{ "items": [ "\n\n
\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2022), Nature Food, 3, 837 - 846
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\n \n\n \n \n \nMerz S. et al, (2022), Atten Percept Psychophys
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\n \n\n \n \n \nSpence C., (2022), Foods, 11, 3092 - 3092
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\n \n\n \n \n \nBaptista I. et al, (2022), Journal of Sensory Studies
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\n \n\n \n \n \nJuravle G. et al, (2022), i-Perception, 13, 204166952211209 - 204166952211209
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nLee BP. and Spence C., (2022), i-Perception, 13, 204166952211273 - 204166952211273
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2022), i-Perception, 13, 204166952211205 - 204166952211205
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2022), i-Perception, 13, 204166952211241 - 204166952211241
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nMotoki K. et al, (2022), Food Quality and Preference, 100
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\n \n\n \n \n \nDi Stefano N. and Spence C., (2022), Atten Percept Psychophys
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\n \n\n \n \n \nSpence C., (2022), Multisensory Research, 1 - 42
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nMotoki K. et al, (2022), Journal of Sensory Studies
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\n \n\n \n \n \nSpence C., (2022), Frontiers in Communication, 7
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\n \n\n \n \n \nLin YHT. et al, (2022), Foods, 11, 1784 - 1784
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\n \n\n \n \n \nYoussef J. et al, (2022), International Journal of Gastronomy and Food Science, 28, 100515 - 100515
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nChen Y-C. and Spence C., (2022), Multisensory Research, 1 - 23
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nHolmes NP. et al, (2022), Exp Brain Res
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\n \n\n \n \n \nSpence C. and Van Doorn G., (2022), Cogn Res Princ Implic, 7
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSpence C., (2022), The Senses and Society, 1 - 17
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\n \n \n \n\n \n Journal article\n \n
\n \n\n \n \n \nSpence C. and Di Stefano N., (2022), i-Perception, 13, 204166952210928 - 204166952210928
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