Ylva Margareta Ardö
Professor emeritus, Professor, emeritus
- 1996
- Published
Conclusions of the IDF symposium on ripening and quality of cheeses
Ardö, Ylva Margareta, 1996, In: Lait. 77Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavour and texture in low-fat cheese
Ardö, Ylva Margareta, 1996, Advances in the microbiology and biochemistry of cheese fermented milk. Law, B. A. (ed.). 2. ed. London: Aspen Publishers, p. 207-218 12 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- 1997
- Published
AIR2039/FLORA laboratory manual on chemical methods for the characterization of cheese ripening: work material
Ardö, Ylva Margareta & Polychroniadou, A., 1997Research output: Book/Report › Book › Education
- Published
Analysis of milk enzymes and denatured whey proteins to control heat treatments of cheese milk
Ardö, Ylva Margareta, 1997.Research output: Contribution to conference › Paper › Research
- Published
Flavour and texture in low-fat cheese
Ardö, Ylva Margareta, 1997, Microbiology and biochemistry of cheese and fermented milk. Law, B. A. (ed.). 2 ed. London: Blackie Academic, p. 365 12 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
- Published
The effect of reduced salt content on the function of liposome-encapsulated neutrase and heat-treated lactobacilli in rindless low-fat cheese
Skeie, S., Narvhus, J. A., Ardö, Ylva Margareta, Thorvaldsen, K. & Abrahamsen, R. K., 1997, In: Lait. 77, p. 575-585 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1998
- Published
Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data
Noël, Y., Ardö, Ylva Margareta, Pochet, S., Hunter, E. A., Luginbühl, W., Bars, D. L., Polychroniadou, A. & Pellegrino, L., 1998, In: Lait. 78, p. 569-588 20 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 1999
- Published
A study of Lactobacillus strains isolated from Danbo cheese and their function as adjunct cultures
Antonsson, M., Ardö, Ylva Margareta & Molin, G., 1999, Food microbiology and food safety into the next millennium. Tuijtelaars, A. C. J. . . A. . (ed.). p. 624-625 2 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Capillary electrophoresis used to measure proteolysis in cheese
Otte, Jeanette, Ardö, Ylva Margareta, Weimer, B. & Sørensen, J., 1999, In: Bulletin of the IDF. 337, p. 10-16 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of microfiltration and pasteurisation on proteolysis of Herrgård cheese
Ardö, Ylva Margareta & Lindblad, O., 1999. 1 p.Research output: Contribution to conference › Paper › Research
ID: 4239930
Most downloads
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1273
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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 -
1024
downloads
Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
750
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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