Francesco Di Gioia
Assistant Professor of Vegetable Crop Science
University Park, PA
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
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
Valorizing Staple Native American Food Plants as Food Resilience Resource
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
Zinc Biofortification Through Seed Nutri-Priming Using Alternative Zinc Sources and Concentration Levels in Pea and Sunflower Microgreens
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,
Editorial: Upcycling organic waste for the sustainable management of soilborne pests and pathogens in agri-food systems
Jesus Fernandez-Bayo, Yigal Achmon, María Del Mar Guerrero, Francesco Di Gioia, 2022, Frontiers in Sustainable Food Systems
Spatial and Temporal Changes of Soil Microbial Communities in Field Tomato Production as Affected by Anaerobic Soil Disinfestation
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
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
Zinc and iron agronomic biofortification of Brassicaceae microgreens
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
Anaerobic soil disinfestation impact on soil nutrients dynamics and nitrous oxide emissions in fresh-market tomato
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
Grown to be blue—antioxidant properties and health effects of colored vegetables. Part ii: Leafy, fruit, and other vegetables
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
Grafting improves tomato salinity tolerance through sodium partitioning within the shoot
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
May 03, 2023
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.
May 17, 2022
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.
Apr 01, 2022
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.
Oct 19, 2021
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.
Sep 28, 2021
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.
Jun 16, 2021
Salad will survive climate change. But at what cost?
We made eating greens more convenient. Can we make it truly democratic?
Jun 08, 2020
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.