Personal identification

Full name

Fereshteh Safarzadeh Markhali

Citation names

• Safarzadeh Markhali, Fereshteh

Author identifiers

Ciência ID

0A13-3C67-597F

ORCID iD

0000-0002-4820-3160

Websites

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

Knowledge fields

• Agrarian Sciences - Agrarian and Food Biotechnology

Languages

Language	Speaking	Reading	Writing	Listening	Peer-review
English	Proficiency (C2)	Proficiency (C2)	Proficiency (C2)	Proficiency (C2)	Proficiency (C2)

	Degree	Classification
2010/02/01 - 2012/01/10 Concluded	Master of Science in Food Science and Technology (Master) Major in Food Science (food processing, Food Engineering, Food Technology, Food Chemistry) Curtin University, Australia ""Effect of Addition of Citric Acid during Processing on the Quality and Yield of Western Australian Olive Oil" " (THESIS/DISSERTATION)	73.58%
2005/08/01 - 2006/07/20 Concluded	Human Nutrition and Food Science (Bachelor) Major in Food Bio-Science and Nutrition Glasgow Caledonian University, United Kingdom
2003/08/01 - 2005/06/30 Concluded	Higher National Diploma in Food Technology (Diplôme d´études supérieures) Major in Food Technology (food processing, food analytical/chemistry, food microbiology, food engineering, food legislation, product development, and food sensory City of Glasgow College, United Kingdom

Other

	Designation	Funders
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	Ongoing

Publications

Journal article

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. "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. Published • 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. Open access • Published • 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. Published • 10.3390/pr8091177