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Assessing the visual appeal of real/AI-generated food images

Journal article

Califano G. and Spence C., (2024), Food Quality and Preference, 116

Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley

Journal article

Califano G. et al, (2024), Future Foods, 9, 100353 - 100353

Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment

Journal article

Califano G. and Spence C., (2024), Future Foods, 9, 100378 - 100378

Individual differences in sensitivity to taste-shape crossmodal correspondences

Journal article

Chuquichambi EG. et al, (2024), Food Quality and Preference, 115

Nutmeg and mace: The sweet and savoury spices

Journal article

Spence C., (2024), International Journal of Gastronomy and Food Science, 36, 100936 - 100936

Multisensory contributions to skin-cosmetic product interactions.

Journal article

Spence C. and Zhang T., (2024), Int J Cosmet Sci

Multisensory technology in the wine industry: where the senses meet technology

Journal article

Cui YG. et al, (2024), Journal of Wine Research, 1 - 10

Synergistic effect of combining umami substances enhances perceived saltiness

Journal article

Li J. et al, (2024), Food Research International, 114516 - 114516

Cognitive influence on the evaluation of wine: The impact and assessment of price

Journal article

Spence C., (2024), Food Research International, 114411 - 114411

Crying over food: An extraordinary response to a multisensory eating experience

Journal article

Spence C. and Rottigni F., (2024), International Journal of Gastronomy and Food Science, 100943 - 100943

Sonic branding: A narrative review at the intersection of art and science

Journal article

Spence C. and Keller S., (2024), Psychology & Marketing

The Ghost Train: a disappearing fairground entertainment

Journal article

Spence C., (2024), The Senses and Society, 1 - 13

Cinnamon: The historic spice, medicinal uses, and flavour chemistry

Journal article

Spence C., (2024), International Journal of Gastronomy and Food Science, 35

Garlic: Tracing its changing popularity in British cuisine

Journal article

Spence C., (2024), International Journal of Gastronomy and Food Science, 35

Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal

Journal article

Juravle G. et al, (2024), International Journal of Gastronomy and Food Science, 35, 100893 - 100893

The king of spices: On pepper's pungent pleasure

Journal article

Spence C., (2024), International Journal of Gastronomy and Food Science, 35, 100900 - 100900

What, if anything, can be considered an amodal sensory dimension?

Journal article

Spence C. and Di Stefano N., (2024), Psychonomic Bulletin & Review

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