Functional Biomaterials: Scaffolds for Innovative Treatments by Cristian Scheau, Andreea Cristiana Didilescu, Constantin Caruntu

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Innovation Infrastructure: Notion, Classification, Functionality by E. I. Kushnikov

“…Legislative definition of innovation infrastructure eliminates from the law field a number of business entities participating in service function for Russian innovators. …”
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INNOVATION OF THE PELVIS TILT FUNCTIONAL DIAGNOSTICS IN CHILDREN by R. Tasheva, K. Kolev

“…THE AIM of the research is to make literature review and to study the possibilities for implementation of Digital Pelvic Inclinometer in functional diagnostic of the pelvis inclination during the prevention of the postural disorders in children. …”
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The functional approach in aspect of the innovations fundamental in medicine by Olga Alekseevna Butova

“…The functional approach to the analysis of linkages morph functional in characteristics and parameters of the element status of the female organism in carriage disorder exposed optimal adaptive capability during the second childhood period and adolescence, and disadaptive changes in life-support systems in the adolescent period of ontogeny. …”
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Creativity and innovation and its functional enrichment in interactive advertising by Wsiam Abd Azez, Fouad Ahmed Shalal

Subjects: “…Creativity, Innovation, Functional, Interactive Advertisements…”
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Microalgae Bioactives for Functional Food Innovation and Health Promotion by José L. Guil-Guerrero, José A. M. Prates

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A Reconfigurable and Evolvable Platform for Network Function Innovation by Jianhui Zhang, Tong Duan, Xiaohui Zhang, Yuxiang Hu

Subjects: “…network function…”
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FUNCTIONAL SUPPORT FOR A REGIONAL PROGRAM OF INNOVATIVE DEVELOPMENT by Aleksandr S. Voronov

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Algal proteins for sustainable nutrition and functional food innovation by Fatima Saeed, Khadija Tul Zohra, Kinza Naveed, Aneeqa Zia, Muniba Khaliq, Zahra Noor, Kashaf Khaliq, Muhammad Asif Ali

“…This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. …”
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Editorial: Enhancing T cell function: innovations in cancer immunotherapy by Ji Zhang, Qihao Zhao, Qihao Zhao, Qian Sun, Hong Jiang, Valentyn Oksenych, Xuefeng Wang

Subjects: “…editorial: enhancing t cell function: innovations in cancer immunotherapy cancer immunotherapy…”
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MATHEMATICAL MODELS OF FUNCTIONING OF THE ENTERPRISES PARTICIPATING IN THE INNOVATION ACTIVITY by Inna Viktorovna Lebedeva, Victor Ivanovich Lebedev

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REGIONAL INNOVATION DEVELOPMENT: PRINCIPLES, GOALS, OBJECTIVES, FUNCTIONAL ELEMENTS by YURIY YURJEVICH Shvets

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An Innovative Approach to the Product of k-Hybrid Functional Integral Equation by A. M. A. El-Sayed, Sh. M. Al-Issa

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Innovative Dual-Functional Photocatalyst Design for Precision Water Remediation by Yike Li, Xian Liu

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The Functions of the Proto-entrepreneur in Building up Startup Innovation Capabilities by Fábio Freitas Schilling Marquesan, Paulo Antônio Zawislak, Guilherme Freitas Camboim

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Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods by Amanda Priscila Silva Nascimento, Ana Novo Barros

“…The growing demand for more sustainable food systems has driven the development of solutions based on food microbiology, capable of integrating safety, functionality, and environmental responsibility. This paper presents a critical and up-to-date review of the most relevant advances at the interface between microbiology, sustainability, and food innovation. …”
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Functioning of the knowledge triangle in the example of IT education by ZHIVITSKAYA H., LUKASHEVICH M., SMIRNOU V.

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Toward an innovative function-oriented assessment methodology (FOAM) for evaluating the functional condition of buildings during the operation and maintenance phase by Veronica Royano, Vicente Gibert, Carles Serrat, Jacek Rapinski

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Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation by Singh Ashmita, Singh Brahma N., Thakur Monika

“…The findings highlight Cordia gum as a natural alternative to synthetic stabilizers and emulsifiers, supporting clean-label and sustainable food innovations. The study contributes to bridging the research gap by demonstrating the commercial viability of Cordia gum in functional food applications, paving the way for further exploration in food product development…”
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Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation by Maria Luiza Tonetto, Gerson Lopes Teixeira, Carolina Pereira Kechinski, Jane Mara Block, Maria Manuela Camino Feltes

“…This review addressed the relevant scientific and technological aspects for designing functional spreads from nutritious nuts and peanuts, rich in bioactive compounds. …”
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