Todor Vasiljevic

11.5k total citations
198 papers, 9.0k citations indexed

About

Todor Vasiljevic is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Todor Vasiljevic has authored 198 papers receiving a total of 9.0k indexed citations (citations by other indexed papers that have themselves been cited), including 143 papers in Food Science, 82 papers in Molecular Biology and 40 papers in Nutrition and Dietetics. Recurrent topics in Todor Vasiljevic's work include Proteins in Food Systems (88 papers), Protein Hydrolysis and Bioactive Peptides (63 papers) and Probiotics and Fermented Foods (57 papers). Todor Vasiljevic is often cited by papers focused on Proteins in Food Systems (88 papers), Protein Hydrolysis and Bioactive Peptides (63 papers) and Probiotics and Fermented Foods (57 papers). Todor Vasiljevic collaborates with scholars based in Australia, Netherlands and Ireland. Todor Vasiljevic's co-authors include O.N. Donkor, Nagendra P. Shah, Jayani Chandrapala, Lata Ramchandran, Muditha Dissanayake, A. Henriksson, Baidya Nath P. Sah, Stephen W. McKechnie, Toheder Rahaman and Vasso Apostolopoulos and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Todor Vasiljevic

198 papers receiving 8.6k citations

Peers

Todor Vasiljevic

ASZ

Milena Corredig Canada

Ulrich Kulozik Germany

J.A. Lucey United States

James A. O’Mahony Ireland

Yoshinori Mine Canada

Jörg Hinrichs Germany

Ismaı̈l Fliss Canada

Thom Huppertz Netherlands

Peng Zhou China

Hilton C. Deeth Australia

Milena Corredig Canada

Todor Vasiljevic

8.5k ×1.5

2.1k ×0.6

2.6k ×1.0

1.1k ×0.9

ASZ

1.5k ×1.9

Citations per year, relative to Todor Vasiljevic Todor Vasiljevic (= 1×) peers Milena Corredig

Countries citing papers authored by Todor Vasiljevic

Since Specialization

Citations

This map shows the geographic impact of Todor Vasiljevic'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 Todor Vasiljevic with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Todor Vasiljevic more than expected).

Fields of papers citing papers by Todor Vasiljevic

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Todor Vasiljevic. 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 Todor Vasiljevic. The network helps show where Todor Vasiljevic may publish in the future.

Co-authorship network of co-authors of Todor Vasiljevic

This figure shows the co-authorship network connecting the top 25 collaborators of Todor Vasiljevic. A scholar is included among the top collaborators of Todor Vasiljevic based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Todor Vasiljevic. Todor Vasiljevic is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Daniloski, Davor, Todor Vasiljevic, Daniela Freitas, et al.. (2024). Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts. Food Hydrocolloids. 157. 110430–110430. 3 indexed citations

Daniloski, Davor, Prabin Lamichhane, Todor Vasiljevic, et al.. (2024). Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype. Food Research International. 196. 115008–115008. 5 indexed citations

Daniloski, Davor, Yonas Hailu, André Brodkorb, Todor Vasiljevic, & Noel A. McCarthy. (2024). Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics. Food Hydrocolloids. 152. 109918–109918. 7 indexed citations

Huppertz, Thom, et al.. (2024). Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions. Foods. 13(10). 1517–1517. 4 indexed citations

Daniloski, Davor, et al.. (2023). Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies. Food Hydrocolloids. 143. 108881–108881. 12 indexed citations

Kaur, Surjit, Todor Vasiljevic, & Thom Huppertz. (2023). Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain. Foods. 12(23). 4248–4248. 6 indexed citations

Kaur, Surjit, Todor Vasiljevic, & Thom Huppertz. (2023). Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates. Foods. 12(20). 3806–3806. 3 indexed citations

Daniloski, Davor, et al.. (2022). Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages. International Journal of Food Science & Technology. 57(8). 5388–5398. 12 indexed citations

Kaur, Surjit, Thom Huppertz, & Todor Vasiljevic. (2022). Actinidin-induced hydrolysis of milk proteins: Effect on antigenicity. LWT. 161. 113294–113294. 9 indexed citations

10.

Njume, Collise, O.N. Donkor, Todor Vasiljevic, & Andrew J. McAinch. (2021). Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species. International Journal of Food Science & Technology. 56(9). 4484–4495. 7 indexed citations

11.

Sharp, Emily, Nathan M. D’Cunha, Chaminda Senaka Ranadheera, et al.. (2020). Effects of lactose-free and low-lactose dairy on symptoms of gastrointestinal health: A systematic review. International Dairy Journal. 114. 104936–104936. 18 indexed citations

12.

Ayyash, Mutamed, et al.. (2019). Proteolysis of Reduced-Salt Cheddar Cheese as Affected by Casein to Fat Ratio, Rennet, and pH at Drainage. 2019(1). 1–9. 1 indexed citations

13.

Dissanayake, Muditha, Lata Ramchandran, & Todor Vasiljevic. (2013). Influence of pH and protein concentration on rheological properties of whey protein dispersions.. International Food Research Journal. 20(5). 2167–2171. 15 indexed citations

14.

Purwandari, Umi & Todor Vasiljevic. (2012). Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology. International Food Research Journal. 19(1). 85–93. 2 indexed citations

15.

Vasiljevic, Todor, et al.. (2008). Underutilised fish as sources of bioactive peptides with potential health benefits. Victoria University Research Repository (Victoria University). 60(12). 581–588. 13 indexed citations

16.

Mishra, Vijay, et al.. (2008). Use of β-glucan in development of low-fat Mozzarella cheese.. Milk science international/Milchwissenschaft. 130(18). 48–51. 4 indexed citations

17.

Vasiljevic, Todor, Nagendra P. Shah, & Paul Jelen. (2005). Growth characteristics of Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 as affected by different neutralisers. Australian Journal of Dairy Technology. 60(1). 3–9. 7 indexed citations

18.

Vasiljevic, Todor, Wendy V. Wismer, & P. Jelen. (2003). Sensory effects of lactose hydrolysis in milk by crude cellular extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842. Milk science international/Milchwissenschaft. 58. 167–170. 3 indexed citations

19.

Vasiljevic, Todor & P. Jelen. (2000). Comparison of nanofiltration and high pressure ultrafiltration of Cottage cheese whey and whey permeate.. Milk science international/Milchwissenschaft. 55(3). 145–149. 7 indexed citations

20.

Vasiljevic, Todor & P. Jelen. (1999). Temperature effect on behavior of minerals during ultrafiltration of skim milk and acid whey. Milk science international/Milchwissenschaft. 54(5). 243–246. 7 indexed citations

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.

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