Francesco Di Gioia

ResearcherID Loop profile Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 4

Top Topics

Magnetic Resonance

Risk Assessment

Top Venues

Food science & nutrition

Antioxidants (Basel, Switzerland)

Molecules (Basel, Switzerland)

Pennsylvania State University

Universita degli Studi di Bari Aldo Moro (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Pennsylvania State University Jun 01 2018

United States

Assistant Professor of Vegetable Crop Science :: Plant Science

University of Florida Feb 01 2015 - May 31 2018

United States

Post-doc research associate :: Department of Horticultural Sciences

Universita degli Studi di Bari Aldo Moro Feb 01 2012 - Jan 31 2015

Italy

Post-doc research associate :: Department of Agricultural and Environmental Science

Education History

Universita degli Studi di Bari Aldo Moro Jan 15 2007 - May 14 2010

Italy

PHD

Publications

Daniel Jefferson Winstead, Francesco Di Gioia, Marjorie Jauregui, Michael Jacobson
Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant. Food science & nutrition 12 (3) (2024)
Daniel Jefferson Winstead, Francesco Di Gioia, Marjorie Jauregui, Michael Jacobson
Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant. Food science & nutrition 12 (3) (2024)
Eleomar de O Pires, Francesco Di Gioia, Youssef Rouphael, Isabel Cristina Fernandes Rodrigues Ferreira, Cristina Caleja, Lillian Barros, Spyridon Alexandros Petropoulos
The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product. Molecules (Basel, Switzerland) 26 (22) (2021)
Luís R O Cruz, Ângela Fernandes, Francesco Di Gioia, Spyridon Alexandros Petropoulos, Nikolaos Polyzos, Maria Inês Dias, José Pinela, Marina Kostić, Marina D Soković, Isabel Cristina Fernandes Rodrigues Ferreira, Lillian Barros
The Effect of Nitrogen Input on Chemical Profile and Bioactive Properties of Green- and Red-Colored Basil Cultivars. Antioxidants (Basel, Switzerland) 9 (11) (2020)