Personal information

aroma, food, bioactive compounds, supercritical fluids, bioactivities

Activities

Employment (3)

Universidad de Zaragoza: Zaragoza, ES

2024-01-01 to 2026-12-31 | Postdoctoral research (Analytical Chemistry)
Employment
Source: Self-asserted source
Eva Tejedor-Calvo

Centro de Investigación y Tecnología Agroalimentaria de Aragón: Zaragoza, ES

2022-03 to 2023-12-31 | Postctoral Researcher (Plant Sience)
Employment
Source: Self-asserted source
Eva Tejedor-Calvo

Centro de Investigación y Tecnología Agroalimentaria de Aragón: Zaragoza, ES

2018-07-09 to 2022-03-17 | PhD Student (Plant Sience)
Employment
Source: Self-asserted source
Eva Tejedor-Calvo

Education and qualifications (3)

Universidad Autónoma de Madrid: Madrid, Madrid, ES

2018 to present | Food Science PhD (Applied Chemistry and Physics)
Education
Source: Self-asserted source
Eva Tejedor-Calvo

Universidad Autónoma de Madrid: Madrid, Madrid, ES

2017 to 2018 | Master of Science: New food (Food and Health) (Applied Chemistry and Physics)
Education
Source: Self-asserted source
Eva Tejedor-Calvo

Universidad de Zaragoza Facultad de Veterinaria: Zaragoza, Aragón, ES

2013 to 2017 | Food Science and Technology
Education
Source: Self-asserted source
Eva Tejedor-Calvo

Works (27)

A critical analysis of Adaptive Box-Cox transformation for skewed distributed data management: Metabolomics of Spanish and Argentinian truffles as a case study

Analytica Chimica Acta
2025-04 | Journal article
Contributors: Leonardo Sibono; Massimiliano Grosso; Eva Tejedor-Calvo; Mattia Casula; Pedro Marco-Montori; Sergi Garcia-Barreda; Cristina Manis; Pierluigi Caboni
Source: check_circle
Crossref

Mass Spectrometry-Based Non-Targeted Lipidome Analysis and Extraction of Markers for the Authentication of White and Black Truffle Species and Their Origin Determination

Agriculture
2024-12-20 | Journal article
Contributors: Eva Tejedor-Calvo; Pedro Marco; Markus Fischer; Marina Creydt
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Volatilome changes during black truffle (Tuber melanosporum) ontogeny

Food Research International
2024-10 | Journal article
Part of ISSN: 0963-9969
Contributors: Pedro Marco; M. Ángeles Sanz; Eva Tejedor-Calvo; Sergi Garcia-Barreda; Pierluigi Caboni; Santiago Reyna; Sergio Sánchez
Source: Self-asserted source
Eva Tejedor-Calvo

Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina

Foods
2024-10-29 | Journal article
Contributors: Carolina Barroetaveña; Gabriela C. González; Eva Tejedor-Calvo; Carolina Toledo; Maria B. Pildain
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Peat‐based amendment of soils reduces the complexity of the volatile profile in cultivated black truffles

Journal of the Science of Food and Agriculture
2024-07-25 | Journal article
Part of ISSN: 0022-5142
Part of ISSN: 1097-0010
Contributors: Pedro Marco; Eva Tejedor‐Calvo; Ana Pilar Gracia; Eva Gómez‐Molina; Sergi García‐Barreda; Sergio Sánchez; M. Ángeles Sanz
Source: Self-asserted source
Eva Tejedor-Calvo

Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles

Foods
2024-07-08 | Journal article
Contributors: Diego Morales; Laura de la Fuente-Nieto; Pedro Marco; Eva Tejedor-Calvo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Potential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile

Food Hydrocolloids
2024-06 | Journal article
Contributors: Eva Tejedor-Calvo; Víctor Baquero-Aznar; Sara Vega-Diez; María Luisa Salvador; María Ángeles Sanz; Sergio Sánchez; Pedro Marco; Sergi García-Barreda; Jaime González-Buesa
Source: check_circle
Crossref

Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses

Journal of Fungi
2024-06-14 | Journal article
Contributors: Francisco Kuhar; Eva Tejedor-Calvo; Alejandro Sequeira; David Pelissero; Mariana Cosse; Domizia Donnini; Eduardo Nouhra
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Green Extraction Technologies and Kombucha Elaboration Using Strawberry Tree (Arbutus unedo) Fruits to Obtain Antioxidant and Anti-Inflammatory Fractions

Food and Bioprocess Technology
2024-06-07 | Journal article
Part of ISSN: 1935-5130
Part of ISSN: 1935-5149
Contributors: María de las Nieves Siles-Sánchez; Eva Tejedor-Calvo; Laura Jaime; Susana Santoyo; Diego Morales
Source: Self-asserted source
Eva Tejedor-Calvo

Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts

Foods
2024-03-09 | Journal article
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; Sergio Sánchez; María Ángeles Sanz; Pedro Marco
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Aromatic profile of black truffle grown in Argentina: Characterization of commercial categories and alterations associated to maturation, harvesting date and orchard management practices

