SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Esmée L. Doets, Stefanie Kremer, The silver sensory experience – A review of senior consumers’ food perception, liking and intake, Food Quality and Preference, 2016, 48, 316

    CrossRef

  2. 2
    Jens Stach, A conceptual framework for the assessment of brand congruent sensory modalities, Journal of Brand Management, 2015, 22, 8, 673

    CrossRef

  3. 3
    Jorge Regueiro, Nelia Negreira, Jesús Simal-Gándara, Challenges in Relating Concentrations of Aromas and Tastes with Flavour Features of Foods, Critical Reviews in Food Science and Nutrition, 2015, 00

    CrossRef

  4. 4
    B.G. Slocombe, D.A. Carmichael, J. Simner, Cross-modal tactile–taste interactions in food evaluations, Neuropsychologia, 2015,

    CrossRef

  5. 5
    Charles Spence, Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences, Flavour, 2015, 4, 1, 3

    CrossRef

  6. 6
    Robert Pellegrino, Curtis R. Luckett, Sara E. Shinn, Sarah Mayfield, Kelly Gude, Abbey Rhea, Han-Seok Seo, Effects of background sound on consumers’ sensory discriminatory ability among foods, Food Quality and Preference, 2015, 43, 71

    CrossRef

  7. 7
    Charles Spence, Multisensory Flavor Perception, Cell, 2015, 161, 1, 24

    CrossRef

  8. 8
    Waka Fujisaki, Midori Tokita, Kenji Kariya, Perception of the material properties of wood based on vision, audition, and touch, Vision Research, 2015, 109, 185

    CrossRef

  9. 9
    Lara A. Koijck, Alexander Toet, Jan B.F. Van Erp, Tactile roughness perception in the presence of olfactory and trigeminal stimulants, PeerJ, 2015, 3, e955

    CrossRef

  10. 10
    David V. Gauvin, Matthew M. Abernathy, Rachel L. Tapp, Joshua D. Yoder, Jill A. Dalton, Theodore J. Baird, The failure to detect drug-induced sensory loss in standard preclinical studies, Journal of Pharmacological and Toxicological Methods, 2015, 74, 53

    CrossRef

  11. 11
    Catherine Diederich, Sensory Adjectives in the Discourse of Food, 2015,

    CrossRef

  12. 12
    Alan Hirsch, Nutrition and Sensation, 2015,

    CrossRef

  13. 13
    Han-Seok Seo, Thomas Hummel, The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 2015,

    CrossRef

  14. 14
    M. Luisa Demattè, Nicola Pojer, Isabella Endrizzi, Maria Laura Corollaro, Emanuela Betta, Eugenio Aprea, Mathilde Charles, Franco Biasioli, Massimiliano Zampini, Flavia Gasperi, Effects of the sound of the bite on apple perceived crispness and hardness, Food Quality and Preference, 2014, 38, 58

    CrossRef

  15. 15
    Enrique Alcántara-Alcover, Miguel Ángel Artacho-Ramírez, Tomás Zamora-Álvarez, Natividad Martinez, Exploratory Study of the Influence of the Sensory Channel in Perception of Environments, Journal of Sensory Studies, 2014, 29, 4
  16. 16
    Indiana Wollman, Claudia Fritz, Jacques Poitevineau, Influence of vibrotactile feedback on some perceptual features of violins, The Journal of the Acoustical Society of America, 2014, 136, 2, 910

    CrossRef

  17. 17
    Emilia Iannilli, Johannes H.F. Bult, Natacha Roudnitzky, Johannes Gerber, Rene A. de Wijk, Thomas Hummel, Oral texture influences the neural processing of ortho- and retronasal odors in humans, Brain Research, 2014, 1587, 77

    CrossRef

  18. 18
    Patrick Susini, Olivier Houix, Nicolas Misdariis, Sound design: an applied, experimental framework to study the perception of everyday sounds, The New Soundtrack, 2014, 4, 2, 103

    CrossRef

  19. 19
    Chia-Jung Tsay, The vision heuristic: Judging music ensembles by sight alone, Organizational Behavior and Human Decision Processes, 2014, 124, 1, 24

