Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    Publication year:
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    1 - 6 out of 6Page size: 10
    1. 2015
    2. Published

      Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs

      Thorning, T. K., Bendsen, N. T., Jensen, S. K., Ardö, Ylva Margareta, Tholstrup, T., Astrup, A. & Raben, Anne, 2015, In: Journal of Nutrition. 145, 7, p. 1453-1458 6 p.

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

    3. Published

      Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

      Børsting, M. W., Qvist, K. B., Brockmann, E., Vindeløv, J., Pedersen, T. L., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.

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

    4. Published

      Emulsifying salt increase stability of cheese emulsions during holding

      Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, In: LWT -Food Science and Technology. 62, 1, Part 1, p. 362-365 4 p.

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

    5. Published

      Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

      Kemsawasd, V., Monteiro Lomba Viana, T., Ardö, Ylva Margareta & Arneborg, Nils, 2015, In: Applied Microbiology and Biotechnology. 99, 23, p. 10191-10207 17 p.

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

    6. Published

      Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

      Børsting, M. W., Stallknecht, M. K., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: International Dairy Journal. 41, p. 38-45 8 p.

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

    7. Published

      Redesigning cheese powder for omission of emulsifying salts

      Hougaard, Anni Bygvrå, Varming, C., Hansen, I., Ardö, Ylva Margareta & Ipsen, Richard, 2015. 1 p.

      Research output: Contribution to conference › Poster › Research

    ID: 4239930