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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 in human health: a critical appraisal
Michael J. Gibney, Ciarán G. Forde, Deirdre Mullally, et al.
American Journal of Clinical Nutrition (2017) Vol. 106, Iss. 3, pp. 717-724
Open Access | Times Cited: 238

Showing 1-25 of 238 citing articles:

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake
Kevin D. Hall, Alexis Ayuketah, Robert J. Brychta, et al.
Cell Metabolism (2019) Vol. 30, Iss. 1, pp. 67-77.e3
Open Access | Times Cited: 1343
The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease
Marit Kolby Zinöcker, Inge Lindseth
Nutrients (2018) Vol. 10, Iss. 3, pp. 365-365
Open Access | Times Cited: 604
An investigation of the formulation and nutritional composition of modern meat analogue products
B. M. Bohrer
Food Science and Human Wellness (2019) Vol. 8, Iss. 4, pp. 320-329
Open Access | Times Cited: 472
Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study
Anaïs Rico-Campà, Miguel Ángel Martínez‐González, Ismael Álvarez‐Álvarez, et al.
BMJ (2019), pp. l1949-l1949
Open Access | Times Cited: 465
Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses
Melissa M. Lane, Elizabeth Gamage, Shutong Du, et al.
BMJ (2024), pp. e077310-e077310
Open Access | Times Cited: 279
Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018
Lu Wang, Euridice Martínez Steele, Mengxi Du, et al.
JAMA (2021) Vol. 326, Iss. 6, pp. 519-519
Open Access | Times Cited: 257
Ultra-Processed Foods and Nutritional Dietary Profile: A Meta-Analysis of Nationally Representative Samples
Daniela Martini, Justyna Godos, Marialaura Bonaccio, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3390-3390
Open Access | Times Cited: 257
Ultra-processed foods, incident overweight and obesity, and longitudinal changes in weight and waist circumference: the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil)
Scheine Canhada, Vivian Cristine Luft, Luana Giatti, et al.
Public Health Nutrition (2019) Vol. 23, Iss. 6, pp. 1076-1086
Open Access | Times Cited: 216
Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain
Ruth Blanco-Rojo, Helena Sandoval‐Insausti, Esther López‐García, et al.
Mayo Clinic Proceedings (2019) Vol. 94, Iss. 11, pp. 2178-2188
Open Access | Times Cited: 183
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: 170
The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies
Samuel J. Dicken, Rachel L. Batterham
Nutrients (2021) Vol. 14, Iss. 1, pp. 23-23
Open Access | Times Cited: 160
Processed food classification: Conceptualisation and challenges
Christina Sadler, Terri Grassby, Kathryn Hart, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 149-162
Open Access | Times Cited: 154
Characterizing Ultra-Processed Foods by Energy Density, Nutrient Density, and Cost
Shilpi Gupta, Terry Hawk, Anju Aggarwal, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 153
Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims
Sushil Koirala, Anil Kumar Anal
Future Foods (2021) Vol. 3, pp. 100013-100013
Open Access | Times Cited: 117
The NOVA classification system: A critical perspective in food science
Rodrigo Rodrigues Petrus, Paulo José do Amaral Sobral, Carmen C. Tadini, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 603-608
Closed Access | Times Cited: 112
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
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
Healthy Diet: A Definition for the United Nations Food Systems Summit 2021
Lynnette M. Neufeld, Sheryl L. Hendriks, Marta Hugas
Springer eBooks (2023), pp. 21-30
Closed Access | Times Cited: 45
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
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
Consumption of ultra-processed food and obesity: cross sectional results from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) cohort (2008–2010)
Fernanda Marcelina Silva, Luana Giatti, Roberta Carvalho de Figueiredo, et al.
Public Health Nutrition (2018) Vol. 21, Iss. 12, pp. 2271-2279
Open Access | Times Cited: 145
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 128
Nutritional status, diet and viral respiratory infections: perspectives for severe acute respiratory syndrome coronavirus 2
Ana Heloneida de Araújo Morais, Jailane de Souza Aquino, Juliana Kelly da Silva-Maia, et al.
British Journal Of Nutrition (2020) Vol. 125, Iss. 8, pp. 851-862
Open Access | Times Cited: 109
Food Processing at a Crossroad
Dietrich Knorr, Heribert J. Watzke
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 102
Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 102
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