Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
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Introductory study of inhibitory effects on PAB by LAB isolated from semi-hard cheese
Rehn, L. U. I., Langsrud, T., Østlie, H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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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
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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
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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
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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
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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
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The effect of reduced salt content on the function of liposome-encapsulated neutrase and heat-treated lactobacilli in rindless low-fat cheese
Skeie, S., Narvhus, J. A., Ardö, Ylva Margareta, Thorvaldsen, K. & Abrahamsen, R. K., 1997, In: Lait. 77, p. 575-585 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Salt in cheese flavour
Skeie, S., Ardö, Ylva Margareta & Everett, D. W., 2014, In: International Dairy Federation. Catalogue of I D F Publications. Special Issue, 1401, p. 42-45Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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
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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
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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
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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
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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
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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
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Protective cultures for semi-hard cheese production
Tuma, S., Ardö, Ylva Margareta, Vogensen, Finn Kvist & Plocková, M., 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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Protective Lactobacilli: Inhibition of Clostridium sp. in Cheese Model System
Tuma, Š., Kucerová, K., Ardö, Ylva Margareta, Vogensen, Finn Kvist & Plocková, M., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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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
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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
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Varming, C., Beck, T. K., Petersen, Mikael Agerlin & 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. 435-438 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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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
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Stability of cheese emulsions for spray drying
Varming, C., Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2014, In: International Dairy Journal. 39, 1, p. 60-63 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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
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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
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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
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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
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Key aroma compounds in cheeses produced with Lactobacillus helveticus
Varming, C., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2007. 3 p.Research output: Contribution to conference › Conference abstract for conference › Research
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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
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Strain stability and strain typing in Lactobacillus helveticus
Vogensen, Finn Kvist, Jensen, M. E. P. & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
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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
ID: 4239930
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1281
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › Research › peer-review
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1026
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
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757
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published