    CrossRef

  20. 20
    Carole Sester, Ophelia Deroy, Angela Sutan, Fabrice Galia, Jean-François Desmarchelier, Dominique Valentin, Catherine Dacremont, “Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice, Food Quality and Preference, 2013, 28, 1, 23

    CrossRef

  21. 21
    Aya Nakamura, Satoshi Imaizumi, Auditory Verbal Cues Alter the Perceived Flavor of Beverages and Ease of Swallowing: A Psychometric and Electrophysiological Analysis, BioMed Research International, 2013, 2013, 1

    CrossRef

  22. 22
    Betina Piqueras-Fiszman, Paula Varela, Susana Fiszman, How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?, Journal of Culinary Science & Technology, 2013, 11, 1, 96

    CrossRef

  23. 23
    Lorenzo D. Stafford, Ed Agobiani, Mya Fernandes, Perception of alcohol strength impaired by low and high volume distraction, Food Quality and Preference, 2013, 28, 2, 470

    CrossRef

  24. 24
    Charles Spence, Betina Piqueras-Fiszman, Technology at the dining table, Flavour, 2013, 2, 1, 16

    CrossRef

  25. 25
    Jonathan Cole, A neuroscientific perspective on medieval intimacies, postmedieval: a journal of medieval cultural studies, 2012, 3, 4, 461

    CrossRef

  26. 26
    Charles Spence, Auditory contributions to flavour perception and feeding behaviour, Physiology & Behavior, 2012, 107, 4, 505

    CrossRef

  27. 27
    Anita Hirte, Rob J. Hamer, Marcel B.J. Meinders, Kevin van de Hoek, Cristina Primo-Martín, Control of crust permeability and crispness retention in crispy breads, Food Research International, 2012, 46, 1, 92

    CrossRef

  28. 28
    Lorenzo D. Stafford, Mya Fernandes, Ed Agobiani, Effects of noise and distraction on alcohol perception, Food Quality and Preference, 2012, 24, 1, 218

    CrossRef

  29. 29
    Mitsuru Taniwaki, Kaoru Kohyama, Fast Fourier transform analysis of sounds made while swallowing various foods, The Journal of the Acoustical Society of America, 2012, 132, 4, 2478

    CrossRef

  30. 30
    Bruno L. Giordano, Yon Visell, Hsin-Yun Yao, Vincent Hayward, Jeremy R. Cooperstock, Stephen McAdams, Identification of walked-upon materials in auditory, kinesthetic, haptic, and audio-haptic conditions, The Journal of the Acoustical Society of America, 2012, 131, 5, 4002

    CrossRef

  31. 31
    Charles Spence, Managing sensory expectations concerning products and brands: Capitalizing on the potential of sound and shape symbolism, Journal of Consumer Psychology, 2012, 22, 1, 37

    CrossRef

  32. 32
    Mitsuru Taniwaki, Kaoru Kohyama, Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer, Journal of Food Engineering, 2012, 112, 4, 268

    CrossRef

  33. 33
    Paul Dazeley, Carmel Houston-Price, Claire Hill, Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence, British Journal of Nutrition, 2012, 108, 05, 769

    CrossRef

  34. 34
    Bernd Schmitt, The consumer psychology of brands, Journal of Consumer Psychology, 2012, 22, 1, 7

    CrossRef

  35. 35
    Adrian C. North, The effect of background music on the taste of wine, British Journal of Psychology, 2012, 103, 3
  36. 36
    Anne-Sylvie Crisinel, Charles Spence, The impact of pleasantness ratings on crossmodal associations between food samples and musical notes, Food Quality and Preference, 2012, 24, 1, 136

    CrossRef

  37. 37
    Betina Piqueras-Fiszman, Charles Spence, The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food, Food Quality and Preference, 2012, 26, 1, 67

    CrossRef

  38. 38
    E.M. CASTRO-PRADA, M.B.J. MEINDERS, C. PRIMO-MARTIN, R.J. HAMER, T. VAN VLIET, WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES, Journal of Texture Studies, 2012, 43, 6
  39. 39
    Alberto Gallace, Mary K. Ngo, John Sulaitis, Charles Spence, Multiple Sensorial Media Advances and Applications, 2012,

