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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:

Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016)
Marla Reicks, Megan Kocher, Julie A. Reeder
Journal of Nutrition Education and Behavior (2017) Vol. 50, Iss. 2, pp. 148-172.e1
Closed Access | Times Cited: 188

Showing 1-25 of 188 citing articles:

More frequent cooking at home is associated with higher Healthy Eating Index-2015 score
Julia A. Wolfson, Cindy W. Leung, Caroline R. Richardson
Public Health Nutrition (2020) Vol. 23, Iss. 13, pp. 2384-2394
Closed Access | Times Cited: 181
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: 149
Who’s cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016
Lindsey Smith Taillie
Nutrition Journal (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 143
Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison
Blain Murphy, Tony Benson, Amanda McCloat, et al.
Nutrients (2020) Vol. 13, Iss. 1, pp. 20-20
Open Access | Times Cited: 121
Examining the Association between Food Literacy and Food Insecurity
Andrea Begley, Ellen Paynter, Lucy M. Butcher, et al.
Nutrients (2019) Vol. 11, Iss. 2, pp. 445-445
Open Access | Times Cited: 120
Public health response to ultra-processed food and drinks
Jean Adams, Karen Hofman, Jean‐Claude Moubarac, et al.
BMJ (2020), pp. m2391-m2391
Open Access | Times Cited: 92
Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years
Vanessa Rodrigues, Jeffery P. Bray, Ana Carolina Fernandes, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1634-1634
Open Access | Times Cited: 80
Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey
Fiona Lavelle, Tamara Bucher, Moira Dean, et al.
Nutrition & Dietetics (2019) Vol. 77, Iss. 1, pp. 112-120
Open Access | Times Cited: 67
Evaluation Tool Development for Food Literacy Programs
Andrea Begley, Ellen Paynter, Satvinder S. Dhaliwal
Nutrients (2018) Vol. 10, Iss. 11, pp. 1617-1617
Open Access | Times Cited: 63
Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake
Julia A. Wolfson, Jacob Lahne, Minakshi Raj, et al.
Nutrients (2020) Vol. 12, Iss. 3, pp. 877-877
Open Access | Times Cited: 62
The Role of a Food Literacy Intervention in Promoting Food Security and Food Literacy—OzHarvest’s NEST Program
Elisha West, Rebecca Lindberg, Kylie Ball, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2197-2197
Open Access | Times Cited: 62
Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES
Yukako Tani, Takeo Fujiwara, Katsunori Kondo
International Journal of Behavioral Nutrition and Physical Activity (2020) Vol. 17, Iss. 1
Open Access | Times Cited: 55
Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends
Tae Jin Cho, Sun Ae Kim, Hye Won Kim, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 15, pp. 5448-5448
Open Access | Times Cited: 55
Effectiveness of an Adult Food Literacy Program
Andrea Begley, Ellen Paynter, Lucy M. Butcher, et al.
Nutrients (2019) Vol. 11, Iss. 4, pp. 797-797
Open Access | Times Cited: 54
Culinary medicine and culinary nutrition education for individuals with the capacity to influence health related behaviour change: A scoping review
Roberta C. Asher, Vanessa A. Shrewsbury, Tamara Bucher, et al.
Journal of Human Nutrition and Dietetics (2021) Vol. 35, Iss. 2, pp. 388-395
Closed Access | Times Cited: 48
How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial
Joanna Rees, Shih Ching Fu, Johnny Lo, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Social Determinants of Food Literacy in Iranian Adult Population: A Cross‐Sectional Study
Mozhgan Moshtagh, Mojtaba Daneshvar, Gholamreza Ghaedamini Harouni
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults
Lynsey Hollywood, Dawn Surgenor, Marla Reicks, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 17, pp. 2882-2895
Open Access | Times Cited: 48
Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss Adults
Désirée Hagmann, Michael Siegrist, Christina Hartmann
Journal of Nutrition Education and Behavior (2020) Vol. 52, Iss. 5, pp. 483-491
Open Access | Times Cited: 48
Teaching Kitchens in the Learning and Work Environments: The Future Is Now
David M. Eisenberg, BEnvD Anthony Imamura
Global Advances in Health and Medicine (2020) Vol. 9
Open Access | Times Cited: 39
Well-Being and Cooking Behavior: Using the Positive Emotion, Engagement, Relationships, Meaning, and Accomplishment (PERMA) Model as a Theoretical Framework
Nicole Farmer, Elizabeth W. Cotter
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 34
Positive Psychological Impacts of Cooking During the COVID-19 Lockdown Period: A Qualitative Study
Ozan Cem Güler, Murat İsmet HASEKİ
Frontiers in Psychology (2021) Vol. 12
Open Access | Times Cited: 33
Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens
Nathan I. Wood, Theresa A. Stone, Milette Siler, et al.
Journal of Healthcare Leadership (2023) Vol. Volume 15, pp. 129-137
Open Access | Times Cited: 14
Feasibility, Acceptability and Preliminary Effectiveness of a Manualized Lay-Led Food Literacy Intervention for Women in a Community Setting
K Greenberg, Yael Bar‐Zeev, Milka Donchin, et al.
Appetite (2025), pp. 107885-107885
Open Access
Registered Dietitian Nutritionists as Leaders in Lifestyle and Culinary Medicine
Kelly Wilson, Abigail McCleery
American Journal of Lifestyle Medicine (2025)
Open Access
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