Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    141 - 150 out of 183Page size: 10
    1. 2004
    2. Published

      Rheological Behavior of Skim Milk Concentrates at Different pH

      Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004.

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

    3. Published

      Rheological behavior of skim milk concentrates at different pH

      Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Purification and identification of water-soluble phosphopeptides from cheese using Fe(III) affinity chromatography and mass spectrometry

      Lund, M. & Ardö, Ylva Margareta, 2004, In: Journal of Agricultural and Food Chemistry. 52, 21, p. 6616 7 p.

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

    5. 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

    6. Published

      Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp paracasei CHCC 2115

      Thage, B., Rattray, F., Laustsen, M., Ardö, Ylva Margareta, Barkholt, V. & Houlberg, U., 2004, In: Letters in Applied Microbiology. 96, 3, p. 593-602 10 p.

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

    7. 2003
    8. Published

      Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system

      Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: International Journal of Food Microbiology. 85, 85, p. 159-169 11 p.

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

    9. Published

      Proteolysis of the semi-hard cheese Herrgård made at different dairies: exploratory study

      Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: Milchwissenschaft. 58, 3/4, p. 145-148 4 p.

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

    10. 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

    11. Published

      Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus srains isolated from Estonian semi-hard cheese

      Kask, S., Adamberg, K., Orlowski, A., Vogensen, Finn Kvist, Møller, P. L., Ardö, Ylva Margareta & Palme, T., 2003, In: Food Research International. 36, p. 1037-1046 10 p.

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

    12. Published

      Lactid acid bacterial strains belonging to a new lactobacillus species and their use in the food and feed industry: international publication no. WO 03/012074 A2

      Møller, P., Kask, S., Ardö, Ylva Margareta, Vogensen, Finn Kvist & Nielsen, E. W., 2003

      Research output: Patent

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