Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 2010
- Published
Nordisk ostekursus
Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 18, p. 3 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese
Christiansen, P., Vogensen, Finn Kvist, Nielsen, E. O. W. & Ardö, Ylva Margareta, 2010, In: International Journal of Dairy Technology. 63, 4, p. 544-551 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cheese made from instant infusion pasteurized milk: rennet coagulation, cheese composition, texture and ripening
Hougaard, Anni Bygvrå, Ardö, Ylva Margareta & Ipsen, Richard, 2010, In: International Dairy Journal. 20, 7, p. 449-458 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Lactobacillus helveticus i faste oste
Jensen, M. E. P., Varming, C., Vogensen, Finn Kvist, Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, In: Maelkeritidende. 22, p. 10-11 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains
Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, In: International Dairy Journal. 20, 3, p. 149-155 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Aroma formation in a cheese model system by different lactobacillus helveticus strains
Petersen, Mikael Agerlin, Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P. & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 367-370 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- Published
Ripening of extra-hard cheese made with mesophilic DL-starter
Rehn, L. U. I., Petersen, Mikael Agerlin, Saedén, K. H. & Ardö, Ylva Margareta, 2010, In: International Dairy Journal. 20, 12, p. 844-851 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Volatile compounds and amino acids in cheese powders made from matured cheeses
Varming, C., Beck, T. K., Petersen, Mikael Agerlin & Ardö, Ylva Margareta, 2010, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Blank, I., Wüst, M. & Yeretzian, C. (eds.). Zurich University of Applied Sciences, p. 435-438 4 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
- 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
ID: 4239930
Most downloads
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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
Published -
1026
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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
Published -
757
downloads
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