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
Enhancing Presence, Immersion, and Interaction in Multisensory Experiences Through Touch and Haptic Feedback
Gao Y. and Spence C., (2025), Virtual Worlds, 4, 3 - 3
EXPRESS: How stable are taste-shape crossmodal correspondences over time?
Tabassum F. et al, (2024), Q J Exp Psychol (Hove)
The Multisensory Science and Aesthetics of Teaware
Spence C., (2024), International Journal of Gastronomy and Food Science, 101041 - 101041
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
Colour/shape-taste correspondences across three languages in ChatGPT.
Motoki K. et al, (2024), Cognition, 253
What is the Relation between Chemosensory Perception and Chemosensory Mental Imagery?
Spence C., (2024), Multisensory Research, 1 - 30
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.
Derossi A. et al, (2024), NPJ Sci Food, 8
Old and new versions of the Molyneux question: A review of experimental answers
Spence C. and Di Stefano N., (2024), Philosophy and the Mind Sciences, 5
Ready meals that look hot increase consumer’s willingness to pay for plant-based options
Zhang T. et al, (2024), Food Quality and Preference
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
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
Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley
Califano G. et al, (2024), Future Foods, 9, 100353 - 100353
Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment
Califano G. and Spence C., (2024), Future Foods, 9, 100378 - 100378
Individual differences in sensitivity to taste-shape crossmodal correspondences
Chuquichambi EG. et al, (2024), Food Quality and Preference, 115
Nutmeg and mace: The sweet and savoury spices
Spence C., (2024), International Journal of Gastronomy and Food Science, 36, 100936 - 100936