Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2005
- 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
- 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
- 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
- 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
- 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
- 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
- 2006
- 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
- 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
- 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
- Published
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 -
1023
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