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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-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods
Ciarán G. Forde, Monica Mars, Cees de Graaf
Current Developments in Nutrition (2020) Vol. 4, Iss. 3, pp. nzaa019-nzaa019
Open Access | Times Cited: 125

Showing 1-25 of 125 citing articles:

Ultra-processed food consumption and risk of obesity: a prospective cohort study of UK Biobank
Fernanda Rauber, Kiara Chang, Eszter P. Vamos, et al.
European Journal of Nutrition (2020) Vol. 60, Iss. 4, pp. 2169-2180
Open Access | Times Cited: 212
Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights
Bernard Srour, Melissa C. Kordahi, Erica Bonazzi, et al.
˜The œLancet. Gastroenterology & hepatology (2022) Vol. 7, Iss. 12, pp. 1128-1140
Closed Access | Times Cited: 183
Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake
Kevin D. Hall, Juen Guo, Amber B. Courville, et al.
Nature Medicine (2021) Vol. 27, Iss. 2, pp. 344-353
Closed Access | Times Cited: 174
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
Ultra-processed foods: how functional is the NOVA system?
Véronique Braesco, Isabelle Souchon, Patrick Sauvant, et al.
European Journal of Clinical Nutrition (2022) Vol. 76, Iss. 9, pp. 1245-1253
Open Access | Times Cited: 145
Ultra-Processed Food Consumption and Mental Health: A Systematic Review and Meta-Analysis of Observational Studies
Melissa M. Lane, Elizabeth Gamage, Nikolaj Travica, et al.
Nutrients (2022) Vol. 14, Iss. 13, pp. 2568-2568
Open Access | Times Cited: 139
Ultraprocessed food consumption and dietary nutrient profiles associated with obesity: A multicountry study of children and adolescents
Daniela Neri, Eurídice Martínez Steele, Neha Khandpur, et al.
Obesity Reviews (2021) Vol. 23, Iss. S1
Open Access | Times Cited: 129
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
Ultra-processed foods and cardiometabolic health: public health policies to reduce consumption cannot wait
Mathilde Touvier, Maria Laura da Costa Louzada, Dariush Mozaffarian, et al.
BMJ (2023), pp. e075294-e075294
Open Access | Times Cited: 71
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: 61
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
The food and beverage cues in digital marketing model: special considerations of social media, gaming, and livestreaming environments for food marketing and eating behavior research
Sara J. Maksi, Kathleen Keller, Frank E. Dardis, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 20
The Detrimental Impact of Ultra-Processed Foods on the Human Gut Microbiome and Gut Barrier
Debora Rondinella, Pauline Raoul, Eleonora Valeriani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 859-859
Open Access | Times Cited: 2
Ultra-processed food consumption and obesity in the Australian adult population
Priscila Machado, Eurídice Martínez Steele, Renata Bertazzi Levy, et al.
Nutrition and Diabetes (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 136
Application of food texture to moderate oral processing behaviors and energy intake
Dieuwerke P. Bolhuis, Ciarán G. Forde
Trends in Food Science & Technology (2020) Vol. 106, pp. 445-456
Open Access | Times Cited: 108
Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 100
Consumption of ultra-processed foods associated with weight gain and obesity in adults: A multi-national cohort study
Reynalda Córdova, Nathalie Kliemann, Inge Huybrechts, et al.
Clinical Nutrition (2021) Vol. 40, Iss. 9, pp. 5079-5088
Open Access | Times Cited: 85
Eliminate or reformulate ultra-processed foods? Biological mechanisms matter
Deirdre K. Tobias, Kevin D. Hall
Cell Metabolism (2021) Vol. 33, Iss. 12, pp. 2314-2315
Open Access | Times Cited: 76
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
Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile
Paula Albuquerque Penna Franca, Patrícia Duque‐Estrada, Breno Fraga da Fonseca e Sá, et al.
Future Foods (2022) Vol. 5, pp. 100133-100133
Open Access | Times Cited: 64
Does the concept of “ultra-processed foods” help inform dietary guidelines, beyond conventional classification systems? NO
Arne Astrup, Carlos Augusto Monteiro, David S. Ludwig
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 6, pp. 1482-1488
Open Access | Times Cited: 64
Does the concept of “ultra-processed foods” help inform dietary guidelines, beyond conventional classification systems? YES
Carlos Augusto Monteiro, Arne Astrup, David S. Ludwig
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 6, pp. 1476-1481
Open Access | Times Cited: 63
Nutrition research challenges for processed food and health
Michael J. Gibney, Ciarán G. Forde
Nature Food (2022) Vol. 3, Iss. 2, pp. 104-109
Closed Access | Times Cited: 61
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
Ciarán G. Forde, Kees de Graaf
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 58
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