Ali Rafe

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Journal of texture studies

Gels (Basel, Switzerland)

University of Tabriz (BSC)

This page only lists publications with an associated author ORCID identifier.

Education History

University of Tabriz

Iran

BSC :: Food Science and Technology

Ferdowsi University of Mashhad - Jan 15 2011

Iran

PHD :: Food Science and Technology

Ferdowsi University of Mashhad

Iran

MSC :: Food Science and Technology

Publications

Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Mahnaz Ataollahi Eshkour, Azade Ghorbani-HasanSaraei, Ali Rafe, Seyed-Ahmad Shahidi, Shahram Naghizadeh Raeisi
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods (Basel, Switzerland) 12 (15) (2023)
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Atefeh Mohammadi, Seyed-Ahmad Shahidi, Ali Rafe, Shahram Naghizadeh Raeisi, Azade Ghorbani-HasanSaraei
Rheological properties of dairy desserts: Effect of rice bran protein and fat content. Journal of food science 87 (11) (2022)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. Journal of the science of food and agriculture 101 (14) (2021)
Seyyed Mohammad Reza Mousavi, Ali Rafe, Samira Yeganehzad
Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels. Journal of texture studies 50 (2) (2019)
Azade Ghorbani-HasanSaraei, Ali Rafe, Seyed-Ahmad Shahidi, Azin Atashzar
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food science & nutrition 7 (2) (2019)
Seyyed Mohammad Reza Mousavi, Ali Rafe, Samira Yeganehzad
Optimization of textural characteristics of restructured pimiento strips by response surface methodology. Food science & nutrition 7 (5) (2019)
Lida Shahsavani Mojarrad, Ali Rafe
Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM. Food science & nutrition 6 (5) (2018)
Reihaneh Shabani, Seyed-Ahmad Shahidi, Ali Rafe
Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius. Food science & nutrition 6 (2) (2017)
Lida Shahsavani Mojarrad, Ali Rafe, Alireza Sadeghian, Razieh Niazmand
Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures. Journal of texture studies 48 (6) (2017)
Lida Shahsavani Mojarrad, Ali Rafe
Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch. Journal of texture studies 49 (3) (2017)

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Publication Activity (10 Years)

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Ali Rafe