Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      Lactobacillus in Northern European cheeses

      Ardö, Ylva Margareta, 2007. 2 p.

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

    2. Published

      A Microscope Chamber System to Study Microbial Interactions and Cell Death in Cheese

      Siegumfeldt, Henrik, Stulova, I., Ryssel, M. & Ardö, Ylva Margareta, 2008. 1 p.

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

    3. Published

      A comparison between the microflora of Herrgård cheese from three different dairies

      Antonsson, M., Ardö, Ylva Margareta & Molin, G., 2001, In: International Dairy Journal. 11, p. 285-291 7 p.

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

    4. Published

      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 p.

      Research output: Contribution to conference › Poster › Research

    5. Published

      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. . (ed.). p. 624-625 2 p.

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

    6. Published

      AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material

      Ardö, Ylva Margareta & Polychroniadou, A., 1997

      Research output: Book/Report › Book › Education

    7. Published

      Advances in the study of proteolysis during cheese ripening

      Sousa, M. J., Ardö, Ylva Margareta & McSweeney, P. L. H., 2001, In: International Dairy Journal. 11, p. 327-345 19 p.

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

    8. Published

      Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus

      Thage, B. V., Houlberg, U. & Ardö, Ylva Margareta, 2004, In: Journal of Dairy Research. 71, 4, p. 461-470 10 p.

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

    9. Published

      Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk

      Ardö, Ylva Margareta, 1997.

      Research output: Contribution to conference › Paper › Research

    10. Published

      Analysis/chromatographic methods

      Ardö, Ylva Margareta & Rotvig Kristiansen, K., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 55-62 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    11. Published

      Analysis/electrophoresis

      O'Mahony, J. A., Ardö, Ylva Margareta & McSweeney, P. L. H., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 67-74 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    12. Published

      Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

      Christiansen, P., Petersen, M. H., Kask, S., Møller, P. L., Petersen, M., Nielsen, E. W., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 901-909 9 p.

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

    13. Published

      Antiklostridiální aktivita laktobacilu izolovaných z polotvrdých sÿru

      Tûma, S., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2005, In: Mlékarské Listy - Zpravodaj. 93, p. 18-21 4 p.

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

    14. Published

      Application of repetitive-PCR in research on the cheese non-starter microflora

      Vogensen, Finn Kvist, Brogren, C., Christiansen, P., Sergianitis, S., Ardö, Ylva Margareta & Nielsen, E. O. W., 2005, Book of abstracts. FEMS, p. 1 1 p.

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

    15. Published

      Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

      Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 163-174 12 p.

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

    16. Published

      Aroma Changes During Processing of Cheese Powders

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008. 1 p.

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

    17. 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

    18. Published

      Aroma formation in a cheese model system by different lactobacillus helveticus strains

      Petersen, Mikael Agerlin, Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 367-370 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    19. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    20. Published

      Aroma profiles of different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 336-339 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    21. Published

      Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter

      Ardö, Ylva Margareta & Varming, C., 2010, In: Australian Journal of Dairy Technology. 65, 3, p. 153-158 6 p.

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

    22. Published

      Bacterial surface-ripened (smear) cheeses

      Ardö, Ylva Margareta, Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E. & Wechsler, D., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 397-414 18 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    23. Published

      Biochemical reactions during ripening of cheese varieties with dry surfaces

      Ardö, Ylva Margareta, 2013, Cheese ripening: quality, safety and health aspects. Nova Science Publishers, p. 9-27 19 p. (Advances in Food Safety and Food Microbiology).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    24. Published

      Biochemical, chemical and physical processes in cheese during manufacture and ripening

      Ardö, Ylva Margareta & Nielsen, E. O. W., 2007, Department of Food Science, University of Copenhagen. 86 p.

