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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: A new holistic paradigm?
Anthony Fardet, Edmond Rock
Trends in Food Science & Technology (2019) Vol. 93, pp. 174-184
Closed Access | Times Cited: 85

Showing 1-25 of 85 citing articles:

Ultra-Processed Foods and Health Outcomes: A Narrative Review
Leonie Elizabeth, Priscila Pereira Machado, Marit Kolby Zinöcker, et al.
Nutrients (2020) Vol. 12, Iss. 7, pp. 1955-1955
Open Access | Times Cited: 528
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: 198
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: 155
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: 150
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 103
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: 79
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: 63
Ultra-processed Food and Obesity: What Is the Evidence?
Samuel J. Dicken, Rachel L. Batterham
Current Nutrition Reports (2024) Vol. 13, Iss. 1, pp. 23-38
Open Access | Times Cited: 26
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: 67
Contribution of ultra-processed foods in visceral fat deposition and other adiposity indicators: Prospective analysis nested in the PREDIMED-Plus trial
Jadwiga Konieczna, Marga Morey, Itziar Abete, et al.
Clinical Nutrition (2021) Vol. 40, Iss. 6, pp. 4290-4300
Closed Access | Times Cited: 64
Ultra-processed food and incident type 2 diabetes: studying the underlying consumption patterns to unravel the health effects of this heterogeneous food category in the prospective Lifelines cohort
Ming-Jie Duan, Petra C. Vinke, Gerjan Navis, et al.
BMC Medicine (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 49
The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package
Francesco Visioli, Franca Marangoni, Vincenzo Fogliano, et al.
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 340-350
Open Access | Times Cited: 43
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: 42
Novel plant-based meat alternatives: future opportunities and health considerations
Megan Flint, Simon Bowles, Anthony Lynn, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 370-385
Open Access | Times Cited: 40
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: 26
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets
Sylvie Davidou, Aris Christodoulou, Anthony Fardet, et al.
Food & Function (2020) Vol. 11, Iss. 3, pp. 2026-2039
Closed Access | Times Cited: 56
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: 53
The association of ultra-processed food consumption with adult mental health disorders: a systematic review and dose-response meta-analysis of 260,385 participants
Seyadeh Narges Mazloomi, Sepide Talebi, Sanaz Mehrabani, et al.
Nutritional Neuroscience (2022) Vol. 26, Iss. 10, pp. 913-931
Closed Access | Times Cited: 29
Food addiction, hormones and blood biomarkers in humans: A systematic literature review
Stephanie Sophie Römer, Vida Bliokas, Jillian Terese Teo, et al.
Appetite (2023) Vol. 183, pp. 106475-106475
Closed Access | Times Cited: 18
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
Metabolic profiles of ultra-processed food consumption and their role in obesity risk in British children
Evangelos Handakas, Kiara Chang, Neha Khandpur, et al.
Clinical Nutrition (2022) Vol. 41, Iss. 11, pp. 2537-2548
Open Access | Times Cited: 27
Dairy starters and fermented dairy products modulate gut mucosal immunity
Nassima Illikoud, Marine Mantel, Malvyne Rolli‐Derkinderen, et al.
Immunology Letters (2022) Vol. 251-252, pp. 91-102
Open Access | Times Cited: 27
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study
Luis Manuel Sánchez-Siles, Sergio Román, Vincenzo Fogliano, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 667-673
Closed Access | Times Cited: 23
Effects of potassium sorbate on systemic inflammation and gut microbiota in normal mice: A comparison of continuous intake and washout period
Nanhai Xiao, Shengyue Ruan, Qiufen Mo, et al.
Food and Chemical Toxicology (2024) Vol. 184, pp. 114443-114443
Closed Access | Times Cited: 5
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