个人简历
徐建国，1971年10月出生，山西襄汾人，教授，博士。现供职于山西师范大学体育科学研究所。
研究方向
研究方向为植物源天然功能因子的制备、改性及其调控机理研究；运动功能食品开发与活性评价等。
招生专业
运动人体科学（运动营养学）、体育硕士、工程硕士
科学研究
主持课题：
（1） 山西省自然科学基金项目：基于蛋白组学和转录组学研究丁香酚抑制大肠杆菌生长的分子机理，项目编号：201601D011070。
（2） 山西省自然科学基金项目：基于溶剂分级提取效应的燕麦提取物抑菌活性及抑菌机理研究，项目编号：2012011031-3。
（3） 山西省高校科技开发项目：山西特色杂粮燕麦的萌发及应用研究，项目编号：2010112。
（4） 横向课题，项目名称：玉露香梨系列健康食品开发，2018年。
第一作者发表论文：
(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 BungeanumMaxim.) 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 ofCyperus rotundusrhizomes 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 ofIsodon rubescensas 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 againstStaphylococcus 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 vulgareMill.).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.
著作：
（1） 主编，软饮料工艺学,中国计量出版社，2005年。
（2） 参编国家“十一五”规划教材：园艺产品贮藏加工学，中国轻工业出版社，2009年。
