Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2005
- Published
Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles
Thage, B. V., Broe, M. L., Petersen, M. H., Petersen, Mikael Agerlin, Bennedsen, M. & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 795-805 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
Adamberg, K., Antonsson, M., Vogensen, Finn Kvist, Nielsen, E. W., Kask, S., Møller, P. L. & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 873-882 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
IDF symposium on cheese: ripening, characterisation and technology
Holland, R. (ed.), Ardö, Ylva Margareta (ed.), Bütikofer, U. (ed.), Gripon, J. (ed.), Kelly, A. L. (ed.), Mazerolles, G. (ed.), McSweeney, P. L. H. (ed.), Plocková, M. (ed.), Smit, G. (ed.), Wilkinson, M. G. (ed.), Jelen, P. (ed.) & Coolbear, T. (ed.), 2005, In: International Dairy Journal. 15, 6-9, p. 529-972 444 p.Research output: Contribution to journal › Editorial › Research
- Published
Manual for chemical analysis of cheese
Pripp, A. H., Permin, L., Karlsson, A. O. & Ardö, Ylva Margareta, 2005, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.Research output: Book/Report › Compendium/lecture notes › Education
- Published
Molecular characterisation of peptides' effect in foods using QSAR - modelling
Pripp, A. H., Ardö, Ylva Margareta & Sørhaug, T., 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Mælk er ikke bare mælk: naboens hjørne
Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Nanorheological properties of casein micelles
Helstad, K., Trckova, J., Paulsson, M., Ardö, Ylva Margareta & Dejmek, P., 2005, Food science 2005. Levnedsmiddelcentret, p. 81 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Plasmin activity in UHT milk produced by direct systems
Malmgren, B., Dejmek, P., Zakora, M., Paulsson, M. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 5 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Primary proteolysis studied in a cast cheese produced from microfiltered milk
Larsson, M., Zakora, M., Dejmek, P. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 13 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Production of boactive peptides in low-fat cheese by Lactobacillus helveticus: P22
Pripp, A. H. & Ardö, Ylva Margareta, 2005, Prospects for health, well-being and safety. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science
Pripp, A. H., Isaksson, T., Stepanik, L., Sørhaug, T. & Ardö, Ylva Margareta, 2005, In: Trends in Food Science & Technology. 16, 11, p. 484-494 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Relationship between physical properties of casein micelles and rheology of skim milk concentrate
Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In: Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rheology and microstructure of rennet gels from concentrated skim milk without visible syneresis: impact of pH and NaCl
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI
Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40
Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2005, Book of abstracts. Center for Skov, Landskab og Planlægning/Københavns Universitet, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Study of cheese related lactic bacteria under carbohydrate-limited conditions using D-stat cultivation
Adamberg, K., Adamberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2005. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2006
- Published
Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter
Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Flavour formation by amino acid catabolism
Ardö, Ylva Margareta, 2006, In: Biotechnology Advances. 24, 2, p. 238-242 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk
Christiansen, P., Nielsen, E. O. W., Vogensen, Finn Kvist, Brogren, C. & Ardö, Ylva Margareta, 2006, In: International Dairy Journal. 16, 10, p. 1196-1204 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
- Published
Mejeriingeniøruddannelsen & universitetsfusionerne
Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1
Helstad, K., Gunning, A. P., Karlsson, A. O., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Phosphopeptides in low-fat semi-hard cheese with Lactobacillus helveticus
Ardö, Ylva Margareta & Zakora, E., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Primary proteolysis studied in a cast cheese made from microfiltered milk
Larsson, M., Zakora, E., Dejmek, P. & Ardö, Ylva Margareta, 2006, In: International Dairy Journal. 16, 6, p. 623-632 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures
Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
ID: 4239930
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1281
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1027
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
759
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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