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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:

Consumers’ Understanding of Ultra-Processed Foods
Juliana S. Santos, Melissa B. N. Souza, Lydia S. Araujo, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1359-1359
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

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
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: 9
An assessment of compliance with proposed regulations to restrict on-package marketing of packaged foods to improve nutrition in South Africa
Safura Abdool Karim, Tamryn Frank, Alice S. Khan, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels
Noelia M. Rodríguez-Martin, Patricia Córdoba, Beatriz Sarriá, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1151-1151
Open Access | Times Cited: 18
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
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
Food Processing: An overview on links between safety, security, supply chains, and NOVA classification
Alessandra Amorim, Vivian Lara dos Santos Silva, Paulo José do Amaral Sobral
Cleaner and Circular Bioeconomy (2023) Vol. 5, pp. 100047-100047
Open Access | Times Cited: 11
Bibliometric analysis of the impact of ultra‐processed foods on the gut microbiota
Akmaral Baspakova, Yerlan Bazargaliyev, Asset A. Kaliyev, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1456-1465
Closed Access | Times Cited: 4
Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians
Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araújo Martins, et al.
Food Research International (2024) Vol. 181, pp. 113992-113992
Closed Access | Times Cited: 3
Consumer Awareness, Perceptions and Avoidance of Ultra-Processed Foods: A Study of UK Adults in 2024
Eric Robinson, Jenna R. Cummings, Thomas Gough, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2317-2317
Open Access | Times Cited: 3
Ultra-processed food intake and food allergy in children and adolescents
Elaine Cristina de Almeida Kotchetkoff, Fabíola Isabel Suano de Souza, Daniela Neri Gama de Almeida, et al.
International Journal of Food Sciences and Nutrition (2024) Vol. 75, Iss. 3, pp. 317-324
Open Access | Times Cited: 2
Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?
Jordanna Santos Monteiro, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3824-3824
Open Access | Times Cited: 6
How Promising Are “Ultraprocessed” Front-of-Package Labels? A Formative Study with US Adults
Aline D’Angelo Campos, Shu Wen Ng, Katherine McNeel, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 1072-1072
Open Access | Times Cited: 1
Synthesis of Effect Sizes on Dose Response from Ultra-Processed Food Consumption against Various Noncommunicable Diseases
Fairuz Firda Bestari, Nuri Andarwulan, Eny Palupi
Foods (2023) Vol. 12, Iss. 24, pp. 4457-4457
Open Access | Times Cited: 2
Nutritional quality and climate impact of Norwegian adults’ diet classified according to the NOVA system
Christine Slaathaug, Mari Mohn Paulsen, Sepideh Jafarzadeh, et al.
Nutrition Journal (2024) Vol. 23, Iss. 1
Open Access
How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?
Jordanna Santos Monteiro, Eduardo Yoshio Nakano, Renata Puppin Zandonadi, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 338-338
Open Access
Perspective on the consumption of ultra-processed foods among university students
Juan-Jesús Garrido-Arismendis, Yersi-Luis Huamán-Romaní, Yaneth Roxana Calla Chumpisuca, et al.
International Journal of Innovative Research and Scientific Studies (2024) Vol. 7, Iss. 2, pp. 784-794
Open Access
Measures of Reading Ease and NOVA Food Processing Classification on Ingredients Lists in the United States
Kate Cooper, Alivia Ankrum, Martina A. Clarke, et al.
2022 IEEE 10th International Conference on Healthcare Informatics (ICHI) (2024), pp. 200-204
Closed Access
Ultra-processed food intake is associated with low diet quality in young adult college students
Alexandra B Larcom, Ingrid E. Lofgren, Matthew J. Delmonico, et al.
Journal of American College Health (2024), pp. 1-12
Closed Access
Snackification: understanding healthiness and naturalness in snacking products
M.M. Klerks
(2023)
Open Access | Times Cited: 1
Food choices and perceptions of consumers with body image dissatisfaction about the “healthy foods” section of a supermarket
Kharla Janinny Medeiros, Giana Zarbato Longo, Giovanna Medeiros Rataichesck Fiates
British Food Journal (2023) Vol. 125, Iss. 12, pp. 4539-4551
Closed Access | Times Cited: 1
Ultraprosessert mat burde være et kostråd: NEI
Ida Synnøve Grini, Anine Christine Medin, Dagfinn Aune
Norsk tidsskrift for ernæring (2023) Vol. 21, Iss. 3, pp. 26-30
Open Access | Times Cited: 1
Editorial: Classification of foods according to their processing level
Paulo José do Amaral Sobral, A. Lenart, Marco Dalla Rosa
Frontiers in Nutrition (2023) Vol. 10
Open Access
Processing food: a study of the eating and the Food Engineerings role in the current world context
Alessandra Amorim
(2023)
Open Access
Mapping ultra-processed foods (UPFs) in India: A formative research to adapt and inform a UPF consumption screening tool for India
Suparna Ghosh‐Jerath, Meenu Singh, Gaurika Kumar, et al.
Research Square (Research Square) (2023)
Open Access
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