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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:

Can Diets Be Healthy, Sustainable, and Equitable?
Jessica Fanzo, Claire Davis
Current Obesity Reports (2019) Vol. 8, Iss. 4, pp. 495-503
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Viewpoint: Rigorous monitoring is necessary to guide food system transformation in the countdown to the 2030 global goals
Jessica Fanzo, Lawrence Haddad, Kate Schneider, et al.
Food Policy (2021) Vol. 104, pp. 102163-102163
Open Access | Times Cited: 223
Ultra-Processed Foods and Food System Sustainability: What Are the Links?
Anthony Fardet, Edmond Rock
Sustainability (2020) Vol. 12, Iss. 15, pp. 6280-6280
Open Access | Times Cited: 203
Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy
Hamid El Bilali, Carola Strassner, Tarek Ben Hassen
Sustainability (2021) Vol. 13, Iss. 11, pp. 6260-6260
Open Access | Times Cited: 127
Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition
Teresa Borelli, Danny Hunter, Bronwen Powell, et al.
Plants (2020) Vol. 9, Iss. 10, pp. 1299-1299
Open Access | Times Cited: 124
Environment and Gene Association With Obesity and Their Impact on Neurodegenerative and Neurodevelopmental Diseases
María Teresa Flores-Dorantes, Yael E. Díaz‐López, Ruth Gutiérrez‐Aguilar
Frontiers in Neuroscience (2020) Vol. 14
Open Access | Times Cited: 111
A Sustainability Compass for policy navigation to sustainable food systems
Aniek Hebinck, Monika Zurek, T.J. Achterbosch, et al.
Global Food Security (2021) Vol. 29, pp. 100546-100546
Open Access | Times Cited: 74
The impact of nutrition and lifestyle modification on health
Lèlita Santos
European Journal of Internal Medicine (2021) Vol. 97, pp. 18-25
Closed Access | Times Cited: 60
The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems
Vivica I. Kraak, Jessica Aschemann‐Witzel
Annual Review of Public Health (2024) Vol. 45, Iss. 1, pp. 253-275
Open Access | Times Cited: 12
Food system dynamics structuring nutrition equity in racialized urban neighborhoods
Darcy A. Freedman, Jill K. Clark, David W. Lounsbury, et al.
American Journal of Clinical Nutrition (2021) Vol. 115, Iss. 4, pp. 1027-1038
Open Access | Times Cited: 44
Dietitians Australia position statement on healthy and sustainable diets
Liza Barbour, Ellyn Bicknell, Julie Brimblecombe, et al.
Nutrition & Dietetics (2022) Vol. 79, Iss. 1, pp. 6-27
Open Access | Times Cited: 36
Deforestation reduces fruit and vegetable consumption in rural Tanzania
Charlotte Hall, Laura Vang Rasmussen, Bronwen Powell, et al.
Proceedings of the National Academy of Sciences (2022) Vol. 119, Iss. 10
Open Access | Times Cited: 32
Use of the DELTA Model to Understand the Food System and Global Nutrition
Nick W. Smith, Andrew Fletcher, Lakshmi A. Dave, et al.
Journal of Nutrition (2021) Vol. 151, Iss. 10, pp. 3253-3261
Open Access | Times Cited: 39
Nudging fisheries and aquaculture research towards food systems
Fiona Simmance, Philippa J. Cohen, Cindy Huchery, et al.
Fish and Fisheries (2021) Vol. 23, Iss. 1, pp. 34-53
Open Access | Times Cited: 39
Suppression of high-fat-diet-induced obesity in mice by dietary folic acid supplementation is linked to changes in gut microbiota
Si Chen, Mengyi Yang, Rui Wang, et al.
European Journal of Nutrition (2022) Vol. 61, Iss. 4, pp. 2015-2031
Closed Access | Times Cited: 23
The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy’s Example and Proposals for Future Development
Laura Rossi, Marika Ferrari, Andrea Ghiselli
Nutrients (2023) Vol. 15, Iss. 3, pp. 542-542
Open Access | Times Cited: 14
Greek primary school students’ moral judgments and motives about sustainable food consumption
Βασιλική Μαρία Πανάτσα, Georgios Malandrakis
Cleaner and Responsible Consumption (2024) Vol. 12, pp. 100173-100173
Open Access | Times Cited: 6
Academy of Nutrition and Dietetics: Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems
Marie L. Spiker, Sarah Reinhardt, Meg Bruening
Journal of the Academy of Nutrition and Dietetics (2020) Vol. 120, Iss. 9, pp. 1568-1585.e28
Open Access | Times Cited: 35
Can Sustainable Health Behaviour Contribute to Ensure Healthy Lives and Wellbeing for All at All Ages (Sdg 3)? A Viewpoint
Glória Macassa
Deleted Journal (2021) Vol. 10, Iss. 3, pp. jphr.2021.2051-jphr.2021.2051
Open Access | Times Cited: 31
Meat and the future of sustainable diets—Challenges and opportunities
A. Spiro, Zoe Hill, Sara Stanner
Nutrition Bulletin (2024) Vol. 49, Iss. 4, pp. 572-598
Open Access | Times Cited: 4
Local urban government policies to facilitate healthy and environmentally sustainable diet-related practices: a scoping review
Liza Barbour, Rebecca Lindberg, Julie Woods, et al.
Public Health Nutrition (2021), pp. 1-17
Open Access | Times Cited: 26
Tracing global flows of bioactive compounds from farm to fork in nutrient balance sheets can help guide intervention towards healthier food supplies
Keith Lividini, William A. Masters
Nature Food (2022) Vol. 3, Iss. 9, pp. 703-715
Open Access | Times Cited: 19
Exploring the environment-nutrition-obesity effects associated with food consumption in different groups in China
Lan Wang, Wei Huang, Chuan Zhao, et al.
Journal of Environmental Management (2022) Vol. 317, pp. 115287-115287
Closed Access | Times Cited: 18
A scientific transition to support the 21st century dietary transition
Adele Tufford, Lorainne Brennan, J.C.M. van Trijp, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 139-150
Open Access | Times Cited: 17
Developing a Healthy and Climate-Friendly Community College Culinary Curriculum
Nevin Cohen, Nicolle Fernandes, Mark D’Alessandro, et al.
Gastronomy (2025) Vol. 3, Iss. 1, pp. 4-4
Open Access
Diet‐focused behavioral interventions to reduce the risk of non‐communicable diseases in low‐ and middle‐income countries: A scoping review of existing evidence
Averi Chakrabarti, Nathan Ellermeier, Amrita Tripathi, et al.
Obesity Reviews (2025)
Closed Access
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