Dr. Fook Yee Chye

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

Education

1998

Ph.D.

National University of Malaysia, Malaysia

Food Science, Nutrition

Selected Publications

  1. 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.

  2. 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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  3. 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.

  4. 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.
    Direct Link  |  

  5. 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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  6. 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.
    Direct Link  |  

  7. 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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  8. 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.

  9. 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.

  10. 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.
    Direct Link  |  

  11. 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.
    Direct Link  |  

  12. 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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  13. 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.
    Direct Link  |  

  14. 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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  15. 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.

  16. 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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  17. 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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  18. 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.
    Direct Link  |  

  19. 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.

  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. 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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  22. 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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  23. 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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  24. 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.
    Direct Link  |  

  25. 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.

  26. 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.

  27. 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.

  28. 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.
    Direct Link  |  

  29. 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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  30. 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.

  31. 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.

  32. 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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  33. 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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  34. 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.

  35. 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.

  36. 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.
    Direct Link  |  

  37. 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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  38. 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.

  39. 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.
    Direct Link  |  

  40. 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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  41. 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.

  42. 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.

  43. 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.

  44. 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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  45. Chye, F.Y. and M. Khan, 1994. Isolation and identification of Salmonella sp. from some local food products. Trop. Biomed., 60: 53-60.