Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
11 - 14 out of 14Page size: 10
- 2008
- Published
Protective Lactobacilli: Inhibition of Clostridium sp. in Cheese Model System
Tuma, Š., Kucerová, K., Ardö, Ylva Margareta, Vogensen, Finn Kvist & Plocková, M., 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Aroma Changes During Processing of Cheese Powders
Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Aroma profiles of different types of cheese powder
Varming, C., Petersen, Mikael Agerlin, Beck, T. K. & Ardö, Ylva Margareta, 2008, Recent highlights in flavor chemistry & biology. Hofmann, T., Meyerhof, W. & Schieberle, P. (eds.). Deutche Forschungsanstalt für Lebensmittelchemie, p. 336-339 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Strain stability and strain typing in Lactobacillus helveticus
Vogensen, Finn Kvist, Jensen, M. E. P. & Ardö, Ylva Margareta, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
ID: 4239930
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1281
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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