Craving what you imagine: How sensory mental imagery relates to trait food craving and BMI.
Peng M. et al, (2025), Appetite, 210
Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities
Zhang T. et al, (2025), Applied Research in Quality of Life
Harmonising flavours: How arousing music and sound influence food perception and emotional responses
Lin YHT. et al, (2025), International Journal of Gastronomy and Food Science, 39
Assessing the limits on size-pitch mapping reveals the interplay between top-down and bottom-up influences on relative crossmodal correspondences.
Indraccolo A. et al, (2025), Psychol Res, 89
Color-taste correspondences influence visual binding errors.
Bortolotti A. et al, (2025), Acta Psychol (Amst), 254
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
Audiovisual Associations in Saint-Saëns’ Carnival of the Animals: A Cross-Cultural Investigation on the Role of Timbre
Di Stefano N. et al, (2025), Empirical Studies of the Arts
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