    CrossRef

  40. 40
    H.-S. Seo, T. Hummel, Auditory-Olfactory Integration: Congruent or Pleasant Sounds Amplify Odor Pleasantness, Chemical Senses, 2011, 36, 3, 301

    CrossRef

  41. 41
    Han-Seok Seo, Volker Gudziol, Antje Hähner, Thomas Hummel, Background sound modulates the performance of odor discrimination task, Experimental Brain Research, 2011, 212, 2, 305

    CrossRef

  42. 42
    Betina Piqueras-Fiszman, Vanessa Harrar, Jorge Alcaide, Charles Spence, Does the weight of the dish influence our perception of food?, Food Quality and Preference, 2011, 22, 8, 753

    CrossRef

  43. 43
    A.T. Woods, E. Poliakoff, D.M. Lloyd, J. Kuenzel, R. Hodson, H. Gonda, J. Batchelor, G.B. Dijksterhuis, A. Thomas, Effect of background noise on food perception, Food Quality and Preference, 2011, 22, 1, 42

    CrossRef

  44. 44
    Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow, Albert-László Barabási, Flavor network and the principles of food pairing, Scientific Reports, 2011, 1,

    CrossRef

  45. 45
    TON VAN VLIET, CRISTINA PRIMO-MARTÍN, INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS, Journal of Texture Studies, 2011, 42, 2
  46. 46
    Charles Spence, Alberto Gallace, Multisensory design: Reaching out to touch the consumer, Psychology & Marketing, 2011, 28, 3
  47. 47
    M.S. Balaji, Srividya Raghavan, Subhash Jha, Role of tactile and visual inputs in product evaluation: a multisensory perspective, Asia Pacific Journal of Marketing and Logistics, 2011, 23, 4, 513

    CrossRef

  48. 48
    Ophelia Deroy, Dominique Valentin, Tasting Liquid Shapes: Investigating the Sensory Basis of Cross-modal Correspondences, Chemosensory Perception, 2011, 4, 3, 80

    CrossRef

  49. 49
    Charles Spence, Alberto Gallace, Tasting shapes and words, Food Quality and Preference, 2011, 22, 3, 290

    CrossRef

  50. 50
    Andries van der Bilt, Rafael L. Pocztaruk, Luis C.F. Frasca, Hilbert W. van der Glas, Jan H. Abbink, The influence of auditory and visual information on the neuromuscular control of chewing crispy food, European Journal of Oral Sciences, 2011, 119, 6
  51. 51
    Rafael de Liz Pocztaruk, Jan Hendrik Abbink, René A. de Wijk, Luis Carlos da Fontoura Frasca, Maria Beatriz Duarte Gavião, Andries van der Bilt, The influence of auditory and visual information on the perception of crispy food, Food Quality and Preference, 2011, 22, 5, 404

    CrossRef

  52. 52
    Louise Humphreys, Sebastiano Giudice, Paul Jennings, Rebecca Cain, Wookeun Song, Garry Dunne, The influence of company identity on the perception of vehicle sounds, Ergonomics, 2011, 54, 4, 338

    CrossRef

  53. 53
    E.H.A. de Hoog, R.M.A.J. Ruijschop, S.P. Pyett, P.M.T. de Kok, Reducing Saturated Fats in Foods, 2011,

    CrossRef

  54. 54
    Massimiliano Zampini, Charles Spence, The Neural Bases of Multisensory Processes, 2011,

    CrossRef

  55. 55
    Han-Seok Seo, Thomas Hummel, Food Flavors, 2011,

    CrossRef

  56. 56
    Massimiliano Zampini, Charles Spence, The Neural Bases of Multisensory Processes, 2011,

    CrossRef

  57. 57
    Massimiliano Zampini, Charles Spence, Assessing the Role of Sound in the Perception of Food and Drink, Chemosensory Perception, 2010, 3, 1, 57

    CrossRef

  58. 58
    Barry Dainton, Phenomenal Holism, Royal Institute of Philosophy Supplement, 2010, 67, 113

