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2. Chye, F.Y., P.W. Ooi, S.Y. Ng and M.R. Sulaiman, 2018. Fermentation-derived bioactive components from seaweeds: Functional properties and potential applications. J. Aquat. Food Prod. Technol., 27: 144-164.
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3. Chan, Y.S., C.W. Ong, B.L. Chuah, K.S. Khoo, F.Y. Chye and N.W. Sit, 2018. Antimicrobial, antiviral and cytotoxic activities of selected marine organisms collected from the coastal areas of Malaysia. J. Mar. Sci. Technol., 26: 128-136.
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4. 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.
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19. 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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21. 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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22. 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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