Publications by authors named "Tom Gill"

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Suppression of sex-ratio drive in Drosophila subobscura.
Sophie Lyth, Tom Gill, Andri Manser, Jolanta Tanianis, Gregory D D Hurst

Evolution· November 2025

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Salmon peptides limit obesity-associated metabolic disorders by modulating a gut-liver axis in vitamin D-deficient mice.
Marion Valle, Patricia L Mitchell, Geneviève Pilon, Thibault Varin, Loïc Hénault, Tom Gill

Obesity (Silver Spring)· October 2021

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Glucoregulatory and Anti-Inflammatory Activities of Peptide Fractions Separated by Electrodialysis with Ultrafiltration Membranes from Salmon Protein Hydrolysate and Identification of Four Novel Glucoregulatory Peptides.
Loïc Henaux, Karina Danielle Pereira, Jacinthe Thibodeau, Geneviève Pilon, Tom Gill

Membranes (Basel)· July 2021

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Interactions of gene expression, alternative splicing, and DNA methylation in determining nodule identity.
Daniel Niyikiza, Sarbottam Piya, Pratyush Routray, Long Miao, Won-Seok Kim, Tom Gill

Plant J· August 2020

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Source attribution at the food sub-product level for the development of the Canadian Food Inspection Agency risk assessment model.
Romina Zanabria, Manon Racicot, Alexandre Leroux, Liu Xucen, Mathieu Cormier, Tom Gill

Int J Food Microbiol· September 2019

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How Charge and Triple Size-Selective Membrane Separation of Peptides from Salmon Protein Hydrolysate Orientate their Biological Response on Glucose Uptake.
Loïc Henaux, Jacinthe Thibodeau, Geneviève Pilon, Tom Gill, André Marette

Int J Mol Sci· April 2019

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Improving Education in Agricultural Biosciences through Studying Abroad in the United States.
Phillip R Myer, David Ader, Tom Gill

J Microbiol Biol Educ· April 2019

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Selection of risk factors to be included in the Canadian Food Inspection Agency risk assessment inspection model for food establishments.
Romina Zanabria, Manon Racicot, Mathieu Cormier, Julie Arsenault, Cécile Ferrouillet, Tom Gill

Food Microbiol· October 2018

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Kinetics of the inhibition of renin and angiotensin I-converting enzyme by cod (Gadus morhua) protein hydrolysates and their antihypertensive effects in spontaneously hypertensive rats.
Abraham T Girgih, Ifeanyi D Nwachukwu, Fida Hasan, Tayo N Fagbemi, Tom Gill

Food Nutr Res· December 2015

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Low-Molecular-Weight Peptides from Salmon Protein Prevent Obesity-Linked Glucose Intolerance, Inflammation, and Dyslipidemia in LDLR-/-/ApoB100/100 Mice.
Geneviève Chevrier, Patricia L Mitchell, Laurie-Eve Rioux, Fida Hasan, Tianyi Jin, Tom Gill

J Nutr· July 2015

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Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions.
Abraham T Girgih, Rong He, Fida M Hasan, Chibuike C Udenigwe, Tom A Gill

Food Chem· April 2015

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Interaction of protamine with gram-negative bacteria membranes: possible alternative mechanisms of internalization in Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa.
David A Pink, Fida M Hasan, Bonnie E Quinn, Mathias Winterhalter, Mukund Mohan, Tom A Gill

J Pept Sci· April 2014

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Physical interactions of fish protamine and antisepsis peptide drugs with bacterial membranes revealed by combination of specular x-ray reflectivity and grazing-incidence x-ray fluorescence.
Wasim Abuillan, Emanuel Schneck, Alexander Körner, Klaus Brandenburg, Thomas Gutsmann, Tom Gill

Phys Rev E Stat Nonlin Soft Matter Phys· July 2013

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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.
Rafael G Oliveira, Emanuel Schneck, Bonnie E Quinn, Oleg V Konovalov, Klaus Brandenburg, Tom Gill

Phys Rev E Stat Nonlin Soft Matter Phys· April 2010

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Pseudoalteromonas bacteria are capable of degrading paralytic shellfish toxins.
Carrie J Donovan, Rafael A Garduño, Martin Kalmokoff, John C Ku, Michael A Quilliam, Tom A Gill

Appl Environ Microbiol· November 2009

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Bacterial degradation of paralytic shellfish toxins.
Carrie J Donovan, John C Ku, Michael A Quilliam, Tom A Gill

Toxicon· July 2008

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Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles.
Florence Lefevre, Benoit Fauconneau, John W Thompson, Tom A Gill

J Agric Food Chem· June 2007

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Astaxanthin binding protein in Atlantic salmon.
Sarah J Matthews, Neil W Ross, Santosh P Lall, Tom A Gill

Comp Biochem Physiol B Biochem Mol Biol· June 2006

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Inhibition of foodborne bacteria by native and modified protamine: importance of electrostatic interactions.
Ross Potter, Lisbeth Truelstrup Hansen, Tom A Gill

Int J Food Microbiol· August 2005

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