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Todor Vasiljevic

Todor Vasiljevic

D-Index & Metrics

Biology and Biochemistry

D-Index
60
Citations
13182
World Ranking
11935
National Ranking
328

Overview

Todor Vasiljevic is affiliated with Victoria University in Australia and has a significant research presence in the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their work focuses mainly on Food Science, Molecular Biology, Nutrition and Dietetics, Animal Science and Zoology, and Plant Science as subfields of study.

The main topics covered in their research include Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Microencapsulation and Drying Processes, Meat and Animal Product Quality, Phytase and its Applications, Probiotics and Fermented Foods, and Food Composition and Properties.

Recent publications by Todor Vasiljevic include:

  • Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals, 2021, Trends in Food Science & Technology
  • Health-related outcomes of genetic polymorphism of bovine β-casein variants: A systematic review of randomised controlled trials, 2021, Trends in Food Science & Technology
  • Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype, 2022, Food Hydrocolloids
  • Authentication of β-casein milk phenotypes using FTIR spectroscopy, 2022, International Dairy Journal
  • Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein, 2021, Food Hydrocolloids

Frequent coauthors collaborating with Todor Vasiljevic include:

  • Thom Huppertz
  • Davor Daniloski
  • Noel A. McCarthy
  • Tatijana Markoska
  • Jayani Chandrapala

Their research is often published in the following scientific venues:

  • International Dairy Journal
  • Foods
  • Food Hydrocolloids
  • Trends in Food Science & Technology
  • Molecules

Todor Vasiljevic has also contributed to book publications, including the title Understanding and improving the functional and nutritional properties of milk published in 2021 by Burleigh Dodds Science Publishing Limited.

Best Publications

  • PROBIOTICS-FROM METCHNIKOFF TO BIOACTIVES

    Todor Vasiljevic;Nagendra P Shah

  • Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage

    O.N. Donkor;S.L.I. Nilmini;P. Stolic;T. Vasiljevic

  • Effect of acidification on the activity of probiotics in yoghurt during cold storage

    Osaana Donkor;A. Henriksson;Todor Vasiljevic;Nagendra P. Shah

  • ACE-inhibitory activity of probiotic yoghurt

    Osaana Donkor;A Henriksson;TK Singh;Todor Vasiljevic

  • Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

    Baidya Nath Prasad Sah;Todor Vasiljevic;Sandra McKechnie;Osaana Donkor

  • Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing.

    Muditha Dissanayake;Todor Vasiljevic

  • Germinated grains – Sources of bioactive compounds

    Osaana N Donkor;Lily Stojanovska;P Ginn;John Ashton

  • Effect of processing on conformational changes of food proteins related to allergenicity

    Toheder Rahaman;Todor Vasiljevic;Lata Ramchandran

  • Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

    U. Purwandari;N.P. Shah;T. Vasiljevic

  • Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

    Baidya Nath Prasad Sah;Todor Vasiljevic;Sandra McKechnie;Osaana Donkor

  • Short-Chain Fatty Acids Regulate Cytokines and Th17/Treg Cells in Human Peripheral Blood Mononuclear Cells in vitro.

    M Asarat;Vasso Apostolopoulos;Todor Vasiljevic;Osaana Donkor

  • Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

    Osaana N. Donkor;Anders Henriksson;Todor Vasiljevic;Nagendra P. Shah

  • Physico-chemical properties of flours and starches from selected commercial tubers available in Australia

    Aprianita Aprianita;Umi Purwandari;Bronwyn Watson;Todor Vasiljevic

  • α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

    Osaana N. Donkor;A. Henriksson;T. Vasiljevic;N.P. Shah

  • Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

    O.N. Donkor;Anders Henriksson;Todor Vasiljevic;Nagendra P. Shah

  • Effects of β-Glucan Addition to a Probiotic Containing Yogurt

    T. Vasiljevic;T. Kealy;V.K. Mishra

  • Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots

    Aprianita Aprianita;Todor Vasiljevic;Anna Bannikova;Stefan Kasapis

  • Salmonella infection - prevention and treatment by antibiotics and probiotic yeasts: a review.

    Abraham Majak Gut;Todor Vasiljevic;Thomas Yeager;Osaana N. Donkor

  • Rheological properties and sensory characteristics of set-type soy yogurt.

    Osaana N. Donkor;A. Henriksson;T. Vasiljevic;N. P. Shah

  • Germinated grains: a superior whole grain functional food?

    Kristina Nelson;Lily Stojanovska;Todor Vasiljevic;Michael Mathai

Frequent Co-Authors

Mikel Duke
Mikel Duke Victoria University
Nagendra P. Shah
Nagendra P. Shah University of Hong Kong
Vasso Apostolopoulos
Vasso Apostolopoulos RMIT University
Stephen K. Gray
Stephen K. Gray Victoria University
Demosthenes B. Panagiotakos
Demosthenes B. Panagiotakos Harokopio University
Karin Schroën
Karin Schroën Wageningen University & Research
Stephen L. Nutt
Stephen L. Nutt Walter and Eliza Hall Institute of Medical Research
Martin J. Auldist
Martin J. Auldist Victoria University
Peter J. Moate
Peter J. Moate University of Melbourne
Ludovic F. Dumée
Ludovic F. Dumée Khalifa University

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