Ardö, Ylva

Flavour formation by amino acid catabolism

Ardö, Y. (2006) · Biotechnology Advances

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 568

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Y., Vogensen, F., De Lorentiis, A., et al. (2011) · Journal of Dairy Science

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 124

Biochemistry of Cheese Ripening: Proteolysis

Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 121

Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme

Ardö, Y., & Pettersson, H.-E. (1988) · Journal of Dairy Research

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 97

Purification and identification of water-soluble phosphopeptides from cheese using Fe(III) affinity chromatography and mass spectrometry.

Lund, M., & Ardö, Y. (2004) · Journal of Agricultural and Food Chemistry

Advanced Proteomics Techniques and ApplicationsFood Nutrient Composition and Product Development

Cited by 41

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, F. K., & Ardö, Y. (2015) · Journal of Dairy Science

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 20