Intentional Contamination

Intentional Contamination is an adulteration practice within food fraud wherein harmful or toxic substances are deliberately introduced into a food product with the purpose of concealing inferior quality, increasing volume, or achieving economic gain, thereby distinguishing it from accidental contamination by motive and design.

70

Publications

3.1K

Citations

264

Authors

106

Institutions

Publications per year

2017–2026

17

Parents

Authors

264

  1. MD
    Michele Di Natale

    University of Campania "Luigi Vanvitelli", Italy

    3 publications · 87 citations

    3

    h-index

  2. DM
    Dino Musmarra

    University of Campania "Luigi Vanvitelli", Italy

    3 publications · 87 citations

    3

    h-index

  3. AD
    Armando Di Nardo

    University of Campania "Luigi Vanvitelli", Italy

    3 publications · 87 citations

    3

    h-index

  4. NF
    Nobukatsu Fujino

    Central Research Laboratories (United Kingdom), United Kingdom

    2 publications · 35 citations

    2

    h-index

  5. LW
    Luisa W. Cheng

    Western Regional Research Center, United States

    2 publications · 86 citations

    2

    h-index

1–5 of 264

Venues

  1. Japanese Journal of Applied Physics

    JJAP · 4 publications · 88 citations

    4

    h-index

  2. JAMA

    4 publications · 974 citations

    4

    h-index

  3. American Water Works Association

    4 publications · 111 citations

    4

    h-index

  4. Journal of Hydroinformatics

    3 publications · 106 citations

    3

    h-index

  5. Physical Review Letters

    PRL · 2 publications · 81 citations

    2

    h-index

1–5