Hi, I am Chye Fook Yee, My LiveDNA is 60.393
 
   
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Dr. Chye Fook Yee
 
Highest Degree: Ph.D. in Food Science, Nutrition from National University of Malaysia, Malaysia
 
Institute: Universiti Malaysia Sabah, Malaysia
 
Area of Interest: Food Science Technology
  •   Microbial Food Safety
  •   Antimicrobial
  •   Probiotic
  •   Food Fermentation
 
URL: http://livedna.org/60.393
 
My SELECTED Publications
1:   Adephy, P.P., F.Y. Chye, C.M.V.L. Wong and A. Anton, 2007. Isolation and Characterization of Microbes From Budu, A Traditional Fermented Food from Kelantan. In: Biotechnology Technical Report, Anton, A., V. Kumar and M. Wong (Eds.). Penerbit UMS, Kota Kinabalu, pp: 11-20.
2:   Ahmad, F., R.S. Mohd, S. Welzan, F.Y. Chye and M. Patricia, 2012. Proximate compositions and total phenolic contents of selected edible seaweeds from Semporna, Sabah, Malaysia. Borneo Sci., 31: 85-96.
3:   Chiang, Y.W., F.Y. Chye and M. Ismail, 2006. Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage. Malaysian J. Microbiol., 2: 1-6.
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4:   Chye F.Y. and K.Y. Sim, 2014. Beneficial Microorganisms from Malaysia Fermented Foods. In: Agrobiodiversity in Asia: Managing Agrobiodiversity for Sustainable Development, Ali, M.S.M., R. Jajuli, M.A.H. Salahudin and M.M. Saranum (Eds.). Malaysian Agricultural Research and Development Institute, Serdang, Malaysia, ISBN: 978-967-936-635-8, pp: 221-236.
5:   Chye, F.Y. and C.K. Tsuey, 2004. Effect of some tropical spices against Salmonella typhimurium and Listeria monocytogenes in food model. Asian Food J., 13: 231-239.
6:   Chye, F.Y. and H.S. Nyin, 2007. Antimicrobial activity of flavonoid extracts from Sabah tea (Camellia sinensis) against Escherichia coli and Listeria monocytogenes. J. Trop. Agric. Food Sci., 35: 245-251.
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7:   Chye, F.Y. and L.C. Ngoh, 2002. Microbiological safety of ready-to-eat foods from restaurants and hawker centres in Kota Kinabalu, Sabah. Borneo Sci., 11: 9-22.
8:   Chye, F.Y. and M. Khan, 1994. Isolation and identification of Salmonella sp. from some local food products. Trop. Biomed., 60: 53-60.
9:   Chye, F.Y. and N.X. Wen, 2008. Antioxidant and Antibacterial Properties of Honeys. UMS Press, Kota Kinabalu, ISBN: 978-967-5224-02-07, pp: 138.
10:   Chye, F.Y. and R. Chin, 2007. Parental perception and attitudes on infant feeding practices and baby milk formula in East Malaysia. Int. J. Consumer Stud., 31: 363-370.
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11:   Chye, F.Y. and Z.H. Yim, 2007. Effects of herbal extracts on the growth and survival of probiotics in milk fermentation. Proceedings of the 10th Asean Food Conference on Food for Mankind: Contribution of Science and Technology, August 21-23, 2007, Malaysian Institute of Food Technology, Kuala Lumpur, pp: 1-10.
12:   Chye, F.Y., A. Abdullah and M.K. Ayob, 2004. Bacteriological quality and safety of raw milk in Malaysia. Food Microbiol., 21: 535-541.
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13:   Chye, F.Y., A. Aminah and M. Khan, 1998. Mutu mikrobiologi susu lembu mentah kawasan selatan Semenanjung Malaysia. Sains Malaysiana, 27: 9-17.
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14:   Chye, F.Y., B.S. Padam and S.Y. Ng, 2017. Innovation and Sustainable Utilization of Seaweeds as Health Foods. In: Sustainability Challenges in the Agrofood Sector, Bhat, R. (Ed.)., John Wiley and Sons Ltd., Chichester, UK., ISBN: 978-1-119-07276-8, pp: 391-435.
15:   Chye, F.Y., J.Y. Wong and J.S. Lee, 2008. Nutritional quality and antioxidant activity of selected edible wild mushrooms. Food Sci. Technol. Int., 14: 375-384.
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16:   Hip, S.Y., A.A. Gabriel, Y.C. Fook, M.S. Chiaw, N.O. Patrick and W.H. Chun, 2015. Identification of apigenin-7-glucoside and luteolin-7-glucoside in Pleurotus porrigens and Schizophyllum commune mushrooms by liquid chromatography- ion trap tandem mass spectrometry. Curr. Bioact. Comp., 11: 202-208.
