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Food Research International (Ottawa, Ont.)|May 19, 2024
Cognitive influence on the evaluation of wine: The impact and assessment of priceCharles Spence
Foods (Basel, Switzerland)|April 30, 2021
On the Questionable Appeal of Glossy/Shiny Food PackagingCharles Spence
Nutrients|June 28, 2023
Encouraging (Nudging) People to Increase Their Fluid IntakeCharles Spence
I-Perception|December 7, 2020
Scent and the CinemaCharles Spence
Multisensory Research|March 11, 2021
The Multisensory Experience of Handling and Reading BooksCharles Spence
I-Perception|February 22, 2021
Scent in the Context of Live PerformanceCharles Spence
Current Research in Food Science|December 17, 2021
What is the link between personality and food behavior?Charles Spence
I-Perception|September 12, 2022
Proprioceptive art: How should it be defined, and why has it become so popular?Charles Spence
Food Research International (Ottawa, Ont.)|May 30, 2020
Food and beverage flavour pairing: A critical review of the literatureCharles Spence
Attention, Perception & Psychophysics|May 19, 2020
Extending the study of visual attention to a multisensory world (Charles W. Eriksen Special Issue)Charles Spence
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