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Identification

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

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)
Education
Degree Classification
2019/09 - 2023/12
Concluded
 PhD in Food Science and Technology and Nutrition (Doutoramento)
Major in 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) " (THESIS/DISSERTATION)
 Very Good
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 Chemistry, Food Microbiology)
Curtin University, Australia
"Effect of Addition of Citric Acid during Processing on the Quality and Yield of Western Australian Olive Oil" (THESIS/DISSERTATION)
 Good Standing
2006/07
Concluded
 Human Nutrition and Food Science (Bachelor)
Major in Food Bio-Science and Nutrition
Glasgow Caledonian University, United Kingdom
Outputs

Publications

Journal article
  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.
    Published • 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.
    Open access • Published • 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.
    Published • 10.3390/pr8091177