Francesco Di Gioia
Assistant Professor of Vegetable Crop Science
-
207 Tyson
University Park, PA - fxd92@psu.edu
- 814-863-2195
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 Affiliations
Links
Publication Tags
Vegetables Health Microgreens Soil Tomatoes Nitrates Marketing Edible Plants Cultivars Salinity Nitrous Oxide Nutrition Brassica Rapa Sustainable Development Cooking Shoots Antioxidants Diet Temperature Color Lighting Quality Of Life Growing Media Leaves FertilizersMost Recent Papers
Pennsylvania State University Statewide Cultivar Evaluation Program Model
E Sanchez, T Butzler, T Elkner, R Pollok, Francesco Di Gioia, 2021, Horticulturae on p. 370
Microgreens: From Trendy Vegetables to Functional Food and Potential Nutrition Security Resource
Francesco Di Gioia, Spyridon Petropoulos, Isabel Ferreira, Erin Rosskopf, 2021, Acta Horticulturae on p. 235-242
Organic Hydroponics: A US Reality Challenging the Traditional Concept of “Organic” and “Soilless” Cultivation
Francesco Di Gioia, Erin Rosskopf, 2021, Acta Horticulturae on p. 275-282
Anaerobic Soil Disinfestation as an Organic Systems-Based Approach Part 2: ASD Implementation Strategies for Different Regions in the U.S.
Joji Muramoto, Francesco Di Gioia, David Butler, Oleg Daugovish, Frank Louws, Erin Rosskopf, Carol Shennan, 2021, Organic Farmer on p. 4-9
On the Road: Ruter's Highland Farm and Hanover Foods Corporation - Creation of a Carrot
T Butzler, E Sanchez, N Santangelo, Francesco Di Gioia, B Gugino, 2021,
Anaerobic Soil Disinfestation as an Organic Systems-Based Approach. Part 1: Biological Method Supresses Soilborne Pathogens and Pests and Improves Crop Health
Joji Muramoto, Francesco Di Gioia, David Butler, Oleg Daugovish, 2021, Organic Farmer on p. 4-9
Fruit yield and physicochemical quality evaluation of hybrid and grafted field-grown muskmelon in Pennsylvania
Elsa Sánchez, Robert Pollock, Timothy Elkner, Thomas Butzler, Francesco Di Gioia, 2021, Horticulturae
Glucosinolates
Francesco Di Gioia, Spyridon Petropoulos, 2021, on p. 41-77
The beneficial health effects of vegetables and wild edible greens: The case of the mediterranean diet and its sustainability
Elena Chatzopoulou, Márcio Carocho, Francesco Di Gioia, Spyridon A. Petropoulos, 2020, Applied Sciences (Switzerland) on p. 1-27
Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars
Luís R.O. Cruz, Nikolaos Polyzos, Ângela Fernandes, Spyridon A. Petropoulos, Francesco Di Gioia, Maria Inês Dias, José Pinela, Marina Kostić, Marina Soković, Isabel C.F.R. Ferreira, Lillian Barros, 2020, Agronomy on p. 1824
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
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
Sprouts, Microgreens and “Baby Leaf” Vegetables
Francesco Di Gioia, Massimiliano Renna, Pietro Santamaria, 2017, on p. 403-432
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
Vegetable organosulfur compounds and their health promoting effects
Spyridon Petropoulos, Francesco Di Gioia, Georgia Ntatsi, 2017, Current Pharmaceutical Design on p. 2850-2875
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
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
A decision support system (GesCoN) for managing fertigation in vegetable crops. Part II—model calibration and validation under different environmental growing conditions on field grown tomato
Giulia Conversa, Anna Bonasia, Francesco Di Gioia, Antonio Elia, 2015, Frontiers in Plant Science
Grown to be blue—antioxidant properties and health effects of colored vegetables. Part ii
Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos, 2020, Antioxidants
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
News Articles Featuring Francesco Di Gioia
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.
Full Article
Jun 16, 2021
Salad will survive climate change. But at what cost?
We made eating greens more convenient. Can we make it truly democratic?
Full Article
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.
Full Article