| Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts B Piqueras-Fiszman, C Spence Food Quality and Preference 40, 165-179, 2015 | 813 | 2015 |
| The perfect meal: the multisensory science of food and dining C Spence, B Piqueras-Fiszman John Wiley & Sons, 2014 | 544 | 2014 |
| 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 B Piqueras-Fiszman, J Alcaide, E Roura, C Spence Food quality and preference 24 (1), 205-208, 2012 | 378 | 2012 |
| Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars B Piqueras-Fiszman, C Velasco, A Salgado-Montejo, C Spence Food Quality and Preference 28 (1), 328-338, 2013 | 244 | 2013 |
| The influence of the color of the cup on consumers' perception of a hot beverage B Piqueras‐Fiszman, C Spence Journal of Sensory Studies 27 (5), 324-331, 2012 | 232 | 2012 |
| Crossmodal correspondences in product packaging. Assessing color–flavor correspondences for potato chips (crisps) B Piqueras-Fiszman, C Spence Appetite 57 (3), 753-757, 2011 | 210 | 2011 |
| The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations B Piqueras-Fiszman, C Spence Food Quality and Preference 25 (1), 41-45, 2012 | 143 | 2012 |
| Food labels: Do consumers perceive what semiotics want to convey? G Ares, B Piqueras-Fiszman, P Varela, RM Marco, AM López, S Fiszman Food quality and preference 22 (7), 689-698, 2011 | 143 | 2011 |
| Temporal, affective, and embodied characteristics of taste experiences: A framework for design M Obrist, R Comber, S Subramanian, B Piqueras-Fiszman, C Velasco, ... Proceedings of the SIGCHI conference on human factors in computing systems …, 2014 | 142 | 2014 |
| The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food B Piqueras-Fiszman, C Spence Food Quality and Preference 26 (1), 67-73, 2012 | 140 | 2012 |
| The impact of evoked consumption contexts and appropriateness on emotion responses B Piqueras-Fiszman, SR Jaeger Food Quality and Preference 32, 277-288, 2014 | 138 | 2014 |
| Assessing the impact of the tableware and other contextual variables on multisensory flavour perception C Spence, V Harrar, B Piqueras-Fiszman Flavour 1, 1-12, 2012 | 134 | 2012 |
| Does the weight of the dish influence our perception of food? B Piqueras-Fiszman, V Harrar, J Alcaide, C Spence Food Quality and Preference 22 (8), 753-756, 2011 | 131 | 2011 |
| There's more to taste in a coloured bowl V Harrar, B Piqueras-Fiszman, C Spence Perception 40 (7), 880-882, 2011 | 128 | 2011 |
| Colour, pleasantness, and consumption behaviour within a meal B Piqueras-Fiszman, C Spence Appetite 75, 165-172, 2014 | 120 | 2014 |
| Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses B Piqueras-Fiszman, SR Jaeger Food Quality and Preference 35, 24-31, 2014 | 116 | 2014 |
| Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging B Piqueras-Fiszman, C Velasco, C Spence Food Quality and Preference 25 (2), 148-155, 2012 | 112 | 2012 |
| Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties MG Aguayo-Mendoza, EC Ketel, E van der Linden, CG Forde, ... Food Quality and Preference 71, 87-95, 2019 | 111 | 2019 |
| An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance C Dietz, M Dekker, B Piqueras-Fiszman Food research international 99, 72-83, 2017 | 111 | 2017 |
| Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting B Piqueras-Fiszman, A Giboreau, C Spence Flavour 2, 1-11, 2013 | 110 | 2013 |