Food Research International
2023-11 | Journal article
Part of ISSN: 0963-9969
Contributors: Eva Tejedor-Calvo; Sergi Garcia-Barreda; José Sebastián Dambolena; David Pelissero; Sergio Sánchez; Pedro Marco; Eduardo Nouhra
Source: Self-asserted source
Eva Tejedor-Calvo

Black truffle aroma transfer kinetics to food matrices

Food Chemistry
2023-08 | Journal article
Part of ISSN: 0308-8146
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; María Ángeles Sanz; Ana Pilar Gracia; Sergio Sánchez; Pedro Marco
Source: Self-asserted source
Eva Tejedor-Calvo

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

Foods
2023-07-17 | Journal article
Contributors: Eva Tejedor-Calvo; Diego Morales; Laura Morillo; Laura Vega; Mercedes Caro; Fhernanda Ribeiro Smiderle; Marcello Iacomini; Pedro Marco; Cristina Soler-Rivas
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers

Food Control
2023-03 | Journal article
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; María Felices-Mayordomo; Domingo Blanco; Sergio Sánchez; Pedro Marco
Source: check_circle
Crossref

Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits

Fermentation
2023-03-25 | Journal article | Author
Part of ISSN: 2311-5637
Contributors: Eva Tejedor-Calvo; Diego Morales
Source: Self-asserted source
Eva Tejedor-Calvo
grade
Preferred source (of 4)‎

Aromatic changes in home-made truffle products after heat treatments

Food Research International
2023-02 | Journal article
Part of ISSN: 0963-9969
Contributors: Eva Tejedor-Calvo; Diego Morales; María Ángeles Sanz; Sergio Sánchez; Pedro Marco; Sergi García-Barreda
Source: Self-asserted source
Eva Tejedor-Calvo

Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO2

Food Research International
2023-02 | Journal article
Part of ISSN: 0963-9969
Contributors: Eva Tejedor-Calvo; Pedro Marco; Peter Spègel; Cristina Soler-Rivas
Source: Self-asserted source
Eva Tejedor-Calvo
grade
Preferred source (of 2)‎

Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

Journal of Fungi
2022-09-11 | Journal article
Contributors: Inmaculada Gómez; Rebeca Lavega González; Eva Tejedor-Calvo; Margarita Pérez Clavijo; Jaime Carrasco
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Application of Pressurized Liquid Extractions to Obtain Bioactive Compounds from Tuber aestivum and Terfezia claveryi

Foods
2022-01-23 | Journal article
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; Sergio Sánchez; Asunción Morte; María de las Nieves Siles-Sánchez; Cristina Soler-Rivas; Susana Santoyo; Pedro Marco
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Supercritical CO2 extraction method of aromatic compounds from truffles

LWT
2021-10 | Journal article
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; Sergio Sánchez; Diego Morales; Cristina Soler-Rivas; Alejandro Ruiz-Rodriguez; María Ángeles Sanz; Ana Pilar Garcia; Asunción Morte; Pedro Marco
Source: check_circle
Crossref

Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles

Food Research International
2021-02 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Eva Tejedor-Calvo

Edaphic and temporal patterns of Tuber melanosporum fruitbody traits and effect of localised peat-based amendment

Scientific Reports
2020-12 | Journal article
Part of ISSN: 2045-2322
Source: Self-asserted source
Eva Tejedor-Calvo

Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere

International Journal of Food Microbiology
2020-11 | Journal article
Part of ISSN: 0168-1605
Source: Self-asserted source
Eva Tejedor-Calvo

Effect of Bacterial Strains Isolated from Stored Shiitake (<i>Lentinula edodes</i>) on Mushroom Biodeterioration and Mycelial Growth

Agronomy
2020-06 | Journal article | Author
Contributors: Eva Tejedor-Calvo; Sergi García-Barreda; Sergio Sánchez; Pedro Marco
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Screening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities

Food Research International
2020-06 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Eva Tejedor-Calvo

In vitro and in vivo testing of the hypocholesterolemic activity of ergosterol- and β-glucan-enriched extracts obtained from shiitake mushrooms (Lentinula edodes)

Food & Function
2019-10-09 | Journal article
Source: Self-asserted source
Eva Tejedor-Calvo
grade
Preferred source (of 2)‎

Effects of combining electron-beam or gamma irradiation treatments with further storage under modified atmospheres on the bioactive compounds of Tuber melanosporum truffles

Postharvest Biology and Technology
2019-09 | Journal article
Part of ISSN: 0925-5214
Source: Self-asserted source
Eva Tejedor-Calvo
grade
Preferred source (of 2)‎

Peer review (53 reviews for 16 publications/grants)

Review activity for Agronomy. (2)
Review activity for Beverages. (2)
Review activity for Brazilian Journal of Food Technology. (1)
Review activity for Comprehensive reviews in food science and food safety. (2)
Review activity for Cosmetics. (2)
Review activity for Fermentation. (3)
Review activity for Food science & nutrition. (1)
Review activity for Foods. (16)
Review activity for Horticulturae. (4)
Review activity for International journal of molecular sciences. (2)
Review activity for Journal of fungi. (1)
Review activity for Life. (2)
Review activity for Metabolites. (3)
Review activity for Molecules. (8)
Review activity for Plants. (1)
Review activity for Processes. (3)