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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:

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
Donato Angelino, Alice Rosi, Margherita Dall’Asta, et al.
Nutrients (2019) Vol. 11, Iss. 11, pp. 2827-2827
Open Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Can diet modulate trimethylamine N-oxide (TMAO) production? What do we know so far?
Karen Salve Coutinho‐Wolino, L. Cardozo, Viviane de Oliveira Leal, et al.
European Journal of Nutrition (2021) Vol. 60, Iss. 7, pp. 3567-3584
Closed Access | Times Cited: 76
Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study
Donato Angelino, Alice Rosi, Giorgia Vici, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 682-682
Open Access | Times Cited: 71
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
Fatma Boukid, Massimo Castellari
Foods (2021) Vol. 10, Iss. 1, pp. 173-173
Open Access | Times Cited: 69
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project
Sara Cutroneo, Donato Angelino, Tullia Tedeschi, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 67
Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
Donato Angelino, Monica Dinu, Barbara Gandossi, et al.
Nutrients (2023) Vol. 15, Iss. 8, pp. 2013-2013
Open Access | Times Cited: 30
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 29
Sustainable food. Production and consumption perspectives
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski, et al.
(2024)
Open Access | Times Cited: 5
FORMULATION AND NUTRITIONAL QUALITY OF PLANT BASED CHEESE SOLD IN ITALY
Andrea Bresciani, Paola Biscotti, Donato Angelino, et al.
Applied Food Research (2025), pp. 100816-100816
Open Access
Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
Marika Dello Russo, Carmela Spagnuolo, Stefania Moccia, et al.
Nutrients (2021) Vol. 13, Iss. 1, pp. 171-171
Open Access | Times Cited: 32
Does label information reflect product properties? A Swiss case study of plant-based milk alternatives
Carole Liechti, Gabriele Mack, Jeanine Ammann
Applied Food Research (2025), pp. 100791-100791
Open Access
The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
Margherita Dall’Asta, Donato Angelino, Nicoletta Pellegrini, et al.
Nutrients (2020) Vol. 12, Iss. 5, pp. 1273-1273
Open Access | Times Cited: 34
Food Labeling: Analysis, Understanding, and Perception
Daniela Martini, Davide Menozzi
Nutrients (2021) Vol. 13, Iss. 1, pp. 268-268
Open Access | Times Cited: 30
Effects of Digital Food Labels on Healthy Food Choices in Online Grocery Shopping
Klaus Fuchs, Jie Lian, Leonard Michels, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2044-2044
Open Access | Times Cited: 20
Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
Donato Angelino, Alice Rosi, Emilia Ruggiero, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1905-1905
Open Access | Times Cited: 24
Salt content of prepacked cereal-based products and their potential contribution to salt intake of the Italian adult population: Results from a simulation study
Giorgia Vici, Alice Rosi, Donato Angelino, et al.
Nutrition Metabolism and Cardiovascular Diseases (2023) Vol. 34, Iss. 2, pp. 436-444
Open Access | Times Cited: 6
Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study
Margherita Dall’Asta, Alice Rosi, Donato Angelino, et al.
Public Health Nutrition (2020) Vol. 23, Iss. 15, pp. 2811-2818
Open Access | Times Cited: 17
Nutrition Claims Frequency and Compliance in a Food Sample of the Spanish Market: The BADALI Study
Ana B. Ropero, Nuria Blain, Marta Beltrá
Nutrients (2020) Vol. 12, Iss. 10, pp. 2943-2943
Open Access | Times Cited: 17
Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme
Evangelia Katsouri, Emmanuella Magriplis, Antonis Zampelas, et al.
Nutrients (2021) Vol. 13, Iss. 2, pp. 295-295
Open Access | Times Cited: 15
Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply
Sanja Krušič, Maša Hribar, Edvina Hafner, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 9
Sodium Content in Cereal-Based Products Sold in Italy: How Far Are We from the Global Benchmarks?
Daniela Martini, Pasquale Strazzullo, Mauro Serafini, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3088-3088
Open Access | Times Cited: 9
A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market
Francesca Melini, Valentina Melini, Myriam Galfo
Foods (2023) Vol. 12, Iss. 8, pp. 1562-1562
Open Access | Times Cited: 5
Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles
Evangelia Katsouri, Emmanuella Magriplis, Antonis Zampelas, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 253-253
Open Access | Times Cited: 12
Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals
Marília Prada, Magda Saraiva, Cláudia Viegas, et al.
Nutrients (2021) Vol. 13, Iss. 6, pp. 1841-1841
Open Access | Times Cited: 11
Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study
Dragana Davidović, Katarina Paunović, Danica Zarić, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2832-2832
Open Access | Times Cited: 11
The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims
Laura Vergeer, Beatriz Franco‐Arellano, Gabriel B. Tjong, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1183-1183
Open Access | Times Cited: 9
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