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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:

Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation
Joséphine Gehring, Mathilde Touvier, Julia Baudry, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 1, pp. 120-131
Open Access | Times Cited: 156

Showing 1-25 of 156 citing articles:

2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association
Alice H. Lichtenstein, Lawrence J. Appel, Maya Vadiveloo, et al.
Circulation (2021) Vol. 144, Iss. 23
Open Access | Times Cited: 687
A Systematic Review of Worldwide Consumption of Ultra-Processed Foods: Findings and Criticisms
Mirko Marino, Federica Puppo, Cristian Del Bo’, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2778-2778
Open Access | Times Cited: 175
Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods
Rachel Tso, Ciarán G. Forde
Nutrients (2021) Vol. 13, Iss. 8, pp. 2527-2527
Open Access | Times Cited: 171
Plant-Based Alternative Products: Are They Healthy Alternatives? Micro- and Macronutrients and Nutritional Scoring
Marcel Pointke, Elke Pawelzik
Nutrients (2022) Vol. 14, Iss. 3, pp. 601-601
Open Access | Times Cited: 109
Plant-based and vegetarian diets: an overview and definition of these dietary patterns
Shila Minari Hargreaves, Daniel L. Rosenfeld, Ana Vládia Bandeira Moreira, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 3, pp. 1109-1121
Closed Access | Times Cited: 98
Ultra-processed foods and food additives in gut health and disease
Kevin Whelan, Aaron Bancil, James O. Lindsay, et al.
Nature Reviews Gastroenterology & Hepatology (2024) Vol. 21, Iss. 6, pp. 406-427
Closed Access | Times Cited: 82
Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms
Vinicius M. Valicente, Ching-Hsuan Peng, Kathryn N. Pacheco, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 4, pp. 718-738
Open Access | Times Cited: 66
Machine learning prediction of the degree of food processing
Giulia Menichetti, Babak Ravandi, Dariush Mozaffarian, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 66
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 44
Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort
Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, et al.
The Lancet Regional Health - Europe (2024) Vol. 43, pp. 100948-100948
Open Access | Times Cited: 24
The shift to plant-based diets: are we missing the point?
Kremlin Wickramasinghe, João Breda, Nino Berdzuli, et al.
Global Food Security (2021) Vol. 29, pp. 100530-100530
Closed Access | Times Cited: 90
Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study
Miguel Toribio-Mateas, Adri Bester, Natalia Klimenko
Foods (2021) Vol. 10, Iss. 9, pp. 2040-2040
Open Access | Times Cited: 78
Plant-based diets: a review of the definitions and nutritional role in the adult diet
Gráinne Kent, Laura Kehoe, Albert Flynn, et al.
Proceedings of The Nutrition Society (2021) Vol. 81, Iss. 1, pp. 62-74
Open Access | Times Cited: 73
The food system and climate change: are plant-based diets becoming unhealthy and less environmentally sustainable?
Jennie I. Macdiarmid
Proceedings of The Nutrition Society (2021) Vol. 81, Iss. 2, pp. 162-167
Open Access | Times Cited: 68
Nutrient Intake and Nutrition Status in Vegetarians and Vegans in Comparison to Omnivores - the Nutritional Evaluation (NuEva) Study
Christine Dawczynski, Thomas Weidauer, Cora Richert, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 54
Association of meat, vegetarian, pescatarian and fish-poultry diets with risk of 19 cancer sites and all cancer: findings from the UK Biobank prospective cohort study and meta-analysis
Solange Parra‐Soto, Danay Ahumada, Fanny Petermann‐Rocha, et al.
BMC Medicine (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 53
Association between adherence to the EAT-Lancet diet and risk of cancer and cardiovascular outcomes in the prospective NutriNet-Santé cohort
Florine Berthy, Joséphine Brunin, Benjamin Allès, et al.
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 4, pp. 980-991
Open Access | Times Cited: 53
Environmental impacts along the value chain from the consumption of ultra-processed foods
Emmanuelle Kesse‐Guyot, Benjamin Allès, Joséphine Brunin, et al.
Nature Sustainability (2022) Vol. 6, Iss. 2, pp. 192-202
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
A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives
Danny Taufik, Emily P. Bouwman, Machiel J. Reinders, et al.
Appetite (2022) Vol. 175, pp. 106049-106049
Open Access | Times Cited: 44
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
Sara Spendrup, Helena Persson Hovmalm
Food Quality and Preference (2022) Vol. 102, pp. 104673-104673
Open Access | Times Cited: 43
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 42
Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen’s Eggs
Madeleine Myers, C. H. S. Ruxton
Nutrients (2023) Vol. 15, Iss. 12, pp. 2657-2657
Open Access | Times Cited: 34
Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio
Mark Messina, Alison M. Duncan, Andrea J. Glenn, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 3, pp. 392-405
Open Access | Times Cited: 29
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 26
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