Showing 1 - 20 results of 25 for search 'Fiszman, B', query time: 0.03s
Refine Results
-
1
-
2
-
3
Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps). by Piqueras-Fiszman, B, Spence, C
Published 2011Journal article -
4
The multisensory packaging of beverages by Spence, C, Piqueras-Fiszman, B
Published 2012Journal article -
5
Colour, pleasantness, and consumption behaviour within a meal. by Piqueras-Fiszman, B, Spence, C
Published 2014Journal article -
6
-
7
The weight of the container influences expected satiety, perceived density, and subsequent expected fullness. by Piqueras-Fiszman, B, Spence, C
Published 2012Journal article -
8
The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage by Piqueras-Fiszman, B, Spence, C
Published 2012Journal article -
9
DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY by Piqueras-Fiszman, B, Spence, C
Published 2011Journal article -
10
-
11
The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food by Piqueras-Fiszman, B, Spence, C
Published 2012Journal article -
12
On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing by Ngo, M, Piqueras-Fiszman, B, Spence, C
Published 2012Journal article -
13
Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting by Piqueras-Fiszman, B, Giboreau, A, Spence, C
Published 2013Journal article -
14
There's more to taste in a coloured bowl. by Harrar, V, Piqueras-Fiszman, B, Spence, C
Published 2011Journal article -
15
Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging by Piqueras-Fiszman, B, Velasco, C, Spence, C
Published 2012Journal article -
16
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception by Spence, C, Harrar, V, Piqueras-Fiszman, B
Published 2015Journal article -
17
"Yummy" versus "Yucky"! Explicit and implicit approach-avoidance motivations towards appealing and disgusting foods. by Piqueras-Fiszman, B, Kraus, A, Spence, C
Published 2014Journal article -
18
A touch of gastronomy by Spence, C, Hobkinson, C, Gallace, A, Fiszman, B
Published 2013Journal article -
19
-
20
The plating manifesto (I): from decoration to creation by Deroy, O, Michel, C, Piqueras-Fiszman, B, Spence, C
Published 2014Journal article