Oxalate Analysis in Processed Portulaca Oleracea

I'm seeking expertise to evaluate the oxalate content in dried, processed Portulaca oleracea leaves. The primary goal is to improve food processing methods.

- The leaves undergo two specific drying methods: air drying and oven drying.
- A thorough analysis of the oxalate levels in these dried leaves is essential to optimize the processing methods and ensure the final product is suitable for consumption without health risks.

Ideal candidates for this project should have significant experience in food science, particularly in oxalate analysis and food processing. Knowledge of the nutritional properties of Portulaca oleracea will be an added advantage. Please provide a portfolio of relevant past projects.