{ "items": [ "\n\n
\n \n Journal article\n \n
\n \n\n \n \n \nTaylor AJ. and SPENCE C., (2020), International Journal of Food Sciences and Nutrition
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\n \n\n \n \n \nPark J. et al, (2020), Food Quality and Preference
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\n \n\n \n \n \nBarutchu A. and Spence C., (2020), Front Psychol, 11
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\n \n\n \n \n \nSpence C., (2020), Handbook of Eating and Drinking: Interdisciplinary Perspectives, 257 - 275
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\n \n\n \n \n \nSpence C., (2020), Multisensory Research, 33, 363 - 373
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\n \n\n \n \n \nTaylor AJ. et al, (2020), Comprehensive Reviews in Food Science and Food Safety
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\n \n\n \n \n \nSpence C., (2019), PERCEPTION
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\n \n\n \n \n \nStanton TR. and SPENCE C., (2019), Frontiers in Psychology
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\n \n\n \n \n \nReith A. and SPENCE C., (2019), Chemical Senses
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\n \n\n \n \n \nMatthews P. et al, (2019), Food Quality and Preference, 78
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\n \n\n \n \n \nSPENCE C., (2019), Multisensory Research
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\n \n\n \n \n \nFabiana C. and SPENCE C., (2019), Food Quality and Preference
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\n \n\n \n \n \nli X. et al, (2019), Food Quality and Preference
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\n \n\n \n \n \nSPENCE C. and Youssef J., (2019), International Journal of Gastronomy and Food Science
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\n \n\n \n \n \nSpence C., (2019), International Journal of Gastronomy and Food Science, 17
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\n \n\n \n \n \nSPENCE C., (2019), Handbook of molecular gastronomy: Scientific foundations and culinary applications
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSPENCE C., (2019), Handbook of molecular gastronomy: Scientific foundations and culinary applications
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nMotoki K. et al, (2019), Food Quality and Preference
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\n \n\n \n \n \nSPENCE C. and Carvalho F., (2019), Food Quality and Preference
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSPENCE C. et al, (2019), Frontiers in Psychology: Human-Media Interaction
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