Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    161 - 170 out of 183Page size: 10
    1. 2001
    2. 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

    3. 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

    4. 2000
    5. 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

    6. 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

    7. 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

    8. 1999
    9. 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

    10. 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

    11. 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

    12. 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

    13. 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

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