Cotton candy: A gastrophysical investigation

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855 · see citing works

On Food and Cooking: The Science and Lore of the Kitchen

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The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

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Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.08.011 · Cited by 297 · see citing works

The Oxford Companion to Food

Davidson, A. (2006) · Oxford University Press eBooks · doi:10.1093/acref/9780192806819.001.0001 · Cited by 281 · see citing works

Food, People and Society. A European Perspective of Consumers' Food Choices

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Food in history

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On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

Spence, 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 238 · see citing works

Molecular Gastronomy: A New Emerging Scientific Discipline

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The Perfect Meal: Multisensory Science of Food and Dining, The

Spence, C., & Piqueras‐Fiszman, B. (2014) · doi:10.1002/9781118491003 · Cited by 221 · see citing works

The Perfect Meal: The Multisensory Science of Food and Dining

Colebrooke, L. (2020) · International journal of sociology of agriculture and food · doi:10.48416/ijsaf.v22i2.133 · Cited by 186 · see citing works

Comfort food: A review

Spence, C. J. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.07.001 · Cited by 142 · see citing works

Temporal, affective, and embodied characteristics of taste experiences

Obrist, M., Comber, R., Subramanian, S., Piqueras‐Fiszman, B., Velasco, C., & Spence, C. J. (2014) · CHI Conference on Human Factors in Computing Systems · doi:10.1145/2556288.2557007 · Cited by 139 · see citing works

Effects of Product Beliefs on Product Perception and Liking

Schifferstein, H. N. J. (2001) · Springer eBooks · doi:10.1007/978-3-662-04601-2_6 · Cited by 116 · see citing works

Colour–taste correspondences: Designing food experiences to meet expectations or to surprise

Velasco, C., Michel, C., Youssef, J., Gamez, X., Cheok, A. D., & Spence, C. J. (2016) · International Journal of Food Design · doi:10.1386/ijfd.1.2.83_1 · Cited by 105 · see citing works

Modernist Cuisine: The Art and Science of Cooking

Myhrvold, N., Young, C., Bilet, M., & Smith, R. M. (2011) · Medical Entomology and Zoology · Cited by 99 · see citing works

Cross-Modal Associations Between Real Tastes and Colors

Saluja, S., & Stevenson, R. J. (2018) · Chemical Senses · doi:10.1093/chemse/bjy033 · Cited by 87 · see citing works

Tasting Liquid Shapes: Investigating the Sensory Basis of Cross-modal Correspondences

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Ideas, Qualities and Corpuscles: Locke and Boyle on the External World.

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Symmetry and its role in the crossmodal correspondence between shape and taste

Turoman, N., Velasco, C., Chen, Y., Huang, P., & Spence, C. J. (2017) · Attention Perception & Psychophysics · doi:10.3758/s13414-017-1463-x · Cited by 73 · see citing works

Synesthesia

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On the shapes of flavours: A review of four hypotheses

Spence, C., & Deroy, O. (2014) · Theoria et Historia Scientiarum · doi:10.12775/ths-2013-0011 · Cited by 62 · see citing works

Ideas, Qualities and Corpuscles: Locke and Boyle on the External World.

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What is so unappealing about blue food and drink?

Spence, C. J. (2018) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2018.08.001 · Cited by 59 · see citing works

British food: an extraordinary thousand years of history

(2004) · Choice Reviews Online · doi:10.5860/choice.41-4633 · Cited by 56 · see citing works

Assessing the long-term impact of the molecular gastronomy movement on haute cuisine

Spence, C. J., & Youssef, J. (2018) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2018.10.001 · Cited by 54 · see citing works

Bouba-Kiki in the plate: Combining crossmodal correspondences to change flavour experience

Fairhurst, M. T., Pritchard, D., Ospina, D., & Deroy, O. (2015) · Flavour · doi:10.1186/s13411-015-0032-2 · Cited by 51 · see citing works

Hot or not? Conveying sensory information on food packaging through the spiciness-shape correspondence

Gil‐Pérez, I., Rebollar, R., Lidón, I., Martín‐Vallejo, J., van Trijp, J. C. M., & Piqueras‐Fiszman, B. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.07.009 · Cited by 43 · see citing works

Taste: The Story of Britain Through Its Cooking

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Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly

Spence, C. J., Navarra, J., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100140 · Cited by 31 · see citing works

Effect of highly aerated food on expected satiety

Arboleya, J., García‐Quiroga, M., Lasa, D., Oliva, O., & Aduriz, A. L. (2013) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2013.12.002 · Cited by 28 · see citing works

On the Shapes of Tastes and Flavours

Spence, C. J., & Deroy, O. D. (2012) · Petits Propos Culinaires · doi:10.1558/ppc.28527 · Cited by 19 · see citing works

Effect of nostalgia triggered by sound on flavor perception

Leonor, F. D. C., Lake, J., & Guerra, M. (2018) · CRC Press eBooks · doi:10.1201/9781351271967-9 · Cited by 15 · see citing works

Bittersweet: the story of sugar

(2003) · Choice Reviews Online · doi:10.5860/choice.40-5778 · Cited by 14 · see citing works

