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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:

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

Showing 1-25 of 56 citing articles:

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: 202
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: 168
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: 153
Ultra-Processed Food Intake and Increased Risk of Obesity: A Narrative Review
Antonietta Monda, Maria Ida de Stefano, Ines Villano, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2627-2627
Open Access | Times Cited: 16
Ultra-processed Foods, Weight Gain, and Co-morbidity Risk
Anthony Crimarco, Matthew J. Landry, Christopher D. Gardner
Current Obesity Reports (2021) Vol. 11, Iss. 3, pp. 80-92
Open Access | Times Cited: 102
Two Dimensions of Nutritional Value: Nutri-Score and NOVA
Carmen Romero, David Lora, Agustı́n Gómez de la Cámara
Nutrients (2021) Vol. 13, Iss. 8, pp. 2783-2783
Open Access | Times Cited: 69
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: 56
Ultra-Processed Food, Reward System and Childhood Obesity
Valeria Calcaterra, Hellas Cena, Virginia Rossi, et al.
Children (2023) Vol. 10, Iss. 5, pp. 804-804
Open Access | Times Cited: 40
Upcycled foods: A nudge toward nutrition
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 39
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: 30
Ultra-processed food consumption and human health: an umbrella review of systematic reviews with meta-analyses
Janett Barbaresko, Janine Bröder, Johanna Conrad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-9
Closed Access | Times Cited: 13
High Consumption of Ultra-Processed Food is Associated with Incident Dyslipidemia: A Prospective Study of Older Adults
Carolina Donat‐Vargas, Helena Sandoval‐Insausti, Jimena Rey-García, et al.
Journal of Nutrition (2021) Vol. 151, Iss. 8, pp. 2390-2398
Open Access | Times Cited: 55
Food Composition Databases: Does It Matter to Human Health?
Amélia Martins Delgado, Manel Issaoui, Margarida C. Vieira, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2816-2816
Open Access | Times Cited: 45
How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event
S. Lockyer, A. Spiro, Sarah Berry, et al.
Nutrition Bulletin (2023) Vol. 48, Iss. 2, pp. 278-295
Closed Access | Times Cited: 19
Perspective: A Research Roadmap about Ultra-Processed Foods and Human Health for the United States Food System: Proceedings from an Interdisciplinary, Multi-Stakeholder Workshop
Lauren E. O’Connor, Kelly Higgins, Katarina Smiljanec, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 6, pp. 1255-1269
Open Access | Times Cited: 18
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: 6
A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification
Sylvie Davidou, Aris Christodoulou, Kelly Frank, et al.
Journal of Food Composition and Analysis (2021) Vol. 99, pp. 103848-103848
Open Access | Times Cited: 28
Nutrition Classification Schemes for Informing Nutrition Policy in Australia: Nutrient-Based, Food-Based, or Dietary-Based?
Sarah Dickie, Julie Woods, Priscila Pereira Machado, et al.
Current Developments in Nutrition (2022) Vol. 6, Iss. 8, pp. nzac112-nzac112
Open Access | Times Cited: 19
A novel food processing-based nutrition classification scheme for guiding policy actions applied to the Australian food supply
Sarah Dickie, Julie Woods, Priscila Pereira Machado, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Ultra-processed food staples dominate mainstream U.S. supermarkets. Americans more than Europeans forced to choose between health and cost.
Bertrand Amaraggi, Wendy Wood, Laura Guinovart Martín, et al.
(2024)
Closed Access | Times Cited: 4
Ultra‐processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems
Anthony Fardet
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4563-4573
Open Access | Times Cited: 4
Prevalence of processed foods in major US grocery stores
Babak Ravandi, Gordana Ispirova, Michael Sebek, et al.
Nature Food (2025)
Closed Access
The Role of Ultra-Processed Foods in Inflammation and Aging
Pelin Baltacı, Nezihe Şengün
IntechOpen eBooks (2025)
Closed Access
Upcycled food: How does it support the three pillars of sustainability?
Margaret Thorsen, Miranda Mirosa, Sheila Skeaff, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104269-104269
Open Access | Times Cited: 10
Comparative assessment of the nutritional composition and degree of processing of meat products and their plant-based analogues
Laila Sultan, Marta Maganinho, Patrícia Padrão
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106390-106390
Open Access | Times Cited: 3
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