Editorial: Green chemistry and the consumer: towards greener consumer products by James Clark

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Mechanism analysis of the enhanced corrosion resistance of the Mg–2Y alloy after Mn addition by Jinhang Dong, Yuxiu Zhang, Jun Liang, Zonghui He, Xiangbin Li, Fei Long

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Chlorination of nickel ore by gaseous chlorine in the presence of active additives by Ilić Ilija B., Cerović Katarina P., Stopić Srećko, Kamberović Željko J.

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Mathematical model for heat transfer in variable thickness fins for rocket engines by Volodymyr Sliusariev, Valerii Bucharskyi

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Total phosphorus content in meat products on the market of the Republic of Serbia and regulatory compliance by Petričević Maja, Stanišić Nikola, Keškić Tanja, Petričević Veselin, Nikšić Dragan, Pisinov Boris, Stamenić Tamara

Subjects: “…additives…”
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Three new species of Niphargidae family added to the list of subterranean amphipods (Crustacea: Amphipoda) in Slovenia by Cene Fišer, Teo Delić, Maja Zagmajster

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Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty by Carla Matos, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes

Subjects: “…food additives…”
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NONLINEAR PROPERTIES OF BARIUM TITANATE CERAMICS by IVAYLO LAZAROV, ANKA ZHEGLOVA

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Research Note: Additivity of P digestibility values previously determined using 4 dietary Ca levels for plant-based feedstuffs in broiler grower diets by B.W. Parsons, S.J. Rochell

Subjects: “…Additivity…”
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Pyridinium-based ionic liquids as anti-wear additives for calcium sulfonate greases by Nikita Semenov, Nikolay Pugachev, Anna Peskovets

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Performance and intestinal health of piglets in the nursery phase subjected to diets with condensed black wattle (Acacia mearnsii) tannin by Kelly Lais de Souza, Cleandro Pazinato Dias, Marco Aurélio Callegari, André Friderichs, Alcides Oliver Sencio Paes, Rafael Humberto de Carvalho, Caio Abércio da Silva

Subjects: “…additives…”
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Effects of Probiotics Red Yeast Rhodotorula paludigena CM33 on enhancing color pigmentation, antioxidant activity, immune response, intestinal microbiota, and growth in a commercia... by Jirawadee Kaewda, Papungkorn Sangsawad, Surintorn Boonanuntanasarn, Pimpisut Manassila, Apichat Boontawan, Mariena Ketudat‑Cairns, Cheeranan Sriphuttha, Chatsirin Nakharuthai

Subjects: “…Feed additives…”
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Conductive polymers and derivatives as recognition element for electrochemical sensing of food and drug additives: A brief perspective by Hassan O. Shoyiga, Omolola E. Fayemi

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Increasing the strength of grey cast iron by introducing of dispersed additives into the melt by F. I. Rudnitsky, S. A. Kulikov, V. A. Shumigai

Subjects: “…modifying particulate additives…”
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The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins by Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan

Subjects: “…beneng taro flour addition, food diversification, muffin…”
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Impact behaviour and fractography of 6061 alloy with Trace addition of Sn by Monoj Baruah, Anil Borah

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Analysis of volumetric properties of liquid mixtures: I. method of binary additive quasi-solvates by Pavel Efimov

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Comparative analysis of a 3D printed polymer bonded magnet composed of a TPU-PA12 matrix and Nd-Fe-B atomised powder and melt spun flakes respectively by Granit Hajra, Mihael Brunčko, Leo Gusel, Ivan Anžel

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IoT-Based Multisensors Fusion for Activity Recognition via Key Features and Hybrid Transfer Learning by Ahmad Jalal, Danyal Khan, Touseef Sadiq, Moneerah Alotaibi, Sultan Refa Alotaibi, Hanan Aljuaid, Hameedur Rahman

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Risk function and optimality of statistical procedures for identification of network structures by P.A. Koldanov

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