Dr. Fook Yee Chye

Associate Professor
Universiti Malaysia Sabah, Malaysia

Highest Degree
Ph.D. in Food Science, Nutrition from National University of Malaysia, Malaysia

My URL
https://livedna.org/60.393

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Area of Interest:

Food Science and Technology
Microbial Food Safety
Antimicrobial
Probiotic
Food Fermentation

Selected Publications

  1. Lau, L.Y.J. and F.Y. Chye, 2018. Antagonistic effects of Lactobacillus plantarum 0612 on the adhesion of selected foodborne enteropathogens in various colonic environments. Food Control, 91: 237-247.
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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.

  5. 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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  6. Senapati, A.K., A. Pandey, A. Ann, A. Raj and A. Gupta et al., 2016. Indigenous Fermented Foods Involving Acid Fermentation. In: Indigenous Fermented Foods of South Asia, Joshi, V.K. (Ed.). CRC Press, Boca Raton, ISBN: 978-1-4398-8783-7, pp: 431-500.

  7. Senapati, A.K., A. Ann, A. Raj, A. Gupta and A. Sharma et al., 2016. Diversity of Indigenous Fermented Foods and Beverages of South Asia. In: Indigenous Fermented Foods of South Asia, Joshi, V.K. (Ed.). CRC Press, Boca Raton, ISBN: 978-1-4398-8783-7, pp: 69-106.

  8. Rosma, A., A.I. Singh, A. Ann, A. Raj and A. Gupta et al., 2016. Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea and Other Related Products. In: Indigenous Fermented Foods of South Asia, Joshi, V.K. (Ed.). CRC Press, Boca Raton, ISBN: 978-1-4398-8783-7, pp: 645-713.

  9. Mansa, R., H. Mansuit, C.S. Sipaut, C.F. Yee and S.M. Yasir, 2016. Comparative studies on the alcohol types presence in Gracilaria sp. and rice fermentation using sasad. IOP Conf. Ser.: Earth Environ. Sci., Vol. 36. 10.1088/1755-1315/36/1/012041.
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  10. Kumari, A., A. Pandey, A. Ann, A. Raj and A. Gupta et al., 2016. Indigenous Alcoholic Beverages of South Asia. In: Indigenous Fermented Foods of South Asia, Joshi, V.K. (Ed.). CRC Press, Boca Raton, ISBN: 978-1-4398-8783-7, pp: 501-596.

  11. 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.

  12. 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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  13. 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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  14. 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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  15. 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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  16. 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.

  17. 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.

  18. 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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  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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  20. 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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  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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  23. 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.

  24. 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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  25. 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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  26. 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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  27. 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.

  28. 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.

  29. 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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  30. 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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  31. 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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  32. 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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  33. 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.

  34. Yuen, S.K., C.F. Yee and A. Anton, 2010. Identification of Microflora Involved in Fermentation of Budu (Fish Sauce). In: Current Research in Food Science and Nutrition, Yee, C.F. and L.J. Shya (Eds.). UMS Press, Kota Kinabalu, ISBN 978-983-2369-30-1, pp: 165- 172.

  35. Yee, C.S., C.F. Yee and A. Anton, 2010. Physicochemical and Microbiological Changes in Bambangan Fermentation. In: Current Research in Food Science and Nutrition, Yee, C.F. and L.J. Shya (Eds.). UMS Press, Kota Kinabalu, ISBN 978-983-2369-30-1, pp: 173-182.

  36. Yee, C.F. and L.S. Shia, 2010. Antibacterial Activity of Schizophyllum Commune, An Edible Wild Mushroom from Sabah. In: Current Research in Food Science and Nutrition, Yee, C.F. and L.J. Shya (Eds.). UMS Press, Kota Kinabalu, pp: 71-84.

  37. Yee, C.F. and L.J. Shya, 2010. Current Research in Food Science and Nutrition. UMS Press, Kota Kinabalu, ISBN: 978-983-2369-30-1.

  38. Chin, S.Y., K.Y. Sim, F.Y. Chye and A. Anton, 2010. Microbial Diversity of Spontaneous Bambangan (Mangifera pajang) Fermentation, A Traditional Fermented Fruit from Northern Borneo. In: Biodiversity-Biotechnology: Gateway to Discoveries, Sustainable Utilization and Wealth Creation, Manurung, R., Z.C. Abdullah, F.B. Ahmad and C. Kuek (Eds.). Sarawak Biodiversity Centre, Kuching, ISBN: 972-983-40638-3-2, pp: 405-411.

  39. 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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  40. 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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  41. 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.

  42. 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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  43. 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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  44. 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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  45. 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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  46. 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.

  47. 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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  48. 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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  49. 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.

  50. 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.

  51. 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.

  52. 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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  53. Chye, F.Y. and M. Khan, 1994. Isolation and identification of Salmonella sp. from some local food products. Trop. Biomed., 60: 53-60.
Member since June, 2010