发表的主要论文

1. Pan, J. K, Nawaz, M., Feng, K. Y., Li, C. H., Liu, J. C., Liu, H., Lv, Z. Z., Yang, W. B., Zhang, Q., & Jiao, Z. G. (2026). Mechanistic investigation of carotenoid effects on lipid digestion-related processes: Pancreatic lipase inhibition and bile salt-mediated emulsion destabilization. Food Chemistry, 523, Article 150130.

2. Nawaz, M., Pan, J. K., Liu, H., Feng, K. Y., Liu, J. C., Yang, W. B., Lv, Z. Z., Zhang, Q., & Jiao, Z. G. (2026). Multi-targeted antifungal mechanism of punicalagin against Botrytis cinerea and its role in preserving strawberry quality. Postharvest Biology and Technology, 234, Article 114156.

3. Nawaz, M., Liu, H., Farhana., Pan, J. K., Li, C. H., Feng, K. Y., Liu, J. C., Yang, W. B., Lv, Z. Z., Zhang, Q., Qi, Q. Q., Guan, W. Q., & Jiao, Z. G. (2026). Antifungal activity and mode of action of polyphenolic-rich pomegranate peel extract against gray mold and its application on strawberry. LWT – Food Science and Technology, 248, Article 119393.

4. Han, Q. Y., Liu, J. C., Nawaz, M., Liu, H., Zhang, Q., Lv, Z. Z., Chen, D. L., Yang, W. B., & Jiao, Z. G. (2026). Changes in nutritional and volatile composition of peach puree as affected by fermentation with different Lactobacillus strains and subsequent cold storage. Food Chemistry: X, 33, Article 103441.

5. Han, Q. Y., Liu, J. C., Nawaz, M., Liu, H., Zhang, Q., Lv, Z. Z., Chen, D. L., Yang, W. B., & Jiao, Z. G. (2026). Elucidating the influence of Lactobacillus plantarum 21802 on nutritional and flavor profiles of peach purees from different flesh-colored peach cultivars. Food Bioscience, 77, Article 108361.

6. Lu, Y., Liu, H., Lv, Z. Z., Li, C. H., Nawaz, M., Zhang, Q., Yang, W. B., Liu, J. C., Guan, W. Q., & Jiao, Z. G. (2026). Effect of short-term static magnetic field pretreatment on cold-storage quality and phenolic metabolism of blueberries. Foods, 15(9), Article 1505.

7. Pan, J. K., Nawaz, M., Liu, J. C., Liu, H., Lv Z. Z., Yang, W. B., Jiao, Z. G., & Zhang, Q. (2025). Exploring synergistic inhibitory mechanisms of flavonoid mixtures on α-glucosidase by experimental analysis and molecular dynamics simulation. Food Chemistry, 464, Article 141560.

8. Nawaz, M., Pan, J. K., Liu, H., Umer, M. J., Liu, J. C., Yang, W. B., Lv, Z. Z., Zhang, Q., & Jiao, Z. G. (2025). Integrated evaluation of antifungal activity of pomegranate peel polyphenols against a diverse range of postharvest fruit pathogens. Bioresources and Bioprocessing, 12(4), Article 34.

9. Pan, J. K., Li, C. H., Liu, J. C., Jiao, Z. G., Zhang, Q., Lv, Z. Z., Yang, W. B., Chen, D. L., & Liu, H. (2024). Polysaccharide-based packaging coatings and films with phenolic compounds in preservation of fruits and vegetables—A Review. Foods, 13(23), Article 3896.

10. Yang, W. B., Liu, J. C., Liu, H., Zhang, Q., Lv, Z. Z., & Jiao, Z. G. (2023). Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF/MS, HS-SPME-GC/MS and E-nose. LWT – Food Science and Technology, 189, Article 115457.

11. 潘俊坤, 焦中高, 张强. EGCG和异鼠李素的细胞抗氧化协同作用. 食品工业科技, 2023, 44(22): 12-18.

12. 刘慧, 吕真真, 杨文博, 张强, 刘杰超, 陈大磊, 焦中高. 采后硝普钠处理对桃果实贮藏品质及抗氧化活性的影响. 食品工业科技,2023, 44(19): 374-381.

13. Yang, W. B., Liu, J. C., Zhang, Q., Liu, H., Lv, Z. Z., Zhang, C. L., & Jiao, Z. G. (2022). Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. Food Bioscience, 49, Article 101894.

14. 刘慧, 刘杰超, 张春岭, 张静林, 张光弟, 方海田, 焦中高. 1-MCP对灵武长枣果肉软化与褐变的影响及其通径分析. 果树学报, 2022, 39(2): 252-265.

15. 吕真真, 路绪强, 刘慧, 张春岭, 陈大磊, 杨文博, 张强, 焦中高. 热加工结合添加抗坏血酸对酸味西瓜制汁品质的影响. 果树学报, 2021, 38(12): 2166-2177.

16. Zhang, Q., Yang, W. B., Liu, J. C., Liu, H., Lv, Z. Z., Zhang, C. L., Chen, D. L., & Jiao, Z. G. (2021). 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, 175, Article 111490.

17. 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. 食品科学, 2021，42(1): 257-263.

18. 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. 食品科学, 2021, 42(9): 199-205.

19. 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. 果树学报, 2021, 38(8): 1368-1380.

著作：

1. 焦中高，等. 苹果精深加工技术. 北京：科学出版社，2021，ISBN 978-7-03-068952-8.

2. 焦中高，等. 红枣功能性成分. 北京：科学出版社，2018， ISBN 978-7-03-056841-0

制定农业行业标准：

1. 张春岭，吕真真，刘杰超，等. 果酒加工技术规程 (NY/T 4707-2025), 农业行业标准，2025

2. 焦中高，张春岭，刘杰超，等. 加工用葡萄 (NY/T 3103-2017)，农业行业标准, 2017

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。

4. 主持“山楂活性成分提升加工关键技术研究与应用”，河南省科学技术厅科学技术奖二等奖，完成人为刘慧，刘杰超，张春岭，陈大磊，杨文博，焦中高，吕真真，张强，王祖红，胡丽娜

授权的发明专利：