Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      Robust aminopeptidases from heat-treated Lb. helveticus CNRZ303: properties of significance to cheese ripening

      Tähtinen, H. M. & Ardö, Ylva Margareta, 2002, In: Australian Journal of Dairy Technology. 57, 2, p. 108 1 p.

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

    2. Published

      Ripening of extra-hard cheese made with mesophilic DL-starter

      Rehn, L. U. I., Petersen, Mikael Agerlin, Saedén, K. H. & Ardö, Ylva Margareta, 2010, In: International Dairy Journal. 20, 12, p. 844-851 8 p.

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

    3. 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

    4. 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

    5. 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

    6. Published

      Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 6, p. 674-682 9 p.

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

    7. 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

    8. 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

    9. 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

    10. Published

      Redesigning cheese powder for omission of emulsifying salts

      Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.

      Research output: Contribution to conference › Poster › Research

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