☰ Neurotree

Charles Spence

Affiliations:

University of Oxford, Oxford, United Kingdom

Area:

crossmodal space, attention

Google:

"Charles Spence"

Mean distance: 14.18 (cluster 23)

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Parents

grad student

1992-1995

Children

Elise Piazza	research assistant
Clea Desebrock	grad student		(PsychTree)
Jessica Hartcher-O'Brien	grad student		Oxford
Cesare V. Parise	grad student		Oxford
Argiro Vatakis	grad student		Oxford
Thuan Kim Mary Ngo	grad student	2008-	Oxford
Alejandro Salgado-Montejo	grad student	2013-	Oxford
Jason S. Chan	grad student	1999-2002	Oxford
Nicholas Paul Holmes	grad student	2002-2005	Oxford
Carlos Velasco	grad student	2012-2015	Oxford
Nora Turoman	grad student	2015-2016	Oxford
Carmel A. Levitan	post-doc	2007-2009	Oxford
Vanessa Harrar	post-doc	2010-2013	Oxford

Collaborators

Kenji Kansaku	collaborator
Xiaoang (Irene) Wan	collaborator
David I. Shore	collaborator	1997-	Oxford
Nathan van der Stoep	collaborator	2014-	Oxford
Francesco Pavani	collaborator	1998-2003	University of Trento

BETA: Related publications

Publications

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Pedale T, Mastroberardino S, Capurso M, et al. (2021) Crossmodal spatial distraction across the lifespan. Cognition. 210: 104617
Reinoso-Carvalho F, Gunn LH, Horst ET, et al. (2020) Blending Emotions and Cross-Modality in Sonic Seasoning: Towards Greater Applicability in the Design of Multisensory Food Experiences. Foods (Basel, Switzerland). 9
Betancur MI, Motoki K, Spence C, et al. (2020) Factors influencing the choice of beer: A review. Food Research International (Ottawa, Ont.). 137: 109367
Wang QJ, Spence C, Knoeferle K. (2020) Timing is everything: Onset timing moderates the crossmodal influence of background sound on taste perception. Journal of Experimental Psychology. Human Perception and Performance
Wang QJ, Spence C. (2019) Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices. Food Research International (Ottawa, Ont.). 126: 108678
Spence C, Reinoso-Carvalho F, Velasco C, et al. (2019) Introduction to the Special Issue on Auditory Contributions to Food Perception and Consumer Behaviour. Multisensory Research. 32: 267-273
Wang QJ, Mielby LA, Junge JY, et al. (2019) The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods (Basel, Switzerland). 8
Burzynska J, Wang QJ, Spence C, et al. (2019) Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine. Multisensory Research. 1-26
Wang QJ, Mesz B, Riera P, et al. (2019) Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations. Multisensory Research. 1-18
Reinoso-Carvalho F, Dakduk S, Wagemans J, et al. (2019) Not Just Another Pint! The Role of Emotion Induced by Music on the Consumer's Tasting Experience. Multisensory Research. 1-34

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