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Qian Janice Wang
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Extrinsic auditory contributions to food perception & consumer behaviour: An interdisciplinary review
C Spence, F Reinoso-Carvalho, C Velasco, QJ Wang
Multisensory research 32 (4-5), 275-318, 2019
1322019
The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review
QJ Wang, LA Mielby, JY Junge, AS Bertelsen, U Kidmose, C Spence, ...
Foods 8 (6), 211, 2019
1202019
“Turn up the taste”: Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch
QJ Wang, S Wang, C Spence
Chemical Senses 41 (4), 345-356, 2016
1032016
The influence of soundscapes on the perception and evaluation of beers
FR Carvalho, QJ Wang, R Van Ee, C Spence
Food quality and preference 52, 32-41, 2016
972016
The influence of soundscapes on the perception and evaluation of beers
FR Carvalho, QJ Wang, R Van Ee, C Spence
Food quality and preference 52, 32-41, 2016
952016
“Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate
FR Carvalho, QJ Wang, R Van Ee, D Persoone, C Spence
Appetite 108, 383-390, 2017
922017
“Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate
FR Carvalho, QJ Wang, R Van Ee, D Persoone, C Spence
Appetite 108, 383-390, 2017
922017
“What’s your taste in music?” A comparison of the effectiveness of various soundscapes in evoking specific tastes
Q Wang, AT Woods, C Spence
i-Perception 6 (6), 2041669515622001, 2015
842015
Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound
C Spence, Q Wang
Flavour 4, 1-14, 2015
822015
Multisensory packaging: Designing new product experiences
C Velasco, C Spence
Springer, 2018
782018
“A sweet smile”: the modulatory role of emotion in how extrinsic factors influence taste evaluation
Q Wang, C Spence
Cognition and Emotion 32 (5), 1052-1061, 2018
752018
Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage
C Spence, Q Wang
Flavour 4, 1-11, 2015
722015
Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
QJ Wang, S Keller, C Spence
Food quality and preference 58, 1-9, 2017
712017
Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
QJ Wang, F Reinoso Carvalho, D Persoone, C Spence
Flavour 6, 1-6, 2017
572017
Wine complexity: An empirical investigation
QJ Wang, C Spence
Food Quality and Preference 68, 238-244, 2018
562018
On the meaning (s) of perceived complexity in the chemical senses
C Spence, QJ Wang
Chemical Senses 43 (7), 451-461, 2018
562018
‘Striking a sour note’: assessing the influence of consonant and dissonant music on taste perception
QJ Wang, C Spence
Multisensory Research 29 (1-3), 195-208, 2016
552016
Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
QJ Wang, C Spence
Food Research International 126, 108678, 2019
542019
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives
QJ Wang, FB Escobar, PA Da Mota, C Velasco
Food Research International 145, 110410, 2021
492021
The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers
D Peng-Li, DV Byrne, RCK Chan, QJ Wang
Food Quality and Preference 85, 103962, 2020
492020
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