Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
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    11 - 19 out of 19Page size: 10
    1. 2005
    2. Published

      Plasmin activity in UHT milk produced by direct systems

      Malmgren, B., Dejmek, P., Zakora, M., Paulsson, M. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 5 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    3. Published

      Primary proteolysis studied in a cast cheese produced from microfiltered milk

      Larsson, M., Zakora, M., Dejmek, P. & Ardö, Ylva Margareta, 2005, Programme and book of abstracts. International Dairy Federation, p. 13 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    4. Published

      Production of boactive peptides in low-fat cheese by Lactobacillus helveticus: P22

      Pripp, A. H. & Ardö, Ylva Margareta, 2005, Prospects for health, well-being and safety. Elsevier, p. 1 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

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    ID: 4239930