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Andy Woods
Andy Woods
Royal Holloway, University of London
Adresă de e-mail confirmată pe rhul.ac.uk - Pagina de pornire
Titlu
Citat de
Citat de
Anul
Estimating the reproducibility of psychological science
Open Science Collaboration
Science 349 (6251), aac4716, 2015
99992015
Individual differences in reward drive predict neural responses to images of food
JD Beaver, AD Lawrence, J Van Ditzhuijzen, MH Davis, A Woods, ...
Journal of Neuroscience 26 (19), 5160-5166, 2006
8722006
Conducting perception research over the internet: a tutorial review
AT Woods, C Velasco, CA Levitan, X Wan, C Spence
PeerJ 3, e1058, 2015
321*2015
On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
C Spence, X Wan, A Woods, C Velasco, J Deng, J Youssef, O Deroy
Flavour 4, 1-17, 2015
2402015
Effect of background noise on food perception
AT Woods, E Poliakoff, DM Lloyd, J Kuenzel, R Hodson, H Gonda, ...
Food Quality and Preference 22 (1), 42-47, 2011
2392011
Crossmodal correspondences between taste and shape, and their implications for product packaging: A review
C Velasco, AT Woods, O Petit, AD Cheok, C Spence
Food Quality and Preference 52, 17-26, 2016
2312016
Cross-cultural differences in crossmodal correspondences between basic tastes and visual features
X Wan, AT Woods, JJF van den Bosch, KJ McKenzie, C Velasco, ...
Frontiers in psychology 5, 1365, 2014
1942014
Hedonic mediation of the crossmodal correspondence between taste and shape
C Velasco, AT Woods, O Deroy, C Spence
Food Quality and Preference 41, 151-158, 2015
1932015
‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation
G Simmonds, AT Woods, C Spence
Food Quality and Preference 63, 18-27, 2018
1562018
That sounds sweet: Using cross‐modal correspondences to communicate gustatory attributes
KM Knoeferle, A Woods, F Käppler, C Spence
Psychology & Marketing 32 (1), 107-120, 2015
1522015
Visual, haptic and crossmodal recognition of scenes
FN Newell, AT Woods, M Mernagh, HH Bülthoff
Experimental Brain Research 161, 233-242, 2005
1452005
Impaired recognition of basic emotions from facial expressions in young people with autism spectrum disorder: Assessing the importance of expression intensity
S Griffiths, C Jarrold, IS Penton-Voak, AT Woods, AL Skinner, MR Munafò
Journal of autism and developmental disorders 49, 2768-2778, 2019
1332019
The taste of typeface
C Velasco, AT Woods, S Hyndman, C Spence
i-Perception 6 (4), 2041669515593040, 2015
1332015
Expected taste intensity affects response to sweet drinks in primary taste cortex
AT Woods, DM Lloyd, J Kuenzel, E Poliakoff, GB Dijksterhuis, A Thomas
Neuroreport 22 (8), 365-369, 2011
110*2011
Do VR and AR versions of an immersive cultural experience engender different user experiences?
I Verhulst, A Woods, L Whittaker, J Bennett, P Dalton
Computers in Human Behavior 125, 106951, 2021
1062021
Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study
G Van Doorn, A Woods, CA Levitan, X Wan, C Velasco, C Bernal-Torres, ...
Food Quality and Preference 56, 201-211, 2017
982017
“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
972015
The context of colour–flavour associations in crisps packaging: A cross-cultural study comparing Chinese, Colombian, and British consumers
C Velasco, X Wan, A Salgado-Montejo, A Woods, GA Oñate, B Mu, ...
Food Quality and Preference 38, 49-57, 2014
952014
Rotating plates: Online study demonstrates the importance of orientation in the plating of food
C Michel, AT Woods, M Neuhäuser, A Landgraf, C Spence
Food Quality and Preference 44, 194-202, 2015
862015
On the importance of balance to aesthetic plating
C Velasco, C Michel, AT Woods, C Spence
International Journal of Gastronomy and Food Science 5, 10-16, 2016
852016
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