Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
1 - 5 out of 5Page size: 50
- 2009
- 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
- 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
- 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
- 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
- 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
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Genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26, isolated from mesophilic undefined cheese starter
Research output: Contribution to journal › Journal article › Research › peer-review
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1027
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Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
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759
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Volatile compounds and amino acids in cheese powders made from matured cheeses
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published