Ylva Margareta Ardö

Ylva Margareta Ardö

Professor emeritus, Professor, emeritus

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    1. Published

      Cheese powder without emulsifying salt - processing parameters and stability

      Hougaard, Anni Bygvrå, Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Ylva Margareta & Ipsen, Richard, 2013.

      Research output: Contribution to conference › Poster › Research

    2. Published

      Cheese ripening: general mechanisms and specific cheese varieties

      Ardö, Ylva Margareta, 2001, In: International Dairy Federation. Bulletin. 369, p. 7-12 6 p.

      Research output: Contribution to journal › Journal article › Research

    3. Published

      Cheeses from Denmark

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 177-178 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    4. Published

      Cheeses from Sweden

      Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 188-189 2 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    5. Published

      Chromatographic methods

      Ardö, Ylva Margareta, Chatterton, Dereck Edward Winston & Varming, C., 2011, Encyclopedia of dairy sciences. 2 ed. Academic Press, Vol. 1. p. 169-176 8 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    6. Published

      Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

      Børsting, M. W., Qvist, K. B., Brockmann, E., Vindeløv, J., Pedersen, T. L., Vogensen, Finn Kvist & Ardö, Ylva Margareta, 2015, In: Journal of Dairy Science. 98, 1, p. 68-77 10 p.

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

    7. Published

      Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus

      Broadbent, R., Thompson, R. L., Hughes, J. E., Welker, D. L., Steele, J. L., Cai, H., Ardö, Ylva Margareta, Vogensen, Finn Kvist, Thompkins, T. A., Hagen, K. & Altermann, E., 2008. 1 p.

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

    8. Published

      Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium

      Smeianov, V. V., Wechter, P., Broadbent, J. R., Hughes, J. E., Rodríguez, B. T., Christensen, Tove, Ardö, Ylva Margareta & Steele, J. L., 2007, In: Applied and Environmental Microbiology. 73, 8, p. 2661-2672 12 p.

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

    9. Published

      Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

      Møller, K. K., Rattray, F. P., Sørensen, J. C. & Ardö, Ylva Margareta, 2012, In: Journal of Agricultural and Food Chemistry. 60, 21, p. 5454-5460 7 p.

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

    10. Published

      Conclusions of the IDF symposium on ripening and quality of cheeses

      Ardö, Ylva Margareta, 1996, In: Lait. 77

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

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