      Research output: Book/Report › Compendium/lecture notes › Education

    25. Published

      Biochemistry of Cheese Ripening: Proteolysis

      Ardö, Ylva Margareta, McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 2017, Cheese: Chemistry, Physics & Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 1. p. 445-482 38 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    26. Published

      Blue Cheese

      Cantor, M. D., van den Tempel, T., Hansen, T. K. & Ardö, Ylva Margareta, 2017, Cheese: Chemistry, Physics and Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 2. p. 929-954 26 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    27. Published

      Blue cheeese

      Cantor, M. D., Tempel, T. V. D., Hansen, T. K. & Ardö, Ylva Margareta, 2004, Cheese. Patrick F. Fox, P. L. H. M. T. M. C. T. P. G. (ed.). Amsterdam: Elsevier, p. 176-198 24 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    28. Published

      Blue mold cheese

      Ardö, Ylva Margareta, 2011, Encylopedia of dairy sciences. 2. ed. Academic Press, Vol. 1. p. 767-772 6 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    29. Published

      Blue-veined cheeses

      Morales, M. B. L., Ardö, Ylva Margareta, Berthier, F., Karatzas, K. G. & Bintsis, T., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 415-435 21 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    30. Published

      Bovine milk procathepsin D: presence and activity in heated milk and in extracts of rennet-free UF-Feta cheese

      Larsen, L. B., Wium, H., Benfeldt, C., Heegaard, C. W., Ardö, Ylva Margareta, Qvist, K. B. & Petersen, T. E., 2000, In: International Dairy Journal. 10, p. 67-73 7 p.

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

    31. 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

    32. Published

      Camel and bovine chymosin hydrolysis of bovine aSI- and ß-caseins studied by comparative peptide mapping

      Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 45, p. 11421-11432 12 p.

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

    33. Published

      Capillary electrophoresis used to measure proteolysis in cheese

      Otte, Jeanette, Ardö, Ylva Margareta, Weimer, B. & Sørensen, J., 1999, In: Bulletin of the IDF. 337, p. 10-16 7 p.

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

    34. Published

      Caseinolytic Activity of Lactobacillus helveticus Studied in a Cheese Model

      Jensen, M. E. P., Slot, J. & Ardö, Ylva Margareta, 2008. 1 p.

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

    35. Published

      Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

      Varming, C., Petersen, Mikael Agerlin, Skov, T. H. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 29, 1, p. 15-20 6 p.

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

    36. Published

      Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

      Malmgren, B., Ardö, Ylva Margareta, Langton, M., Altskar, A., Bremer, M. G. E. G., Dejmek, P. & Paulsson, M., 2017, In: International Dairy Journal. 71, p. 60-75 16 p.

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

    37. Published

      Characterisation of aroma compounds in six different types of cheese powder

      Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2007. 1 p.

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

    38. Published

      Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

      Noël, Y., Ardö, Ylva Margareta, Pochet, S., Hunter, E. A., Luginbühl, W., Bars, D. L., Polychroniadou, A. & Pellegrino, L., 1998, In: Lait. 78, p. 569-588 20 p.

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

    39. Published

      Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs

      Thorning, T. K., Bendsen, N. T., Jensen, S. K., Ardö, Ylva Margareta, Tholstrup, T., Astrup, A. & Raben, Anne, 2015, In: Journal of Nutrition. 145, 7, p. 1453-1458 6 p.

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

    40. Published

      Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

      Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

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

    41. Published

      Cheese powder without emulsifying salt - processing parameters and stability

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.

      Research output: Contribution to conference › Poster › Research

    42. Published

      Cheese ripening: general mechanisms and specific cheese varieties

      Ardö, Ylva Margareta, 2001, In: International Dairy Federation. Bulletin. 369, p. 7-12 6 p.

      Research output: Contribution to journal › Journal article › Research

    43. Published

      Cheeses from Denmark

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 177-178 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    44. Published

      Cheeses from Sweden

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 188-189 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    45. Published

      Chromatographic methods

      Ardö, Ylva Margareta, Chatterton, Dereck Edward Winston & Varming, C., 2011, Encyclopedia of dairy sciences. 2 ed. Academic Press, Vol. 1. p. 169-176 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    46. Published

      Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

      Børsting, M. W., Qvist, K. B., Brockmann, E., Vindeløv, J., Pedersen, T. L., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.

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

    47. Published

      Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus

      Broadbent, R., Thompson, R. L., Hughes, J. E., Welker, D. L., Steele, J. L., Cai, H., Ardö, Ylva Margareta, Vogensen, Finn Kvist, Thompkins, T. A., Hagen, K. & Altermann, E., 2008. 1 p.

