Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
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Lactobacillus in Northern European cheeses
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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A comparison between the microflora of Herrgård cheese from three different dairies
Antonsson, M., Ardö, Ylva Margareta & Molin, G., 2001, In: International Dairy Journal. 11, p. 285-291 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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A comparison of enzymatic activities of Lactobacillus helveticus and Lactobacillus casei strains with potential to improve ripening of low fat cheese
Jensen, M. E. P. & Ardö, Ylva Margareta, 2009. 1 p.Research output: Contribution to conference › Poster › Research
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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
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AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material
Ardö, Ylva Margareta & Polychroniadou, A., 1997Research output: Book/Report › Book › Education
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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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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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Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk
Ardö, Ylva Margareta, 1997.Research output: Contribution to conference › Paper › Research
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Analysis/chromatographic methods
Ardö, Ylva Margareta & Rotvig Kristiansen, K., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 55-62 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
ID: 4239930
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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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1023
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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
Published -
749
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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