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Multisensory Research|March 11, 2021
The Multisensory Experience of Handling and Reading BooksCharles SpenceCurrent Research in Food Science|December 17, 2021
What is the link between personality and food behavior?Charles SpenceI-Perception|September 12, 2022
Proprioceptive art: How should it be defined, and why has it become so popular?Charles SpenceFood Research International (Ottawa, Ont.)|May 30, 2020
Food and beverage flavour pairing: A critical review of the literatureCharles SpenceAttention, Perception & Psychophysics|May 19, 2020
Extending the study of visual attention to a multisensory world (Charles W. Eriksen Special Issue)Charles SpenceJournal of Food Science|December 29, 2022
On the manipulation, and meaning(s), of color in food: A historical perspectiveCharles SpenceMultisensory Research|May 7, 2019
On the Relative Nature of (Pitch-Based) Crossmodal CorrespondencesCharles SpenceCurrent Research in Food Science|March 29, 2022
The tongue map and the spatial modulation of taste perceptionCharles SpencePhysiology & Behavior|May 15, 2012
Auditory contributions to flavour perception and feeding behaviourCharles SpencePageof 64