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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:

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: 202

Showing 1-25 of 202 citing articles:

The nutrition transition to a stage of high obesity and noncommunicable disease prevalence dominated by ultra‐processed foods is not inevitable
Barry M. Popkin, Shu Wen Ng
Obesity Reviews (2021) Vol. 23, Iss. 1
Open Access | Times Cited: 305
Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota–Immune System Interplay. Implications for Health and Disease
Cielo García‐Montero, Oscar Fraile‐Martínez, Ana M. Gómez-Lahoz, et al.
Nutrients (2021) Vol. 13, Iss. 2, pp. 699-699
Open Access | Times Cited: 297
Towards unified and impactful policies to reduce ultra-processed food consumption and promote healthier eating
Barry M. Popkin, Sı́món Barquera, Camila Corvalán, et al.
The Lancet Diabetes & Endocrinology (2021) Vol. 9, Iss. 7, pp. 462-470
Open Access | Times Cited: 231
Exploring the nexus between monetary uncertainty and volatility in global crude oil: A contemporary approach of regime-switching
Mengyan Yu, Muhammad Umair, Yessengali Oskenbayev, et al.
Resources Policy (2023) Vol. 85, pp. 103886-103886
Closed Access | Times Cited: 185
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: 121
Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018
Jacqueline Tereza da Silva, Josefa Maria Fellegger Garzillo, Fernanda Rauber, et al.
The Lancet Planetary Health (2021) Vol. 5, Iss. 11, pp. e775-e785
Open Access | Times Cited: 112
A conceptual framework for understanding the environmental impacts of ultra-processed foods and implications for sustainable food systems
Kim Anastasiou, Phillip Baker, Michalis Hadjikakou, et al.
Journal of Cleaner Production (2022) Vol. 368, pp. 133155-133155
Closed Access | Times Cited: 100
Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts
Mark Messina, John L Sievenpiper, Patricia Williamson, et al.
Advances in Nutrition (2022) Vol. 13, Iss. 3, pp. 726-738
Open Access | Times Cited: 81
Environmental sustainability in national food-based dietary guidelines: a global review
Genevieve James‐Martin, Danielle Baird, Gilly A. Hendrie, et al.
The Lancet Planetary Health (2022) Vol. 6, Iss. 12, pp. e977-e986
Closed Access | Times Cited: 70
Consumer attitudes and behaviors toward more sustainable diets: a scoping review
Tara Kenny, Jayne V. Woodside, Ivan J. Perry, et al.
Nutrition Reviews (2023) Vol. 81, Iss. 12, pp. 1665-1679
Open Access | Times Cited: 43
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Silvia Lisciani, Stefania Marconi, Cinzia Le Donne, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 19
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
Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population
Amanda Cuevas‐Sierra, Fermı́n I. Milagro, Paula Aranaz, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2710-2710
Open Access | Times Cited: 77
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
Ultra-processed foods and cancer risk: from global food systems to individual exposures and mechanisms
Nathalie Kliemann, Aline Al Nahas, Eszter P. Vamos, et al.
British Journal of Cancer (2022) Vol. 127, Iss. 1, pp. 14-20
Open Access | Times Cited: 68
Ultra-processed foods should be central to global food systems dialogue and action on biodiversity
Fernanda Helena Marrocos Leite, Neha Khandpur, Giovanna Calixto Rossi Marques de Souza, et al.
BMJ Global Health (2022) Vol. 7, Iss. 3, pp. e008269-e008269
Open Access | Times Cited: 66
A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead
Francesco Capozzi, Faidon Magkos, Fabio Fava, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3948-3948
Open Access | Times Cited: 56
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: 48
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: 45
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
Ultra-processed food intake and diet carbon and water footprints: a national study in Brazil
Josefa Maria Fellegger Garzillo, Vanessa Fadanelli Schoenardie Poli, Fernanda Helena Marrocos Leite, et al.
Revista de Saúde Pública (2022) Vol. 56, pp. 6-6
Open Access | Times Cited: 42
The influence mechanism and spatial effect of carbon emission intensity in the agricultural sustainable supply: evidence from china's grain production
Zhi Li, Jingdong Li
Environmental Science and Pollution Research (2022) Vol. 29, Iss. 29, pp. 44442-44460
Open Access | Times Cited: 41
Ecological regulation for healthy and sustainable food systems: responding to the global rise of ultra-processed foods
Tanita Northcott, Mark Lawrence, Christine Parker, et al.
Agriculture and Human Values (2023) Vol. 40, Iss. 3, pp. 1333-1358
Open Access | Times Cited: 27
What is the purpose of ultra-processed food? An exploratory analysis of the financialisation of ultra-processed food corporations and implications for public health
Benjamin Wood, Ella Robinson, Phillip Baker, et al.
Globalization and Health (2023) Vol. 19, Iss. 1
Open Access | Times Cited: 24
Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment
Silvia García, Rosario Pastor, Margalida Monserrat-Mesquida, et al.
The Science of The Total Environment (2023) Vol. 891, pp. 164417-164417
Open Access | Times Cited: 23
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