Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1 - 183 out of 183Page size: 500
    1. 2021
    2. 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

    3. 2018
    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    11. 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

    12. 2017
    13. 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

    14. 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

    15. 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

    16. 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

    17. 2016
    18. 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

    19. 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

    20. 2015
    21. 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

    22. 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

    23. 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

    24. 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

    25. 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

    26. 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

    27. 2014
    28. 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

    29. 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

    30. 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

    31. 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

    32. 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

    33. 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

    34. 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

    35. 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

    36. 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

    37. 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

    38. 2013
    39. Published

      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

    40. Published

      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

    41. Published

      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

    42. Published

      Cheese powder without emulsifying salt - processing parameters and stability

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.

      Research output: Contribution to conference › Poster › Research

    43. Published

      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

    44. Published

      Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

      Møller, K. K., Rattray, F. P., Bredie, Wender & Ardö, Ylva Margareta, 2013, In: Journal of Dairy Science. 96, 4, p. 1953-1971 19 p.

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

    45. 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

    46. 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

    47. 2012
    48. Published

      Camel and bovine chymosin hydrolysis of bovine aSI- and ß-caseins studied by comparative peptide mapping

      Møller, K. K., Rattray, F. P. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 45, p. 11421-11432 12 p.

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

    49. Published

      Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

      Møller, K. K., Rattray, F. P., Sørensen, J. C. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 21, p. 5454-5460 7 p.

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

    50. Published

      Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

      Børsting, M. W., Qvist, K. B., Rasmussen, M., Vindeløv, J., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2012, In: Dairy Science & Technology. 92, 5, p. 593-612 20 p.

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

    51. Published

      Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

      Møller, K. K., Rattray, F. P., Høier, E. & Ardö, Ylva Margareta, 2012, In: Dairy Science & Technology. 92, 5, p. 515-540 26 p.

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

    52. 2011
    53. Published

      Blue mold cheese

      Ardö, Ylva Margareta, 2011, Encylopedia of dairy sciences. 2. ed. Academic Press, Vol. 1. p. 767-772 6 p.

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

    54. Published

      Chromatographic methods

      Ardö, Ylva Margareta, Chatterton, Dereck Edward Winston & Varming, C., 2011, Encyclopedia of dairy sciences. 2 ed. Academic Press, Vol. 1. p. 169-176 8 p.

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

    55. Published

      Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

      Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Ylva Margareta, Vogensen, Finn Kvist, De Lorentiis, A., Gatti, M., Neviani, E. & Steele, J. L., 2011, In: Journal of Dairy Science. 94, 9, p. 4313-4328 16 p.

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

    56. Published

      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

    57. Published

      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

    58. 2010
    59. Published

      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

    60. Published

      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

    61. Published

      Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening

      Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.

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

    62. Published

      Lactobacillus helveticus i faste oste

      Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 22, p. 10-11 2 p.

      Research output: Contribution to journal › Journal article › Communication

    63. Published

      Nordisk ostekursus

      Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 18, p. 3 1 p.

      Research output: Contribution to journal › Journal article › Communication

    64. Published

      Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese

      Christiansen, P., Vogensen, Finn Kvist, Nielsen, E. O. W. & Ardö, Ylva Margareta, 2010, In: International Journal of Dairy Technology. 63, 4, p. 544-551 8 p.

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

    65. Published

      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

    66. Published

      Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

      Andersen, L. T., Ardö, Ylva Margareta & Bredie, Wender, 2010, In: International Dairy Journal. 20, 8, p. 528-536 9 p.

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

    67. Published

      Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains

      Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, In: International Dairy Journal. 20, 3, p. 149-155 7 p.

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

    68. Published

      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

    69. 2009
    70. Published

      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

    71. Published

      Impact of heat-treated Lactobacillus helveticus on bioactive peptides in low-fat, semi-hard cheese

      Ardö, Ylva Margareta, Pripp, A. H. & Lillevang, S. K., 2009, In: Australian Journal of Dairy Technology. 64, p. 58-62 5 p.

