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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets
Sylvie Davidou, Aris Christodoulou, Anthony Fardet, et al.
Food & Function (2020) Vol. 11, Iss. 3, pp. 2026-2039
Closed Access | Times Cited: 56

Showing 26-50 of 56 citing articles:

Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health
Anthony Fardet, Edmond Rock
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 10, pp. 2784-2799
Closed Access | Times Cited: 26
Nutritional Quality and Degree of Processing of Children’s Foods Assessment on the French Market
Céline Richonnet, Françoise Mosser, Elisabeth Favre, et al.
Nutrients (2021) Vol. 14, Iss. 1, pp. 171-171
Open Access | Times Cited: 22
Comparative assessment of the nutritional composition and degree of processing of meat products and their plant-based analogues
Laila Sultan, Marta Maganinho, Patrícia Padrão
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106390-106390
Open Access | Times Cited: 3
Nutrition transition and chronic diseases in China (1990–2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact
Anthony Fardet, Kenny Aubrun, Edmond Rock
Public Health Nutrition (2021) Vol. 24, Iss. 16, pp. 5561-5575
Open Access | Times Cited: 18
How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores
Pamela Ebner, Kelly Frank, Aris Christodoulou, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 6, pp. 770-785
Closed Access | Times Cited: 13
Emulsifiers in ultra-processed foods in the UK food supply
Alicia Sandall, Leanne Smith, Erika Svensen, et al.
Public Health Nutrition (2023) Vol. 26, Iss. 11, pp. 2256-2270
Open Access | Times Cited: 7
Nutrient profile of packaged foods according to the degree of processing
Catarina Vale, Carla Almeida, José Azevedo, et al.
International Journal of Food Sciences and Nutrition (2024) Vol. 75, Iss. 2, pp. 148-158
Closed Access | Times Cited: 2
Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing
Marta Maganinho, Carla Almeida, Patrícia Padrão
Foods (2024) Vol. 13, Iss. 11, pp. 1752-1752
Open Access | Times Cited: 2
A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys
Anthony Fardet, David Thivel, Laurent Gerbaud, et al.
Sustainability (2021) Vol. 13, Iss. 13, pp. 7433-7433
Open Access | Times Cited: 13
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?
Anthony Fardet, Louis Lebredonchel, Edmond Rock
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2480-2493
Closed Access | Times Cited: 12
Organic food retailing: to what extent are foods processed and do they contain markers of ultra-processing?
Sylvie Davidou, Kelly Frank, Aris Christodoulou, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 2, pp. 172-183
Closed Access | Times Cited: 11
Ultra‐processed food consumption and overweight in children, adolescents and young adults: Long‐term data from the Kiel Obesity Prevention Study (KOPS)
Svenja Fedde, A. Stolte, Sandra Plachta‐Danielzik, et al.
Pediatric Obesity (2024)
Closed Access | Times Cited: 1
Food consumption based on the nutrient profile system underlying the Nutri-Score and renal function in older adults
Henry Montero-Salazar, Pilar Guallar‐Castillón, José R. Banegas, et al.
Clinical Nutrition (2022) Vol. 41, Iss. 7, pp. 1541-1548
Open Access | Times Cited: 7
Modifying the Health Star Rating nutrient profiling algorithm to account for ultra‐processing
Eden M. Barrett, Simone Pettigrew, Bruce Neal, et al.
Nutrition & Dietetics (2024)
Open Access | Times Cited: 1
GroceryDB: Prevalence of Processed Food in Grocery Stores
Babak Ravandi, Peter Mehler, Gordana Ispirova, et al.
medRxiv (Cold Spring Harbor Laboratory) (2022)
Open Access | Times Cited: 6
Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Nathalie Judith Neumann, Gerrit Eichner, Mathias Faßhauer
Public Health Nutrition (2023) Vol. 26, Iss. 12, pp. 3303-3310
Open Access | Times Cited: 3
Crises environnementales et sanitaires : des maladies de l’anthropocène qui appellent à refonder notre système alimentaire
Michel Duru, Claire Le Bras
Cahiers Agricultures (2020) Vol. 29, pp. 34-34
Open Access | Times Cited: 7
Microbiote intestinal et santé : une nécessaire refonte de notre système agri-alimentaire
Michel Duru
Cahiers de Nutrition et de Diététique (2021) Vol. 57, Iss. 1, pp. 18-27
Open Access | Times Cited: 4
Towards a definition of food processing: conceptualization and relevant parameters
Dusan Ristic, Denisse Bender, Henry Jaeger, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access
Hochverarbeitete Lebensmittel und Gesundheit: Differenzieren statt dämonisieren
Martin Smollich, Daniel Wefers
Aktuelle Ernährungsmedizin (2024) Vol. 49, Iss. 05, pp. 397-417
Closed Access
The Development of a Food Frequency Questionnaire for the Assessment of Ultra-Processed Food Consumption in the Italian Adult Population: Protocol for a Validity and Reproducibility Study
Erica Cardamone, Francesca Iacoponi, Federica Fiori, et al.
Nutrients (2024) Vol. 16, Iss. 22, pp. 3896-3896
Open Access
Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections
Iván Luzardo‐Ocampo, Daniela Flores-Zavala, Aurea K. Ramírez‐Jiménez, et al.
Food Chemistry (2024), pp. 142149-142149
Closed Access
Ultra-processed food intake is associated with low diet quality in young adult college students
Alexandra B Larcom, Ingrid E. Lofgren, Matthew J. Delmonico, et al.
Journal of American College Health (2024), pp. 1-12
Closed Access
Appearance, Tastiness, and Healthiness Perception of University Students Towards Sustainable Cereal Snack Bar Enriched With Pumpkin

Journal of Nutrition Food Science and Technology (2024)
Open Access
High Risk of Metabolic Complications Due to High Consumption of Processed Foods
Chitra Vellapandian, Ankul Singh
Current Nutrition & Food Science (2022) Vol. 19, Iss. 3, pp. 198-208
Closed Access | Times Cited: 2

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