Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta‐analysis of 43 observational studies
Melissa M. Lane, Jessica A. Davis, Sally Beattie, et al.
Obesity Reviews (2020) Vol. 22, Iss. 3
Open Access | Times Cited: 501

Showing 26-50 of 501 citing articles:

Ultra-Processed Food Consumption and Incidence of Obesity and Cardiometabolic Risk Factors in Adults: A Systematic Review of Prospective Studies
Sara Paola Mambrini, Francesca Menichetti, Simone Ravella, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2583-2583
Open Access | Times Cited: 48
Ultra-Processed Food, Reward System and Childhood Obesity
Valeria Calcaterra, Hellas Cena, Virginia Rossi, et al.
Children (2023) Vol. 10, Iss. 5, pp. 804-804
Open Access | Times Cited: 43
Ultra-processed Food and Obesity: What Is the Evidence?
Samuel J. Dicken, Rachel L. Batterham
Current Nutrition Reports (2024) Vol. 13, Iss. 1, pp. 23-38
Open Access | Times Cited: 28
Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort
Laury Sellem, Bernard Srour, Guillaume Javaux, et al.
PLoS Medicine (2024) Vol. 21, Iss. 2, pp. e1004338-e1004338
Open Access | Times Cited: 23
Ultra-processed foods and human health: An umbrella review and updated meta-analyses of observational evidence
Shuhui Dai, Judith Wellens, Nan Yang, et al.
Clinical Nutrition (2024) Vol. 43, Iss. 6, pp. 1386-1394
Open Access | Times Cited: 22
Recent advances in the epithelial barrier theory
Yağız Pat, Duygu Yazıcı, Paolo D’Avino, et al.
International Immunology (2024) Vol. 36, Iss. 5, pp. 211-222
Open Access | Times Cited: 21
Gut microbiota, nutrition, and mental health
Gia Merlo, Gabrielle Bachtel, Steven G. Sugden
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 20
Ultra-Processed Food Intake and Increased Risk of Obesity: A Narrative Review
Antonietta Monda, Maria Ida de Stefano, Ines Villano, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2627-2627
Open Access | Times Cited: 17
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
Shenwan Wang, Xiaoyan Zheng, Yang Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 4
The Detrimental Impact of Ultra-Processed Foods on the Human Gut Microbiome and Gut Barrier
D. Rondinella, Pauline Raoul, Eleonora Valeriani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 859-859
Open Access | Times Cited: 3
Ultra-processed Foods, Weight Gain, and Co-morbidity Risk
Anthony Crimarco, Matthew J. Landry, Christopher D. Gardner
Current Obesity Reports (2021) Vol. 11, Iss. 3, pp. 80-92
Open Access | Times Cited: 103
Ultra-Processed Food Consumption and Adult Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis
Sajjad Moradi, Mohammad Ali Hojjati Kermani, Reza Bagheri, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4410-4410
Open Access | Times Cited: 84
Escore Nova de consumo de alimentos ultraprocessados: descrição e avaliação de desempenho no Brasil
Caroline dos Santos Costa, Franciane Rocha de Faria, Kamila Tiemann Gabe, et al.
Revista de Saúde Pública (2021) Vol. 55, pp. 13-13
Open Access | Times Cited: 71
The need to reshape global food processing: a call to the United Nations Food Systems Summit
Carlos Augusto Monteiro, Mark Lawrence, Christopher Millett, et al.
BMJ Global Health (2021) Vol. 6, Iss. 7, pp. e006885-e006885
Open Access | Times Cited: 71
Two Dimensions of Nutritional Value: Nutri-Score and NOVA
Carmen Romero, David Lora, Agustı́n Gómez de la Cámara
Nutrients (2021) Vol. 13, Iss. 8, pp. 2783-2783
Open Access | Times Cited: 70
Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort
Eloi Chazelas, Nathalie Druesne‐Pecollo, Younes Esseddik, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 69
Ultra‐processed food is associated with features of metabolic syndrome and non‐alcoholic fatty liver disease
Dana Ivancovsky‐Wajcman, Naomi Fliss‐Isakov, Muriel Webb, et al.
Liver International (2021) Vol. 41, Iss. 11, pp. 2635-2645
Closed Access | Times Cited: 66
Ultra-processed foods increase noncommunicable chronic disease risk
Mariana Zogbi Jardim, Bruna Vieira de Lima Costa, Milene Cristine Pessoa, et al.
Nutrition Research (2021) Vol. 95, pp. 19-34
Closed Access | Times Cited: 60
Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
Marcel Pointke, Marlene Ohlau, Antje Risius, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2339-2339
Open Access | Times Cited: 60
Categorising ultra-processed foods in large-scale cohort studies: evidence from the Nurses’ Health Studies, the Health Professionals Follow-up Study, and the Growing Up Today Study
Neha Khandpur, Sinara Laurini Rossato, Jean‐Philippe Drouin‐Chartier, et al.
Journal of Nutritional Science (2021) Vol. 10
Open Access | Times Cited: 58
Representations of Ultra-Processed Foods: A Global Analysis of How Dietary Guidelines Refer to Levels of Food Processing
Daniela Koios, Priscila Pereira Machado, Jennifer Lacy‐Nichols
International Journal of Health Policy and Management (2022)
Open Access | Times Cited: 49
A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
Marcel Pointke, Elke Albrecht, Katrin Geburt, et al.
Sustainability (2022) Vol. 14, Iss. 13, pp. 7996-7996
Open Access | Times Cited: 49
Association between dietary patterns and depression: an umbrella review of meta-analyses of observational studies and intervention trials
Vincenza Gianfredi, Monica Dinu, Daniele Nucci, et al.
Nutrition Reviews (2022) Vol. 81, Iss. 3, pp. 346-359
Open Access | Times Cited: 46
Premature Deaths Attributable to the Consumption of Ultraprocessed Foods in Brazil
Eduardo Augusto Fernandes Nilson, Gérson Ferrari, Maria Laura da Costa Louzada, et al.
American Journal of Preventive Medicine (2022) Vol. 64, Iss. 1, pp. 129-136
Closed Access | Times Cited: 46
Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity
Anthony Fardet, Edmond Rock
European Journal of Nutrition (2022) Vol. 61, Iss. 5, pp. 2239-2253
Closed Access | Times Cited: 44

Scroll to top