Impaired Recognition of Basic Emotions from Facial Expressions in Young People with Autism Spectrum Disorder: Assessing the Importance of Expression Intensity

Sarah Griffiths , Christopher Jarrold , Ian S. Penton-Voak , Andy T. Woods
Journal of Autism and Developmental Disorders 49 ( 7) 2768 -2778

100
2019
Cross-Cultural Color-Odor Associations

Carmel A. Levitan , Jiana Ren , Andy T. Woods , Sanne Boesveldt
PLoS ONE 9 ( 7) e101651 -8

66
2014
The effects of gamelike features and test location on cognitive test performance and participant enjoyment.

Jim Lumsden , Andy Skinner , Andy T. Woods , Natalia S. Lawrence
PeerJ 4

17
2016
The Taste of Typeface

Carlos Velasco , Andy T. Woods , Sarah Hyndman , Charles Spence
I-perception 6 ( 4) 2041669515593040 -2041669515593040

108
2015
"What's Your Taste in Music?" A Comparison of the Effectiveness of Various Soundscapes in Evoking Specific Tastes.

Qian (Janice) Wang , Andy T. Woods , Charles Spence
I-perception 6 ( 6) 2041669515622001 -2041669515622001

37
2015
Using Single Colors and Color Pairs to Communicate Basic Tastes.

Andy T. Woods , Charles Spence
I-perception 7 ( 4) 2041669516658817

46
2016
Changing the influence of portion size on consumer behavior via imagined consumption

Olivia Petit , Charles Spence , Carlos Velasco , Andy T. Woods
Journal of Business Research 75 240 -248

45
2017
Why rate when you could compare? Using the "EloChoice" package to assess pairwise comparisons of perceived physical strength.

Andrew P. Clark , Kate L. Howard , Andy T. Woods , Ian S. Penton-Voak
PLOS ONE 13 ( 1)

38
2018
Conducting perception research over the internet: a tutorial review.

Andy T. Woods , Carlos Velasco , Carmel A. Levitan , Xiaoang Wan
PeerJ 3

126
2015
The semantic basis of taste-shape associations

Carlos Velasco , Andy T. Woods , Lawrence E. Marks , Adrian David Cheok
PeerJ 4

22
2016
Odd versus even: a scientific study of the 'rules' of plating.

Andy T. Woods , Charles Michel , Charles Spence
PeerJ 4 ( 1)

12
2016
Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.

Xiaoang Wan , Andy T. Woods , Jasper J. F. van den Bosch , Kirsten J. McKenzie
Frontiers in Psychology 5 1365 -1365

134
2014
On the importance of balance to aesthetic plating

Carlos Velasco , Charles Michel , Andy T. Woods , Charles Spence
International Journal of Gastronomy and Food Science 5-6 10 -16

19
2016
“Jastrow's Bistable Bite”: What happens when visual Bistable illusion meets the culinary arts?

Jozef Youssef , Carlos Chulia Sanchez , Andy T. Woods , Charles Spence
International Journal of Gastronomy and Food Science 13 16 -24

4
2018
The Phantom Vanish Magic Trick: Investigating the Disappearance of a Non-existent Object in a Dynamic Scene

Matthew L. Tompkins , Andy T. Woods , Anne M. Aimola Davies
Frontiers in Psychology 7 950 -950

4
2016
The Effects of Receptacle on the Expected Flavor of a Colored Beverage: Cross-Cultural Comparison Among French, Japanese, and Norwegian Consumers

Xiaoang Wan , Andy T. Woods , Muriel Jacquot , Klemens Knoeferle
Journal of Sensory Studies 31 ( 3) 233 -244

19
2016
Fast lemons and sour boulders: Testing crossmodal correspondences using an internet-based testing methodology

Andy T. Woods , Charles Spence , Natalie Butcher , Ophelia Deroy
I-perception 4 ( 6) 365 -379

24
2013
When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries

Xiaoang Wan , Andy T. Woods , Kyoung-Hwan Seoul , Natalie Butcher
Food Quality and Preference 39 109 -116

34
2015
Hedonic mediation of the crossmodal correspondence between taste and shape

Carlos Velasco , Andy T. Woods , Ophelia Deroy , Charles Spence
Food Quality and Preference 41 151 -158

148
2015
Influence of the glassware on the perception of alcoholic drinks

Xiaoang Wan , Xi Zhou , Andy T. Woods , Charles Spence
Food Quality and Preference 44 101 -110

29
2015