When and Why Do Users Trust AI in the Kitchen? A Hybrid Modelling Approach to the Adoption of AI-Assisted Cooking
Califano G. et al, (2025), International Journal of Human-Computer Interaction
Advancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli
Wang G. et al, (2025), Food Chemistry, 144218 - 144218
Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities
Zhang T. et al, (2025), Applied Research in Quality of Life
Ready meals that look hot increase consumer’s willingness to pay for plant-based options
Zhang T. et al, (2024), Food Quality and Preference
Would you trust an AI chef? Examining what people think when AI becomes creative with food
Califano G. et al, (2024), International Journal of Gastronomy and Food Science
‘Hot stuff’: Making food more desirable with animated temperature cues
Zhang T. et al, (2024), Food Quality and Preference, 120, 105233 - 105233
Multisensory contributions to skin-cosmetic product interactions.
Spence C. and Zhang T., (2024), Int J Cosmet Sci
Orthonasal olfactory influences on consumer food behaviour.
Zhang T. and Spence C., (2023), Appetite, 190