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Frontiers in Psychology|March 19, 2021
What's the Story With Blue Steak? On the Unexpected Popularity of Blue FoodsCharles SpenceFood Research International (Ottawa, Ont.)|July 10, 2019
Perceptual learning in the chemical senses: A reviewCharles SpenceAttention, Perception & Psychophysics|January 26, 2011
Crossmodal correspondences: a tutorial reviewCharles SpenceFoods (Basel, Switzerland)|August 7, 2021
What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?Charles SpenceBehavioural Brain Research|October 3, 2002
Multisensory attention and tactile information-processingCharles SpenceFoods (Basel, Switzerland)|October 14, 2022
Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt ConsumptionCharles SpenceI-Perception|December 7, 2020
Scenting the Anosmic Cube: On the Use of Ambient Scent in the Context of the Art Gallery or MuseumCharles SpenceMultisensory Research|January 11, 2020
Temperature-Based Crossmodal Correspondences: Causes and ConsequencesCharles SpencePageof 59