{ "items": [ "\n\n
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 33, 100779 - 100779
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\n \n\n \n \n \nRodrigues H. and Spence C., (2023), International Journal of Gastronomy and Food Science, 100805 - 100805
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 33, 100764 - 100764
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 33, 100766 - 100766
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\n \n\n \n \n \nLee B. and SPENCE C., (2023), Multisensory Research
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 100793 - 100793
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\n \n\n \n \n \nSze Yeoh JP. et al, (2023), Luxury, 1 - 20
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\n \n\n \n \n \nSpence C. and Spence S., (2023), International Journal of Gastronomy and Food Science, 100776 - 100776
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\n \n\n \n \n \nMerz S. et al, (2023), Psychol Res
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\n \n\n \n \n \nChen N. et al, (2023), Sci Rep, 13
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\n \n\n \n \n \nSpence C., (2023), Nutrients, 15, 2702 - 2702
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 32, 100707 - 100707
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\n \n\n \n \n \nSahrin S. et al, (2023), Heliyon, 9
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\n \n\n \n \n \nYeoh JPS. and Spence C., (2023), HERD
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\n \n\n \n \n \nOleszkiewicz A. et al, (2023), Food Quality and Preference, 107
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\n \n\n \n \n \nSpence C., (2023), Nature Food
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 100695 - 100695
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\n \n\n \n \n \nYoussef J. and Spence C., (2023), International Journal of Gastronomy and Food Science, 31, 100686 - 100686
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\n \n\n \n \n \nSpence C., (2023), International Journal of Gastronomy and Food Science, 100682 - 100682
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\n \n\n \n \n \nLee BP. and Spence C., (2023), PSYCHOLOGY OF AESTHETICS CREATIVITY AND THE ARTS
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