发表的主要论文：

1. Pan JK, Nawaz M, Liu JC,  Liu H,  Lv ZZ, Yang WB,  Jiao ZG,  Zhang Q. Exploring synergistic inhibitory mechanisms of flavonoid mixtures on α-glucosidase by experimental analysis and molecular dynamics simulation. Food Chemistry, 2025, 464: 141560.

2. Liu H, Yang WB, Zhang Q, Lv ZZ, Zhang GD, Jiao, ZG, Liu JC. Comprehensive evaluation method to reveal the combined effects of maturity and modified atmosphere packaging on jujube storage qualities. Journal of Food Measurement and Characterization, 2025, 19 (5): 3552-3566.

3. Nawaz M, Pan JK, Liu H, Umer MJ, Liu JC, Yang WB, Lv ZZ, Zhang Q, Jiao ZG. Integrated evaluation of antifungal activity of pomegranate peel polyphenols against a diverse range of postharvest fruit pathogens. Bioresources and Bioprocessing, 2025, 12: 34.

4. 张晓晴, 潘俊坤, 吕真真, 刘杰超*, 焦中高. 不同前处理工艺对桃果酒品质的影响. 轻工学报, 2025, 40(1): 1-10.

5. Yang W, Lv Z, Liu H, Zhang Q, Qiao C, Nawaz M, Jiao Z, Liu J. Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine. Foods. 2024, 13(23): 3902.

6. Fu M, Liu H, Yang W, Zhang Q, Lv Z, Nawaz M, Jiao Z, Liu J. Virtual Cold Chain Method with Comprehensive Evaluation to Reveal the Effects of Temperature Abuse on Blueberry Quality. Foods. 2024, 13(23): 3731.

7. Pan J, Li C, Liu J, Jiao Z, Zhang Q, Lv Z, Yang W, Chen D, Liu H. Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables—A Review. Foods. 2024, 13(23):3896.

8. Lv Z, Liu H, Yang W, Zhang Q, Chen D, Jiao Z, Liu J. Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments. Molecules. 2024; 29(9): 2045.

9. Yang WB, Liu JC, Liu H, Zhang Q, Lv ZZ, Jiao ZG. 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, 2023, 189, 115457.

10. Liu H, Lv Z, Yang W, Li A, Liu J, Zhang Q, Jiao Z. Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit. Foods. 2023; 12(12):2403.

11. Zhang Q, Pan J, Liu H, Jiao Z. Characterization of the Synergistic Antioxidant Activity of Epigallocatechin Gallate (EGCG) and Kaempferol. Molecules. 2023, 28(13):5265.

12. 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.

13. 吕真真, 谢辉, 庞荣丽, 王瑞萍, 焦中高, 刘杰超. 基于矿质元素的赤霞珠葡萄酒产地溯源. 食品研究与开发, 2023, 44(19): 159-164.

14. 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

15. Yang WB, Liu JC, Zhang Q, Liu H, Lv ZZ, Zhang CL, Jiao ZG. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. Food Bioscience, 2022, 49: 101894.

16. Pan J, Zhang Q, Zhang C, Yang W, Liu H, Lv Z, Liu J and Jiao Z. Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism. Frontiers in Nutrition. 2022, 9: 892426.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. 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. 

23. 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.

24. 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.

25. 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.

26. 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.

27. 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.

28. 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. 果树学报, 2020,37(1):106-114.

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：