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

    72. Published

      Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

      Jensen, M. E. P., Ardö, Ylva Margareta & Vogensen, Finn Kvist, 2009, In: Letters in Applied Microbiology. 49, 3, p. 396-402 7 p.

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

    73. Published

      Study of antimicrobial activity among Lactobacillus helveticus strains using three different assays

      Jensen, M. E. P., Braun, A., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2009, In: Annals of Microbiology. 59, 1, p. 187-190 4 p.

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

    74. Published

      Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

      Jensen, M. E. P., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2009, In: International Dairy Journal. 19, 11, p. 661-668 8 p.

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

    75. 2008
    76. Published

      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

    77. Published

      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

    78. Published

      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

    79. Published

      Caseinolytic Activity of Lactobacillus helveticus Studied in a Cheese Model

      Jensen, M. E. P., Slot, J. & Ardö, Ylva Margareta, 2008. 1 p.

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

    80. Published

      Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus

      Broadbent, R., Thompson, R. L., Hughes, J. E., Welker, D. L., Steele, J. L., Cai, H., Ardö, Ylva Margareta, Vogensen, Finn Kvist, Thompkins, T. A., Hagen, K. & Altermann, E., 2008. 1 p.

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

    81. Published

      Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

      Andersen, L. T., Schlichtherle-Cerny, H. & Ardö, Ylva Margareta, 2008, In: Le Lait (Print). 88, p. 467-475 9 p.

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

    82. Published

      Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

      Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

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

    83. Published

      Influence of Antimicrobial Facultative Heterofermentative Lactobacillus on Cheese Ripening

      Ardö, Ylva Margareta, Christiansen, P., Sander, A., Vogensen, Finn Kvist & Nielsen, E. O. W., 2008. 1 p.

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

    84. Published

      Nanoreologi af kasein: gul ost af koncentreret mælk - del II

      Helstad, K., Rayner, M., Ardö, Ylva Margareta & Dejmek, P., 2008, In: Maelkeritidende. 121, 3, p. 54-56 3 p.

      Research output: Contribution to journal › Journal article › Communication

    85. Published

      Primary Proteolysis in Concentrated Casein Systems with Added Whey Protein

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2008. 1 p.

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

    86. Published

      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

    87. Published

      Proteolysis in lactobacilli: Applications in food and health

      Broadbent, J. R., Thompson, R. L., Hughes, J. E., Welker, D. L., Steele, J. L., Cai, H., Ardö, Ylva Margareta, Vogensen, Finn Kvist, Thompkins, T. A., Hagen, K. & Altermann, E., 2008. 2 p.

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

    88. Published

      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

    89. 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

    90. 2007
    91. Published

      Lactobacillus in Northern European cheeses

      Ardö, Ylva Margareta, 2007. 2 p.

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

    92. Published

      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

    93. Published

      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

    94. Published

      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

    95. Published

      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

    96. Published

      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

    97. Published

      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

    98. Published

      How may spoilage fungi be controlled in Blue cheese?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 287 1 p.

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

    99. Published

      Identification of aminopeptidases in Lactobacillus paracasei

      Nielsen, M. S. & Ardö, Ylva Margareta, 2007. 2 p.

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

    100. Published

      Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

      Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

    101. Published

      Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 9, p. 1053-1062 10 p.

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

    102. Published

      Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    103. Published

      Introduction: what are Blue cheese variaties?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 284-285 2 p.

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

    104. Published

      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

    105. Published

      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

    106. Published

      Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

      Pripp, A. H. & Ardö, Ylva Margareta, 2007, In: Food Chemistry. 102, 3, p. 880-888 9 p.

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

    107. Published

      Observations of casein micelles in skim milk concentrate by transmission electron microscopy: research note

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Lebensmittel - Wissenschaft und Technologie. 40, 6, p. 1102-1107 6 p.

