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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:

Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
Pey Sze Teo, Rob M. van Dam, Clare Whitton, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 2, pp. 370-378
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

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
Adherence to Food-Based Dietary Guidelines: A Systemic Review of High-Income and Low- and Middle-Income Countries
Ana Carolina Barco Leme, Sophia Hou, Regina Mara Fisberg, et al.
Nutrients (2021) Vol. 13, Iss. 3, pp. 1038-1038
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
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, et al.
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 1, pp. 244-254
Open Access | Times Cited: 56
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
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
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
Biological and Experiential Factors That Impact the Acceptance of Complementary Foods
Julie A. Mennella
Annals of Nutrition and Metabolism (2025), pp. 1-10
Closed Access | Times Cited: 1
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Ciarán G. Forde, Eric A. Decker
Annual Review of Nutrition (2022) Vol. 42, Iss. 1, pp. 377-399
Open Access | Times Cited: 37
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: 17
Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study
Mohammad Jalali, Zahra Bahadoran, Parvin Mirmiran, et al.
Nutrition & Metabolism (2024) Vol. 21, Iss. 1
Open Access | Times Cited: 7
Relationship between dietary intake and atherogenic index of plasma in cardiometabolic phenotypes: a cross-sectional study from the Azar cohort population
Shirin Soheilifard, Elnaz Faramarzi, Reza Mahdavi
Journal of Health Population and Nutrition (2025) Vol. 44, Iss. 1
Open Access
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
Association between exercise and risk of cardiovascular diseases in patients with non-cystic fibrosis bronchiectasis
Hayoung Choi, Sang Hyuk Kim, Kyungdo Han, et al.
Respiratory Research (2022) Vol. 23, Iss. 1
Open Access | Times Cited: 17
Breast Cancer Exposomics
Anca-Narcisa Neagu, Taniya Jayaweera, Lilian Corrice, et al.
Life (2024) Vol. 14, Iss. 3, pp. 402-402
Open Access | Times Cited: 3
Factors associated with emotional eating in female college students
Meryem Öztürk, Hacı Ömer Yılmaz, Nida Tokaç Er, et al.
Nutrition & Food Science (2024) Vol. 54, Iss. 5, pp. 951-968
Closed Access | Times Cited: 3
Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake
Pey Sze Teo, Rachel Tso, Rob M. van Dam, et al.
Journal of Nutrition (2021) Vol. 152, Iss. 1, pp. 200-210
Open Access | Times Cited: 22
Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, et al.
Food & Function (2022) Vol. 13, Iss. 18, pp. 9340-9354
Open Access | Times Cited: 15
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread
Dieuwerke P. Bolhuis, Matthijs Dekker, Stefano Renzetti
Food & Function (2024) Vol. 15, Iss. 7, pp. 3838-3847
Open Access | Times Cited: 2
Association between eating rate and childhood overweight/obesity: a systematic review and meta-analysis
Kehong Fang, Hui Liu, Bingjie Zhai, et al.
Journal of Tropical Pediatrics (2024) Vol. 70, Iss. 6
Closed Access | Times Cited: 2
The combination of metagenome and metabolome to compare the differential effects and mechanisms of fructose and sucrose on the metabolic disorders and gut microbiota in vitro and in vivo
Qu Chen, Ruochen Ren, Yue Sun, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 7284-7298
Closed Access | Times Cited: 6
Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity
Pey Sze Teo, Rob M. van Dam, Ciarán G. Forde
Nutrients (2020) Vol. 12, Iss. 11, pp. 3264-3264
Open Access | Times Cited: 17
Food texture trumps food processing in the regulation of energy intake
Michael J. Gibney
American Journal of Clinical Nutrition (2022) Vol. 116, Iss. 1, pp. 9-10
Open Access | Times Cited: 8
Consumers’ attitudes and intentions toward functional beverages: a lesson for producers and retailers
Aleksandra Kowalska, Krzysztof J. Leoniak, Bartosz Sołowiej
DECISION (2024) Vol. 51, Iss. 3, pp. 321-337
Open Access | Times Cited: 1
Obesity, Mediterranean Diet, and Public Health: A Vision of Obesity in the Mediterranean Context from a Sociocultural Perspective
F. Xavier Medina, Josep‐Maria Solé‐Sedeño, Anna Bach-Faig, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 7, pp. 3715-3715
Open Access | Times Cited: 11
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