Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 48 citing articles:

Seven weeks of home-cooked meals: changes to New Zealanders’ grocery shopping, cooking and eating during the COVID-19 lockdown
Sarah Gerritsen, Victoria Egli, Rajshri Roy, et al.
Journal of the Royal Society of New Zealand (2020) Vol. 51, Iss. sup1, pp. S4-S22
Open Access | Times Cited: 80
Cooking at Home and Adherence to the Mediterranean Diet During the COVID-19 Confinement: The Experience From the Croatian COVIDiet Study
Danijela Pfeifer, Josip Rešetar, Jasenka Gajdoš Kljusurić, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 55
The shift from meat to plant-based proteins: consumers and public policy
Michael Siegrist, Fabienne Michel, Christina Hartmann
Current Opinion in Food Science (2024) Vol. 58, pp. 101182-101182
Open Access | Times Cited: 10
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 potential influence of the digital food retail environment on health: A systematic scoping review of the literature
Rebecca Bennett, Matthew Keeble, Christina Zorbas, et al.
Obesity Reviews (2023) Vol. 25, Iss. 3
Open Access | Times Cited: 15
Does Cooking and Food Skills of Gastronomy and Culinary Arts Department Students Correlate with Diet Quality and Eating Habits?
Nilüfer Özkan, Emine Koçyiğit, Mehmet KABACIK
International Journal of Gastronomy and Food Science (2025), pp. 101138-101138
Closed Access
The Mediating Role of Work–Life Balance Between Perceived Partner Support and Satisfaction with Food-Related Life in Dual-Earning Parents and Their Adolescents
Berta Schnettler, Andrés Concha-Salgado, Klaus G. Grunert, et al.
Nutrients (2025) Vol. 17, Iss. 6, pp. 1018-1018
Open Access
Meal kits in the family setting: Impacts on family dynamics, nutrition, social and mental health
Kylie Fraser, Penelope Love, Karen J Campbell, et al.
Appetite (2021) Vol. 169, pp. 105816-105816
Closed Access | Times Cited: 30
Greater Frequency of Cooking Dinner at Home and More Time Spent Cooking Are Inversely Associated With Ultra-Processed Food Consumption Among US Adults
Julia A. Wolfson, Eurídice Martínez Steele, Anna Claire Tucker, et al.
Journal of the Academy of Nutrition and Dietetics (2024) Vol. 124, Iss. 12, pp. 1590-1605.e1
Closed Access | Times Cited: 3
Food Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic
Julia A. Wolfson, Hannah Posluszny, Selma Kronsteiner-Gicevic, et al.
Journal of the Academy of Nutrition and Dietetics (2022) Vol. 122, Iss. 10, pp. 1893-1902.e12
Open Access | Times Cited: 16
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Greyce Luci Bernardo, Vanessa Rodrigues, Bianca Sabrine Bastos, et al.
Appetite (2021) Vol. 166, pp. 105432-105432
Open Access | Times Cited: 21
Do cooking and food preparation skills affect healthy eating in college students?
Özge Mengi Çelik, Gizem Aytekin Şahin, Satı Gürel
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 5898-5907
Open Access | Times Cited: 8
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics
Thaís Peiter de Borba, Manoella Vieira da Silva, Manuela Mika Jomori, et al.
British Food Journal (2021) Vol. 123, Iss. 6, pp. 2049-2065
Closed Access | Times Cited: 19
Outcomes of Children's Cooking Programs: A Systematic Review of Intervention Studies
Klazine van der Horst, Samantha Smith, Amy Blom, et al.
Journal of Nutrition Education and Behavior (2024)
Open Access | Times Cited: 2
Impact of cooking knowledge refresher classes on improving the cooking skills of university students
Larissa Althoff Vidal, Lucile Petry, Natalia Fogolari, et al.
Journal of American College Health (2024), pp. 1-9
Closed Access | Times Cited: 2
Exploring the Relationship Between Cooking and Food Skills and Eating Competence Among Brazilian Adults
Maísa Lins, Eduardo Yoshio Nakano, João Rafael Queiroz Soares, et al.
Nutrients (2024) Vol. 16, Iss. 23, pp. 3980-3980
Open Access | Times Cited: 2
The Challenging Task of Measuring Home Cooking Behavior
Margaret Raber, Julia A. Wolfson
Journal of Nutrition Education and Behavior (2021) Vol. 53, Iss. 3, pp. 267-269
Open Access | Times Cited: 14
Can the effects of high school culinary nutrition education be sustained into adulthood?
Lynn Fredericks, Jennifer Utter, Lucille Tang, et al.
Health Education Journal (2023) Vol. 82, Iss. 6, pp. 611-622
Closed Access | Times Cited: 4
Cooking Readiness in Stressful Times: Navigating Food Choices for a Healthier Future
Márcia Dutra de Barcellos, Marcelo Gatermann Perin, Liisa Lähteenmäki, et al.
Appetite (2024) Vol. 203, pp. 107652-107652
Closed Access | Times Cited: 1
A longitudinal study examining the influence of diet-related compensatory behavior on healthy weight management
Cynthia Sob, Michael Siegrist, Désirée Hagmann, et al.
Appetite (2020) Vol. 156, pp. 104975-104975
Open Access | Times Cited: 12
The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content
Isabelle Cuykx, Paulien Decorte, Lauranna Teunissen, et al.
Food Culture & Society (2023) Vol. 27, Iss. 4, pp. 1146-1170
Closed Access | Times Cited: 4
Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19
Isabelle Cuykx, Lauranna Teunissen, Paulien Decorte, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100699-100699
Open Access | Times Cited: 3
Cooking Skills, Eating Habits and Nutrition Knowledge among Italian Adolescents during COVID-19 Pandemic: Sub-Analysis from the Online Survey COALESCENT (Change amOng ItAlian adoLESCENTs)
Silvia Marconi, Loredana Covolo, Monica Marullo, et al.
Nutrients (2023) Vol. 15, Iss. 19, pp. 4143-4143
Open Access | Times Cited: 3
Could commercial meal kits be part of the solution to food insecurity during pregnancy? An Australian exploratory study
Fiona H. McKay, Julia Zinga, Paige van der Pligt
Nutrition & Dietetics (2023) Vol. 81, Iss. 2, pp. 228-236
Open Access | Times Cited: 3
Drawings or 3D models: Do illustration methods matter when assessing perceived body size and body dissatisfaction?
Cynthia Sob, Luana Giacone, Kaspar Staub, et al.
PLoS ONE (2021) Vol. 16, Iss. 12, pp. e0261645-e0261645
Open Access | Times Cited: 6
Page 1 - Next Page

Scroll to top