Andy Woods
Andy Woods
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Estimating the reproducibility of psychological science
Open Science Collaboration
Science 349 (6251), 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
Conducting perception research over the internet: a tutorial review
AT Woods, C Velasco, CA Levitan, X Wan, C Spence
PeerJ 3, e1058, 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
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
Visual, haptic and crossmodal recognition of scenes
FN Newell, AT Woods, M Mernagh, HH Bülthoff
Experimental Brain Research 161 (2), 233-242, 2005
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
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
The taste of typeface
C Velasco, AT Woods, S Hyndman, C Spence
i-Perception 6 (4), 2041669515593040, 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
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
‘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
Visual, haptic and cross-modal recognition of objects and scenes
AT Woods, FN Newell
Journal of physiology-Paris 98 (1-3), 147-159, 2004
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
Cross-cultural color-odor associations
CA Levitan, J Ren, AT Woods, S Boesveldt, JS Chan, KJ McKenzie, ...
PloS one 9 (7), e101651, 2014
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
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
Insulin-like growth factor-I and bone mineral density
D Collins, A Woods, R Herd, G Blake, I Fogelman, M Wheeler, ...
Bone 23 (1), 13-16, 1998
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