Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      Study of cheese associated lactic acid bacteria under carbonhydrate-limited conditions using D-stat cultivation

      Adamberg, K., Adamsberg, S., Laht, T., Ardö, Ylva Margareta & Paalme, T., 2006, In: Food Biotechnology. 20, 2, p. 143-160 18 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. 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

    3. Published

      Phosphopeptides in low-fat semi-hard cheese with Lactobacillus helveticus

      Ardö, Ylva Margareta & Zakora, E., 2006. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    4. Published

      Samarbejde mellem videninstitutioner og virksomheder - gensidige interesser skaber ny viden: case

      Ardö, Ylva Margareta, 2006, Konkurrenceevne, klynger og kompetencer: fødevareerhvervet som garant for vækst og velfærd i en global verden. København: Landbrugsraadet, p. 32 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication

    5. 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

    6. Published

      Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

      Helstad, K., Gunning, A. P., Karlsson, A. O., Ardö, Ylva Margareta, Paulsson, M. & Dejmek, P., 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

    7. Published

      Mejeriingeniøruddannelsen & universitetsfusionerne

      Ipsen, Richard, Christiansen, P. S. & Ardö, Ylva Margareta, 2006, In: Maelkeritidende. 119, 21, p. 514-515 2 p.

      Research output: Contribution to journal › Journal article › Communication

    8. 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

    9. Published

      Rheological properties of rennet induced casein gels from ultrafiltreted skim milk at cooking temperatures

      Karlsson, A. O., Ipsen, Richard, Gunasekaran, S. & Ardö, Ylva Margareta, 2006, Ikke angivet. Fischer, P., Erni, P. & Windhab, E. J. (eds.). Institute of Food Science and Nutrition, p. 1-5 5 p.

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

    10. Published

      Skånsom procesteknologi til fremstilling af mælkeproteinbaserede specialingredienser

      Knudsen, J. C., Ardö, Ylva Margareta & Skibsted, Leif Horsfelt, 2006, In: Maelkeritidende. 10, p. 235-237 3 p.

      Research output: Contribution to journal › Journal article › Communication

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    ID: 4239930