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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:

A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger
Eric Robinson, Eva Almiron‐Roig, Femke Rutters, et al.
American Journal of Clinical Nutrition (2014) Vol. 100, Iss. 1, pp. 123-151
Open Access | Times Cited: 305

Showing 1-25 of 305 citing articles:

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake
Kevin D. Hall, Alexis Ayuketah, Robert J. Brychta, et al.
Cell Metabolism (2019) Vol. 30, Iss. 1, pp. 67-77.e3
Open Access | Times Cited: 1308
Obesity
Pedro González‐Muniesa, Miguel Ángel Martínez‐González, Frank B. Hu, et al.
Nature Reviews Disease Primers (2017) Vol. 3, Iss. 1
Closed Access | Times Cited: 931
Meal Timing and Frequency: Implications for Cardiovascular Disease Prevention: A Scientific Statement From the American Heart Association
Marie‐Pierre St‐Onge, Jamy D. Ard, Monica L. Baskin, et al.
Circulation (2017) Vol. 135, Iss. 9
Open Access | Times Cited: 602
Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?
Jennifer M. Poti, Michelle A. Méndez, Shu Wen Ng, et al.
American Journal of Clinical Nutrition (2015) Vol. 101, Iss. 6, pp. 1251-1262
Open Access | Times Cited: 447
Ultra-processed Food Intake and Obesity: What Really Matters for Health—Processing or Nutrient Content?
Jennifer M. Poti, Bianca C. Braga, Bo Qin
Current Obesity Reports (2017) Vol. 6, Iss. 4, pp. 420-431
Open Access | Times Cited: 392
Ultra-processed food and the risk of overweight and obesity: a systematic review and meta-analysis of observational studies
Mohammadreza Askari, Javad Heshmati, Hossein Shahinfar, et al.
International Journal of Obesity (2020) Vol. 44, Iss. 10, pp. 2080-2091
Closed Access | Times Cited: 365
The Differential Role of Smell and Taste For Eating Behavior
Sanne Boesveldt, Kees de Graaf
Perception (2017) Vol. 46, Iss. 3-4, pp. 307-319
Closed Access | Times Cited: 227
Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action
Filippa Juul, Georgeta Vaidean, Niyati Parekh
Advances in Nutrition (2021) Vol. 12, Iss. 5, pp. 1673-1680
Open Access | Times Cited: 224
Association between eating rate and obesity: a systematic review and meta-analysis
Toshiaki Ohkuma, Yoichiro Hirakawa, Udai Nakamura, et al.
International Journal of Obesity (2015) Vol. 39, Iss. 11, pp. 1589-1596
Closed Access | Times Cited: 221
Ultra-Processed Food Consumption and Incidence of Obesity and Cardiometabolic Risk Factors in Adults: A Systematic Review of Prospective Studies
Sara Paola Mambrini, Francesca Menichetti, Simone Ravella, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2583-2583
Open Access | Times Cited: 45
Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns
Tera L. Fazzino, Amber B. Courville, Juen Guo, et al.
Nature Food (2023) Vol. 4, Iss. 2, pp. 144-147
Closed Access | Times Cited: 42
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
Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults
Keri McCrickerd, Charlotte MH Lim, Claudia Leong, et al.
Journal of Nutrition (2017) Vol. 147, Iss. 6, pp. 1208-1217
Open Access | Times Cited: 112
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
Faster eating rates are associated with higher energy intakes during anad libitummeal, higher BMI and greater adiposity among 4·5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort
Anna Fogel, Ai Ting Goh, Lisa R. Fries, et al.
British Journal Of Nutrition (2017) Vol. 117, Iss. 7, pp. 1042-1051
Open Access | Times Cited: 105
Influence of oral processing on appetite and food intake – A systematic review and meta-analysis
Emma M. Krop, Marion M. Hetherington, Chandani Nekitsing, et al.
Appetite (2018) Vol. 125, pp. 253-269
Open Access | Times Cited: 95
Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
Ciarán G. Forde, Claudia Leong, E. Chia-Ming, et al.
Food & Function (2016) Vol. 8, Iss. 2, pp. 595-606
Closed Access | Times Cited: 88
Food texture influences on satiety: systematic review and meta-analysis
Ecaterina Stribițcaia, Charlotte Evans, Catherine Gibbons, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 85
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk, et al.
Food Research International (2019) Vol. 119, pp. 143-151
Closed Access | Times Cited: 82
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
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
Mindful eating: what we know so far
Katy Tapper
Nutrition Bulletin (2022) Vol. 47, Iss. 2, pp. 168-185
Open Access | Times Cited: 41
Ultra-processed foods and the development of obesity in adults
Amanda A. Harb, Ari Shechter, Pamela Koch, et al.
European Journal of Clinical Nutrition (2022) Vol. 77, Iss. 6, pp. 619-627
Open Access | Times Cited: 40
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: 12
Ultra‐processed foods cause weight gain and increased energy intake associated with reduced chewing frequency: A randomized, open‐label, crossover study
Shoko Hamano, M. Sawada, Masakazu Aihara, et al.
Diabetes Obesity and Metabolism (2024)
Open Access | Times Cited: 12
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