Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    Publication year:
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    1 - 5 out of 5Page size: 10
    1. 2009
    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    ID: 4239930