{ "items": [ "\n\n
\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2021), Front Psychol, 12
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\n \n\n \n \n \nKnoeferle K. and Spence C., (2021), The Oxford Handbook of Music and Advertising, 833 - 855
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nReinoso-Carvalho F. et al, (2020), Foods, 9
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSPENCE C., (2020), i-Perception
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\n \n\n \n \n \nCarvalho F. and SPENCE C., (2020), International Journal of Gastronomy and Food Science
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\n \n\n \n \n \nSchafer S. et al, (2020), British Journal of Psychology
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\n \n\n \n \n \nSpence C., (2020), ARCHITECTURAL DESIGN, 90, 42 - 49
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nBetancur MI. et al, (2020), Food Research International, 137
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\n \n\n \n \n \nSpence C., (2020), Iperception, 11
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\n \n\n \n \n \nSPENCE C., (2020), Frontiers in Psychology
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\n \n\n \n \n \nChen YC. et al, (2020), Journal of Experimental Psychology: Human Perception and Performance
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSPENCE C., (2020), i-Perception
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\n \n\n \n \n \nAlmiron P. et al, (2020), Food Quality and Preference
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\n \n\n \n \n \nUeda J. et al, (2020), Scientific Reports
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\n \n\n \n \n \nmerz S. et al, (2020), Multisensory Research
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\n \n\n \n \n \nSPENCE C., (2020), Cognitive Research: Principles and Implications / Cognitive Research: Principles and Implications - a SpringerOpen journal
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2020), MULTISENSORY RESEARCH, 33, 902 - 928
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\n \n \n \n\n \n Chapter\n \n
\n \n\n \n \n \nGallace A. and Spence C., (2020), Touch in Museums: Policy and Practice in Object Handling, 163 - 186
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\n \n \n\n \n Chapter\n \n
\n \n\n \n \n \nSpence C. and Gallace A., (2020), Touch in Museums: Policy and Practice in Object Handling, 21 - 40
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\n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSPENCE C., (2020), Cognitive Research: Principles and Implications / Cognitive Research: Principles and Implications - a SpringerOpen journal
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