Overview
Contributors
GIORGI ANNAMARIA
Scientific Manager
Departments involved
Type
FISR - Fondo integrativo speciale per la ricerca
Funder
MINISTERO DELL'ISTRUZIONE E DEL MERITO
External Organization Funding Organization
Date/time interval
October 20, 2017 - December 31, 2019
Project duration
26 months
Publications
Outputs (9)
The environmental dimension of ecotourism in Italian protected areas : a comparison of two bio-geographical regions based on the assessment of accredited hiking guides
JOURNAL OF ECOTOURISMTAYLOR & FRANCIS
2022
Academic Article
Reserved Access
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Multidisciplinary analysis of Italian Alpine wildflower honey reveals criticalities, diversity and value
SCIENTIFIC REPORTSFRONTIERS MEDIA
2021
Academic Article
Open Access
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Effectiveness of Different Analytical Methods for the Characterization of Propolis : a Case of Study in Northern Italy
MOLECULESMDPI
2020
Academic Article
Open Access
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Influence of Altitude on Phytochemical Composition of Hemp Inflorescence: A Metabolomic Approach
MOLECULESMDPI
2020
Academic Article
Open Access
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Morphometric and phytochemical characterization and elevation effect on yield of three potato landraces of the Ligurian Apennines (Northern Italy)
JOURNAL OF APPLIED BOTANY AND FOOD QUALITYJULIUS KÜHN-INSTITUT
2020
Academic Article
Open Access
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Plant agro-biodiversity needs protection, study and promotion: results of research conducted in Lombardy region (Northern Italy)
BIODIVERSITY AND CONSERVATIONSPRINGER
2020
Academic Article
Reserved Access
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A contribution to the knowledge of Linaria tonzigii Lona, a steno-endemic species of the Orobie Bergamasche Regional Park (Italian Alps)
ECO.MONTAUSTRIAN ACADEMY OF SCIENCES PRESS
2019
Academic Article
Open Access
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Phytochemical and Ecological Analysis of Two Varieties of Hemp (Cannabis sativa L.) Grown in a Mountain Environment of Italian Alps
FRONTIERS IN PLANT SCIENCEFRONTIERS MEDIA
2019
Academic Article
Open Access
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Quality traits of saffron produced in Italy: geographical area effect and good practices
JOURNAL OF APPLIED BOTANY AND FOOD QUALITYDRUCKEREI LIDDY HALM
2019
Academic Article
Open Access
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