PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

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  Benjakul, S., Kittiphattanabawon, P., Sumpavapol, P., & Maqsood, S. (2012). Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods. Journal of Food Science and Technology, 49(6), 785-791. https://doi.org/10.1007/s13197-012-0846-1
  
  Beuchat, L. R. (1983). Influence of water activity on growth, metabolic activities and survival of yeasts and molds. Journal of Food Protection, 46(2), 135-141. https://doi.org/10.4315/0362-028X-46.2.135
  
  Buamard, N., & Benjakul, S. (2019). Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage. LWT - Food Science and Technology, 108, 160–167. https://doi.org/ 10.1016/j.lwt.2019.03.038
  
  Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., & Barikmo, I. (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs, and supplements used worldwide. Nutrition Journal, 9, 3. https://doi.org/10.1186/1475-2891-9-3
  
  Cicero, A. F. G., Fogacci, F., Grandi, E., Rizzoli, E., Bove, M., D’Addato, S., & Borghi, C. (2020). Prevalent seasoning and cooking fats, arterial stiffness, and blood lipid pattern in a rural population sample: Data from the Brisighella Heart Study. Nutrients, 12(10), 3063. https://doi.org/10.3390/nu12103063
  
  Drewnowski, A., & Rehm, C. D. (2014). Sodium intakes of US children and adults from foods and beverages by location of origin and by specific food source. Nutrition Journal, 13, 41. https://doi.org/10.1186/1475-2891-13-41
  
  Erkmen, O., & Bozoglu, T. F. (Eds.). (2016). Food preservation by reducing water activity. Academic Press. https://doi.org/10.1002/9781119237860.ch30
  
  Grimes, C. A., Riddell, L. J., Campbell, K. J., & Nowson, C. A. (2009). Dietary salt intake, sugar-sweetened beverage consumption, and obesity risk. Pediatrics, 123(1), 131-139. https://doi.org/10.1542/peds.2008-2195
  
  He, F. J., Campbell, N. R. C., Woodward, M., & MacGregor, G. A. (2021). Salt reduction to prevent hypertension: The reasons of the controversy. European Heart Journal, 42(25), 2501-2505. https://doi.org/10.1093/eurheartj/ehab274
  
  Hutasingh, N., Chuntakaruk, H., Tubtimrattana, A., Ketngamkum, Y., Pewlong, P., Phaonakrop, N., Roytrakul, S., Rungrotmongkol, T., Paemanee, A., Tansrisawad, N., Siripatrawan, U., & Sirikantaramas, S. (2023). Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics. Food Chemistry, 404(PartA), 134564. https://doi.org/10.1016/j.foodchem.2022.134564
  
  Hutasingh, N., Tubtimrattana, A., Pongpamorn, P., Pewlong, P., Paemanee, A., Tansrisawad, N., Kario, K., Okura, A., Hoshide, S., & Mogi, M. (2024). The WHO Global report 2023 on hypertension warning the emerging hypertension burden in globe and its treatment strategy. Hypertension Research, 47, 1099-1102. https://doi.org/10.1038/s41440-024-01622-w
  
  Karnjanapratum, S., & Benjakul, S. (2015). Characteristics and antioxidative activity of gelatin hydrolysates from unicorn leatherjacket skin as affected by autolysis-assisted process. Journal of Food Processing and Preservation, 39(6), 915-926. https://doi.org/10.1111/jfpp.12304
  
  Kario, K., Hoshide, S., & Mogi, M. (2024). Hypertension treatment up-date on World Hypertension Day 2024: Current status and future prospects in Asia. Hypertension Research, 47, 1763-1765. https://doi.org/10.1038/s41440-024-01744-1
  
  Kingwascharapong, P., Paewpisakul, P., Sripoovieng, W., Sanprasert, S., Pongsetkul, J., Meethong, R., Hunsakul, K., Karnjanapratum, S., Ali, A. M. M., Petsong, K., & Rawdkuen, S. (2024). Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2). Future Foods, 8, 100285. https://doi.org/10.1016/j.fufo.2023.100285
  
  Kingwascharapong, P., Sanprasert, S., Hunsakul, K., Pongsetkul, J., Wararam, W., & Rawdkuen, S. (2023). Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product. Future Foods, 8, 100266. https://doi.org/ 10.1016/j.fufo.2023.100266
  
  Kongkaew, S., Chaijan, M., & Riebroy, S. (2014). Some characteristics and antioxidant activity of commercial sugars produced in Thailand. KMITL Science and Technology Journal, 14(1), 1-9.
  
  Kuti, J. O., & Kuti, H. O. (1999). Proximate composition and mineral content of two edible species of Cnidoscolus (tree spinach). Plant Foods for Human Nutrition, 53(3), 275–283. https://doi.org/10.1023/A:1008081501857
  
  Loarca-Piña, G., Mendoza, S., Ramos-Gómez, M., & Reynoso, R. (2010). Antioxidant, antimutagenic, and antidiabetic activities of edible leaves from Cnidoscolus chayamansa Mc. Vaugh. Journal of Food Science, 75(2), 68-72. https://doi.org/10.1111/j.1750-3841.2009.01505.x
  
  Odamtten, G. T., Nartey, L. K., Kwagyan, W. M., Anyebuno, G., & Baffour, K. V. (2018). Resident microbial load, toxigenic potential and possible quality control measures of six imported seasoning powders on the Ghanaian market. Journal of Nutritional Health & Food Engineering, 8(1), 00252. https://doi.org/10.15406/jnhfe.2018.08.00252
  
  Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270-278. https://doi.org/10.4161/oxim.2.5.9498
  
  Ramírez, R. M. M., Metri, O. J. C., González, D. M., & Baigts, A. D. K. (2021). Use of Chaya (Cnidoscolous chayamansa) leaves for nutritional compounds production for human consumption. Journal of the Mexican Chemical Society, 65(1), 118-128. https://doi.org/10.29356/jmcs.v65i1.1433
  
  Rybicka, I., Silva, M., Gonçalves, A., Oliveira, H., Marques, A., Fernandes, M.H., Alfaia, C.M., Fraqueza, M.J., & Nunes, M.L. (2022). The development of smoked mackerel with reduced sodium content. Foods, 11(3), 349. https://doi.org/10.3390/foods11030349.
  
  Sarmugam, R., Worsley, A., & Wang, W. (2013). An examination of the mediating role of salt knowledge and beliefs on the relationship between socio-demographic factors and discretionary salt use: A cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity, 10, 25. https://doi.org/10.1186/1479-5868-10-25
  
  Siripatrawan, U., & Sirikantaramas, S. (2024). Unraveling the effects of drying techniques on chaya leaves: Metabolomics analysis of nonvolatile and volatile metabolites, umami taste, and antioxidant capacity. Food Chemistry, 446, 138769. https://doi.org/10.1016/j.foodchem.2024.138769
  
  Smith, J. P., Daifas, D. P., El-Khoury, W., Koukoutsis, J., & El-Khoury, A. (2010). Shelf life and safety concerns of bakery products—A review. Critical Reviews in Food Science and Nutrition, 57(2), 237-253. https://doi.org/10.1080/10408690490263774
  
  Spence, C., Okajima, K., Cheok, A. D., Petit, O., & Michel, C. (2016). Eating with our eyes: From visual hunger to digital satiation. Brain and Cognition, 110, 53-63. https://doi.org/10.1016/j.bandc.2015.08.006
  
  Tagrida, M., & Benjakul, S. (2021). Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: Antioxidant and antibacterial activities and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets. RSC Advances, 11(25), 17630–17641. https://doi.org/10.1039/D1RA02464G