Journal of Health Science

Journal of Health Sciences is a peer-reviewed journal that disseminates information, scholarship and experience in education, practice and investigation between medicine, nursing and all the sciences involved in health care. Aim of journal is to supply scientists of health with resources in order to provide the scientific knowledge, intellection and research and especially to improve health status and qualification of care for individuals, families and communities.

Fook Yee Chye

Editorial Board Member of Journal of Health Science

Head of Academic Department/Faculty, Universiti Malaysia Sabah, Malaysia

Research Areas

Food Microbiology, Food Safety, Fermentation, Probiotics and Natural Antimicrobial

Education

PhDNational University of Malaysia

Experience

2001-2008Deputy Dean (Research and Innovation), School of Food Science and Nutrition, Universiti Malaysia Sabah
2004-presentResearch Fellow, Biotechnology Research Institute (BRI), UMS

Academic Achievement

Silver. Seoul International Invention Fair (Siif) 2010
Bronze, Bioinno Awards 2010. BioNovus: 1-3 Nov 2010
Bronze, Malaysian Technology Expo. 4-6 Feb 2010
Gold, BioInno Award 2009, BioMalaysia. 16-18 Nov 2009
Bronze, 37th International of Inventions, Geneva, Switzerland. 1-5 April 2009
Bronze, Malaysia Technology Expo. 19-21 Mac 2009
Silver, BioInno Awards 2008, BioMalaysia 2008. 7-9 Oct 2008
MSM-ASM-Biology Award Merit Award, Malaysian Microbiology Symposium 2008. 16-19 Aug 2008
Highest Commercialization Potential on the Invented Product. Research and Innovation Competition (PEREKA), UMS. 19-24 Aug. 2008

Publications: Journals

[1]  Yim, H.S., Chye, F.Y., Koo, S.M., Matanjun, P., How, S.E. and Ho, C.W. 2011. Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food and Bioproducts Processing-In Press.
[2]  Yim, H.S., Chye, F.Y., Rao, V., Low, J.Y., Matanjun, P., How, S.E. and Ho, C.W. 2011. Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology. Journal of Food Science and Technology-In Press.
[3]  Yim, H.S., Chye, F.Y., Heng, P.Y. and Ho, C.W. 2011. Oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune Fr.:Fr. extract during accelerated storage. International Journal of Medicinal Mushrooms 13(4): 357-368
[4]  Yim, H.S., Chye, F.Y., Lee, M.Y., Matanjun, P., How, S.E. and Ho, C.W. 2011. Comparative study of antioxidant activities and total phenolic content of selected edible wild mushrooms. International Journal of Medicinal Mushrooms 13(3): 245-256.
[5]  Yim, HS., Chye FY, Tan, CT, Ng YC and Ho, CW. 2010. Antioxidant activities and total phenolic content of aqueous extract of Pleurotus ostreatus (cultivated oyster mushroom). Malaysian Journal of Nutrition. 16(2): 281-291.
[6]  Yim Hip Seng, Chye Fook Yee, Matanjun Patricia, How Siew Eng, Lee Mei Yee, Tan Chai Tin and Ho Chun Wai 2009. Phenolic content and antioxidant activities of aqueous extracts of selected edible wild mushrooms. Annals of Nutrition & Metabolism 55(suppl 1): 400.
[7]  Jin Yi Wong and Fook Yee Chye. 2009. Antioxidant properties of selected tropical wild edible mushrooms. Journal of Food Composition and Analysis. 22(4): 269-274
[8]  Fook Yee Chye and Kheng Yuen Sim. 2009. Antioxidative and antibacterial activities of Pangium edule seed extracts. International Journal of Pharmacology. 5(5): 285-297
[9]  Hip Seng Yim, Fook Yee Chye, Swee Kheng Ho and Chun Wai Ho. 2009. Phenolic profiles of selected edible mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-Industry. 2(3): 371-380
[10]  Sim Kheng Yuen, Chye Fook Yee and Ann Anton. 2009. Microbiological characterisation of budu, an indigenous Malaysia fish sauce. Borneo Science 24(3): 25-36
[11]  Fook Yee, Chye, Xue Ni, Ng and Jin Yi, Wong. 2008. Nutritional value of edible wild mushrooms-their roles in meeting the nutritional requirements of people in developing countries. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources. 3, 047, 24
[12]  Jau Shya Lee, Lo Yun Lin & Chye Fook Yee. 2008. Effect of K+, Ca2+ and Na+ on gelling properties of Eucheuma cottonii. Sains Malaysiana. 37(1), 71-77
[13]  Fook Yee Chye, Jin Yi Wong & Jau Shya Lee. 2008. Nutritional quality and antioxidant activity of selected edible wild mushrooms. Food Science and Technology International. 14(4): 375-384
[14]  Chye Fook Yee & Rebecca Chin. 2007. Parental perception and attitudes on infant feeding practices and baby milk formula in East Malaysia. International Journal of Consumer Studies. 31(4): 363-370
[15]  Chye Fook Yee & Hoh Shin Nyin. 2007. Antimicrobial activity of flavonoid extracts from Sabah tea (Camellia sinensis) against Escherichia coli 0157:H7 and Listeria monocytogenes. Journal of Tropical Agriculture & Food Science. 35(2): 8-15
[16]  Chong Kian Shin, Chye Fook Yee, Lee Jau Shya & Markus Atong. 2007. Nutritional properties of some edible wild mushrooms in Sabah. Journal of Applied Sciences. 7(15): 2216-2221.
[17]  Mohd Rosni Sulaiman, Chye Fook Yee, Abidin Hamid and Ayub Mohd Yatim. 2007. The occurrence of aflatoxins in raw shelled peanut samples from three districts of Perak, Malaysia. Electronic Journal of Environmental, Agricultural and Food Chemistry. 6(5), 2045-2052
[18]  Chiang Y.W., Chye, F.Y. & Mohd Ismail, A. 2006. Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage. Malaysian Journal of Microbiology. 2(1): 1-6.
[19]  Chye Fook Yee & Chin Kim Tsuey. 2004. Effect of some tropical spices against Salmonella Typhimurium and Listeria monocytogenes in food model. Asean Food Journal. 13(4): 219-231
[20]  Chye, F.Y., Aminah, A. & Mohd Khan, A. 2004. Bacteriological quality and safety of raw milk in Malaysia. Food Microbiology. 21: 535-541

