Crossmodal semantics in memory: Scoping review and meta-analyses of multisensory effects in short-term and episodic memory systems.
Soto-Faraco S. and Spence C., (2025), Psychol Bull
Smelling x as y? On (the impossibility of) multistable perception in the chemical senses.
Di Stefano N. and Spence C., (2025), Conscious Cogn, 132
Perceiving temporal structure within and between the senses: A multisensory/crossmodal perspective.
Di Stefano N. and Spence C., (2025), Atten Percept Psychophys
Craving what you imagine: How sensory mental imagery relates to trait food craving and BMI.
Peng M. et al, (2025), Appetite, 210
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
Wu Y. et al, (2025), International Journal of Dairy Technology, 78
Harmonising flavours: How arousing music and sound influence food perception and emotional responses
Lin YHT. et al, (2025), International Journal of Gastronomy and Food Science, 39
Assessing the limits on size-pitch mapping reveals the interplay between top-down and bottom-up influences on relative crossmodal correspondences.
Indraccolo A. et al, (2025), Psychol Res, 89
Color-taste correspondences influence visual binding errors.
Bortolotti A. et al, (2025), Acta Psychol (Amst), 254
An exploratory study on the development of a sensory wheel affiliated with the emotional lexicon for chrysanthemum infusion.
Xia Y. et al, (2025), Food Res Int, 201
Audiovisual Associations in Saint-Saëns’ Carnival of the Animals: A Cross-Cultural Investigation on the Role of Timbre
Di Stefano N. et al, (2025), Empirical Studies of the Arts
Augmenting art crossmodally: possibilities and pitfalls.
Spence C. and Di Stefano N., (2025), Front Psychol, 16
Multisensory Floral Clock: Enhanced Multisensory Timekeeping with Technological Design
Gao Y. and Spence C., (2025), Lecture Notes of the Institute for Computer Sciences Social Informatics and Telecommunications Engineering Lnicst, 650 LNICST, 20 - 35
When and Why Do Users Trust AI in the Kitchen? A Hybrid Modelling Approach to the Adoption of AI-Assisted Cooking
Califano G. et al, (2025), INTERNATIONAL JOURNAL OF HUMAN-COMPUTER INTERACTION
EXPRESS: How stable are taste-shape crossmodal correspondences over time?
Tabassum F. et al, (2024), Q J Exp Psychol (Hove)
Ready meals that look hot increase consumers’ willingness to pay for plant-based options
Zhang T. et al, (2024), Food Quality and Preference, 121
‘Hot stuff’: Making food more desirable with animated temperature cues
Zhang T. et al, (2024), Food Quality and Preference, 120
Music for Plants? An Investigation into the impact of Exposure to Acoustic Stimulus in Bok Choy (Brassica Rapa) Plants
Yeoh JPS. et al, (2024), Evolutionary Studies in Imaginative Culture, 8, 129 - 143
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