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- The Paradox Between Concept Knowledge and Digital Maturity Level for Industry 4.0: The Portuguese CasePublication . Guimarães, André; Rosivalda Pereira; Maria Teresa Pereira; Afonso Carvalho; Reis, Pedro; Antonio J. Marques Marques CardosoThis study examines whether companies’ knowledge of the Industry 4.0 concept, geographic location, and size influence the digital maturity of Portuguese industrial firms. Data were collected through a self-assessment questionnaire based on the IMPULS model and analyzed using ordinal logistic regression and chi-square tests to test three hypotheses. The results show that none of these factors significantly affects digital maturity, suggesting that isolated variables do not fully explain digital progress and that broader contextual elements, such as support programs and internal digital strategies, may play a more decisive role. The study meets its objectives and contributes to understanding digital readiness in the Portuguese industrial context. Future research should incorporate additional variables, employ longitudinal or sector-specific approaches, and utilize qualitative methods to enhance the analysis further.
- Liquefaction of Ruscus aculeatus Branches into Bio-Polyols: Process Optimization and Polyol CharacterizationPublication . Yuliya Dulyanska; Gonçalves Oliveira Valente da Cruz-Lopes, Luísa Paula; Fábio Bernardo; Dmitry V. Evtuguin; de Pinho Ferreira Guiné, Raquel; Gonçalves, Fernando Jorge; Luís A. E. Batista de Carvalho; Maria João Barroca; Esteves, BrunoThe conversion of lignocellulosic biomass into bio-polyols through liquefaction has attracted increasing interest as a sustainable route for polymer feedstock production. The liquefaction of Ruscus aculeatus L. branches was investigated to identify optimal processing conditions and to evaluate the properties of the resulting bio-polyols. The effects of temperature, reaction time, particle size, and material-to-solvent ratio on liquefaction yield were systematically studied. Liquefaction yield increased markedly with temperature, reaching up to 92% at 180 °C after 60 min of reaction, while reaction time showed only a marginal effect beyond 15 min. Smaller particle sizes and higher solvent ratios improved liquefaction efficiency, with optimal conditions identified between 1:7 and 1:10 material-to-solvent ratios. The hydroxyl number decreases with increasing liquefaction temperature due to dehydration and condensation reactions. Thermal and rheological analyses indicated improved thermal stability and increased viscosity at higher liquefaction temperatures. These results highlight the potential of Ruscus aculeatus branches as a promising renewable feedstock for bio-polyol production and polyurethane applications.
- Food labelling in focus: a transnational analysis of chilled ready-to-eat products in the EU, the Western Balkans and TurkeyPublication . Nada Smigic; Sibel Ozilgen; Vicente M. Gómez-López; Sandra M. Osés; Zorana Miloradovic; Biljana Aleksic; Jelena Miocinovic; Sonja Smole Mozina; Lea Demsar; Guiné, Raquel; Gonçalves, João Carlos; Joanna Trafiałek; Ewa Czarniecka-Skubina; Marijana Blazic; Dora Herljevic; Aleksandra Nikolic; Alen Mujcinovic; Snezana Barjaktarovic-Labovic; Ilija DjekicFood contamination may occur within the complete food chain, with domestic handling and inadequate storage often contributing to foodborne illness. Therefore, accurate food safety information on packaging, including date labels and storage instructions, is essential. However, cross-national comparisons of labelling practices for chilled ready-to-eat (RTE) foods remain limited. This study examined and compared labelling practices in six European Union (EU) countries and four non-EU countries, focusing on date labels, recommended storage temperatures, and secondary shelf life. Data from 2665 food labels were collected between May and September 2023 through in-store observations and online resources. Most labels indicated either a “Use by” or “Best before” date, reflecting microbiological and quality stability. Cluster analysis identified two groups: Cluster 1, mainly from Portugal and Spain, included more stable products with “Best before” dates, whereas Cluster 2, dominated by French and Turkish labels, comprised more perishable foods with “Use by” dates. Recommended storage temperatures varied from +4°C to +12°C, indicating potential consumer confusion.