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

    108. Published

      Peptidase activities in different strains of Lactobacillus helveticus

      Jensen, M. E. P., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2007. 2 p.

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

    109. Published

      Phosphopeptides in low-fat, semi-hard cheese with Lactobacillus helveticus

      Ardö, Ylva Margareta & Zakora, M., 2007. 2 p.

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

    110. Published

      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

    111. Published

      Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: International Dairy Journal. 17, 6, p. 674-682 9 p.

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

    112. Published

      Savoury flavour i cheddar ost

      Andersen, L. T., Ardö, Ylva Margareta, Bredie, Wender & Sørensen, N. K., 2007, In: Maelkeritidende. 1, p. 10-12 3 p.

      Research output: Contribution to journal › Journal article › Communication

    113. Published

      Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.

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

    114. Published

      Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

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

    115. Published

      Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Maelkeritidende. 120, 20, p. 449-451 3 p.

      Research output: Contribution to journal › Journal article › Communication

    116. Published

      Why does Blue cheese develop brown spots?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). Boca Raton: CRC Press, p. 286 1 p.

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

    117. Published

      Why does blue cheese not develop adequate veining?

      Ardö, Ylva Margareta, 2007, Cheese problems solved. McSweeney, P. L. H. (ed.). CRC Press, p. 288 1 p.

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

    118. 2006
    119. Published

      Brug af Lactobacillus helveticus til udvikling af nye, spændende faste og halvfaste ostesorter

      Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 8, p. 190-193 4 p.

      Research output: Contribution to journal › Journal article › Communication

    120. Published

      Flavour formation by amino acid catabolism

      Ardö, Ylva Margareta, 2006, In: Biotechnology Advances. 24, 2, p. 238-242 5 p.

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

    121. Published

      Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk

      Christiansen, P., Nielsen, E. O. W., Vogensen, Finn Kvist, Brogren, C. & Ardö, Ylva Margareta, 2006, In: International Dairy Journal. 16, 10, p. 1196-1204 9 p.

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

    122. Published

      Inbition of Clostridium sp. by bacteriocin-like substances produced by lactobacilli isolated from semi hard cheese

      Tùma, S., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2006. 1 p.

      Research output: Contribution to conference › Poster › Research

    123. Published

      Mejeriingeniøruddannelsen & universitetsfusionerne

      Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.

      Research output: Contribution to journal › Journal article › Communication

    124. Published

      Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

      Helstad, K., Gunning, A. P., Karlsson, A. O., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

    125. Published

      Phosphopeptides in low-fat semi-hard cheese with Lactobacillus helveticus

      Ardö, Ylva Margareta & Zakora, E., 2006. 1 p.

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

    126. 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

    127. Published

      Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

      Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

    128. Published

      Samarbejde mellem videninstitutioner og virksomheder - gensidige interesser skaber ny viden: case

      Ardö, Ylva Margareta, 2006, Konkurrenceevne, klynger og kompetencer: fødevareerhvervet som garant for vækst og velfærd i en global verden. København: Landbrugsraadet, p. 32 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication

    129. 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

    130. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2006, Flavour science: recent advances and trends. Bredie, W. L. P. & Petersen, M. A. (eds.). <Forlag uden navn>, p. 221-224 4 p. (Developments in Food Science, Vol. 43).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    131. Published

      Study of cheese associated lactic acid bacteria under carbonhydrate-limited conditions using D-stat cultivation

      Adamberg, K., Adamsberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2006, In: Food Biotechnology. 20, 2, p. 143-160 18 p.

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

    132. 2005
    133. Published

      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

    134. Published

      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

    135. Published

      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

    136. Published

      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

    137. Published

      Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese

      Adamberg, K., Antonsson, M., Vogensen, Finn Kvist, Nielsen, E. W., Kask, S., Møller, P. L. & Ardö, Ylva Margareta, 2005, In: International Dairy Journal. 15, 6-9, p. 873-882 10 p.

