Charles Spence

University of Oxford, Oxford, United Kingdom 
crossmodal space, attention
"Charles Spence"
Mean distance: 14.18 (cluster 23)


Sign in to add mentor
Jon Driver grad student 1992-1995 Cambridge


Sign in to add trainee
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


Sign in to add collaborator
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


You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.

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
See more...