Charles Spence

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

Parents

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Jon Driver grad student 1992-1995 Cambridge

Children

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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

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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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