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Fereshteh Safarzadeh Markhali. Published 1 articles in journals.
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
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 Technology, Food Chemistry)
Curtin University, Austrália
""Effect of Addition of Citric Acid during Processing on the Quality and Yield of Western Australian Olive Oil" " (TESE/DISSERTAÇÃO)
73.58%
2005/08/01 - 2006/07/20
Concluído
Human Nutrition and Food Science (Bachelor)
Especialização em Food Bio-Science and Nutrition
Glasgow Caledonian University, Reino Unido
2003/08/01 - 2005/06/30
Concluído
Higher National Diploma in Food Technology (Diplôme d´études supérieures)
Especialização em Food Technology (food processing, food analytical/chemistry, food microbiology, food engineering, food legislation, product development, and food sensory
City of Glasgow College, Reino Unido
Projetos

Outro

Designação Financiadores
2019/09/03 - 2023/09/01 Effect of Ohmic Heating on the Extraction of Phenolics from Olive Mill Leaves
NA
PhD Candidate
Universidade do Minho, Portugal
Em curso
Produções

Publicações

Artigo em revista
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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