ICA Organizational Communication Division Best of the B.E.S.T.

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Publications

  1. Energy management for inductive power transmission
  2. Vermeidung von Schäden an Mauerwerkskonstruktionen
  3. Einführung in die Tierethik
  4. S. Balasuriya: “Barriers and Transport in Unsteady Flows: A Melnikov Approach”
  5. Interieur
  6. Unternehmerische Desillusionierung nach einer Existenzgründung
  7. Regional powers and the politics of scale
  8. Is seashell powder suitable for phosphate recovery from fermentation broth?
  9. Vergütungsbericht - Eine Komponente der nichtfinanziellen Berichterstattung
  10. Emerging Areas in Research on Higher Education for Sustainable Development
  11. Models of transdisciplinary knowledge production at universities
  12. Einkommenssituation Selbständiger in der Europäischen Union
  13. The City is our Anthropo-Scene!
  14. Die E-Evidence-Verordnung
  15. Über das Schreiben von Texten sprechen
  16. Socio-demographic factors, entrepreneurial orientation, personal initiative, and environmental problems in Uganda
  17. Corrigendum to “Flexible electricity generation, grid exchange and storage for the transition to a 100% renewable energy system in Europe” [Renew. Energy 139 (2019) 80-101]
  18. Gemeinde
  19. Im Zeichen des Zweifel(n)s. Madame Realism
  20. Notes Toward a Performative Theory of Assembly by Judith Butler . Cambridge, MA: Harvard University Press, 2015.
  21. Das Modul "Wissenschaft lehrt Verstehen"
  22. What drives the development of community energy in Europe?
  23. Vibration training in Rehabilitation
  24. Board gender diversity and carbon emissions
  25. Traumziel Nachhaltigkeit
  26. L’approche néo-institutionelle et ses implications pour le management des relations avec les stakeholders en phase start-up
  27. Sustainability Strategies: What's in a Name?
  28. Discovering Cooperation
  29. Strong or weak synergy?
  30. Generation "Kautschukmann"
  31. Social and Ecological Elements for a Perspective Approach to Citizen Science on the Beach
  32. Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste