GlobalView

Spence, Charles

Showing items 1 - 7 of 7.

Add to Quick Collection   All 7 Results

  • First
  • Previous
  • 1
  • Next
  • Last
Sort:
 Add All Items to Quick Collection
Date: 2017
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/104281
Description: We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online su... More
Reviewed: Reviewed
Date: 2017
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/158533
Description: In this review, we summarize the latest evidence demonstrating that the shape and feel of the glassware (and other receptacles) that we drink from can influence our perception of the taste/flavour of ... More
Full Text: Full Text
Reviewed: Reviewed
Image Thumbnail
Date: 2017
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/158541
Description: It is often said that our perception of wine varies as a function of the receptacle in which it is presented. Indeed, glassware has been the subject of extensive study in this category. By contrast, t... More
Reviewed: Reviewed
Date: 2016
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/158525
Description: According to the marketing literature on sound symbolism, ‘‘K’’ is overrepresented as the initial letter in top brand names relative to the frequency with which it appears as the initial letter of wor... More
Reviewed: Reviewed
Date: 2015
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/97215
Description: The present study investigated whether consumers' expectations and perceptions concerning milk-based coffee drinks would be influenced by: (1) the presence/absence of latté art on the froth of the cof... More
Reviewed: Reviewed
Date: 2014
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/157471
Description: In our daily lives, information concerning temperature is often provided by means of colour cues, with red typically being associated with warm/hot, and blue with cold. While such correspondences have... More
Full Text: Full Text
Reviewed: Reviewed
Image Thumbnail
Date: 2014
Type: Text
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/158517
Description: Background We investigated whether consumers’ perception of a café latte beverage would be influenced by the colour (transparent, white or blue) of the mug from which it was drunk. Results In experime... More
Full Text: Full Text
Reviewed: Reviewed
Image Thumbnail
  • First
  • Previous
  • 1
  • Next
  • Last