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

    48. Published

      Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium

      Smeianov, V. V., Wechter, P., Broadbent, J. R., Hughes, J. E., Rodríguez, B. T., Christensen, Tove, Ardö, Ylva Margareta & Steele, J. L., 2007, In: Applied and Environmental Microbiology. 73, 8, p. 2661-2672 12 p.

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

    49. Published

      Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

      Møller, K. K., Rattray, F. P., Sørensen, J. C. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 21, p. 5454-5460 7 p.

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

    50. Published

      Conclusions of the IDF symposium on ripening and quality of cheeses

      Ardö, Ylva Margareta, 1996, In: Lait. 77

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

    51. Published

      Dansk mejeriingeniører - på engelsk

      Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In: Mælketidende. 2004, 3, p. 52-54 3 p.

      Research output: Contribution to journal › Journal article › Communication

    52. Published

      Diversity of Lactobacillus in Swedish hard cheese

      Rehn, L. U. I., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

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

    53. Published

      Diversity of Lactobacillus in Swedish hard cheese

      Rehn, L. U. I., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

      Research output: Contribution to conference › Poster › Research

    54. Published

      Dynamic of free amino acid composition in cheese ripening

      Ardö, Ylva Margareta, Thage, B. V. & Madsen, J. S., 2002, In: Australian Journal of Dairy Technology. 57, 2, p. 109-115 7 p.

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

    55. Published

      Editorial

      Ardö, Ylva Margareta & Kelly, P., 2001, In: International Dairy Journal. 11, 183, 1 p.

      Research output: Contribution to journal › Editorial › Research

    56. Published

      Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

      Pedersen, T. B., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2016, In: International Dairy Journal. 57, p. 72-79 8 p.

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

    57. Published

      Effect of microfiltration and pasteurisation on proteolysis of Herrgård cheese

      Ardö, Ylva Margareta & Lindblad, O., 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    58. 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

    59. 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

    60. 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

    61. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

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

    62. Published

      Enzymes in Cheese Ripening

      Ardö, Ylva Margareta, 2021, Agents of Change: Enzymes in Milk and Dairy Products. Kelly, A. L. & Larsen, L. B. (eds.). Springer, p. 363-395 33 p. (Food Engineering Series).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    63. Published

      Evaluating proteolysis by analysing the N content of cheese fractions

      Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 4-9 6 p.

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

    64. Published

      Evaluation of biochemical methods to analyse cheese characteristics derived from milk microflora activities

      Ardö, Ylva Margareta & Madsen, J. S., 1999, Proceedings of the symposium on quality and microbiology of traditional and raw milk cheeses. p. 127-139 13 p.

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

    65. 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

    66. Published

      Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents

      Madsen, J. S. & Ardö, Ylva Margareta, 2001, In: International Dairy Journal. 11, p. 423-431 9 p.

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

    67. 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

    68. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    69. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1996, Advances in the microbiology and biochemistry of cheese fermented milk. Law, B. A. (ed.). 2. ed. London: Aspen Publishers, p. 207-218 12 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    70. Published

      Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

      Varming, C., Andersen, L. T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 30, 1, p. 19-28 10 p.

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

    71. 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

    72. Published

      Forbedring af konsistens og smag i ost med lavt fedtindhold

      Madsen, J. S. & Ardö, Ylva Margareta, 2000, In: Maelkeritidende. 2, p. 76-79 4 p.

      Research output: Contribution to journal › Journal article › Communication

    73. Published

      Forbedring af konsistensen i lavfedtholdig 20+ ost ved accelereret nedbrydning af peptider til aminosyrer

      Ardö, Ylva Margareta, Madsen, J. S. & Tähtinen, H., 2003, In: Mælketidende. 19, p. 444-448 5 p.

      Research output: Contribution to journal › Journal article › Communication

    74. Published

      General introduction

      Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 3 1 p.

      Research output: Contribution to journal › Journal article › Research

    75. Published

      Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

      Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Ylva Margareta, Vogensen, Finn Kvist, De Lorentiis, A., Gatti, M., Neviani, E. & Steele, J. L., 2011, In: Journal of Dairy Science. 94, 9, p. 4313-4328 16 p.

