徐建國

承擔學院本科生《食品原料學》、《發酵食品工藝學》及研究生《功能食品學》、《食品分離技術》等課程的講授工作。 ^[1] 

特色農產品精深加工及副產物高值化利用、果蔬益生菌發酵、功能因子及功能食品研究與活性評價等。 ^[1] 

(1) 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. (SCI二區)

(2) 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. (SCI二區)

(3) 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. (SCI二區)

(4) 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, https://doi.org/10.1080/14786419.2017.1320791. (SCI四區)

(5) Jiang-Lian Duan, Ya-Lu Wu,Jian-GuoXu*.Assessment of the bioactive compounds, antioxidant and antibacterial activities ofIsodon rubescensas affected by drying methods.Natural Product Research, https://doi.org/10.1080/14786419.2017.1405416. (SCI四區)

(6) Jian-Guo Xu, Ting Liu, Qing-Ping Hu, Xin-Ming Cao. Chemical Composition, Antibacterial Properties andMechanism of Action of Essential Oil from Clove Buds againstStaphylococcus aureus.Molecules,2016,21, 1194; doi:10.3390/molecules21091194. (SCI三區)

(7) 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. (SCI二區)

(8) Jian-guo Xu,Qing-ping Hu. Changes in γ–aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine maxL.) seeds during germination.LWT-Food Science and Technology, 2014,55, 341−346. (SCI二區)

(9) 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 vulgareMill.).Food Control,2014, 35, 109−116. (SCI二區)

(10)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. (SCI一區)

(11)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. (SCI一區)

(12)Qing-ping Hu,Jian-guo Xu*.Profiles ofcarotenoids,anthocyanins,phenolics, andantioxidantactivity ofselectedcolorwaxycorngrains duringmaturation.Journal of Agricultural and Food Chemistry,2011, 59, 2026-2033. (SCI一區).

(13)Jian-guo Xu,Qing-ping Hu,Jiang-lianDua,Cheng-rui Tian. Dynamic changes inγ-aminobutyric acid and glutamate decarboxylase activity in oats (Avena nudaL.) during steeping and germination.Journal of Agricultural and Food Chemistry,2010,58,9759-9763. (SCI一區)

(14)Jian-guo Xu,Qing-ping Hu，Xiang-dongWang,Ji-yang Luo, Yu Liu,Cheng-rui Tian. Changes in the main nutrients, phytochemicals, and antioxidant activity in yellow corn grain during maturation.Journal of Agricultural and Food Chemistry,2010,58,5751-5756. (SCI一區)

(15)Jian Guo Xu,Cheng Rui Tian, Qing Ping Hu,Ji-yang Luo, Xiang-dong Wang,Xiang-dong Tian.. Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination[J].Journal of Agricultural and Food Chemistry, 2009, 57, 10392 –10398. (SCI一區) ^[1]