徐建国，男，山西襄汾人，1971年生，博士，教授，硕士生导师，副院长、食品工程专业硕士学位点负责人。担任Journal of Agricultural and Food Chemistry、Food Chemistry、Food Control、食品科学等专业杂志的审稿人。承担学院本科生《食品原料学》、《发酵食品工艺学》及研究生《功能食品学》、《食品分离技术》等课程的讲授工作。主要研究方向为：特色农产品精深加工及副产物高值化利用、果蔬益生菌发酵、功能因子及功能食品研究与活性评价等。先后主持及参加国家级、省部级项目等9项；发表论文100余篇；获得省部级奖励2项，出版教材2部，获国家发明专利3项。
近期发表的主要论文
(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二区)
(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二区)
(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二区)
(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/**.2017.**. (SCI四区)
(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/**.2017.**. (SCI四区)
(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/molecules**. (SCI三区)
(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二区)
(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二区)
(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二区)
(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一区)
(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一区)
(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一区).
(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一区)
(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一区)
(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一区)