Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

Member of:


    Publication year:
    All
    1 - 25 out of 27Page size: 25
    1. 2007
    2. Published

      Lactobacillus in Northern European cheeses

      Ardö, Ylva Margareta, 2007. 2 p.

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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    11. 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

    12. 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

    13. 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

    14. 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

    15. 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

    16. 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

    17. 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

    18. 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

    19. 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

    20. 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

    21. 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

    22. 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

    23. 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

    24. 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

    25. Published

      Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile

      Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 2 p.

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

    26. Published

      Struktur og tekstur i modelsystemer: gul ost fra koncentreret mælk - del I

      Karlsson, A. O., Ipsen, Richard & Ardö, Ylva Margareta, 2007, In: Maelkeritidende. 120, 20, p. 449-451 3 p.

      Research output: Contribution to journal › Journal article › Communication

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    ID: 4239930