Ylva Margareta Ardö
Professor emeritus
- Udgivet
Lactobacillus in Northern European cheeses
Ardö, Ylva Margareta, 2007. 2 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
A Microscope Chamber System to Study Microbial Interactions and Cell Death in Cheese
Siegumfeldt, Henrik, Stulova, I., Ryssel, M. & Ardö, Ylva Margareta, 2008. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
A comparison between the microflora of Herrgård cheese from three different dairies
Antonsson, M., Ardö, Ylva Margareta & Molin, G., 2001, I: International Dairy Journal. 11, s. 285-291 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
A comparison of enzymatic activities of Lactobacillus helveticus and Lactobacillus casei strains with potential to improve ripening of low fat cheese
Jensen, M. E. P. & Ardö, Ylva Margareta, 2009. 1 s.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
A study of Lactobacillus strains isolated from Danbo cheese and their function as adjunct cultures
Antonsson, M., Ardö, Ylva Margareta & Molin, G., 1999, Food microbiology and food safety into the next millennium. Tuijtelaars, A. C. J. . . A. . (red.). s. 624-625 2 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
- Udgivet
AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material
Ardö, Ylva Margareta & Polychroniadou, A., 1997Publikation: Bog/antologi/afhandling/rapport › Bog › Undervisning
- Udgivet
Advances in the study of proteolysis during cheese ripening
Sousa, M. J., Ardö, Ylva Margareta & McSweeney, P. L. H., 2001, I: International Dairy Journal. 11, s. 327-345 19 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus
Thage, B. V., Houlberg, U. & Ardö, Ylva Margareta, 2004, I: Journal of Dairy Research. 71, 4, s. 461-470 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk
Ardö, Ylva Margareta, 1997.Publikation: Konferencebidrag › Paper › Forskning
- Udgivet
Analysis/chromatographic methods
Ardö, Ylva Margareta & Rotvig Kristiansen, K., 2002, Encyclopedia of dairy sciences. London: Academic Press, s. 55-62 8 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
ID: 4239930
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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1026
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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757
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
Udgivet