan, Reza Farahmandfar & Tandis Khosravi Rad. (2015) Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends. Journal of Food Science and Technology 53:2, pages 1285-1293.
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Rui Guo, Nannan Cao, Yan Wu & Jinhong Wu. (2016) Optimized extraction and molecular characterization of polysaccharides from Sophora alopecuroides L. seeds. International Journal of Biological Macromolecules 82, pages 231-242.
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Mohammad Anvari, Mehdi Tabarsa, Rongan Cao, Sanguan You, Helen S. Joyner (Melito)Shabnam Behnam & Masoud Rezaei. (2016) Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids 52, pages 766-773.
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Seyed Mohammad Ali Razavi, Asad Mohammad Amini & Younes Zahedi. (2015) Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids 43, pages 290-298.
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Fakhreddin Salehi & Mahdi Kashaninejad. (2014) Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed. International Journal of Food Engineering 10:4, pages 625-632.
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A.R. Yousefi, Seyed M.A. Razavi & S.H. Khodabakhsh Aghdam. (2014) Influence of temperature, mono- and divalent cations on dilute solution properties of sage seed gum. International Journal of Biological Macromolecules 67, pages 246-253.
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Ranil Coorey, Audrey Tjoe & Vijay Jayasena. (2014) Gelling Properties of Chia Seed and Flour. Journal of Food Science 79:5, pages E859-E866.
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Mohammad Jouki, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi & Arash Koocheki. (2014) Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. International Journal of Biological Macromolecules 66, pages 113-124.
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Seyed Mohammad Ali Razavi, Steve W. Cui, Qingbin Guo & Huihang Ding. (2014) Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids 35, pages 453-462.
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A. Farahnaky, Sh. Bakhshizadeh-Shirazi, Gh. Mesbahi, M. Majzoobi, E. Rezvani & G. Schleining. (2013) Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties. Innovative Food Science & Emerging Technologies 20, pages 182-190.
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Hanieh Mohammadzadeh, Arash Koocheki, Rassoul Kadkhodaee & Seyed M.A. Razavi. (2013) Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum. Food Research International 53:1, pages 312-318.
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A. Farahnaky, E. Shanesazzadeh, Gh. Mesbahi & M. Majzoobi. (2013) Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. Journal of Food Engineering 116:4, pages 782-788.
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Seyed M.A. Razavi, T. Mohammadi Moghaddam, B. Emadzadeh & F. Salehi. (2012) Dilute solution properties of wild sage (Salvia macrosiphon) seed gum. Food Hydrocolloids 29:1, pages 205-210.
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V.M. Rodríguez-González, A. Femenia, R. Minjares-Fuentes & R.F. González-Laredo. (2012) Functional properties of pasteurized samples of Aloe barbadensis Miller: Optimization using response surface methodology. LWT 47:2, pages 225-232.
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Arash Koocheki, Seyed M. A. Razavi & Mohammad Ali Hesarinejad. (2011) Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage. Food Biophysics 7:1, pages 84-92.
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Hojjat Karazhiyan, Seyed M.A. Razavi & Glyn O. Phillips. (2011) Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids 25:5, pages 915-920.
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Mansoureh Mohammadi, Reza Yekta, Seyed Hedayat Hosseini, Farzaneh Shahraz, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi & Abdorreza Mohammadi. (2021) Characterization of a Novel Antimicrobial Film Based on Sage Seed Gum and <i>Zataria multiflora Boiss</i> Essential Oil. SSRN Electronic Journal.
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