Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. 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

    2. 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

    3. Published

      Texture Development during storage in starter free Cheese Model based on Fully Concentrated Microfiltered Milk

      Larsson, M., Larsson, M., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2008. 1 p.

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

    4. 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

    5. 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

    6. 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

    7. Published

      Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type

      Kristiansen, K. R., Deding, A. S., Jensen, D. F., Ardö, Ylva Margareta & Qvist, K. B., 1999, In: Milchwissenschaft. 54, 1, p. 19-23 5 p.

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

    8. Published

      Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser

      Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.

      Research output: Contribution to journal › Journal article › Communication

    9. 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

    10. 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

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