Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    151 - 183 out of 183Page size: 50
    1. 2013
    2. Published

      Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

      Pedersen, T. B., Ristagno, D., McSweeney, P. L. H., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 112-119 8 p.

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

    3. Published

      Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013, Annual transactions of the Nordic Rheology Society. Sorvari, A. (ed.). Vol. 21. p. 315-316 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    4. 2014
    5. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

      Research output: Contribution to conference › Poster › Research

    6. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

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

    7. Published

      Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

      Hougaard, Anni Bygvrå, Gholamhosseinpour, A., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014. 1 p.

      Research output: Contribution to conference › Poster › Research

    8. Published

      Exchanging emulsifying salt with dairy-based ingredients in cheese powder production

      Hougaard, Anni Bygvrå, Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2014.

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

    9. Published

      Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter

      Pedersen, T. B., Kot, Witold, Hansen, L. H., Sørensen, Søren Johannes, Broadbent, J. R., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2014, In: Genome Announcements. 2, 3, 1 p.

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

    10. Published

      Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

      Pedersen, T. B., Kot, Witold, Hansen, L. H., Sørensen, Søren Johannes, Broadbent, J. R., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2014, In: Genome Announcements. 2, 3, p. 2 e00484-14.

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

    11. Published

      Influence of pH on retention of camel chymosin in curd

      Børsting, M. W., Qvist, K. B. & Ardö, Ylva Margareta, 2014, In: International Dairy Journal. 38, 2, p. 133-135 2 p.

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

    12. Published

      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. 42-45

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

    13. Published

      Salt in cheese ripening

      Ardö, Ylva Margareta, Skeie, S. & Guinee, T., 2014, In: International Dairy Federation. Bulletin. Special Issue, 1401, p. 21-29

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

    14. Published

      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

    15. 2015
    16. Published

      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

    17. Published

      Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

      Børsting, M. W., Qvist, K. B., Brockmann, E., Vindeløv, J., Pedersen, T. L., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.

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

    18. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

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

    19. 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

    20. Published

      Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

      Børsting, M. W., Stallknecht, M. K., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: International Dairy Journal. 41, p. 38-45 8 p.

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

    21. 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

    22. 2016
    23. Published

      Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

      Pedersen, T. B., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2016, In: International Dairy Journal. 57, p. 72-79 8 p.

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

    24. Published

      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

    25. 2017
    26. Published

      Biochemistry of Cheese Ripening: Proteolysis

      Ardö, Ylva Margareta, McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K. & Fox, P. F., 2017, Cheese: Chemistry, Physics & Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 1. p. 445-482 38 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    27. Published

      Blue Cheese

      Cantor, M. D., van den Tempel, T., Hansen, T. K. & Ardö, Ylva Margareta, 2017, Cheese: Chemistry, Physics and Microbiology. McSweeney, P. L. H., Fox, P. F., Cotter, P. D. & Everett, D. W. (eds.). 4 ed. Academic Press, Vol. 2. p. 929-954 26 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    28. Published

      Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

      Malmgren, B., Ardö, Ylva Margareta, Langton, M., Altskar, A., Bremer, M. G. E. G., Dejmek, P. & Paulsson, M., 2017, In: International Dairy Journal. 71, p. 60-75 16 p.

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

    29. Published

      Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

      Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Ylva Margareta, Broadbent, J. R., Neve, H., Hansen, L. H., Dal Bello, F., Ostlie, H. M., Kleppen, H. P., Vogensen, Finn Kvist & Holo, H., 2017, In: Frontiers in Microbiology. 8, 14 p.

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

    30. 2018
    31. Published

      Bacterial surface-ripened (smear) cheeses

      Ardö, Ylva Margareta, Berthier, F., Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E. & Wechsler, D., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 397-414 18 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    32. Published

      Blue-veined cheeses

      Morales, M. B. L., Ardö, Ylva Margareta, Berthier, F., Karatzas, K. G. & Bintsis, T., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 415-435 21 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    33. Published

      Cheeses from Denmark

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 177-178 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    34. Published

      Cheeses from Sweden

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 188-189 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    35. Published

      Hard cheeses

      Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B. & Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 204-246 43 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    36. Published

      Semi-hard cheeses

      Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Morales, M. B. L., Licitra, G., Berthier, F., Papademas, P., Ardö, Ylva Margareta, Tavares, T. G., Malcata , F. X., Radulovic, Z. & Miocinovic, J., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 247-300 54 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    37. Published

      Swiss-type cheeses (propionic acid cheeses)

      Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Ardö, Ylva Margareta, Düsterhöft, E. M., Engels, W., Huppertz, T., Hynes, E. R., Perotti, M. C. & Bergamini, C. V., 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 336-348 13 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    38. Published

      Whey cheeses (heat coagulated)

      Papademas, P., Bintsis, T., Alichanidis, E. & Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 446-452 7 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    39. 2021
    40. Published

      Enzymes in Cheese Ripening

      Ardö, Ylva Margareta, 2021, Agents of Change: Enzymes in Milk and Dairy Products. Kelly, A. L. & Larsen, L. B. (eds.). Springer, p. 363-395 33 p. (Food Engineering Series).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

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