| Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology H Karazhiyan, SMA Razavi, GO Phillips Food Hydrocolloids 25 (5), 915-920, 2011 | 247 | 2011 |
| Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time H Karazhiyan, SMA Razavi, GO Phillips, Y Fang, S Al-Assaf, K Nishinari, ... Food hydrocolloids 23 (8), 2062-2068, 2009 | 212 | 2009 |
| Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies SMA Razavi, H Karazhiyan Food hydrocolloids 23 (3), 908-912, 2009 | 160 | 2009 |
| Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study S Naji, SMA Razavi, H Karazhiyan Food hydrocolloids 28 (1), 75-81, 2012 | 156 | 2012 |
| Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars F Behrouzian, SMA Razavi, H Karazhiyan Food Hydrocolloids 35, 100-105, 2014 | 137 | 2014 |
| Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum H Karazhiyan, SMA Razavi, GO Phillips, Y Fang, S Al‐Assaf, K Nishinari International Journal of Food Science & Technology 46 (5), 1066-1072, 2011 | 112 | 2011 |
| The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum F Behrouzian, SMA Razavi, H Karazhiyan International journal of food science & technology 48 (12), 2506-2513, 2013 | 65 | 2013 |
| Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum S Naji, SMA Razavi, H Karazhiyan Food and Bioprocess Technology 6, 1302-1311, 2013 | 51 | 2013 |
| Ability of different treatments of Saccharomyces cerevisiae to surface bind aflatoxin M1 in yoghurt H Karazhiyan, SM Mehraban, R Karazhyan, A Mehrzad, E Haghighi JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 18 (6), 1489-1498, 2016 | 49 | 2016 |
| Rheological and textural characteristics of date paste SMA Razavi, H Karazhiyan International Journal of Food Properties 15 (2), 281-291, 2012 | 42 | 2012 |
| Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk F Abedi, AM Sani, H Karazhiyan Journal of food science and technology 51 (9), 2246-2250, 2014 | 37 | 2014 |
| Rheological properties of low fat yogurt containing cress seed gum. A Behnia, H Karazhiyan, R Niazmand, ARM Nafchi | 31 | 2013 |
| Influence of thermal treatments on textural characteristics of cress seed (Lepidium sativum) gum gel S Razavi, S Naji, H Karazhiyan, A Koocheki Electronic Journal of Environmental, Agricultural and Food Chemistry …, 2011 | 24 | 2011 |
| The effect of Chubak extract on sponge cake as an egg white substitute. H Karazhiyan, V Keyhani Iranian Food Science & Technology Research Journal 11 (1), 2015 | 11 | 2015 |
| Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt A Behnia, H Karazhiyan, R Niazmand, AR Mohammadi Nafchi Research and Innovation in Food Science and Technology 3 (3), 255-266, 2014 | 11 | 2014 |
| Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono-and diglyceride on quality of muffin cake V Keyhani, SA Mortazavi, M Karimi, H Karazhiyan, Z Sheikholeslami Research and Innovation in Food Science and Technology 4 (2), 153-172, 2015 | 9 | 2015 |
| Study the effect of different packaging films on physiochemical properties of different Iranian dates during storage. R Salari, H Karazhiyan, SA Mortazavi | 9 | 2008 |
| Extraction optimization and physical properties of cress seed hydrocolloid using response surface methodology H Karazhiyan PhD thesis, Ferdowsi University of Mashhad, Iran, 2008 | 9 | 2008 |
| Addition of the Chubak extract and egg white on biophysical properties of grape juice during evaporation process N Oladzadabbasabadi, H Karazhiyan, V Keyhani Journal of food process engineering 40 (5), e12538, 2017 | 6 | 2017 |
| Chubak (Acanthophyllum glandulosum) Root Gum H Karazhiyan Emerging Natural Hydrocolloids: Rheology and Functions, 371-396, 2019 | 5 | 2019 |
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir
