Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
Frantzen, Cyril A, Kot, Witold, Pedersen, Thomas B, Ardö, Ylva M, Broadbent, Jeff R, Neve, Horst, Hansen, Lars H, Dal Bello, Fabio, Østlie, Hilde M, Kleppen, Hans P, Vogensen, Finn K, Holo, Helge
Published in Frontiers in microbiology (03.02.2017)
Published in Frontiers in microbiology (03.02.2017)
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Journal Article
Emulsifying salt increase stability of cheese emulsions during holding
Hougaard, Anni B., Sijbrandij, Anna G., Varming, Camilla, Ardö, Ylva, Ipsen, Richard
Published in Food science & technology (01.06.2015)
Published in Food science & technology (01.06.2015)
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Journal Article
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Malmgren, Bozena, Ardö, Ylva, Langton, Maud, Altskär, Annika, Bremer, Maria G.E.G., Dejmek, Petr, Paulsson, Marie
Published in International dairy journal (01.08.2017)
Published in International dairy journal (01.08.2017)
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Journal Article
Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains
Jensen, Marie P., Vogensen, Finn K., Ardö, Ylva
Published in International dairy journal (01.11.2009)
Published in International dairy journal (01.11.2009)
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Journal Article
Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium
Smeianov, Vladimir V, Wechter, Patrick, Broadbent, Jeffery R, Hughes, Joanne E, Rodríguez, Beatriz T, Christensen, Tove K, Ardö, Ylva, Steele, James L
Published in Applied and Environmental Microbiology (01.04.2007)
Published in Applied and Environmental Microbiology (01.04.2007)
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Journal Article
Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation
Møller, Kirsten Kastberg, Rattray, Fergal P., Ardö, Ylva
Published in International dairy journal (01.12.2013)
Published in International dairy journal (01.12.2013)
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Journal Article
Stability of cheese emulsions for spray drying
Varming, Camilla, Hougaard, Anni B., Ardö, Ylva, Ipsen, Richard
Published in International dairy journal (01.11.2014)
Published in International dairy journal (01.11.2014)
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Journal Article
Influence of pH on retention of camel chymosin in curd
Børsting, Mette W., Qvist, Karsten B., Ardö, Ylva
Published in International dairy journal (01.10.2014)
Published in International dairy journal (01.10.2014)
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Journal Article
Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs
Thorning, Tanja K., Raben, Anne, Bendsen, Nathalie T., Jørgensen, Henry H., Kiilerich, Pia, Ardö, Ylva, Lorenzen, Janne K., Kristiansen, Karsten, Astrup, Arne
Published in International dairy journal (01.10.2016)
Published in International dairy journal (01.10.2016)
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Journal Article
Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus
Thage, Birgitte Vedel, Houlberg, Ulf, Ardö, Ylva
Published in Journal of dairy research (01.11.2004)
Published in Journal of dairy research (01.11.2004)
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Journal Article
Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese
Andersen, Lene T., Ardö, Ylva, Bredie, Wender L.P.
Published in International dairy journal (01.08.2010)
Published in International dairy journal (01.08.2010)
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Journal Article
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Møller, Kirsten Kastberg, Rattray, Fergal P., Høier, Erik, Ardö, Ylva
Published in Dairy science & technology (01.09.2012)
Published in Dairy science & technology (01.09.2012)
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Journal Article
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