Dr. Fook Yee Chye
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Dr. Fook Yee Chye

Associate Professor
Universiti Malaysia Sabah, Malaysia

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

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Area of Interest:

Food Science and Technology
100%
Microbial Food Safety
62%
Antimicrobial
90%
Probiotic
75%
Food Fermentation
55%

Research Publications in Numbers

Books
0
Chapters
14
Articles
42
Abstracts
0

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.