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
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
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
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