Andy Woods
TitleCited byYear
Estimating the reproducibility of psychological science
Open Science Collaboration
Science 349 (6251), aac4716, 2015
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
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
Visual, haptic and crossmodal recognition of scenes
FN Newell, AT Woods, M Mernagh, HH Bülthoff
Experimental Brain Research 161 (2), 233-242, 2005
Conducting perception research over the internet: a tutorial review
AT Woods, C Velasco, CA Levitan, X Wan, C Spence
PeerJ 3, e1058, 2015
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
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
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
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
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
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), 23, 2015
The taste of typeface
C Velasco, AT Woods, S Hyndman, C Spence
i-Perception 6 (4), 2041669515593040, 2015
Visual, haptic and cross-modal recognition of objects and scenes
AT Woods, FN Newell
Journal of physiology-Paris 98 (1-3), 147-159, 2004
Cross-cultural color-odor associations
CA Levitan, J Ren, AT Woods, S Boesveldt, JS Chan, KJ McKenzie, ...
PloS one 9 (7), e101651, 2014
When the shape of the glass influences the flavour associated with a coloured beverage: evidence from consumers in three countries
X Wan, AT Woods, N Butcher, C Spence
Food Quality and Preference 39, 109-116, 2015
Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison
X Wan, C Velasco, C Michel, B Mu, AT Woods, C Spence
Flavour 3 (1), 3, 2014
Fast lemons and sour boulders: Testing crossmodal correspondences using an internet-based testing methodology
AT Woods, C Spence, N Butcher, O Deroy
i-Perception 4 (6), 365-379, 2013
Flavor expectation: the effect of assuming homogeneity on drink perception
AT Woods, E Poliakoff, DM Lloyd, GB Dijksterhuis, A Thomas
Chemosensory Perception 3 (3-4), 174-181, 2010
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
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
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