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17:   Hoe, S.T., B.S. Padam, C.S. Vairappan, M.I. Abdullah and Y.C. Fook, 2015. Effect of preparation and extraction parameters of Banana (Musa balbisiana cv. Saba) inflorescence on their antibacterial activities. Sains Malaysiana, 44: 1301-1307.
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18:   Kumari, A., P. Anita, A. Anton, C.M. Antonio and Y.C. Fook et al., 2015. Microbiology And Biochemistry Of Indigenous Fermented Foods. In: Indigenous Fermented Foods Of South Asia. Joshi, V.K (Ed.). CRC Press, Boca Raton., pp: 107-226.
19:   Lee, J.S., L.Y. Lin and F.Y. Chye, 2008. Effect of K+, Ca2+ and Na+ on gelling properties of Eucheuma cottonii. Sains Malaysiana, 37: 71-77.
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20:   Mansa, R.F., H. Mansuit, K.F. Fong, C.S. Sipaut, F.Y. Chye and S.M. Yasir, 2013. Review: Pre-Treatments and Fermentation of Seaweed for Bioethanol Production. In: Developments in Sustainable Chemical and Bioprocess Technology, Pogaku, R., A. Bono and C. Chu (Eds.). Springer, New York, ISBN: 978-1-4614-6207-1, pp: 129-136.
21:   Migeemanathan, S., R. Bhat, W.N.W. Abdullah and F.Y. Chye, 2014. Influence of temperature variations on growth, injury survival and inactivation of Listeria monocytogenes in goat milk samples at laboratory scale. Int. J. Dairy Technol., 67: 437-447.
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22:   Molinos, A.C., G. Antonio, R. Anup, C. Arjun and Y.C. Fook et al., 2015. Indigenous Fermented Foods Of South Asia: An Overview. In: Indigenous Fermented Foods Of South Asia. Joshi, V.K (Ed.). CRC Press, Boca Raton., pp: 1-67.
23:   Ng, S.Y., L.W. Chia, B.S. Padam and F.Y. Chye, 2014. Effect of selected oligosaccharides on the viability and fermentation kinetics of Lactobacillus acidophilus and Lactobacillus casei in cultured milk. J. Pharm. Nutr. Sci., 4: 92-99.
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24:   Ng, S.Y., S.K. Siew, S.P. Birdie and Y.C. Fook, 2015. Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang). CyTA- J. Food, 13: 563-572.
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25:   Ng, X.N., F.Y. Chye and A.M. Ismail, 2012. Nutritional profile and antioxidative properties of selected tropical wild vegetables. Int. Food Res. J., 19: 1487-1496.
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26:   Ni, N.X. and F.Y. Chye, 2007. Nutritional composition and antioxidative properties of edible wild plants in Sabah. Proceedings of the International Symposium on Food Analysis, Chemistry and Technology (FACT)/6th Asia Pacific Food and Nutrition, 12th Asian Chemical Congress (12ACC), August 23-25, 2007, Malaysia Chemistry Board, PWTC, Kuala Lumpur, pp: 37-41.
27:   Padam, B.S., H.S. Tin, F.Y. Chye and M.I. Abdullah, 2012. Antibacterial and antioxidative activities of the various solvent extracts of banana (Musa paradisiaca cv. Mysore) inflorescences. J. Biol. Sci., 12: 62-73.
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28:   Padam, B.S., H.S. Tin, F.Y. Chye and M.I. Abdullah, 2014. Banana by-products: An under-utilized renewable food biomass with great potential. J. Food Sci. Technol., 51: 3527-3545.
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29:   Rosni, S.M., A. Faizal, A. Azwan, F.Y. Chye and P. Matanjun, 2015. Crude protein, total soluble proteins, total phenolic contents and SDS-PAGE profile of fifteen varieties of seaweeds from Semporna, Sabah, Malaysia. Int. Food Res. J., 22: 1483-1493.
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30:   Seng, T.H., B.S. Padam, F.Y. Chye and M.I. Abdullah, 2008. Screening of antimicrobial and antioxidant activity of Musa spp. by products: A potential source of natural preservatives. Proceedings of the 30th Symposium of Malaysian Society for Microbiology Microbes: Biotechnology Engine for Health and Wealth Creation, August 16-19, 2008, Malaysia Society for Microbiology. Hyatt Regency Resort Kuantan, Pahang, pp: 116-121.
