Seyed H. Hosseini‐Parvar

Author

Sari Agricultural Sciences and Natural Resources University ORCID

Also Known As

S. H. Hosseini-Parvar, S.H. Hosseini-Parvar, Seyed H. Hosseini-Parvar, Seyed H. Hosseini‐Parvar

Publications

870

Citations

H-Index

Concepts

All Affiliations

Sari Agricultural Sciences and Natural Resources University Massey University Ferdowsi University of Mashhad Islamic University Fonterra (New Zealand)

About

Seyed H. Hosseini‐Parvar is an author at Sari Agricultural Sciences and Natural Resources University specializing in seed processing, chromatography, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	303
2	Health Sciences	2	2	312
3	Medicine	2	2	220
4	Biomedical Engineering	1	1	16
5	Pharmacology	1	1	141

Seyed H. Hosseini‐Parvar

Publications

868

Citations

H-Index

Page 1

	Year	Citations
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Kelvin K.T. Goh, Journal of Food Engineering EngineeringBotanyRheologySeed ProcessingFlow Behavior	2010	287
Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.) Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino, International Journal of Food Science & Technology BotanyFood AnalysisFood BiophysicsAgricultural EconomicsFood Chemistry	2009	204
Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content Joenalyn P. Osano, Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Food Hydrocolloids Food ChemistryProtein ContentFood ColloidNovel PolysaccharideBasil Seed	2013	141
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Matt Golding Food Hydrocolloids Microstructural PropertiesFood MicrostructureRheologyBasil Seed GumFood Engineering	2014	108
Emulsifying properties of basil seed gum: Effect of pH and ionic strength Seyed H. Hosseini‐Parvar, Joenalyn P. Osano, Lara Matia‐Merino Food Hydrocolloids Food ChemistryMicroemulsionBasil Seed GumIonic StrengthEmulsion	2015	68
Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels Vahideh Sarabi‐Aghdam, Seyed H. Hosseini‐Parvar, Ali Motamedzadegan, Food Science & Nutrition	2021	19
Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology Seyed H. Hosseini‐Parvar, Javad Keramat, Mahdi Kadivar, International Journal of Food Science & Technology Edible GelatinEngineeringFood AnalysisFood BiophysicsBiomedical Engineering	2008	16
Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino, International Journal of Food Science & Technology Solvent ExtractionOptimization StudyBasil SeedsSeed ProcessingGum Extraction	2009	15
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure Vahideh Sarabi‐Aghdam, Seyed H. Hosseini‐Parvar, Ali Motamedzadegan, Food Biophysics	2020	10

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