Seyed Hadi Razavi
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Explore the profile of Seyed Hadi Razavi including associated specialties, affiliations and a list of published articles.
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Articles
44
Citations
336
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Recent Articles
1.
Kareem R, Razavi S, Mousavi Z
Appl Biochem Biotechnol
. 2024 Dec;
PMID: 39630335
The viability of probiotic cells decreases during passage through the gastrointestinal tract. The process of probiotics encapsulation with sodium alginate and chitosan polymers was carried out to protect the Lactobacillus...
2.
Zomorodimanesh S, Razavi S, Ganjali M, Hosseinkhani S
Int J Biol Macromol
. 2024 Nov;
283(Pt 3):137777.
PMID: 39566796
Gold nanoclusters were synthesized based on the structure of the TetX2 Monooxygenase enzyme to make a nanocluster based on enzyme structure (TetX2@Au-NCs). Kinetic analysis of TetX2@Au-NC nanozyme revealed that the...
3.
Khosravi A, Razavi S, Castangia I, Manca M
Antioxidants (Basel)
. 2024 Sep;
13(9).
PMID: 39334760
The by-products from three varieties of dates-Mozafati, Sayer, and Kabkab-were subjected to solid-state fermentation using alone or in co-culture with or to enhance their phenolic and flavonoid content, along with...
4.
Saadat F, Macheroux P, Alizadeh H, Razavi S
Bioresour Bioprocess
. 2024 Apr;
9(1):10.
PMID: 38647848
Rasburicase is an expensive treatment used to control hyperuricemia caused by tumour lysis syndrome (TLS). In this study, a non-chromatographic method was designed based on nano-oil bodies for convenient and...
5.
Maleki S, Razavi S, Yadav H, Manca M
Crit Rev Food Sci Nutr
. 2024 Jan;
:1-19.
PMID: 38227048
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal...
6.
Khosroshahi E, Razavi S, Kiani H, Aghakhani A
Food Sci Nutr
. 2023 May;
11(5):2176-2185.
PMID: 37181318
Nondairy fermented probiotic powder was developed based on stabilized wheat germ through mixed fermentation ( and ) and electrospraying process. In the first step, the effect of mixed fermentation on...
7.
Mirmohammadi R, Zamindar N, Razavi S, Mirmohammadi M, Paidari S
Food Sci Nutr
. 2022 Oct;
9(10):5370-5378.
PMID: 36225214
The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red...
8.
Garavand F, Rouhi M, Jafarzadeh S, Khodaei D, Cacciotti I, Zargar M, et al.
Front Nutr
. 2022 May;
9:880520.
PMID: 35571878
Recently, the research and innovation to produce raw materials from microbial processes has gained much attention due to their economic and environmental impacts. Lactic acid is a very important microbial...
9.
Maleki S, Razavi S, Yadav H
Crit Rev Food Sci Nutr
. 2022 Apr;
63(27):8457-8477.
PMID: 35442121
Type 2 diabetes (T2D) is a complex and heterogeneous chronic metabolic disorder disease that is associated with high blood sugar. Because of the side effects of synthetic drugs on T2D...
10.
Castangia I, Manca M, Razavi S, Nacher A, Diez-Sales O, Peris J, et al.
Biomedicines
. 2022 Jan;
10(1).
PMID: 35052836
In the present study, canthaxanthin was produced by biofermentation from Dietzia natronolimnaea HS-1 (D. natronolimnaea) and was loaded in phospholipid vesicles prepared with natural component using an easy and low...