TY  - JOUR 
AU  - Giannoulis, Nikolaos
AU  - Tsagkaropoulou, Theocharia
AU  - Bocigas, Carolina
AU  - Ortega Heras, Miriam
AU  - González Angulo, Mario
AU  - Melero Gil, Beatriz
AU  - Karatzas, Kimon Andreas G.
PY  - 2026
SN  - 1466-8564
UR  - https://hdl.handle.net/10259/11201
AB  - The growing demand for sustainable and healthy dietary options has led to significant interest in plant-based meat alternatives though traditional meats, such as beef, remain dominant in the protein market. High Hydrostatic Pressure (HHP) stands out...
LA  - eng
PB  - Elsevier
KW  - High Pressure Processing (HPP)
KW  - Plant-based
KW  - Ground beef
KW  - Natural antimicrobials
KW  - Listeria monocytogenes
KW  - Synergistic effect
KW  - Hurdle technology
KW  - Industria alimentaria
KW  - Food industry and trade
KW  - Aditivos alimentarios
KW  - Food additives
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - Enhancing the safety and shelf life of beef and plant-based burgers by combining High Hydrostatic Pressure (HHP) with nisin or a blueberry-derived product
DO  - 10.1016/j.ifset.2025.104314
T2  - Innovative Food Science & Emerging Technologies
VL  - 107
M2  - 104314
ER  -