Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    81 - 90 out of 183Page size: 10
    1. 2007
    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    11. 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

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