31:   Sharifudin, M.S., A.A.R. Khairul, N. Azilah and F.Y. Chye, 2000. Kebersihan Kantin-Kantin Di Ums Dari Sudut Mikrobiologi Makanan. In: Pengurusan Pelajar Dalam Alaf Baru: Isu Dan Cabaran, Mohd, A. (Ed.). Universiti Sains Malaysia, Sinaran Bros, Malaysia, pp: 163-167.
32:   Shin, C.K., C.F. Yee, L.J. Shya and M. Atong, 2007. Nutritional properties of some edible wild mushrooms in Sabah. J. Applied Sci., 7: 2216-2221.
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33:   Sim, K.Y., F.Y. Chye and A. Anton, 2013. Probiotic potential and antimicrobial activities of microorganisms isolated from an indigenous fish sauce. Borneo Sci., 31: 57-63.
34:   Sim, K.Y., F.Y. Chye and A. Anton, 2015. Chemical composition and microbial dynamics of budu fermentation, a traditional Malaysian fish sauce. Acta Aliment., 44: 185-194.
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35:   Sulaiman, M.R., F.Y. Chye, A. Hamid and A.M. Yatim, 2007. The occurrence of aflatoxins in raw shelled peanut samples from three districts of Perak, Malaysia. Elect. J. Environ. Agric. Food Chem., 6: 2045-2052.
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36:   Tee-Ping L., Y.C. Fook, R.S. Mohd, M.S. Norazah and L. Jau-Shya, 2016. A structural modeling on food safety knowledge, attitude, and behaviour among Bum Bum Island community of Semporna, Sabah. Food Control, 60: 241-246.
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37:   Tin, H.S., B.S. Padam, T. Kamada, C.S. Vairappan, M.I. Abdullah and F.Y. Chye, 2015. Isolation and structure elucidation of triterpenes from inflorescence of banana (Musa balbisiana cv. Saba). Int. Food Res. J., 23: 866-872.
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38:   Valerie, N., C. Wilfred, P. Wolyna, Y.C. Fook, M.S. Sharifudin and S.L. Jau, 2015. Effects of drying methods on the quality of dried sea cucumbers from Sabah- A review. Int. J. Novel Res. Life Sci., 2: 49-64.
39:   Yi, W.J. and F.Y. Chye, 2007. Nutritional composition and antioxidant properties of selected edible wild mushrooms in Sabah. Proceedings of the 10th Asean Food Conference 07. Food for Mankind: Contribution of Science and Technology, August 21-23, 2007, Malaysian Institute of Food Technology, Kuala Lumpur, pp: 1-6.
40:   Yim, H.S., F.Y. Chye, P.Y. Heng and C.W. Ho, 2013. Antioxidant potential of Pleurotus porrigens extract and application in sunflower oil during accelerated storage. Chiang Mai J. Sci., 40: 34-48.
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41:   Yim, H.S., F.Y. Chye, S.Y. Mah, C.M. Sia, L. Samugam and C.W. Ho, 2013. Activity-guided fractionation and evaluation of potent antioxidants from extract of Angel Wings mushroom, Pleurotus porrigens (Higher Basidiomycetes). Int. J. Med. Mushrooms, 15: 9-19.
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42:   Yim, H.S., F.Y. Chye, V. Rao, J.Y. Low, P. Matanjun, S.E. How and C.W. Ho, 2013. Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology. J. Food Sci. Technol., 50: 275-283.
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43:   Yim, H.S., Y.C. Fook, M.K. Sze, M. Patricia, E.H. Siew and W.H. Chun, 2012. Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food Bioprod. Process., 90: 235-242.
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44:   Yuen, S.K., A. Anton and F.Y. Chye, 2008. Microbiological characterisation of Budu, an indigenous Malaysian fish sauce. Proceedings of the 3rd UMS-GIST International Symposium on Science and Technology, December 1-3, 2008, Gwangju Institute of Science and Technology, Gwangju, South Korea, pp: 40-55.
45:   Yuen, S.K., C.F. Yee and F.H. Yin, 2012. Microbiological quality and the impact of hygienic practices on the raw milk obtained from the small-scale dairy farmers in Sabah, Malaysia. Int. J. Agric. Food Sci., 2: 55-59.
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