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

    76. 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

    77. 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

    78. Published

      Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

      Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Ylva Margareta, Broadbent, J. R., Neve, H., Hansen, L. H., Dal Bello, F., Ostlie, H. M., Kleppen, H. P., Vogensen, Finn Kvist & Holo, H., 2017, In: Frontiers in Microbiology. 8, 14 p.

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

    79. Published

      Hard cheeses

      Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B. & Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 204-246 43 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    80. 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

    81. Published

      How may spoilage fungi be controlled in Blue cheese?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 287 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

    82. Published

      Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

      Andersen, L. T., Schlichtherle-Cerny, H. & Ardö, Ylva Margareta, 2008, In: Le Lait (Print). 88, p. 467-475 9 p.

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

    83. Published

      Hæmning af smørsyrebakterier i ost og ensilage: ved brug af antimikrobielle bakterier som forekommer naturligt i danske oste

      Ardö, Ylva Margareta, Vogensen, Finn Kvist, Nielsen, E. O. W., Christiansen, P. S., Holmgren, K. & Olsson, C., 2002, In: Maelkeritidende. 6, p. 128-132 5 p.

      Research output: Contribution to journal › Journal article › Communication

    84. 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

    85. Published

      Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

      Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

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

    86. Published

      Identification of aminopeptidases in Lactobacillus paracasei

      Nielsen, M. S. & Ardö, Ylva Margareta, 2007. 2 p.

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

    87. Published

      Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

      Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

    88. Published

      Impact of heat-treated Lactobacillus helveticus on bioactive peptides in low-fat, semi-hard cheese

      Ardö, Ylva Margareta, Pripp, A. H. & Lillevang, S. K., 2009, In: Australian Journal of Dairy Technology. 64, p. 58-62 5 p.

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

    89. Published

      Impact of processing steps on the composition of volatile compounds in cheese powders

      Varming, C., Kjær Bech, T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2011, In: International Journal of Dairy Technology. 64, 2, p. 197-206 10 p.

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

    90. Published

      Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

      Børsting, M. W., Qvist, K. B., Rasmussen, M., Vindeløv, J., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2012, In: Dairy Science & Technology. 92, 5, p. 593-612 20 p.

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

    91. Published

      Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs

      Thorning, T. K., Raben, Anne, Bendsen, N. T., Jørgensen, H. J. H., Kiilerich, P., Ardö, Ylva Margareta, Lorenzen, J. K., Kristiansen, Karsten & Astrup, A., 2016, In: International Dairy Journal. 61, p. 67-75 9 p.

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

    92. Published

      Inbition of Clostridium sp. by bacteriocin-like substances produced by lactobacilli isolated from semi hard cheese

      Tùma, S., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    93. Published

      Influence from raw milk flora on cheese ripening studied by different treatments of milk to model cheese

      Skeie, S. & Ardö, Ylva Margareta, 2000, In: Lebensmittel - Wissenschaft und Technologie. 33, 7, p. 499-505 7 p.

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

    94. Published

      Influence of Antimicrobial Facultative Heterofermentative Lactobacillus on Cheese Ripening

      Ardö, Ylva Margareta, Christiansen, P., Sander, A., Vogensen, Finn Kvist & Nielsen, E. O. W., 2008. 1 p.

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

    95. Published

      Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria

      Rehn, L. U. I., Vogensen, Finn Kvist, Persson, S., Saedén, K. H., Nilsson, B. F. & Ardö, Ylva Margareta, 2011, In: Journal of Dairy Science. 94, 3, p. 1098-1111 14 p.

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

    96. Published

      Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

      Kemsawasd, V., Monteiro Lomba Viana, T., Ardö, Ylva Margareta & Arneborg, Nils, 2015, In: Applied Microbiology and Biotechnology. 99, 23, p. 10191-10207 17 p.

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

    97. Published

      Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.

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

    98. 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

    99. Published

      Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    100. Published

      Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

      Børsting, M. W., Stallknecht, M. K., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: International Dairy Journal. 41, p. 38-45 8 p.

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

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