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Appetite|April 9, 2014
"Yummy" versus "Yucky"! Explicit and implicit approach-avoidance motivations towards appealing and disgusting foodsBetina Piqueras-Fiszman, Alexandra A Kraus, Charles Spence
Experimental Brain Research|February 26, 2016
Neural correlates of tactile perception during pre-, peri-, and post-movementGeorgiana Juravle, Tobias Heed, Charles Spence, et al.
Appetite|March 3, 2015
Studying the impact of plating on ratings of the food served in a naturalistic dining contextCharles Michel, Carlos Velasco, Paul Fraemohs, et al.
Acta Psychologica|February 15, 2025
Color-taste correspondences influence visual binding errorsAlessandro Bortolotti, Na Chen, Charles Spence, et al.
Food Research International (Ottawa, Ont.)|June 14, 2024
Synergistic effect of combining umami substances enhances perceived saltinessJingyang Li, Fang Zhong, Charles Spence, et al.
Scientific Reports|June 13, 2023
People with higher autistic traits show stronger binding for color-shape associationsNa Chen, Katsumi Watanabe, Charles Spence, et al.
British Journal of Nursing (Mark Allen Publishing)|September 8, 2025
Stoma care crisis: the urgent need for nationwide pathways and patient-centric policiesNatasha Rolls, Paul Trevatt, Angie Perrin, et al.
Multisensory Research|May 7, 2019
Not Just Another Pint! The Role of Emotion Induced by Music on the Consumer's Tasting ExperienceFelipe Reinoso-Carvalho, Silvana Dakduk, Johan Wagemans, et al.
Plos One|October 12, 2017
Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to payKristina Kampfer, Alexander Leischnig, Björn Sven Ivens, et al.
Attention, Perception & Psychophysics|January 4, 2019
Implied tactile motion: Localizing dynamic stimulations on the skinSimon Merz, Hauke S Meyerhoff, Charles Spence, et al.
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