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Annals of the New York Academy of Sciences|April 16, 2010
Crossmodal spatial attentionCharles Spence
Foods (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 Spence
Behavioural Brain Research|October 3, 2002
Multisensory attention and tactile information-processingCharles Spence
Foods (Basel, Switzerland)|October 14, 2022
Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt ConsumptionCharles Spence
I-Perception|December 7, 2020
Scenting the Anosmic Cube: On the Use of Ambient Scent in the Context of the Art Gallery or MuseumCharles Spence
Multisensory Research|January 11, 2020
Temperature-Based Crossmodal Correspondences: Causes and ConsequencesCharles Spence
Current Biology : CB|June 20, 2014
Charles SpenceCharles Spence
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
Cognitive Research: Principles and Implications|October 28, 2020
Olfactory-colour crossmodal correspondences in art, science, and designCharles Spence
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