Research Output per year
Personal profile
Biography
Dr Chris Gill holds a PhD from Ulster University (2000). He is Senior lecturer (2014) in nutrition at Ulster University and thematic leader for “Phytochemicals and gut microbiota in health and diseases” within the Northern Ireland Centre for Food and Health (NICHE).His research focuses on the influence of diet on cancer risk investigated through in vitro, animal and human models. Dr Gill has published 30+ research papers, six book chapters and one patent.He is Co-investigator on the JPI/BBSRC funded VALID: valerolactones and healthy ageing: linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults BB/P028225/1, and was work-package leader on two EU projects focusing on diet and health properties seaweed. HYFFI (2008-2011). Hydrocolloid derivatives as functional food ingredients (FP 7-SME-2007-1- 222470. and SWAFAX (2010-2013). Seaweed derived anti-inflammatory agents and antioxidants. (FP7-SME-2010-1- 262519).Dr Gill has acted as a member of the Scientific Advisory Board for Nordforsk National Centres of Excellence programme (2008-2013) and is a member of the Danish Peer Review College since 2008. An expert panel member for The Swedish Research Council FORMAS (2016-2018) and The Research Council of Norway (2017-2018). He is also an editor for the European Journal of Nutrition (2014) and a recipient of the Ulster University Distinguished Research Fellowship (2015).
Research InterestsHuman digestiondietary phytochemicals (Terrestrial/Marine)pre/probioticsthe role of colonic microbiota on gut health.Teaching InterestsGastrointestinal tract EpidemiologyResearch methodologiesAdministrative RolesCourse Director (MSc) Food & Nutrition ProgrammeModule co-ordinator for a range of nutrition modules.
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Research Output
Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)
Koper, J. EB., Kortekaas, M., Loonen, L. MP., Huang, Z., Wells, J. M., Gill, C. IR., Pourshahidi, L. K., Mc Dougall, G., Rowland, I., Pereira-Caro, G., Fogliano, V. & Capuano, E., 15 Apr 2020, In : Food and Function. 12 p.Research output: Contribution to journal › Article
Open Access
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Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product
Pourshahidi, L. K., Caballero, E., Osses, A., Hyland, B., Ternan, N. G. & Gill, C. IR., 9 Jan 2020, In : European Journal of Nutrition. 11 p.Research output: Contribution to journal › Article
Phenyl-γ-valerolactones and healthy ageing: Linking dietary factors, nutrient biomarkers, metabolic status and inflammation with cognition in older adults (the VALID Project)
Angelino, D., Caffrey, A., Moore, K., Laird, E., Moore, AJ., Gill, C. IR., Mena, P., Westley, K., Pucci, B., Boyd, K., Mullen, B., McCarroll, K., Ward, M., Strain, S., Cunningham, C., Molloy, A. M., McNulty, H. & Del Rio, D., 10 Jun 2020, In : Nutrition Bulletin. 9 p.Research output: Contribution to journal › Special issue
Open Access
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Antioxidant and antigenotoxic activities of Ginkgo biloba L. leaf extract are retained after in vitro gastrointestinal digestive conditions
Oliveira, D., Latimer, C., Parpot, P., Gill, C. IR. & Oliveira, R., 5 Feb 2019, In : European Journal of Nutrition. p. 1-12Research output: Contribution to journal › Article
Open Access
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Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity
De Santiago, E., Gill, C. IR., Carafa, I., Tuohy, K., De Peña, M. P. & Cid, C., 6 Mar 2019, In : Journal of Agricultural and Food Chemistry. 67, 9, p. 2490-2499 10 p.Research output: Contribution to journal › Article
Open Access
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3
Citations
(Scopus)
4
Downloads
(Pure)
Thesis
Assessment of novel disinfection technologies, and bacterial contamination in the healthcare setting.
Author: Murray, J., Feb 2019Supervisor: Gill, C. I. (Supervisor) & Ternan, N. G. (Supervisor)
Student thesis: Doctoral Thesis
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