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
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Analysis/electrophoresis
O'Mahony, J. A., Ardö, Ylva Margareta & McSweeney, P. L. H., 2002, Encyclopedia of dairy sciences. London: Academic Press, p. 67-74 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
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Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses
Christiansen, P., Petersen, M. H., Kask, S., Møller, P. L., Petersen, M., Nielsen, E. W., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 901-909 9 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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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
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Application of selected lactic acid bacteria and coagulent for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation
Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2013, In: International Dairy Journal. 33, 2, p. 163-174 12 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 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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Aroma formation in a cheese model system by different lactobacillus helveticus strains
Petersen, Mikael Agerlin, Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & 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. 367-370 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › 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, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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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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Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter
Ardö, Ylva Margareta & Varming, C., 2010, In: Australian Journal of Dairy Technology. 65, 3, p. 153-158 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Biochemical reactions during ripening of cheese varieties with dry surfaces
Ardö, Ylva Margareta, 2013, Cheese ripening: quality, safety and health aspects. Nova Science Publishers, p. 9-27 19 p. (Advances in Food Safety and Food Microbiology).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Biochemical, chemical and physical processes in cheese during manufacture and ripening
Ardö, Ylva Margareta & Nielsen, E. O. W., 2007, Department of Food Science, University of Copenhagen. 86 p.Research output: Book/Report › Compendium/lecture notes › Education
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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
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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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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754
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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
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