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Details of Dr. Tom Allan Gill   


Gender male
Job title Professor, Canadian Institute of Fisheries Technology
Department CIFT,DalTech, Dalhousie University
P.O. Box 15,000
Nova Scotia
Tel 01 / 902 / 494-6031
Fax 01 / 902 / 420-0219
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Website http://www.dal.ca/~cift/
Social Media Links
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Degree Ph.D. (Food Science)
Job type Teaching/Education , Research , Technical Advice & Consulting
Research Area(s) Fisheries, Aquaculture , Marine Biotechnology, Marine Products , Fisheries, Aquaculture , Marine Biotechnology, Marine Products
Research Activities seafood safety, marine bio-toxins, marine by-products, marine lipids, product development, antimicrobial peptides, bioactives from marine sources, aquaculture research, HACCP, seafood processing and preservation, seafood quality evaluation. Species: teleost fish (pelagics and demersal), shellfish, crustaceans and cephalopods
Research Region 102
PUBLICATIONS (as reported by Dr. Tom GILL)

Girgih, A.T., He, R., Hasan, F.M., Udenigwe, C.C., Gill, T.A. and Aluko, R.E., 2015. Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions. Food Chem. 173: 652-659.
Chevrier, G., Mitchell, P.L., Rioux, L-E., Hasan, F., Jin, T., Roblet, C.R., Doyen, A., Piolin, G., St-Pierre, P., Lavigne, C., Bazinet, L., Jacques, H., Gill, T., McLeod, R.S. and Marette, A. 2015. Low molecular weight peptides from salmon protein prevent obesity-linked glucose intolerance, inflammation and dyslipidemia in LDLR-/- ApoB100/100 mice. J. Nutrition, In Press, Accepted Feb 26.
Pink, D.A., Hasan, M.F., Quinn, B., Winterhalter, M., Mukund, M. and Gill, T.A., 2014. Interaction of Protamine with Gram Negative Bacterial Membranes: Possible Alternative Mechanisms of Internalization in E. coli, S. typhimurium and P. aeruginosa. J. Peptide Sci. . 20: 240?250
Girgih, A.T., Udenigwe, C.C., Hasan, F.M., Gill, T.A., and Aluko, R.E., 2013. Antioxidant properties of salmon (Salmo salar) protein hydrolyzate and peptide fractions isolated by reverse phase HPLC. Food Res. Int. 52: 315-322.
Oliveira, R.G., Schneck, E., Quinn, B.E., Konovalov, O.V., Brandenburg, K., Gutsmann, T., Gill, T., Hanna, C.B., Pink, D.A. and Tanaka, M., 2010. Crucial roles of charged saccharide moieties in survival of gram negative bacteria against protamine revealed by combination of grazing incidence x-ray structural characterizations and Monte Carlo simulations. Physical Review E 81 041901-1 to 041901-12.
Donovan, C.J., Garduno, R.A., Kalmokoff, M., Ku, J.C., Quilliam, M.A. and Gill, T.A., 2009. Pseudoalteromonas bacteria are capable of degrading paralytic shellfish toxins. Appl. Environ. Microbiol. (in Press, accepted Aug. 21, 2009).
Donovan, C.J., Ku, J.C., Quilliam, M.A. and Gill, T.A., 2008. Bacterial degradation of paralytic shellfish toxins, Toxicon 52: 91-100.
Lefevre, F., Fauconneau, B., Thompson, J.W. and Gill, T.A., 2007. Thermal denaturation and aggregation of salmon myofibrils and myosin from white and red muscles. J. Agr. Food Chem. 55:4761-4770.
Ozbay, G., Spencer, K. and Gill, T.A., 2006. Investigation of protein denaturation and pigment fading in farmed steelhead (Onchorhynchus mykiss) fillets during frozen storage. J. Food Proc. Preserv. 30:208-230.
Gill, T.A., Singer, D.S. and Thompson, J.W., 2006. Purification and analysis of protamine. Process Biochemistry 41:1875-1882.
Potter, R.P., Truelstrup Hansen, L. and Gill, T.A., 2005. Inhibition of foodborne bacteria by native and modified protamine: Importance of electrostatic interactions. Int. J. Food Microbiol. 103:23-34.
Truelstrup Hansen, L., Austin, J.W. and Gill, T.A., 2001. Antibacterial effect of protamine in combination with EDTA and refrigeration temperatures. Int. J. Food Microbiol.66:149-161.
Gill, T.A., 2000. Nucleotide Degrading Enzymes. In
Truelstrup Hansen, L. and Gill, T.A., 2000. Solubility and antimicrobial efficacy of protamine on Listeria monocytogenes and Escherichia coli as influenced by pH. J. Appl. Microbiol. 88: 1049-1055.
