Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2000
- 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
- 2001
- 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
- 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
- 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
- Published
Editorial
Ardö, Ylva Margareta & Kelly, P., 2001, In: International Dairy Journal. 11, 183, 1 p.Research output: Contribution to journal › Editorial › Research
- 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
- 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
- 2002
- 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
- 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
- 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
ID: 4239930
Most downloads
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1273
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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
Published -
1024
downloads
Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
750
downloads
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