Carbon management strategies of the automotive sector responding to the European fleet-wide CO2 emission targets by Maria Csutora, Zsófia Vetőné Mózner

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DESIGNING THE SYSTEM OF GOVERNANCE FOR ORGANIZATIONS FUNCTIONING IN SERVICE SECTOR by Elina G. Chilova

“…The article shows the algorithm of designing the system of governance for organizations functioning in service sector.  Components of the governance system architecture are given, such  as object of governance, subject of governance, goals, managerial  decisions, strategy, governance processes, regulations,  organizational structures, risks, indicators and key stages of  designing of the system of governance for organizations in service  sector, i. e. identification of projects, projecting of the object of  governance, goal setting, identifying indicators, units of measurements, planned and current values, shaping events aimed at attaining the set goals, identification and assessment of risks  (distribution of risks by zones), directed at attaining the set goals,  development of events aimed at minimization of risks, identifying the model of business processes, building the organization structure of governance, development of regulations). …”
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Compression Ignition Engine Performance as a Function of the Fuel Properties by Towoju O. A., Jekayinfa S. O.

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Banana Pseudostem: An Undiscovered Fiber Enriched Sustainable Functional Food by Gopika S Pillai, Sonia Morya, Waseem Khalid, Muhammad Zubair Khalid, Riyadh S. Almalki, Azhari Siddeeg

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Interaction Between Government and Ngos in Russia: a Value Dimension by Yu. V. Batalova

“…Such a reason for the ineffectiveness of the “gardener state” model is the de–ideologized liberalism of the late twentieth century, which leveled the role of the state in initiating, developing and implementing policies to support and regulate the third sector, including the ideological and value content of public-state interaction. …”
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COVID-19 Implications on Global Value Chains in Bulgaria and Romania by ISKRA CHRISTOVA-BALKANSKA

“…New structures formed because of the globalisation of the international economy. Global value chains (GVCs) represent a stage in the development of international production, trade, and investments. …”
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Assessing the Performance of Basic Education Informatization in the Digital Age using Quintuple-Valued Neutrosophic Set by Yuan Sun

“…This study uses the Quintuple-Valued Neutrosophic Set (QVNS) to overcome uncertainty and vague information. …”
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REGIONAL CHAINS OF ADDED VALUE AS A TOOL OF INDUSTRIAL COOPERATION- COMPETITIVENESS by M. E. Guliyev

“…The countries of the EEU and the CIS have significant potential for developing cooperation in the field of  transition to a model of new economic growth, as well as in the  development and application of regional added value chains. As well  as the extractive sector of the economy of the EEU and CIS  countries, included in the regional added value chains, agriculture, chemical and textile industries, metallurgy, transport  engineering, and services sector have the potential to be key industries.…”
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PLANTAIN (MUSA ACUMINATA) VALUE CHAIN ANALYSIS IN ONDO STATE, NIGERIA by Similoluwa ADEWOLE

“…This paper analyzed the plantain value chain in Ondo State, Nigeria. It identified the various actors in the plantain value chain and their functions, mapped out the various segments, their linkages and the overall plantain value chain and identified the value added at each segment of the value chain. …”
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Rice bran as a sustainable source for value added materials: an overview by A. S. Nidhishree, Rachel Alveera Menezes, H. Venkatachalam, K. Subrahmanya Bhat

“…Rice bran, a byproduct of rice milling, holds immense potential for value-added materials due to its rich chemical composition and diverse functional properties. …”
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The integration of psychological education and moral dilemmas from a value perspective by XiaoFen Jia, WenQing Wu

“…Initially, the paper addresses inherent value challenges within psychological and moral dilemma analyses, setting the stage for deeper exploration. …”
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Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation by Singh Ashmita, Singh Brahma N., Thakur Monika

“…Gums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. …”
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Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects by Valentina Lacivita, Antonio Derossi, Rossella Caporizzi, Carmela Lamacchia, Barbara Speranza, Angela Guerrieri, Angela Racioppo, Maria Rosaria Corbo, Milena Sinigaglia, Carla Severini

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Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation by Andrea Marcelli, Andrea Osimani, Lucia Aquilanti

“…In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. …”
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An Analytical Overview of Book Publishing and Copyright Issues in Pakistan by Muhammad Asif, Liu Yang, Majid Ali, Muhammad Hashim

“…The study has used functionalism and value change theory; it indicates that an individual should get accurate knowledge about the subject before modifying their values. …”
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A Set of New Tools to Measure the Effective Value of Probabilistic Forecasts of Continuous Variables by Josselin Le Gal La Salle, Mathieu David, Philippe Lauret

“…The question of the benefits derived from these forecasts is of primary interest, especially for the industrial sector. A sound methodology already exists to evaluate the value of probabilistic forecasts of binary events. …”
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Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification. by Md Asaduzzaman, Mst Sorifa Akter, Mahbubur Rahman

“…<h4>Background</h4>Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. …”
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Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications by Swetha Balakrishnan, Indu Rani Chandrasekaran, Ramalingam Jegadeesan, Kalaiyarasi Ramachandran, Ashok Kumar Govindasamy, Gurusamy Kandasamy

“…In recent years, research has increasingly focused on converting these low-value agricultural residues into high-value functional ingredients. …”
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Functional profile of the patients taken care of in the sector of neurological physiotherapy of Promove São Camilo by Sandra Maria Alvarenga Anti Pompeu, José Eduardo Pompeu, Caroline Del Moral, Évelyn Yumi

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Observer Design for RIP Stability Using Takagi-Sugeno Fuzzy Model and Mean Value Theorem by Quy-Thinh Dao, Bao-Trung Dong, Thi-Van-Anh Nguyen

“…By combining the differential mean value theorem with sector nonlinearity transformation, the observer guarantees robust performance in the presence of unmeasured premise variables. …”
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