Search results (1221)
« Back to PublicationsAssessing the relationship between food-related mental imagery and appetite
Journal article
Hames M. et al, (2026), Appetite, 224
Perceptual patterns and mechanistic pathways of saltiness perception as a function of varying salt particle size
Journal article
Du P. et al, (2026), Food Research International, 239
Edible fragrance: From consumer acceptance to flavour experience
Journal article
Zhang Y. and Spence C., (2026), International Journal of Gastronomy and Food Science, 45, 101572 - 101572
Sensory Inclusion in the Marketplace: Addressing Overload as an Emerging Axis of Exclusion
Journal article
Velasco C. et al, (2026), Journal of Public Policy and Marketing, 45, 227 - 230
Beyond Interfaces: the Future of Edible Interactions
Conference paper
Wang H. et al, (2026), Companion Publication of the 2026 ACM Designing Interactive Systems Conference, 5 - 9
Seeing Scent in Sound: Exploratory Spontaneous Visual and Olfactory Mental Imagery Elicited by Musical Modes.
Journal article
Pimentel Aldaz O. and Spence C., (2026), Multisens Res, 1 - 45
Sumac (Rhus coriaria): The magical spice
Journal article
Uçuk C. and Spence C., (2026), International Journal of Gastronomy and Food Science, 44, 101479 - 101479
Material Dependency of Crossmodal Correspondences in Shitsukan (with a Focus on Food)
Journal article
Nakatani M. and Spence C., (2026), Multisensory Research, 1 - 33
Culture-based metaphorical temperature affects food choices: Chinese consumers choose foods based on their hot-cold nature.
Journal article
Yu Y. et al, (2026), NPJ Sci Food
An exploratory study of sweetness preference for habitual sugar and non-nutritive sweetener consumers revealed by explicit and implicit measures
Journal article
Jiang J. et al, (2026), Food Quality and Safety
Tasting Accents: Three Studies on the Influence of Regional Accents on People’s Expectations and Perception of Food
Journal article
Baptista I. et al, (2026), Multisensory Research, 1 - 20
Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu.
Journal article
Wang G. et al, (2026), Food Chem X, 36
From kitchen to mind: The effect of storytelling on meaningfulness and food consumption intention
Journal article
Wang L. et al, (2026), International Journal of Hospitality Management, 135
Basic tastes – A philosophical consideration
Journal article
Spence C. and Di Stefano N., (2026), Philosophy and the Mind Sciences, 7
A multi-country citizen-science study on what makes us enjoy a cup of coffee.
Journal article
Juravle G. et al, (2026), NPJ Sci Food