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

    138. Published

      IDF symposium on cheese: ripening, characterisation and technology

      Holland, R. (ed.), Ardö, Ylva Margareta (ed.), Bütikofer, U. (ed.), Gripon, J. (ed.), Kelly, A. L. (ed.), Mazerolles, G. (ed.), McSweeney, P. L. H. (ed.), Plocková, M. (ed.), Smit, G. (ed.), Wilkinson, M. G. (ed.), Jelen, P. (ed.) & Coolbear, T. (ed.), 2005, In: International Dairy Journal. 15, 6-9, p. 529-972 444 p.

      Research output: Contribution to journal › Editorial › Research

    139. Published

      Manual for chemical analysis of cheese

      Pripp, A. H., Permin, L., Karlsson, A. O. & Ardö, Ylva Margareta, 2005, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.

      Research output: Book/Report › Compendium/lecture notes › Education

    140. Published

      Molecular characterisation of peptides' effect in foods using QSAR - modelling

      Pripp, A. H., Ardö, Ylva Margareta & Sørhaug, T., 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    141. Published

      Mælk er ikke bare mælk: naboens hjørne

      Ipsen, Richard & Ardö, Ylva Margareta, 2005, In: Danske Maelkeproducenter. p. 1-4 4 p.

      Research output: Contribution to journal › Journal article › Research

    142. Published

      Nanorheological properties of casein micelles

      Helstad, K., Trckova, J., Paulsson, M., Ardö, Ylva Margareta & Dejmek, P., 2005, Food science 2005. Levnedsmiddelcentret, p. 81 1 p.

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

    143. Published

      Plasmin activity in UHT milk produced by direct systems

      Malmgren, B., Dejmek, P., Zakora, M., Paulsson, M. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 5 1 p.

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

    144. 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

    145. Published

      Production of boactive peptides in low-fat cheese by Lactobacillus helveticus: P22

      Pripp, A. H. & Ardö, Ylva Margareta, 2005, Prospects for health, well-being and safety. Elsevier, p. 1 1 p.

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

    146. Published

      Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science

      Pripp, A. H., Isaksson, T., Stepanik, L., Sørhaug, T. & Ardö, Ylva Margareta, 2005, In: Trends in Food Science & Technology. 16, 11, p. 484-494 11 p.

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

    147. Published

      Relationship between physical properties of casein micelles and rheology of skim milk concentrate

      Karlsson, A. O., Ipsen, Richard, Schrader, K. & Ardö, Ylva Margareta, 2005, In: Journal of Dairy Science. 88, 11, p. 3784-3797 14 p.

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

    148. Published

      Rheology and microstructure of rennet gels from concentrated skim milk without visible syneresis: impact of pH and NaCl

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    149. Published

      Rheology of rennet gels from cencentrated skim milk without visible syneresis: impact of pH and NaCI

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2005. 1 p.

      Research output: Contribution to conference › Poster › Research

    150. Published

      Spiking as a method for quantification of aroma compounds in semi-hard cheeses: poster no. 40

      Petersen, Mikael Agerlin, Tammam, A. A. & Ardö, Ylva Margareta, 2005, Book of abstracts. Center for Skov, Landskab og Planlægning/Københavns Universitet, p. 1 1 p.

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

    151. Published

      Study of cheese related lactic bacteria under carbohydrate-limited conditions using D-stat cultivation

      Adamberg, K., Adamberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2005. 1 p.

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

    152. 2004
    153. Published

      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

    154. Published

      Blue cheeese

      Cantor, M. D., Tempel, T. V. D., Hansen, T. K. & Ardö, Ylva Margareta, 2004, Cheese. Patrick F. Fox, P. L. H. M. T. M. C. T. P. G. (ed.). Amsterdam: Elsevier, p. 176-198 24 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    155. Published

      Dansk mejeriingeniører - på engelsk

      Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In: Mælketidende. 2004, 3, p. 52-54 3 p.

