Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2021
- 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
- 2018
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 2017
- 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
- 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
- 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
- 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
- 2016
- 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
- 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
- 2015
- 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
- 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
- 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
- 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
- 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
- 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
- 2014
- Published
- 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
- 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
- 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
- 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
- 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
- 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
- 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. 42-45Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Salt in cheese ripening
Ardö, Ylva Margareta, Skeie, S. & Guinee, T., 2014, In: International Dairy Federation. Bulletin. Special Issue, 1401, p. 21-29Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 2013
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 2012
- 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
- 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
- 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
- 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
- 2011
- 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
- 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
- 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
- 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
- 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
- 2010
- 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
- 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
- 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
- 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
- Published
Nordisk ostekursus
Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 18, p. 3 1 p.Research output: Contribution to journal › Journal article › Communication
- 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
- 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
- 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
- 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
- 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
- 2009
- 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
- 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
- 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
- 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
- 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
- 2008
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 2007
- Published
Lactobacillus in Northern European cheeses
Ardö, Ylva Margareta, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
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 -
749
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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
Published