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Publications

Would you trust an AI chef? Examining what people think when AI becomes creative with food

Califano G. et al, (2024), International Journal of Gastronomy and Food Science, 37

Colour/shape-taste correspondences across three languages in ChatGPT.

Motoki K. et al, (2024), Cognition, 253

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

Derossi A. et al, (2024), NPJ Sci Food, 8

Assessing the visual appeal of real/AI-generated food images

Califano G. and Spence C., (2024), Food Quality and Preference, 116

Glassware Influences the Perception of Orange Juice in Simulated Naturalistic versus Urban Conditions.

Wu C. et al, (2024), Multisens Res, 1 - 23

Individual differences in sensitivity to taste-shape crossmodal correspondences

Chuquichambi EG. et al, (2024), Food Quality and Preference, 115

Multisensory contributions to skin-cosmetic product interactions.

Spence C. and Zhang T., (2024), Int J Cosmet Sci

Should absolute pitch be considered as a unique kind of absolute sensory judgment in humans? A systematic and theoretical review of the literature.

Di Stefano N. and Spence C., (2024), Cognition, 249

Cinnamon: The historic spice, medicinal uses, and flavour chemistry

Spence C., (2024), International Journal of Gastronomy and Food Science, 35

Garlic: Tracing its changing popularity in British cuisine

Spence C., (2024), International Journal of Gastronomy and Food Science, 35

Prokofiev was (almost) right: A cross-cultural investigation of auditory-conceptual associations in Peter and the Wolf.

Di Stefano N. et al, (2024), Psychon Bull Rev

Narrative historical review of scratch-and-sniff books and their key storytelling features.

Spence C. et al, (2024), Iperception, 15

The imitation game–exploring the double-grip analysis for creating analog wines

Crichton-Fock APF. and Spence C., (2024), Journal of Wine Research

Comparing the influence of visual information and the perceived intelligence of voice assistants when shopping for sustainable clothing online

Li P. et al, (2023), Humanities and Social Sciences Communications, 10

Creating luxury brand names in the hospitality and tourism sector: The role of sound symbolism in destination branding

Motoki K. et al, (2023), Journal of Destination Marketing and Management, 30

Saffron: The colourful spice

Spence C., (2023), International Journal of Gastronomy and Food Science, 34

The taste of colours

Velasco C. et al, (2023), Food Quality and Preference, 112

Orthonasal olfactory influences on consumer food behaviour.

Zhang T. and Spence C., (2023), Appetite, 190

Prevalence and predictors of binge eating disorder symptoms among a sample of university students in Bangladesh: A cross-sectional survey.

Abid MT. et al, (2023), Health Sci Rep, 6

Space food in the media: On the multisensory design and marketing of food in space

Spence C., (2023), Food - Media - Senses: Interdisciplinary Approaches, 83 - 103

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