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	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
	Moisture barriers to control drying of fresh-cut fruit: quantifying their impact by modeling Defraeye, T., & Verboven, P. (2017). Moisture barriers to control drying of fresh-cut fruit: quantifying their impact by modeling. Food and Bioproducts Processing, 101, 205-213. https://doi.org/10.1016/j.fbp.2016.10.016 Detailed Record Published Version Accepted Version
	When to stop drying fruit: insights from hygrothermal modelling Defraeye, T. (2017). When to stop drying fruit: insights from hygrothermal modelling. Applied Thermal Engineering, 110, 1128-1136. https://doi.org/10.1016/j.applthermaleng.2016.08.219 Detailed Record Published Version Accepted Version
	Towards more efficient intermittent drying of fruit: insights from combined hygrothermal-quality modelling Defraeye, T. (2016). Towards more efficient intermittent drying of fruit: insights from combined hygrothermal-quality modelling. Innovative Food Science and Emerging Technologies, 38(Part A), 262-271. https://doi.org/10.1016/j.ifset.2016.10.003 Detailed Record Published Version Accepted Version