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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:

Associations between Consumption of Ultra-Processed Foods and Intake of Nutrients Related to Chronic Non-Communicable Diseases in Mexico
Joaquín Alejandro Marrón-Ponce, Mario Flores, Gustavo Cediel, et al.
Journal of the Academy of Nutrition and Dietetics (2019) Vol. 119, Iss. 11, pp. 1852-1865
Closed Access | Times Cited: 137

Showing 1-25 of 137 citing articles:

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: 495
Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies
Xiaojia Chen, Zhang Zhang, Huijie Yang, et al.
Nutrition Journal (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 386
Understanding the rise of cardiometabolic diseases in low- and middle-income countries
J. Jaime Miranda, Tonatiuh Barrientos‐Gutiérrez, Camila Corvalán, et al.
Nature Medicine (2019) Vol. 25, Iss. 11, pp. 1667-1679
Open Access | Times Cited: 259
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: 247
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: 165
Ultraprocessed food consumption and dietary nutrient profiles associated with obesity: A multicountry study of children and adolescents
Daniela Neri, Eurídice Martínez Steele, Neha Khandpur, et al.
Obesity Reviews (2021) Vol. 23, Iss. S1
Open Access | Times Cited: 132
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: 68
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 55
Dietary Guidelines Meet NOVA: Developing a Menu for A Healthy Dietary Pattern Using Ultra-Processed Foods
Julie Hess, Madeline Comeau, Shanon L. Casperson, et al.
Journal of Nutrition (2023) Vol. 153, Iss. 8, pp. 2472-2481
Open Access | Times Cited: 42
Burden of disease attributable to high body mass index: an analysis of data from the Global Burden of Disease Study 2021
Xiaodong Zhou, Qin‐Fen Chen, Wah Yang, et al.
EClinicalMedicine (2024) Vol. 76, pp. 102848-102848
Open Access | Times Cited: 27
Sociodemographic factors associated with the consumption of ultra-processed foods in Colombia
Neha Khandpur, Gustavo Cediel, Daniel Ayala Obando, et al.
Revista de Saúde Pública (2020) Vol. 54, pp. 19-19
Open Access | Times Cited: 96
Socioeconomic Characteristics and Trends in the Consumption of Ultra-Processed Foods in Korea from 2010 to 2018
Jee‐Seon Shim, Sun Young Shim, Hee-Jeung Cha, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1120-1120
Open Access | Times Cited: 69
Ultra-processed foods drive to unhealthy diets: evidence from Chile
Gustavo Cediel, Marcela Reyes, Camila Corvalán, et al.
Public Health Nutrition (2020) Vol. 24, Iss. 7, pp. 1698-1707
Open Access | Times Cited: 63
Consumption of ultra-processed foods and non-communicable disease-related nutrient profile in Portuguese adults and elderly (2015–2016): the UPPER project
Renata Costa de Miranda, Fernanda Rauber, Milena Miranda de Moraes, et al.
British Journal Of Nutrition (2020) Vol. 125, Iss. 10, pp. 1177-1187
Open Access | Times Cited: 50
Association between Ultra-processed Food Consumption and Dietary Intake and Diet Quality in Korean Adults
Jee‐Seon Shim, Sun Young Shim, Hee-Jeung Cha, et al.
Journal of the Academy of Nutrition and Dietetics (2021) Vol. 122, Iss. 3, pp. 583-594
Open Access | Times Cited: 48
Consumo de alimentos ultraprocessados e associação com fatores sociodemográficos na população adulta das 27 capitais brasileiras (2019)
Caroline dos Santos Costa, Isabela Sattamini, Eurídice Martínez Steele, et al.
Revista de Saúde Pública (2021) Vol. 55, pp. 47-47
Open Access | Times Cited: 47
Consumption of Ultraprocessed Foods and Diet Quality Among U.S. Children and Adults
Junxiu Liu, Eurídice Martínez Steele, Yan Li, et al.
American Journal of Preventive Medicine (2021) Vol. 62, Iss. 2, pp. 252-264
Open Access | Times Cited: 46
Ultra-processed food intake and all-cause mortality: DRECE cohort study
Carmen Romero, Cristina Martín‐Arriscado Arroba, Pilar Cancelas Navia, et al.
Public Health Nutrition (2021) Vol. 25, Iss. 7, pp. 1854-1863
Open Access | Times Cited: 45
Impacto do consumo de alimentos ultraprocessados na saúde de crianças, adolescentes e adultos: revisão de escopo
Maria Laura da Costa Louzada, Caroline dos Santos Costa, Thays Nascimento Souza, et al.
Cadernos de Saúde Pública (2021) Vol. 37, Iss. suppl 1
Open Access | Times Cited: 45
Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: application of the Nova classification and validation using selected biomarkers of food processing
Inge Huybrechts, Fernanda Rauber, Geneviève Nicolas, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 36
Ultra‐processed foods consumption reduces dietary diversity and micronutrient intake in the Mexican population
Joaquín Alejandro Marrón-Ponce, Tania G Sánchez-Pimienta, Sonia Rodríguez‐Ramírez, et al.
Journal of Human Nutrition and Dietetics (2022) Vol. 36, Iss. 1, pp. 241-251
Closed Access | Times Cited: 35
Who consumes ultra-processed food? A systematic review of sociodemographic determinants of ultra-processed food consumption from nationally representative samples
Samuel J. Dicken, Sulmaaz Qamar, Rachel L. Batterham
Nutrition Research Reviews (2023) Vol. 37, Iss. 2, pp. 416-456
Open Access | Times Cited: 18
Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project)
Katiusse Rezende Alves, Helen Hermana Miranda Hermsdorff, Aline Elizabeth da Silva Miranda, et al.
Public Health Nutrition (2020) Vol. 24, Iss. 13, pp. 4071-4079
Open Access | Times Cited: 41
Good Deeds and Cheap Marketing: The Food Industry in the Time of COVID‐19
Mariel White, Claudia Nieto, Sı́món Barquera
Obesity (2020) Vol. 28, Iss. 9, pp. 1578-1579
Open Access | Times Cited: 40
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
Kamel Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 792-792
Open Access | Times Cited: 39
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