Publications: Books/Book Chapters

[1]  Chye Fook Yee and Lee Jau Shya. 2010. Current research in food science and nutrition. Kota Kinabalu: UMS Press. Johan, Penerbitan Buku UMS, Kategori Sains, Teknologi dan Perubatan. Anugerah Inovasi 2010.
[2]  Chye Fook Yee and Ng Xiao Wen 2008. Antioxidant and antibacterial properties of honeys. Kota Kinabalu: UMS Press.
[3]  Mohd Rosni Sulaiman, Chye Fook Yee, Adidin Hamid & Ayub Mohd Yatim. 2005. Pembangunan kaedah analisis aflatoksin dalam kacang tanah. Kota Kinabalu: Penerbit UMS.
[4]  Chin, S.Y., Sim, K.Y., Chye, F.Y. and Anton, A. 2010. Microbial diversity of spontaneous Bambangan (Mangifera pajang) fermentation, a traditional fermented fruit from northern Borneo. In Manurung, R., Abdullah, Z.C., Ahmad, F.B and Kuek, C. (eds). Biodiversity-biotechnology: Gateway to discoveries, sustainable utilization and wealth creation. Sarawak Biodiversity Centre: Kuching. pp 405-411.
[5]  Chye Fook Yee and Lee Siew Shia. 2010. Antibacterial activity of Schizophyllum commune, an edible wild mushroom from Sabah. In Chye Fook Yee and Lee Jau Shya (eds). Current research in food science and nutrition. Kota Kinabalu: UMS Press. p 71-84.
[6]  Sim Kheng Yuen, Chye Fook Yee and Ann Anton. 2010. Identification of microflora involved in fermentation of budu (fish sauce). In Chye Fook Yee and Lee Jau Shya (eds). Current research in food science and nutrition. Kota Kinabalu: UMS Press. p 165-172.
[7]  Chin Seng Yee, Chye Fook Yee and Ann Anton. 2010. Physicochemical and microbiological changes in Bambangan fermentation. In Chye Fook Yee and Lee Jau Shya (eds). Current research in food science and nutrition. Kota Kinabalu: UMS Press. p 173-182.
[8]  Chin Seng Yee, Chye Fook Yee and Ann Anton. 2009. Microbial diversity of Bambangan fermentation, a type of fermented fruit from Sabah. In Anton, A., Kumar, V and Wong, M (eds). Short communication in Biotechnology Series 1. Biotechnology Researc Institute: Kota Kinabalu.
[9]  Adephy, P.P., Chye, F.Y., Wong, CMVL & Ann Anton. 2007. Isolation and characterisation of microbes from budu, a traditional fermented food from Kelantan. Biotechnology Technical Report. Ann Anton, Vijay Kumar And Michael Wong (eds). Kota Kinabalu: Penerbit UMS. Vol 1: 11-20.