      Research output: Contribution to journal › Journal article › Communication

    156. Published

      Master of science in dairy science and technology: a colloboration between three universitties in the Øresund Region

      Ipsen, Richard, Ardö, Ylva Margareta, Friis, A. & Dejmek, P., 2004, In: Danish Dairy & Food Industry - Worldwide. 14, p. 62-63 2 p.

      Research output: Contribution to journal › Journal article › Communication

    157. Published

      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

    158. 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

    159. Published

      Rheological Behavior of Skim Milk Concentrates at Different pH

      Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004.

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

    160. Published

      Rheological behavior of skim milk concentrates at different pH

      Karlsson, A. O., Ipsen, Richard, Ardö, Ylva Margareta & Qvist, K., 2004. 1 p.

      Research output: Contribution to conference › Poster › Research

    161. Published

      Semihard Scandinavian cheeses made with mesophilic DL-starter

      Ardö, Ylva Margareta, 2004, Handbook of food and beverage fermentation technology. Hui, Y. H., Meunier-Goddik, L., Hansen, Å. S., Josephsen, J., Nip, W-K., Stanfield, P. S. & Toldrá, F. (eds.). New York: Marcel Dekker, p. 277-290 14 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    162. 2003
    163. Published

      Forbedring af konsistensen i lavfedtholdig 20+ ost ved accelereret nedbrydning af peptider til aminosyrer

      Ardö, Ylva Margareta, Madsen, J. S. & Tähtinen, H., 2003, In: Mælketidende. 19, p. 444-448 5 p.

      Research output: Contribution to journal › Journal article › Communication

    164. Published

      Lactid acid bacterial strains belonging to a new lactobacillus species and their use in the food and feed industry: international publication no. WO 03/012074 A2

      Møller, P., Kask, S., Ardö, Ylva Margareta, Vogensen, Finn Kvist & Nielsen, E. W., 2003

      Research output: Patent

    165. Published

      Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system

      Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: International Journal of Food Microbiology. 85, 85, p. 159-169 11 p.

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

    166. 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

    167. Published

      Proteolysis of the semi-hard cheese Herrgård made at different dairies: exploratory study

      Antonsson, M., Molin, G. & Ardö, Ylva Margareta, 2003, In: Milchwissenschaft. 58, 3/4, p. 145-148 4 p.

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

    168. 2002
    169. Published

      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

    170. Published

      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

    171. Published

      Dynamic of free amino acid composition in cheese ripening

      Ardö, Ylva Margareta, Thage, B. V. & Madsen, J. S., 2002, In: Australian Journal of Dairy Technology. 57, 2, p. 109-115 7 p.

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

    172. Published

      Hæmning af smørsyrebakterier i ost og ensilage: ved brug af antimikrobielle bakterier som forekommer naturligt i danske oste

      Ardö, Ylva Margareta, Vogensen, Finn Kvist, Nielsen, E. O. W., Christiansen, P. S., Holmgren, K. & Olsson, C., 2002, In: Maelkeritidende. 6, p. 128-132 5 p.

      Research output: Contribution to journal › Journal article › Communication

    173. Published

      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

    174. Published

      Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese

      Antonsson, M., Ardö, Ylva Margareta, Nilsson, B. F. & Molin, G., 2002, In: Journal of Dairy Research. 69, 3, p. 457-472 16 p.

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

    175. 2001
    176. Published

      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

    177. Published

      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

    178. Published

      Cheese ripening: general mechanisms and specific cheese varieties

      Ardö, Ylva Margareta, 2001, In: International Dairy Federation. Bulletin. 369, p. 7-12 6 p.

      Research output: Contribution to journal › Journal article › Research

    179. Published

      Editorial

      Ardö, Ylva Margareta & Kelly, P., 2001, In: International Dairy Journal. 11, 183, 1 p.

