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Identificação

Identificação pessoal

Nome completo
Fereshteh Safarzadeh Markhali

Nomes de citação

  • Safarzadeh Markhali, Fereshteh

Identificadores de autor

Ciência ID
0A13-3C67-597F
ORCID iD
0000-0002-4820-3160

Websites

Domínios de atuação

  • Ciências Agrárias - Biotecnologia Agrária e Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Inglês Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2)
Formação
Grau Classificação
2019/09/03 - 2023/12
Concluído
PhD in Food Science and Technology and Nutrition (Doutoramento)
Especialização em Biological Engineering
Universidade do Minho, Portugal
"Optimization of Polyphenol Extraction from Olive Leaves using Ohmic Heating (Emerging Processing) and Particle Size Reduction (Pre-processing) " (TESE/DISSERTAÇÃO)
2010/02/01 - 2012/01/10
Concluído
Master of Science in Food Science and Technology (Master)
Especialização em Food Science (Food processing, Food Engineering, Food Chemistry, Food Microbiology)
Curtin University, Austrália
"Effect of Addition of Citric Acid during Processing on the Quality and Yield of Western Australian Olive Oil" (TESE/DISSERTAÇÃO)
2006/07
Concluído
Human Nutrition and Food Science (Bachelor)
Especialização em Food Bio-Science and Nutrition
Glasgow Caledonian University, Reino Unido
Produções

Publicações

Artigo em revista
  1. Fereshteh Safarzadeh Markhali; José A. Teixeira. "Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts". Sustainable Food Technology (2024): https://doi.org/10.1039/D4FB00044G.
    10.1039/D4FB00044G
  2. Fereshteh Safarzadeh Markhali; José A. Teixeira. "Extractability of oleuropein, hydroxytyrosol, tyrosol, verbascoside and flavonoid-derivatives from olive leaves using ohmic heating (a green process for value addition)". Sustainable Food Technology (2024): https://doi.org/10.1039/D3FB00252G.
    10.1039/D3FB00252G
  3. Fereshteh Safarzadeh Markhali; José A. Teixeira. "Stability of target polyphenols of leaf-added virgin olive oil under different storage conditions over time". Sustainable Food Technology (2024): https://doi.org/10.1039/D4FB00068D.
    10.1039/D4FB00068D
  4. Fereshteh Safarzadeh Markhali; José A. Teixeira. "Comparative study of different particle sizes of added olive leaves for the content of target polyphenols in virgin olive oil". Sustainable Food Technology (2023): https://doi.org/10.1039/D3FB00108C.
    10.1039/D3FB00108C
  5. Fereshteh Safarzadeh Markhali; José A. Teixeira; Cristina M. R. Rocha. "Effect of Ohmic Heating on the Extraction Yield, Polyphenol Content and Antioxidant Activity of Olive Mill Leaves". Clean Technologies (2022): https://doi.org/10.3390/cleantechnol4020031.
    10.3390/cleantechnol4020031
  6. Fereshteh Safarzadeh Markhali. "Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves". Processes (2021): https://doi.org/10.3390/pr9091662.
    Publicado • 10.3390/pr9091662
  7. Safarzadeh Markhali, Fereshteh. "Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes". Processes 9 6 (2021): https://doi.org/10.3390/pr9060953.
    Acesso aberto • Publicado • 10.3390/pr9060953
  8. Fereshteh Safarzadeh Markhali; José A. Teixeira; Cristina M. R. Rocha. "Olive Tree Leaves - A Source of Valuable Active Compounds". Processes 8 9 (2020): https://doi.org/10.3390/pr8091177.
    Publicado • 10.3390/pr8091177