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

• https://www.labreports.info (Pessoal)

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)

	Grau	Classificação
2019/09 - 2023/12 Concluído	PhD in Food Science and Technology and Nutrition (Doutoramento) Especialização em Food Science and Technology and Nutrition Universidade do Minho, Portugal "Optimization of Polyphenol Extraction from Olive Leaves using Ohmic Heating (Emerging Processing) and Particle Size Reduction (Pre-processing) " (TESE/DISSERTAÇÃO)	Very Good
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)	Good Standing
2006/07 Concluído	Human Nutrition and Food Science (Bachelor) Especialização em Food Bio-Science and Nutrition Glasgow Caledonian University, Reino Unido

Publicações

Artigo em revista

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 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 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 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 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 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 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 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