Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    151 - 160 out of 183Page size: 10
    1. 2013
    2. Published

      Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

      Pedersen, T. B., Ristagno, D., McSweeney, P. L. H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 112-119 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    4. 2014
    5. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    7. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Poster › Research

    8. Published

      Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Conference abstract for conference › Research

    9. Published

      Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter

      Pedersen, T. B., Kot, Witold, Hansen, L. H., Sørensen, Søren Johannes, Broadbent, J. R., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2014, In: Genome Announcements. 2, 3, 1 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

      Pedersen, T. B., Kot, Witold, Hansen, L. H., Sørensen, Søren Johannes, Broadbent, J. R., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2014, In: Genome Announcements. 2, 3, p. 2 e00484-14.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Influence of pH on retention of camel chymosin in curd

      Børsting, M. W., Qvist, K. B. & Ardö, Ylva Margareta, 2014, In: International Dairy Journal. 38, 2, p. 133-135 2 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Salt in cheese flavour

      Skeie, S., Ardö, Ylva Margareta & Everett, D. W., 2014, In: International Dairy Federation. Catalogue of I D F Publications. Special Issue, 1401, p. 42-45

      Research output: Contribution to journal › Journal article › Research › peer-review

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    ID: 4239930