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Fereshteh Safarzadeh Markhali. Published 1 articles in journals.
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
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
Projects

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
Outputs

Publications

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