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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:

Beyond ultra-processed: considering the future role of food processing in human health
Ciarán G. Forde
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 406-418
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

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
Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
Martin Michel, Alison L. Eldridge, Christoph Hartmann, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104703-104703
Open Access | Times Cited: 16
Nutrients or processing? An analysis of food and drink items from the UK National Diet and Nutrition Survey based on nutrient content, the NOVA classification and front of package traffic light labelling
Samuel J. Dicken, Rachel L. Batterham, Adrian Brown
British Journal Of Nutrition (2024) Vol. 131, Iss. 9, pp. 1619-1632
Open Access | Times Cited: 13
Dietary impact on fasting and stimulated GLP-1 secretion in different metabolic conditions – a narrative review
Hanna Huber, Alina Schieren, Jens J. Holst, et al.
American Journal of Clinical Nutrition (2024) Vol. 119, Iss. 3, pp. 599-627
Open Access | Times Cited: 8
Food essentialism: Implications for expectations and perceptions of the properties of processed foods
Bobby K. Cheon, Yan Fen Tan, Ciarán G. Forde
Food Quality and Preference (2024) Vol. 117, pp. 105173-105173
Closed Access | Times Cited: 5
Ultra-Processed Food Consumption and Obesity: A Narrative Review of Their Association and Potential Mechanisms
Jee‐Seon Shim
Journal of Obesity & Metabolic Syndrome (2025)
Open Access
Targeting ultra-processed foods for prevention of type 2 diabetes: state of the evidence and future directions
Kenny Mendoza-Herrera, Sı́món Barquera, Deirdre K. Tobias
Diabetologia (2025)
Closed Access
Diet quality of Chilean schoolchildren: How is it linked to adherence to dietary guidelines?
Anna Christina Pinheiro, Jacqueline Araneda Flores, Daiana Aparecida Quintiliano, et al.
PLoS ONE (2025) Vol. 20, Iss. 2, pp. e0318206-e0318206
Open Access
Probiotic potential and antimicrobial efficacy of exopolysaccharide-producing lactic acid bacteria isolated from yoghurt
Nida Ishtiaq, Saad Ahmed
(2025)
Open Access
“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
Davide Giacalone
Food Quality and Preference (2025), pp. 105500-105500
Open Access
Reply to Vella and Pai
Francesco Visioli, Daniele Del Rio, Vincenzo Fogliano, et al.
European Journal of Clinical Nutrition (2025)
Closed Access
Beyond hedonic eating
Dana M. Small
Science (2025) Vol. 387, Iss. 6741, pp. 1353-1354
Closed Access
Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice
Javier T. Gonzalez
European Journal of Nutrition (2024) Vol. 63, Iss. 5, pp. 1435-1451
Open Access | Times Cited: 4
Toward a science-based classification of processed foods to support meaningful research and effective health policies
Paula R. Trumbo, Rachel Bleiweiss-Sande, Jessica K. Campbell, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Ultra-Processed Foods—Dietary Foe or Potential Ally?
Sabrina Nees, Tymofiy Lutsiv, Henry J. Thompson
Nutrients (2024) Vol. 16, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 3
Socioeconomic Inequalities in Intakes of Ultraprocessed and Minimally Processed Foods in Nationally Representative Samples of Adults in Canada: An Analysis of Trends between 2004 and 2015
Seyed Hosseini Pozveh, Michelle L. Aktary, Jane Y. Polsky, et al.
Journal of Nutrition (2024) Vol. 154, Iss. 10, pp. 3088-3104
Open Access | Times Cited: 3
Making Sense of the Relationship Between Ultra-Processed Foods, Obesity, and Other Chronic Diseases
Norman J. Temple
Nutrients (2024) Vol. 16, Iss. 23, pp. 4039-4039
Open Access | Times Cited: 3
The Human Interference Scoring System (HISS): A New Tool for Quantifying Food Quality Based on Its Level of Processing
Olivia Malamatenios, Jessica L. Campbell, Grant Schofield, et al.
Nutrients (2024) Vol. 16, Iss. 4, pp. 536-536
Open Access | Times Cited: 2
Handle with care: challenges associated with ultra-processed foods research
Lauren E. O’Connor, Kirsten Herrick, Keren Papier
International Journal of Epidemiology (2024) Vol. 53, Iss. 5
Open Access | Times Cited: 2
Trends in Consumption of Ultra-Processed Foods Among Adults in Southern China: Analysis of Serial Cross-Sectional Health Survey Data 2002–2022
Shiqi Li, Jing Ma, Jianguo Wen, et al.
Nutrients (2024) Vol. 16, Iss. 23, pp. 4008-4008
Open Access | Times Cited: 2
Contribution of ultra-processed foods to increased obesity and non-communicable diseases
Arisha Ahmed, Ali Imran, Calvin R. Wei, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Ultra-Processed Food and Prostate Cancer Risk: A Systemic Review and Meta-Analysis
Cayla Fichtel-Epstein, Janice J. Huang, Benjamin Rich, et al.
Cancers (2024) Vol. 16, Iss. 23, pp. 3953-3953
Open Access | Times Cited: 1
Dutch consumers’ attitude towards industrial food processing
Dieuwerke P. Bolhuis, Annet J. C. Roodenburg, A P J Pieter Groen, et al.
Appetite (2024) Vol. 201, pp. 107615-107615
Open Access | Times Cited: 1
Using less processed food to mimic a standard American diet (SAD) does not improve nutrient value and may result in a shorter shelf life at a higher financial cost
Julie Hess, Madeline Comeau, Angela Scheett, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 11, pp. 104471-104471
Open Access | Times Cited: 1
Nutrient clustering, NOVA classification, and nutrient profiling: How do they overlap, and what do they predict about food palatability?
Peter J. Rogers, Yeliz Vural, Annika N. Flynn, et al.
Appetite (2024) Vol. 201, pp. 107596-107596
Open Access
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