| Kadar Protein, Tekstur, Dan Sifat Organoleptik Cookies yang Disubstitusi Tepung Ganyong (Canna edulis) dan Tepung Kacang Kedelai (Glycine max L.) TI Lestari, N Nurhidajah, M Yusuf Jurnal Pangan dan Gizi 8 (1), 53-63, 2018 | 10 | 2018 |
| Efisiensi Pakan, Berat Badan dan Panjang Tulang Tikus yang Mengkonsumsi Kejale selama 6 Minggu S Aminah, M Yusuf Prosiding Seminar Nasional & Internasional, 2015 | 7 | 2015 |
| Sifat kimia dan organoleptik telur asin media abu serabut kelapa dengan perbedaan lama penyimpanan O Cahyasari, W Hersoelistyorini, N Nurrahman Jurnal Pangan dan Gizi 8 (1), 22-31, 2018 | 6 | 2018 |
| Utilization of swimming crab by-product as a seafood flavor microcapsules obtained by spray drying M Yusuf, D Yonata, B Pranata Aquaculture, Aquarium, Conservation & Legislation 15 (2), 716-724, 2022 | 4 | 2022 |
| Strategi Inovasi, Pengembangan Produk dan Orientasi Pasar pada Industri Perikanan: Sebuah Road Map dan Desain Penelitian M Yusuf Prosiding Seminar Nasional & Internasional 1 (1), 2017 | 4 | 2017 |
| Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed N Nurhidajah, B Pranata, M Yusuf, YK Sya'di, D Yonata UNIMUS, 2022 | 3 | 2022 |
| ANALISA KELAYAKAN USAHA DISTRIBUTOR BUAH KELAPADI BANGETAYU WETAN GENUK SEMARANG AA Al Butoni, M Yusuf UNIMUS, 2022 | 3 | 2022 |
| Pengaruh Penambahan Kitosan dari Cangkang Rajungan (Portonus Pelagicus) terhadap Total Mikroba Kadar Air dan Mutu Organoleptik Mie Basah Selama Penyimpanan AM Asy-syarifahi, M Yusuf, A Suyanto Jurnal Pangan dan Gizi 8 (2), 119-129, 2018 | 3 | 2018 |
| Processing swimming crab shell into value-added products: it utillization as a calcium source flour and flavoring M Yusuf, LC Damayanti, AD Chesiadita, YK Syadi UNIMUS, 2023 | 2 | 2023 |
| Aktivitas Antioksidan, Kadar Serat dan Karakteristik Fisik Beras Hitam Pecah Kulit Pratanak dengan Variasi Lama Waktu Perendaman SAP Bumi, A Siti, M Yusuf UNIMUS, 2022 | 2 | 2022 |
| Turning Waste into Food Ingredients: A Case Study of the Application of Innovation and Technology in Utilizing Umami Sources from Swimming Crab By-Product M Yusuf IAR Journal of Agriculture Research and Life Sciences, 2022 | 1 | 2022 |
| Mapping the fishery industry performance in Central Java to enter the ASEAN market M Yusuf AACL Bioflux, 2022 | 1 | 2022 |
| Pengembangan Penyedap Rasa Alami dari Cangkang Rajungan dengan Metode Foam-Mat Drying D Yonata, N Nurhidajah, B Pranata, M Yusuf UNIMUS, 2022 | 1 | 2022 |
| Karakteristik Kimia, Tensile Strength dan Sensoris Kulit Lumpia dengan Penambahan Tepung Kedelai Hitam. DY Astriati, M Yusuf Jurnal Pangan dan Gizi 12 (2), 55-66, 2022 | 1 | 2022 |
| PENGARUH PENGETAHUAN, SIKAP, DAN PERILAKU PEDAGANG IKAN ASIN DI PASAR AJIBARANG TERHADAP PENGGUNAAN FORMALINSEBAGAI BAHAN PENGAWET PANGAN D Anggisari, W Hersoelistyorini, A Suyanto, M Yusuf Prosiding Seminar Nasional Unimus 5, 2022 | 1 | 2022 |
| Analisis Kelayakan Usaha Telur Asin Ridho Jaya Desa Kaligangsa Kulon Kecamatan Brebes Kabupaten Brebes AA Majid, M Yusuf Prosiding Seminar Nasional Unimus 4, 2021 | 1 | 2021 |
| Export Performance and Competitiveness Analysis of Indonesian Crab Products in the ASEAN Market BP Muhammad Yusuf, Yunan Kholifatuddin Syadi , Diode Yonata Egyptian Journal of Aquatic Biology & Fisheries 27 (4), 983-995, 2023 | | 2023 |
| Utilization of swimming crab by-product as a seafood flavor microcapsules obtained by spray drying N Nurhidajah, M Yusuf AACL Bioflux, 2022 | | 2022 |
| Stabilitas Antosianin Dan Aktivitas Antioksidan Tepung Beras HitamBerdasarkan Jenis Kemasan Dan Lama Penyimpanan= Anthocyanin Stability And Antioxidant Activity Of Black Rice … N Nurhidajah UNIMUS, 2022 | | 2022 |
| Hubungan Kualitas, Harga Dan Kemasan Produk Terhadap Keputusan Pembelian Keripik Tulang Muda Sapi Sinar R Melinda, M Yusuf, N Nurrahman Prosiding Seminar Nasional Unimus 5, 2022 | | 2022 |
