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Search results (14)

« Back to Publications

What does sci-fi taste like? Metallic taste associated with the sound of the theremin

Spence C. and Zhang T., (2026), Perception

diovisual Integration Enhances Customer Perception of Artisanal Bread Sounds.

Zhang T. et al, (2025), Foods, 14

From Sensory Cues to Consumer Responses: A Theory on Sensory Marketing Design

Koh K. and Zhang T., (2025)

dvancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli.

Wang G. et al, (2025), Food Chem, 482

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

Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities

Zhang T. et al, (2025), Applied Research in Quality of Life

Multisensory contributions to skin-cosmetic product interactions.

Spence C. and Zhang T., (2024), Int J Cosmet Sci, 46, 833 - 849

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, (2024)

Learning about bread: The multisensory influences and well-being consequences of bread making and tasting

SPENCE C. et al, (2024)

Ready meals that look hot increase consumer’s willingness to pay for plant-based options

Zhang T. et al, (2024), Food Quality and Preference

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

‘Hot stuff’: Food is More Desirable with Dynamic Food -Extrinsic Temperature Cues

Zhang T. et al, (2024)

‘Hot stuff’: Making food more desirable with animated temperature cues

Zhang T. et al, (2024), Food Quality and Preference, 120, 105233 - 105233

Orthonasal olfactory influences on consumer food behaviour.

Zhang T. and Spence C., (2023), Appetite, 190