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works

Roughness perception: A multisensory/crossmodal perspective

Stefano, N. D., & Spence, C. J. (2022) · Attention Perception & Psychophysics · doi:10.3758/s13414-022-02550-y · Cited by 97 · see citing works

Explaining Visual Shape–Taste Crossmodal Correspondences

Spence, C. J. (2023) · Multisensory Research · doi:10.1163/22134808-bja10096 · Cited by 55 · see citing works

On the changing colour of food & drink

Spence, C. J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100161 · Cited by 48 · see citing works

On the manipulation, and meaning(s), of color in food: A historical perspective

Spence, C. J. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16439 · Cited by 42 · see citing works

Synaesthesia: The multisensory dining experience

Spence, C. J., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100179 · Cited by 37 · see citing works

What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods

Spence, C. J. (2021) · Frontiers in Psychology · doi:10.3389/fpsyg.2021.638703 · Cited by 33 · see citing works

Establishing boundary conditions for multiple design elements congruent with taste expectations

Matthews, P., Simmonds, G., & Spence, C. J. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103742 · Cited by 29 · see citing works

Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption

Spence, C. J. (2022) · Foods · doi:10.3390/foods11193092 · Cited by 24 · see citing works

A taste for beauty: On the expected taste, hardness, texture, and temperature of geometric shapes

Juravle, G., Olari, E.-L., & Spence, C. J. (2022) · i-Perception · doi:10.1177/20416695221120948 · Cited by 23 · see citing works

The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared

Baptista, I. Y. F., Carvalho, F. M., Efraim, P., Silveira, P. T. D. S., & Behrens, J. H. (2021) · British Food Journal · doi:10.1108/bfj-06-2021-0675 · Cited by 22 · see citing works

Gastromotive dining: Using experiential multisensory dining to engage customers

Youssef, J., & Spence, C. J. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100686 · Cited by 17 · see citing works

Contemporary foods – Can they become new comfort foods or simply mimic them?

Pinto, V. R. A., Milião, G. L., Balbino, D. F., Lúcia, S. M. D., Vidigal, M. C. T. R., Cabral, L. F. M., da Rocha, S. J. S. S., de Carvalho, A. F., & Perrone, Í. T. (2020) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2020.100271 · Cited by 14 · see citing works

Synergistic Combination of Visual Features in Vision–Taste Crossmodal Correspondences

Lee, B. P., & Spence, C. J. (2023) · Multisensory Research · doi:10.1163/22134808-bja10105 · Cited by 8 · see citing works

Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal

Juravle, G., Duca, R., Feghiuș, C., & Spence, C. J. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100893 · Cited by 6 · see citing works

Culinary creativity under pressure: A narrative review of its possibilities and pitfalls

Spence, C. J., & Stierand, M. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101451 · Cited by 3 · see citing works

A review article on the sweet scandal: The truth behind rhodamine B

Nithish, G., Prashanth, S. N., Chandru, S., & Moushmi, A. (2025) · Global Journal of Health Sciences and Research · doi:10.25259/gjhsr_51_2024 · Cited by 3 · see citing works

Material Dependency of Crossmodal Correspondences in Shitsukan (with a Focus on Food)

Nakatani, M., & Spence, C. J. (2026) · Multisensory Research · doi:10.1163/22134808-bja10196 · Cited by 2 · see citing works

Gastronomía Molecular y Cocina Molecular: No es lo mismo

Duarte, R. (2023) · Revista de Gastronomía y Cocina. · doi:10.70221/rgc.8153148 · Cited by 2 · see citing works

Development and Sensory Quality of Rice Base Candy Supplemented with Mushroom and Walnut Flour

Nath, A., Singh, N., & Nanda, A. (2024) · International Journal of Innovative Science and Research Technology (IJISRT) · doi:10.38124/ijisrt/ijisrt24mar376 · Cited by 1 · see citing works

Food- evoked emotions: comforting hints and psychophysics

Pinto, V. R. A. (2022) · doi:10.47328/ufvbbt.2022.368

Virtual Escapism

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0005

Cheap Thrills

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0008

Fanatic

Ungemah, J. (2024) · doi:10.1093/9780197783894.001.0001

Ultra Physical

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0004

Compulsive Perfection

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0007

Happiness on Sale

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0009

Action

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0010

Galactic Connections

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0002

Lemons to Lemonade

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0003

Introduction

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0001

One Person’s Trash

Ungemah, J. (2024) · Oxford University Press eBooks · doi:10.1093/9780197783894.003.0006

Gourmet Cotton Candy Is One Sweet Treat

Smink, K. (2014)

La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale

Corollaro, M. L., Muccioli, M., Aprea, E., Gasperi, F., Caprioli, I., & Delmonte, M. (2016) · Institutional Research Information System (Università degli Studi di Trento)

Cotton Candy Flavor

National Cancer Institute (2020) · Definitions · doi:10.32388/u5ufu7

Study on kuchidoke ('Melt in the Mouth' Texture) of Custard Cream using Modified Tapioca Starch

Seriu, N., Kondo, T., Takahashi, S., & Hirao, K. (2019) · Cited by 1 · see citing works

How Texture Influences Aroma and Taste Perception Over Time in Candies

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