• Ph.D. Cornell University, Institute of Food Science, Ithaca, NY, U.S.A., 1996.
• M.S. M.E.T.U., Department of Food Engineering, Ankara, 1986.
• B.S. M.E.T.U., Department of Chemical Engineering, Ankara, 1983.

 

• Food Engineering Unit Operations (Drying, extraction etc.)
• Supercritical Fluid Extraction and Fractionation (Oil, antioxidants)
• High Pressure Liquid Extraction (Antioxidants)
• Ultrasound Assisted Extraction (Antioxidants)
• Viscosity of Supercritical/Biomaterial Mixtures
• Diffusion in Supercritical Fluids
• Engineering Properties of Food Materials

 

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• AVESIS Link

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Recent Publications

             NAMLI, S., GÜVEN, Ö., Simsek, F. N., Gradišek, A., ŞÜMNÜ, S. G., YENER, M. E., ... ÖZTOP, H. M.(2023). Effects of deacetylation degree of chitosan on the structure of aerogels. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , vol.250.

 

           ÖZKAL, S. G.,  & YENER, M. E., (2016). Supercritical carbon dioxide extraction of flaxseed oil: Effect of extraction parameters and mass transfer modeling.  JOURNAL OF SUPERCRITICAL FLUIDS , vol.112, 76-80.                

 

         Yener, M. E. 2015. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products. In High Pressure Fluid Technology for Green Food Processing, Fornari, T., Stateva, R.S. (Eds.), p.305-355, Springer, NY.

 

          Gelmez, N., Kıncal, N.S., Yener, M.E. 2009. Optimization of Supercritical Carbon Dioxide Extraction of Antioxidants from Roasted Wheat Germ Based on Yield, Total Phenolic and Tocopherol Contents and Antioxidant Activities of the Extracts, Journal of Supercritical Fluids, 48(3): 217-224.

 

            Yener, M.E. 2008. Cookie Dough Rheology. In Food Engineering Aspects of Baking of Sweet Goods. S.G. Sumnu and S. Sahin (Eds), p. 121-147.CRC Press: Taylor and Francis Group, FL.