    CrossRef

  59. 59
    ANDRIES VAN DER BILT, RAFAEL DE LIZ POCZTARUK, JAN HENDRIK ABBINK, SKULL VIBRATION DURING CHEWING OF CRISPY FOOD, Journal of Texture Studies, 2010, 41, 6
  60. 60
    Mitsuru Taniwaki, Naoki Sakurai, Hiroyuki Kato, Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements, Food Research International, 2010, 43, 3, 814

    CrossRef

  61. 61
    Ryan S. Elder, Aradhna Krishna, The Effects of Advertising Copy on Sensory Thoughts and Perceived Taste, Journal of Consumer Research, 2010, 36, 5, 748

    CrossRef

  62. 62
    CHARLES SPENCE, MAYA U. SHANKAR, THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK, Journal of Sensory Studies, 2010, 25, 3
  63. 63
    HARALD ROHM, KLAUS DÜRRSCHMID, ANNE FORKER, DORIS JAROS, TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS, Journal of Texture Studies, 2010, 41, 6
  64. 64
    M.G. Veldhuizen, Consumer-Driven Innovation in Food and Personal Care Products, 2010,

    CrossRef

  65. 65
    Anne-Sylvie Crisinel, Charles Spence, Implicit association between basic tastes and pitch, Neuroscience Letters, 2009, 464, 1, 39

    CrossRef

  66. 66
    Salvador Soto-Faraco, Gustavo Deco, Multisensory contributions to the perception of vibrotactile events, Behavioural Brain Research, 2009, 196, 2, 145

    CrossRef

  67. 67
    Anne Churchill, Michael Meyners, Louisa Griffiths, Pippa Bailey, The cross-modal effect of fragrance in shampoo: Modifying the perceived feel of both product and hair during and after washing, Food Quality and Preference, 2009, 20, 4, 320

    CrossRef

  68. 68
    Anna Fenko, Hendrik N.J. Schifferstein, Tse-Chia Huang, Paul Hekkert, What makes products fresh: The smell or the colour?, Food Quality and Preference, 2009, 20, 5, 372

    CrossRef

  69. 69
    Vincent Hayward, A brief taxonomy of tactile illusions and demonstrations that can be done in a hardware store, Brain Research Bulletin, 2008, 75, 6, 742

    CrossRef

  70. 70
    Steve Nadis, An Ig Nobel diary, Nature, 2008,

    CrossRef

  71. 71
    Aleksander Väljamäe, Pontus Larsson, Daniel Västfjäll, Mendel Kleiner, Sound Representing Self-Motion in Virtual Environments Enhances Linear Vection, Presence: Teleoperators and Virtual Environments, 2008, 17, 1, 43

    CrossRef

  72. 72
    Malika Auvray, Charles Spence, The multisensory perception of flavor, Consciousness and Cognition, 2008, 17, 3, 1016

    CrossRef

  73. 73
    HENDRIK N.J. SCHIFFERSTEIN, CHARLES SPENCE, Product Experience, 2008,

    CrossRef

  74. 74
    Massimiliano Zampini, Daniel Sanabria, Nicola Phillips, Charles Spence, The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses, Food Quality and Preference, 2007, 18, 7, 975

    CrossRef

  75. You have free access to this content75
    NORIMICHI KITAGAWA, CHARLES SPENCE, Audiotactile multisensory interactions in human information processing, Japanese Psychological Research, 2006, 48, 3
  76. 76
    A. Blake, Flavour in Food, 2006,

    CrossRef

  77. 77
    Massimiliano Zampini, Charles Spence, Modifying the multisensory perception of a carbonated beverage using auditory cues, Food Quality and Preference, 2005, 16, 7, 632

    CrossRef

  78. 78
    John Prescott, Richard Stevenson, Chemosensory Integration and the Perception of Flavor,
  79. 79
    Charles Spence, Multi-Sensory Integration and the Psychophysics of Flavour Perception,
  80. 80
    Andries van der Bilt, Oral Management of Food,
  81. 81
    Lina Engelen, René A. de Wijk, Oral Processing and Texture Perception,
  82. 82
    The Multisensory Perception of Flavour,