      Research output: Contribution to journal › Editorial › Research

    180. 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

    181. Published

      Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

      Hansen, B. V., Houlberg, U. & Ardö, Ylva Margareta, 2001, In: International Dairy Journal. 11, p. 225-233 9 p.

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

    182. 2000
    183. 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

    184. Published

      Forbedring af konsistens og smag i ost med lavt fedtindhold

      Madsen, J. S. & Ardö, Ylva Margareta, 2000, In: Maelkeritidende. 2, p. 76-79 4 p.

      Research output: Contribution to journal › Journal article › Communication

    185. Published

      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

    186. 1999
    187. Published

      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

    188. Published

      Capillary electrophoresis used to measure proteolysis in cheese

      Otte, Jeanette, Ardö, Ylva Margareta, Weimer, B. & Sørensen, J., 1999, In: Bulletin of the IDF. 337, p. 10-16 7 p.

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

    189. Published

      Effect of microfiltration and pasteurisation on proteolysis of Herrgård cheese

      Ardö, Ylva Margareta & Lindblad, O., 1999. 1 p.

      Research output: Contribution to conference › Paper › Research

    190. Published

      Evaluating proteolysis by analysing the N content of cheese fractions

      Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 4-9 6 p.

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

    191. Published

      Evaluation of biochemical methods to analyse cheese characteristics derived from milk microflora activities

      Ardö, Ylva Margareta & Madsen, J. S., 1999, Proceedings of the symposium on quality and microbiology of traditional and raw milk cheeses. p. 127-139 13 p.

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

    192. Published

      General introduction

      Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 3 1 p.

      Research output: Contribution to journal › Journal article › Research

    193. 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

    194. Published

      Laboratory manual for chemical analysis of cheese: improvement of the quality of the production of raw milk cheeses

      Ardö, Ylva Margareta & Polychroniadou, A., 1999, Luxembourg: Publications Office. 122 p. (EUR; No. 18890).

      Research output: Book/Report › Book › Education

    195. Published

      Medfølgefloraens rolle i modningen af danske ostetyper

      Ardö, Ylva Margareta, Jensen, D. F., Vogensen, Finn Kvist, Møller, P. L. & Nielsen, E. O. W., 1999, In: Maelkeritidende. 112, 24, p. 624-627 4 p.

      Research output: Contribution to journal › Journal article › Communication

    196. Published

      Quantitative determination of free amino acids in cheese

      Bütikofor, U. & Ardö, Ylva Margareta, 1999, In: Bulletin of the IDF. 337, p. 24-32 9 p.

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

    197. Published

      Study of methods to routinely monitor heat load to cheese milk

      Ardö, Ylva Margareta, Lindblad, O. & Qvist, K. B., 1999, In: International Dairy Journal. 9, p. 547-552 6 p.

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

    198. 1998
    199. Published

      Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

      Noël, Y., Ardö, Ylva Margareta, Pochet, S., Hunter, E. A., Luginbühl, W., Bars, D. L., Polychroniadou, A. & Pellegrino, L., 1998, In: Lait. 78, p. 569-588 20 p.

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

    200. 1997
    201. Published

      AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material

      Ardö, Ylva Margareta & Polychroniadou, A., 1997

      Research output: Book/Report › Book › Education

    202. Published

      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

    203. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.

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

    204. Published

      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

    205. 1996
    206. Published

      Conclusions of the IDF symposium on ripening and quality of cheeses

      Ardö, Ylva Margareta, 1996, In: Lait. 77

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

    207. Published

      Flavour and texture in low-fat cheese

      Ardö, Ylva Margareta, 1996, Advances in the microbiology and biochemistry of cheese fermented milk. Law, B. A. (ed.). 2. ed. London: Aspen Publishers, p. 207-218 12 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    ID: 4239930