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Andy Woods
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Cited by
Year
Estimating the reproducibility of psychological science
Open Science Collaboration
Science 349 (6251), aac4716, 2015
70202015
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
8072006
Conducting perception research over the internet: a tutorial review
AT Woods, C Velasco, CA Levitan, X Wan, C Spence
PeerJ 3, e1058, 2015
249*2015
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
1742011
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
1672016
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), 1-17, 2015
1592015
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
1372015
Visual, haptic and crossmodal recognition of scenes
FN Newell, AT Woods, M Mernagh, HH Bülthoff
Experimental Brain Research 161 (2), 233-242, 2005
1322005
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
1302014
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
1112015
The taste of typeface
C Velasco, AT Woods, S Hyndman, C Spence
i-Perception 6 (4), 2041669515593040, 2015
1022015
‘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
912018
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
842011
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 (7), 2768-2778, 2019
812019
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
712014
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
702017
Influence of the glassware on the perception of alcoholic drinks
X Wan, X Zhou, AT Woods, C Spence
Food Quality and Preference 44, 101-110, 2015
702015
Cross-cultural color-odor associations
CA Levitan, J Ren, AT Woods, S Boesveldt, JS Chan, KJ McKenzie, ...
PloS one 9 (7), e101651, 2014
672014
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
632015
When “Bouba” equals “Kiki”: Cultural commonalities and cultural differences in sound-shape correspondences
YC Chen, PC Huang, A Woods, C Spence
Scientific reports 6 (1), 1-9, 2016
602016
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