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	A hybrid digital shadow to assess biological variability in carrot slices during drying Schemminger, J., Raut, S., Sturm, B., & Defraeye, T. (2024). A hybrid digital shadow to assess biological variability in carrot slices during drying. Thermal Science and Engineering Progress, 50, 102507 (21 pp.). https://doi.org/10.1016/j.tsep.2024.102507 Detailed Record Published Version
	Combined infrared and hot air drying (IR-HAD) of sweet potato explored using a multiphase model: application of reaction engineering approach Chia, Z. B., Putranto, A., Chen, X. D., & Onwude, D. I. (2022). Combined infrared and hot air drying (IR-HAD) of sweet potato explored using a multiphase model: application of reaction engineering approach. Drying Technology, 40(8), 1629-1638. https://doi.org/10.1080/07373937.2022.2066118 Detailed Record Published Version
	Impact of size and shape of fresh-cut fruit on the drying time and fruit quality Defraeye, T. (2017). Impact of size and shape of fresh-cut fruit on the drying time and fruit quality. Journal of Food Engineering, 210, 35-41. https://doi.org/10.1016/j.jfoodeng.2017.04.004 Detailed Record Published Version Accepted Version
	Convective drying of fruit tissue: impact of moisture barrier layer Defraeye, T. (2016). Convective drying of fruit tissue: impact of moisture barrier layer (pp. B-1-1 (8 pp.). Presented at the The 20th international drying symposium (IDS 2016). . Detailed Record Published Version
	Recent advances in drying at interfaces of biomaterials Defraeye, T., Radu, A., & Derome, D. (2016). Recent advances in drying at interfaces of biomaterials. Drying Technology, 34(16), 1904-1925. https://doi.org/10.1080/07373937.2016.1144062 Detailed Record Published Version Accepted Version
	Advanced computational modelling for drying processes – a review Defraeye, T. (2014). Advanced computational modelling for drying processes – a review. Applied Energy, 131, 323-344. https://doi.org/10.1016/j.apenergy.2014.06.027 Detailed Record Published Version Accepted Version
	Bacterial tyrosinases and their applications Faccio, G., Kruus, K., Saloheimo, M., & Thöny-Meyer, L. (2012). Bacterial tyrosinases and their applications. Process Biochemistry, 47(12), 1749-1760. https://doi.org/10.1016/j.procbio.2012.08.018 Detailed Record Published Version
	Acceptance of nanotechnology in food and food packaging: a path model analysis Stampfli, N., Siegrist, M., & Kastenholz, H. (2010). Acceptance of nanotechnology in food and food packaging: a path model analysis. Journal of Risk Research, 13(3), 335-347. https://doi.org/10.1080/13669870903233303 Detailed Record Published Version
	Levels of polychlorinated dibenzo-<i>p</i>-dioxins and dibenzofurans in food of animal origin. The Swiss dioxin monitoring program Schmid, P., Gujer, E., Degen, S., Zennegg, M., Kuchen, A., & Wüthrich, C. (2002). Levels of polychlorinated dibenzo-p-dioxins and dibenzofurans in food of animal origin. The Swiss dioxin monitoring program. Journal of Agricultural and Food Chemistry, 50(25), 7482-7487. https://doi.org/10.1021/jf025669z Detailed Record Published Version