Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. 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

    2. Published

      Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese

      Andersen, L. T., Schlichtherle-Cerny, H. & Ardö, Ylva Margareta, 2008, In: Le Lait (Print). 88, p. 467-475 9 p.

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

    3. Published

      Hæmning af smørsyrebakterier i ost og ensilage: ved brug af antimikrobielle bakterier som forekommer naturligt i danske oste

      Ardö, Ylva Margareta, Vogensen, Finn Kvist, Nielsen, E. O. W., Christiansen, P. S., Holmgren, K. & Olsson, C., 2002, In: Maelkeritidende. 6, p. 128-132 5 p.

      Research output: Contribution to journal › Journal article › Communication

    4. Published

      IDF symposium on cheese: ripening, characterisation and technology

      Holland, R. (ed.), Ardö, Ylva Margareta (ed.), Bütikofer, U. (ed.), Gripon, J. (ed.), Kelly, A. L. (ed.), Mazerolles, G. (ed.), McSweeney, P. L. H. (ed.), Plocková, M. (ed.), Smit, G. (ed.), Wilkinson, M. G. (ed.), Jelen, P. (ed.) & Coolbear, T. (ed.), 2005, In: International Dairy Journal. 15, 6-9, p. 529-972 444 p.

      Research output: Contribution to journal › Editorial › Research

    5. Published

      Identification of Peptides and Amino Acids in Cheddar Cheese with Savoury Flavour

      Andersen, L. T., Sørensen, N. K., Stahnke, L., Bredie, Wender & Ardö, Ylva Margareta, 2008. 1 p.

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

    6. 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

    7. 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

    8. 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

    9. Published

      Impact of processing steps on the composition of volatile compounds in cheese powders

      Varming, C., Kjær Bech, T., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2011, In: International Journal of Dairy Technology. 64, 2, p. 197-206 10 p.

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

    10. Published

      Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

      Børsting, M. W., Qvist, K. B., Rasmussen, M., Vindeløv, J., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2012, In: Dairy Science & Technology. 92, 5, p. 593-612 20 p.

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

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