Ylva Ardö
Impact in
- Food Science top 0.1%
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Microencapsulation and Drying Processes
- Animal Science and Zoology top 0.5%
- Meat and Animal Product Quality
Papers in
- Food Science 73
- Probiotics and Fermented Foods 64
- Proteins in Food Systems 22
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- Meat and Animal Product Quality 15
- Co-authors
- Paul L.H. McSweeneyMaria J. SousaFinn K. VogensenRichard IpsenAre Hugo PrippFergal P. RattrayM. RüeggUeli Bütikofer
- Journals
- International Dairy Journal (31 papers)Journal of Dairy Research (7 papers)Journal of Dairy Science (5 papers)LWT (4 papers)Journal of Agricultural and Food Chemistry (3 papers)
- Partner nations
- DenmarkUnited KingdomSweden
In The Last Decade
Ylva Ardö
82 papers receiving 3.1k citations
Hit Papers
Peers
Comparison fields: 5 of 98
- Food Science 2.6k
- Animal Science and Zoology 897
- Nutrition and Dietetics 745
- Biotechnology 356
- Molecular Biology 1.8k
Countries citing papers authored by Ylva Ardö
This map shows the geographic impact of Ylva Ardö's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ylva Ardö with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ylva Ardö more than expected).
Fields of papers citing papers by Ylva Ardö
This network shows the impact of papers produced by Ylva Ardö. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ylva Ardö. The network helps show where Ylva Ardö may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Ylva Ardö, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2017 | 45 | |
| 2 | 2015 | 26 | |
| 3 | 2015 | 6 | |
| 4 | 2015 | 97 | |
| 5 | 2014 | 12 | |
| 6 | 2013 | 51 | |
| 7 | Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter. | 2010 | 6 |
| 8 | Impact of heat-treated Lactobacillus helveticus on bioactive peptides in low-fat, semi-hard cheese. | 2009 | 9 |
| 9 | 2009 | 21 | |
| 10 | 2009 | 1 | |
| 11 | 2007 | 79 | |
| 12 | 2005 | 113 | |
| 13 | 2004 | 18 | |
| 14 | 2004 | 38 | |
| 15 | Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study | 2003 | 3 |
| 16 | Dynamics of free amino acid composition in cheese ripening. | 2002 | 44 |
| 17 | 2002 | 24 | |
| 18 | Robust aminopeptidases from heat-treated Lb. helveticus CNRZ303:properties of significance to cheese ripening | 2002 | 1 |
| 19 | Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type | 1999 | 15 |
| 20 | Studies of peptidolysis during early maturation and its influence on low-fat cheese quality | 1989 | 59 |
About Ylva Ardö
Ylva Ardö is a scholar working on Food Science, Animal Science and Zoology, Nutrition and Dietetics, Biotechnology and Molecular Biology, having authored 83 papers that have together received 3.3k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (64 papers), Protein Hydrolysis and Bioactive Peptides (37 papers), Proteins in Food Systems (22 papers), Meat and Animal Product Quality (15 papers), Biochemical Analysis and Sensing Techniques (9 papers), Microbial Metabolites in Food Biotechnology (8 papers), Gut microbiota and health (8 papers) and Polyamine Metabolism and Applications (7 papers). The work is most often cited by research in Food Science (2.6k citations), Animal Science and Zoology (897 citations), Nutrition and Dietetics (745 citations), Biotechnology (356 citations) and Molecular Biology (1.8k citations). Ylva Ardö has collaborated with scholars based in Denmark, United Kingdom and Sweden. Frequent co-authors include Paul L.H. McSweeney, Maria J. Sousa, Finn K. Vogensen, Richard Ipsen, Are Hugo Pripp, Fergal P. Rattray, M. Rüegg, Ueli Bütikofer, Hans-Erik Pettersson and Katrin Schrader. Their work appears in journals such as International Dairy Journal, Journal of Dairy Research, Journal of Dairy Science, LWT and Journal of Agricultural and Food Chemistry.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.