Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    1 - 9 out of 9Page size: 10
    1. 2004
    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    ID: 4239930