徐建國

研究方向為植物源天然功能因子的製備、改性及其調控機理研究；運動功能食品開發與活性評價等。 ^[1] 

（1） 山西省自然科學基金項目：基於蛋白組學和轉錄組學研究丁香酚抑制大腸桿菌生長的分子機理，項目編號：201601D011070。

（2） 山西省自然科學基金項目：基於溶劑分級提取效應的燕麥提取物抑菌活性及抑菌機理研究，項目編號：2012011031-3。

（3） 山西省高校科技開發項目：山西特色雜糧燕麥的萌發及應用研究，項目編號：2010112。

（4） 橫向課題，項目名稱：玉露香梨系列健康食品開發，2018年。 ^[1] 

(1) Liang-Liang Zhang, Shuang Lv, Jian-Guo Xu*, Li-Fang Zhang. Influence of drying methods on chemical compositions, antioxidant and antibacterial activity of essential oil from lemon peel. Natural Product Research, 2018, 32(10):1184-1188.

(2) Yu-Ru Guo, Yu-Min An, Ying-Xia Jia, Jian-Guo Xu*. Effect of Drying Methods on Chemical Composition and Biological Activity of Essential Oil from Cumin (Cuminum cyminum L.). Journal of Essential Oil Bearing Plants, 2018, 21(5):1295-1302.

(3) Xiangqian Yin, Xiaoxue Xu, Qiang Zhang, Jian-Guo Xu*. Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques. Molecules, 2018, 23(5): DOI: 10.3390/molecules23051001.

(4) Liang-Liang Zhang, Li-Fang Zhang, Qing-Ping Hu, Dong-Lin Hao, Jian-Guo Xu*. Chemical composition, antibacterial activity of Cyperus rotundus rhizomes essential oil against Staphylococcus aureus via membrane disruption and apoptosis pathway. Food Control, 2017, 80(5), 290-296.

(5) Liang-Liang Zhang, Li-Fang Zhang, Jian-Guo Xu*, Qing-Ping Hu. Comparison study on antioxidant, DNA damage protective and antibacterial activities of eugenol and isoeugenol against several foodborne pathogens. Food & Nutrition Reserch, 2017, 61(7), 1-9.

(6) Qiang Zhang, Jian-Guo Xu*. Determining the geographical origin of common buckwheat from China by multivariate analysis based on mineral elements, amino acids and vitamins. Scientific Reports, 2017, 7(14), 1-7.

(7) Jiang-Lian Duan, Ya-Lu Wu, Jian-Guo Xu*. Assessment of the bioactive compounds, antioxidant and antibacterial activities of Isodon rubescens as affected by drying methods. Natural Product Research, https://doi.org/10.1080/14786419.2017.1405416.

(8) Jian-Guo Xu, Ting Liu, Qing-Ping Hu, Xin-Ming Cao. Chemical composition, antibacterial properties and mechanism of action of essential oil from clove buds against Staphylococcus aureus. Molecules, 2016, 21, 1194; doi:10.3390/molecules21091194.

(9) Wei-Qin Li, Qing-Ping Hu, Jian-Guo Xu*. Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation. Food Chemistry, 2015, 175, 50–56.

(10) Jian-Guo Xu, Qing-Ping Hu. Changes in γ–aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination. LWT-Food Science and Technology, 2014,55, 341−346.

(11) Wen-Rui Diao, Qing-Ping Hu, Hong Zhang, Jian-Guo Xu*. Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.). Food Control, 2014, 35, 109−116.

(12) Wen-Rui Diao, Qing-Ping Hu, Sai-Sai Feng, Wei-Qin Li, Jian-Guo Xu*. Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens. Journal of Agricultural and Food Chemistry, 2013, 61, 6044−6049.

(13) Jian-Guo Xu, Qing-Ping Hu, Yu Liu. Antioxidant and DNA-protective activities of chlorogenic acid isomers. Journal of Agricultural and Food Chemistry, 2012, 60, 11625−11630.

(14) Qing-ping Hu, Jian-guo Xu*. Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. Journal of Agricultural and Food Chemistry, 2011, 59, 2026-2033. ^[1] 

（1） 主編，軟飲料工藝學,中國計量出版社，2005年。

（2） 參編國家“十一五”規劃教材：園藝產品貯藏加工學，中國輕工業出版社，2009年。 ^[1]