1. 河南省基础与前沿技术研究项目：基于酪氨酸酶抑制活性的桃花美白功效成分及其分子机制。

2. 宁夏回族自治区重点研发计划东西部合作专项：基于定向栽培生理调控的果蔬MA保鲜技术研究。

3. 河南省重点研发计划：营养强化型果蔬汁产品创制与质量控制关键技术研究。

4. 中国农业科学院科技创新工程：果品营养与功能

发表的主要论文：

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

2. 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 FoodMeasurement and Characterization, 2018, 12, 2339-2348.

3. Liu, J.-C.; Jiao, Z.-G.; Yang, W.-B.; Zhang, C.-L.; Liu, H.;Lv, Z.-Z. Variation in Phenolics, Flavanoids, Antioxidant and TyrosinaseInhibitory Activity of Peach Blossoms at Different Developmental Stages. Molecules, 2015, 20(11),20460-20472

4. Zhang, Q., Yang, W., Liu, J., Liu,H., Lv, Z., Zhang, C., Chen, D., Jiao, ZG*., Postharvest UV-C irradiationincreased the flavonoids and anthocyanins accumulation, phenylpropanoid pathwaygene expression, and antioxidant activity in sweet cherries (Prunusavium L.). Postharvest Biology and Technology 2021,175：111490.

5. 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 asaffected by fermentation with lactic acid bacteria. International Journal ofFood Properties, 2021, 24(1): 906-922.

6. Zhang, Q., Yang, W., Liu, J., Liu,H., Lv, Z., Zhang, C., Chen, D., Jiao, ZG*., Identificationof Six Flavonoids as Novel Cellular Antioxidants and Their Structure-ActivityRelationship. Oxid Med Cell Longev 2020, 2020: 4150897.

7. Li, J., Zhang, C., Liu, H., Liu, J.,Jiao, ZG*., Profiles of Sugar and Organic Acid of Fruit Juices: AComparative Study and Implication for Authentication. Journal of Food Quality,2020,  2020: 7236534. 

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

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

10. Zhang, C., Liu, J., Yang, W., Chen, D.,Jiao, ZG*., Experimental and molecular docking investigations on theinclusion mechanism of the complex of phloridzin andhydroxypropy-β-cyclodextrin. Food Chemistry, 2017, 215: 124-128.

11. 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.

12. 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.

13. 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.

14. 刘杰超, 葛晓丹, 吕真真, 刘慧, 张春岭, 焦中高*. 半连续液态深层发酵红枣醋及其抗氧化活性. 中国酿造, 2020, 39(5): 49-53.

15. 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.

16. 刘慧, 刘杰超, 李佳秀, 张春岭, 陈大磊, 焦中高*. 不同品种樱桃酒品质分析与综合评价. 果树学报, 2017, 34(7): 895-904.

17. 刘杰超, 杨文博, 张春岭, 刘慧, 吕真真, 焦中高. 桃花中营养及功能性成分分析. 食品安全质量检测学报, 2016, 7(9): 3745-3751.

18. 刘杰超, 张春岭, 陈大磊, 焦中高*. 不同品种枣果实发育过程中多酚类物质、VC含量的变化及其抗氧化活性. 食品科学, 2015, 36(17): 94-98.

出版的主要著作：

1. 焦中高, 刘杰超, 冷传祝 主编. 苹果精深加工技术. 科学出版社, 2021年6月.

2. 焦中高, 刘杰超 著. 红枣功能性成分. 科学出版社, 2018年3月.

获奖成果：

1. 浓缩苹果汁低碳加工技术，全国商业科技进步三等奖，2011.

2. 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，2009.