Francesco Di Gioia

Assistant Professor of Vegetable Crop Science

Francesco Di Gioia

Research Summary

Plant nutrition, plant physiological and biochemical response to environmental and abiotic stress conditions, sustainable vegetable production, agrobiodiversity, agronomic biofortification, food and nutrition security.

Huck Graduate Students

Huck Affiliations


Publication Tags

These publication tags are generated from the output of this researcher. Click any tag below to view other Huck researchers working on the same topic.

Vegetables Soil Microgreens Health Tomatoes Nitrates Edible Plants Cooking Disinfestation Brassica Rapa Nitrous Oxide Diet Marketing Antioxidants Biofortification Temperature Color Lighting Quality Of Life Leaves Growing Media Brassicaceae Fertilizers Shoots Growth

Most Recent Publications

Editorial: Wild Plant Genetic Resources: A Hope for Tomorrow

Mohd. Khan, Tofazzal Islam, Sait Gezgin, Francesco Di Gioia, 2023, Frontiers in Plant Science

Daniel Winstead, Michael Jacobson, Francesco Di Gioia, 2023, Frontiers in Sustainable Food Systems on p. 1117805

Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile

Eleomar de O. Pires, Francesco Di Gioia, Youssef Rouphael, Pedro García-Caparrós, Nikolaos Tzortzakis, Isabel Ferreira, Lillian Barros, Spyridon Petropoulos, Cristina Caleja, 2023, Trends in Food Science & Technology

Pradip Poudel, Francesco Di Gioia, Joshua Lambert, Erin Connolly, 2023, Frontiers in Plant Science on p. 1177844

New Approaches to Soil Disinfestation in Specialty Crops

Erin Rosskopf, Francesco Di Gioia, 2023, on p. 36

Plant Tocopherols and Phytosterols and their Bioactive Properties

Pradip Poudel, Spiridon Petropoulos, Francesco Di Gioia, 2023, on p. 285-319

Soil Fertility Management Post Anaerobic Soil Disinfestation in a Tomato High Tunnel Production Systems

Francesco Di Gioia, Raymond Balaguer, Luca Passerini, 2023, on p. 13-14

To Graft or Not to Graft?

Francesco Di Gioia, Leah Fronk, Claudia Schmidt, Andrew Blunk, Raymond Balaguer, Erin Rosskopf, 2022,

Jesus Fernandez-Bayo, Yigal Achmon, María Del Mar Guerrero, Francesco Di Gioia, 2022, Frontiers in Sustainable Food Systems

Isaac R. Vincent, Bodh R. Paudel, Haichao Guo, Erin N. Rosskopf, Francesco Di Gioia, Jason C. Hong, David H. McNear, Nan Xu, Lucas Anrecio, James Colee, Xin Zhao, 2022, Frontiers in Sustainable Food Systems

Most-Cited Papers

Micro-scale vegetable production and the rise of microgreens

Marios C. Kyriacou, Youssef Rouphael, Francesco Di Gioia, Angelos Kyratzis, Francesco Serio, Massimiliano Renna, Stefania De Pascale, Pietro Santamaria, 2016, Trends in Food Science and Technology on p. 103-115

Sprouts, Microgreens and “Baby Leaf” Vegetables

Francesco Di Gioia, Massimiliano Renna, Pietro Santamaria, 2017, on p. 403-432

Physicochemical, agronomical and microbiological evaluation of alternative growing media for the production of rapini (Brassica rapa L.) microgreens

Francesco Di Gioia, Palmira De Bellis, Carlo Mininni, Pietro Santamaria, Francesco Serio, 2017, Journal of the Science of Food and Agriculture on p. 1212-1219

Francesco Di Gioia, Spyridon A. Petropoulos, Monica Ozores-Hampton, Kelly Morgan, Erin N. Rosskopf, 2019, Agronomy

Vegetable organosulfur compounds and their health promoting effects

Spyridon Petropoulos, Francesco Di Gioia, Georgia Ntatsi, 2017, Current Pharmaceutical Design on p. 2850-2875

Francesco Di Gioia, Monica Ozores-Hampton, Xin Zhao, John Thomas, Patrick Wilson, Zhuona Li, Jason Hong, Joseph Albano, Marilyn Swisher, Erin Rosskopf, 2017, Agro-Ecosystems on p. 194-205

Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos, 2020, Antioxidants

Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

Francesca Boari, Maria Cefola, Francesco Di Gioia, Bernardo Pace, Francesco Serio, Vito Cantore, 2013, International Journal of Food Sciences and Nutrition on p. 870-876

Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes

Massimiliano Renna, Francesco Di Gioia, Beniamino Leoni, Carlo Mininni, Pietro Santamaria, 2017, Journal of Culinary Science and Technology on p. 126-142

Francesco Di Gioia, Angelo Signore, Francesco Serio, Pietro Santamaria, 2013, Hortscience: A Publication of the American Society for Hortcultural Science on p. 855-862

News Articles Featuring Francesco Di Gioia

Biofortification of microgreens with zinc could mitigate global ‘hidden hunger’

When the seeds of plants such as pea and sunflower are biofortified with zinc, the seedlings they quickly produce — harvested as microgreens — could both help to mitigate global malnutrition and boost the odds of people surviving a catastrophe.

Internet-based precision irrigation system shows promise for fresh-market tomato

An “internet of things” — or IoT — system monitoring real-time data from soil-based sensors to activate an automated precision irrigation setup can conserve water and boost crop production, according to a team of Penn State researchers.

Microgreens are tiny, tasty and packed with nutrients; How to grow them indoors, year-round

Microgreens bring flavor, texture and delight to a meal, especially in times when fresh produce isn’t in season.

Grant to fund research on biological approach to manage soil pathogens and pests

In an effort to boost the profitability and sustainability of organic specialty crop productions, a team of scientists is improving and optimizing a method for controlling soilborne pests and pathogens and promoting soil health that prevents oxygen from entering the soil.

Small but mighty: Microgreens go from trendy vegetables to functional food

Starting decades ago as fashionable, high-value gourmet greens, today microgreens have gained popularity among consumers for their nutritional profile and high content of antioxidant compounds. Now, a new study suggests that the tiny plants have the potential to help provide global nutrition security.

Salad will survive climate change. But at what cost?

We made eating greens more convenient. Can we make it truly democratic?

Research team to study food resilience in the face of catastrophic global events

An interdisciplinary team of Penn State professors has received $3 million from Open Philanthropy to study food resilience in the face of potentially catastrophic global events.