Truelstrup Hansen, L., Austin, J.W. and Gill, T.A., 2000. Antibacterial effect of protamine in combination with EDTA and refrigeration temperatures. Int. J. Food Microbiol. (Submitted Aug. 31, 2000).
Indrasena, W.M. and Gill, T.A. 2000. Storage stability of paralytic shellfish poisoning toxins. Food Chemistry 71: 71-77.
Indrasena, W.M. and Gill, T.A., 2000. Thermal degradation of partially purified paralytic shellfish poison toxins at different times, temperatures and pH. J. Food Sci. (in press).
Indrasena, W.M. and Gill, T.A. 1999. Thermal Degradation of paralytic shellfish poison in scallop digestive glands. Food Res. Int. 32: 49-57
Indrasena, W.M., Ackman and Gill, T.A. 1999. Separation of paralytic shellfish toxins on Chromarods SIII by thin layer chromatography with the Iatroscan (Mark 5) flame thermionic detection. J. Chromatog. A. 855: 657-668.
Indrasena, W.M. and Gill, T.A. 1998. Fluorometric detection of paralytic shellfish poisoning toxins. Analyt. Biochem. 264:230-236.
Gill, T.A., 1997. Advanced Analytical Tools in Seafood Science. In
Chan, J.K., Thompson, J.W. and Gill, T.A. 1995. Quantitative determination of protamines by Coomassie blue G assay. Analyt. Biochem. 226:191-193.
Truelstrup Hansen, L., Gill, T.A. and Huss, H.H. 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold smoked salmon. Food Res. Int. 28:123-130.
Johansen, C., Gill, T.A. and Gram, L. 1995. Antibacterial effect of protamine assayed by impedimetry. J. Appl. Bacteriol. 78:297-303.
Gill, T.A. 1994. Assessment of Fish Quality. In
Chan, J.K., and Gill, T.A., 1994. Thermal aggregation of mixed fish myosins. J. Agric. Food Chem. 42:2649-55.
Gill, T.A. 1994. Postmortem Changes in Fish. In
Chan, J.K., Gill, T.A. and Paulson, A.T. 1993. Thermal aggregation of myosin subfragments from cod and herring. J. Food Sci. 58:1057-61.
Gill, T. A. 1992. Chemical and Biochemical Indices of Seafood Quality In
Pink, D.A., Truelstrup Hansen, L., Gill, T. A., Quinn, B.E., Jericho, M. and Beveridge, T.J., 2003. The interaction between cationic antimicrobial peptides and the surface lipopolysaccharides of Gram-negative bacteria. Langmuir 19(21): 8852-8858.
Chan, J.K., Gill, T.A. and Thompson, J.W. 1995. Herring surimi during low temperature setting, physicochemical and textural properties. J. Food Sci. 60(6):1248-53
Wang, D., Tang, J., Correia, L.R. and Gill, T.A. 1998. Postmortem changes of cultivated Atlantic salmon and their effect on salt uptake. J. Food Sci. 63(4):634-637.
Saha, M.R., Ross, N.W., Gill, T.A., Olsen, R.E., Lall, S.P., 2005. Development of a method to assess binding of astaxanthin to Atlantic salmon Salmo salar L. muscle proteins. Aquaculture Research 36(4):336-343.
Pustam, A, Smith, C., Deering, C., Grosicki, K., Leng, T.Y., Yang, J., Lin, S., Pink, D., Gill, T., Graham, L., Derksen, D., Bishop, C., Demont, M., Wyeth, R. and Smith-Palmer, T., 2014. Interactions of protamine with the marine bacterium, Pseudoalteromonas sp. Lett. Appl. Microbiol. .Lett Appl Microbiol. ;58(3):225-230
Johansen, C., Verheul, A., Gram, L., Gill, T. and Abee, T. 1997. Protamine-induced permeabilization of cell envelopes of Gram-positive and Gram-negative bacteria. Applied Env. Microbiol. 63(3):1155-59.
Johansen, C., Gill, T.A. and Gram, L. 1996. Changes in cell morphology of Listeria monocytogenes and Shewanella putrefaciens by the action of protamine. Appl. and Environmental Microbiol. 62(3):1058-64
Matthews, S.J., Ross, N.W., Lall, S.P. and Gill, T.A., 2006. Astaxanthin binding protein in Atlantic salmon. Comp. Biochem. Physiol. B. 144(2):206-214.
Patterson, R.N., Watts, K.C. and Gill, T.A., 2003. Micro-particles in recirculating aquacultural systems: determination of particle density by density gradient centrifugation. Aquacultural Engineering 27(2):105-115.
Truelstrup Hansen, L., Gill, T.A., Drewes Rontved, S. and Huss, H.H. 1996. Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Res. Int. 29 (2):181-88.
Indrasena, W.M., Truelstrup Hansen, L., and Gill, T.A. 2000. Effect of cold-smoking and drying on the textural properties of farmed Atlantic Salmon (Salmo salar). J. Aquat. Food Prod. Technol. 9(1):47-64.

Created: 2000-10-12 Last Updated: 2015-07-02 by Tom GILL