EXPRESS: How stable are taste-shape crossmodal correspondences over time?
Tabassum F. et al, (2024), Q J Exp Psychol (Hove)
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
Augmenting home entertainment with digitally delivered touch.
Spence C. and Gao Y., (2024), Iperception, 15
Enhancing public entertainment with touch: Possibilities and pitfalls.
Spence C. and Gao Y., (2024), Iperception, 15
Narrative historical review of scratch-and-sniff books and their key storytelling features.
Spence C. et al, (2024), Iperception, 15
The “healthy = (un)tasty” intuition concerning colour in organic wine labels
Petit O. et al, (2024), Journal of Consumer Behaviour
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