The DOI matches its Crossref record.
The Perfect Meal: Multisensory Science of Food and Dining, The
Overview
Integrity signals
Registry
Cites
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Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“the exteroceptive sense of vision, audition, and orthonasal olfaction are typically stimulated prior to (and sometimes during) the consumption of food, and the interoceptive senses (retronasal olfaction, oral-somatosensation and gustation) are those that are stimulated during eating [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
In the citing paper
“The available cognitive neuroscience research suggests that the biggest impact on our experiences and behaviours occur when several sensory attributes are changed at once, and when they complement one another [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
Citations
Cited by
Sorted by citations
Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855
Self-citationStore Atmospherics: A Multisensory Perspective
Spence, C. J., Puccinelli, N. M., Grewal, D., & Roggeveen, A. L. (2014) · Psychology and Marketing · doi:10.1002/mar.20709 · Cited by 738
“For example, playing classical music increased average spending in a restaurant setting (North, Shilcock, & Hargreaves, 2003; Spence & Piqueras-Fiszman, 2014; Wilson, 2003) and French music led to more purchases of French wine in a supermarket (North, Hargreaves, & McKendrick, 1997, 1999).”
BackgroundInfluentialSelf-citationMultisensory Flavor Perception
Spence, C. (2015) · Cell · doi:10.1016/j.cell.2015.03.007 · Cited by 579
Self-citationOn the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481
Self-citationSpence, C. J., Wan, X. I., Woods, A. T., Velasco, C., Deng, J., Youssef, J., & Deroy, O. D. (2015) · Flavour · doi:10.1186/s13411-015-0033-1 · Cited by 249
Self-citation
Metadata
- Authors
- Spence, C., & Piqueras‐Fiszman, B.
- Venue
- Wiley eBooks
- Publisher
- Wiley
- Published
- 2014-07-18
- OpenAlex
- W4243017156
- Cited by
- 221
- References
- 0
- Citations by year
- 2026: 20 · 2025: 27 · 2024: 13 · 2023: 15 · 2022: 16 · 2021: 16 · 2020: 16 · 2019: 37 · 2018: 10 · 2017: 15 · 2016: 11 · 2015: 19 · 2014: 6
- FWCI
- 25.83
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Wiley eBooks (publishedVersion)
- Topics
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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