Leibniz Research Centre for Working Environment and Human Factors

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Max Rubner Institut德国2
2. German Federal Institute for Risk Assessment (BfR)德国2
3. BOKU University奥地利2
4. German Institute of Food Technologies德国2
5. Technische Universität Dresden德国2
6. Paul Ehrlich Institut德国2
7. Technical University of Munich德国2
8. Johannes Gutenberg University Mainz德国1

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逐年被引

最新文献

1. 1
   Real-time monitoring of driver cognitive states: linking driving behavior to neural oscillationsTransportation Research Part F: Traffic Psychology and Behaviour20253
2. 2
   The burdens and benefits of managing and engaging: a diary study approach to person-centred risk assessment of top executives and works council membersInternational Journal of Occupational Safety and Ergonomics20240
3. 3
   Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der RisikobewertungJournal of Consumer Protection and Food Safety20221
4. 4
   Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safetyComprehensive Reviews in Food Science and Food Safety2021280
5. 5
   The ability of young, middle-aged and older drivers to inhibit visual and auditory distraction in a driving simulator taskTransportation Research Part F: Traffic Psychology and Behaviour201973
6. 6
   Driver state examination—Treading new pathsAccident Analysis & Prevention201647

高被引文献

1. 1
   Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safetyComprehensive Reviews in Food Science and Food Safety2021280
2. 2
   The ability of young, middle-aged and older drivers to inhibit visual and auditory distraction in a driving simulator taskTransportation Research Part F: Traffic Psychology and Behaviour201973
3. 3
   Driver state examination—Treading new pathsAccident Analysis & Prevention201647
4. 4
   Real-time monitoring of driver cognitive states: linking driving behavior to neural oscillationsTransportation Research Part F: Traffic Psychology and Behaviour20253
5. 5
   Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der RisikobewertungJournal of Consumer Protection and Food Safety20221

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