发表的主要论文：

1. Zhang, Q., Yang, W., Liu, J., Liu, H., Lv, Z., Zhang, C., Chen, D., Jiao, ZG*., Postharvest UV-C irradiation increased the flavonoids and anthocyanins accumulation, phenylpropanoid pathway gene expression, and antioxidant activity in sweet cherries (Prunus avium L.). Postharvest Biology and Technology 2021,175.

2. Wu, B., Liu, J., Yang, W., Zhang, Q., Yang, Z., Liu, H., Lv, Z., Zhang, C., Jiao, ZG*., Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria. International Journal of Food Properties, 2021, 24(1): 906-922.

3. Zhang, Q., Yang, W., Liu, J., Liu, H., Lv, Z., Zhang, C., Chen, D., Jiao, ZG*., Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship. Oxid Med Cell Longev 2020, 2020, 4150897.

4. Li, J., Zhang, C., Liu, H., Liu, J., Jiao, ZG*., Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication. Journal of Food Quality, 2020, 2020(10):1-11. 

5. Liu, H., Liu, J., Lv, Z., Yang, W., Zhang, C., Chen, D., Jiao, ZG*., Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties. Journal of Food Science and Technology 2019 56, 2446–2457.

6. Liu, J., Yang, W., Lv, Z., Liu, H., Zhang C., Jiao, ZG*., Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine. CyTA - Journal of Food, 2020, 18:1, 518-526.

7. Yang, W., Liu, J., Liu, H., Zhang, C., Lv, Zh., Jiao, ZG*., Optimization of supercritical fluid extraction of phenolic compounds from peach blossom (Amygdalus persica) by response surface methodology. Current Topics in Nutraceutical Research, 2019, 17(2): 180-187.

8. Liu, J., Jiao, ZG*., Zhang, C., Yang, W., Liu, H., Lv, Z., Effects of different drying methods on phenolic contents, antioxidant, and tyrosinase inhibitory activity of peach blossoms. Journal of Food Measurement and Characterization, 2018, 12, 2339-2348.

9. 刘慧，张静林，刘杰超，张光弟，方海田，张强，焦中高. 抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响[J]. 食品科学, 2021，,42（01）:257-263.

10. 刘慧， 吕真真，杨文博，张春岭，刘杰超，焦中高. 不同模拟流通温度对桃果实硬度和糖酸品质的影响[J]. 食品科学, 2021,42(09):199-205.

11. 杨文博，张强，刘慧，吕真真，刘杰超，张光弟，焦中高. 楼葱不同极性提取液对水果采后病原菌的抑菌活性[J]. 保鲜与加工, 2021,21（6）:12-18.

12. 张晓晴, 吕真真, 刘慧, 杨文博, 焦中高, 刘杰超*. 不同品种桃果酒品质特性与酿酒适宜性评价[J]. 果树学报, 2021, 38(8): 1368-1380.

13. 吕真真，焦中高，刘慧，王艳杰，张春岭，刘杰超. 不同制汁方式对石榴酒品质的影响[J]. 果树学报, 2020,37（12）:1941-1952.

14. 刘慧,张静林,吕真真,杨文博,阎振立,张瑞萍,焦中高.‘华硕’苹果采收期判定及其对贮藏品质的影响[J]. 果树学报, 2020,37(01):106-114.

15. 李佳秀,张春岭,刘慧,陈大磊,刘杰超,焦中高.蓝莓汁有机酸高效液相色谱指纹图谱构建及其在掺假鉴定中的应用[J]. 食品研究与开发, 2019,40(21):170-177.

16. 李佳秀,张春岭,刘慧,陈大磊,刘杰超,焦中高.葡萄汁中糖酸组成分析及在掺假鉴别中的应用[J]. 果树学报, 2019,36(11):1566-1577.

17. 刘慧,张静林,刘杰超,张光弟,方海田,叶林,焦中高.施硒对樱桃番茄贮藏品质及3种活性氧代谢酶的影响[J]. 食品工业科技, 2019,40(24):256-261.

18. 李佳秀,张春岭,刘慧,陈大磊,刘杰超,焦中高.草莓汁中糖酸组成分析及其在掺假鉴别中的应用[J]. 食品工业科技, 2019,40(21):268-273.

19. Zhang, C., Liu, J., Yang, W., Chen, D., Jiao, ZG*., Experimental and molecular docking investigations on the inclusion mechanism of the complex of phloridzin and hydroxypropy-β-cyclodextrin. Food Chemistry, 2017, 215: 124-128.
20. Liu, H., Chen, F*., Lai, S., Tao, J., Yang, H*., Jiao, ZG., Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chemistry, 2017, 225: 87-97.
21. Liu, J., Jiao, ZG*., Yang, W., Zhang, C., Liu, H., Lv, Z., Variation in Phenolics, Flavanoids, Antioxidant and Tyrosinase Inhibitory Activity of Peach Blossoms at Different Developmental Stages. Molecules, 2015, 20: 20460-20472.
22. Liu, H., Jiao, ZG*., Liu, J., Zhang, C., Zheng, X., Lai, S., Chen, F., Yang, H., Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Analytical Methods, 2013, 6: 781-788.
23. 焦中高, 刘杰超, 刘慧, 张春岭, 王思新, 杨公明. 短波紫外线辐照处理对采后甜樱桃果实营养品质和抗氧化活性的影响[J]. 中国食品学报, 2017, 17(1): 170-178.

代表性成果： 
1. 主持“苹果浓缩汁加工关键技术与装备”，河南省科学技术进步二等奖（证书编号2003-J-053-D01/03），完成人为王思新，焦中高，马季威，孙治军，王杨勇，王文博，沈裕生，李建海，杨丽，李国良，王伟林，姚航平，吴健，曹红翠，潘小平。
2. 参与“苹果精深加工关键技术研究及高附加值产品开发”，三门峡市科学技术进步二等奖（证书编号2009-J-05-D02/04），完成人为王思新，介援朝，焦中高，王晓燕，王秀梅，陈向华，刘杰超，李守增，李晓宁，彭增康。
3. 参与“果蔬汁加工产业节能降耗技术”，天津市科学技术进步二等奖（证书编号2010JB-2-042-D3），完成人为王思新，李喜宏，焦中高，赵晓燕，郑建民，冷传祝，姜龙刚，冯智勇。

      授权的发明专利：