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Qian Janice Wang

  1. 2019
  2. Published

    How can VR be adapted for immersive dining situations? Two case studies on flavour and aroma perception. / Wang, Qian Janice.

    2019. Poster session presented at Food and Hospitality Multisensory Perspectives Symposium, Lyon, France.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Drinking through rosé-coloured glasses : influence of wine colour on the perception of aroma and flavour in wine experts and novices. / Wang, Qian Janice; Spence, Charles.

    In: Food Research International, Vol. 126, 108678, 12.2019.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  4. Published

    Music to eat by: how musical features influence eating speed. / Mathiesen, Signe Lund; Wang, Qian Janice.

    2019. Abstract from Food & Hospitality Multisensory Perspectives, Ecully, France.

    Research output: Contribution to conferenceConference abstract for conferenceCommunication

  5. Published

    The influence of music on the perception of oaked wines – a tasting room case study in the U.S. Finger Lakes Region. / Wang, Qian Janice; Frank, M; Houge, B.; Spence, Charles; LaTour, K. A.

    In: Journal of Wine Research, Vol. 30, No. 4, 08.11.2019, p. 312-321.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  6. Published

    Crossmodal associations between colour, shape and perceived healthiness of yoghurt containers in UK, US, Danish, and Chinese consumers. / Li, Danni Peng; Byrne, Derek V.; Wang, Qian Janice.

    2019. Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

    Research output: Contribution to conferencePosterResearchpeer-review

  7. Published

    Sounds healthy: Cross-cultural auditory associations with healthy eating in UK, US, and Chinese consumers. / Wang, Qian Janice; Mathiesen, Signe Lund; Li, Danni Peng; Byrne, Derek V.; Spence, Charles.

    2019. Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

    Research output: Contribution to conferencePosterResearchpeer-review

  8. Published

    Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations. / Wang, Qian Janice; Mesz, Bruno; Riera, Pablo; Travisan, Marcos; Sigman, Mariano ; Guha, Apratim; Spence, Charles.

    In: Multisensory Research, Vol. 32, No. 4-5, 14.06.2019, p. 455-472.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  9. Published

    Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine. / Burzynska, Jo; Wang, Qian Janice; Spence, Charles; Putnam Bastian, Susan Elaine.

    In: Multisensory Research, Vol. 32, No. 4-5, 14.06.2019, p. 429-454.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  10. Published

    The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. / Wang, Qian Janice; Mielby, Line Ahm; Junge, Jonas Yde; Bertelsen, Anne Sjørup; Kidmose, Ulla; Spence, Charles; Byrne, Derek V.

    In: Foods, Vol. 8, No. 6, 211, 14.06.2019.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperReviewResearchpeer-review

  11. Published

    Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages. / Wang, Qian Janice; Mielby, Line Ahm; Thybo, Anette; Bertelsen, Anne Sjørup; Kidmose, Ulla; Spence, Charles; Byrne, Derek V.

    In: Journal of Sensory Studies, Vol. 34, No. 3, e12492, 06.2019.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  12. Published

    Wine expertise : perceptual learning in the chemical senses. / Spence, Charles; Wang, Qian Janice.

    In: Current Opinion in Food Science, Vol. 27, 06.2019, p. 49-56.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperReviewResearchpeer-review

  13. Published
  14. Published

    Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour : an Interdisciplinary Review. / Spence, Charles; Reinoso-Carvalho , F.; Velasco , C.; Wang, Qian Janice.

    In: Multisensory Research, Vol. 32, No. 4-5, 2019, p. 275-318.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  15. Published

    Is complexity worth paying for? Investigating the perception of wine complexity for single varietal and blended wines in consumers and experts. / Wang, Q. J.; Spence, C.

    In: Australian Journal of Grape and Wine Research, Vol. 25, No. 2, 2019, p. 243-251.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  16. 2018
  17. Published

    A smooth wine? Haptic influences on wine evaluation. / Wang, Qian Janice; Spence, Charles.

    In: International Journal of Gastronomy and Food Science, Vol. 14, 01.12.2018, p. 9-13.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  18. Published

    What does the term ‘complexity’ mean in the world of wine? / Spence, Charles; Wang, Qian Janice.

    In: International Journal of Gastronomy and Food Science, Vol. 14, 12.2018, p. 45-54.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  19. Published

    Sonic packaging: How packaging sounds influence multisensory product evaluation. / Wang, Qian Janice; Spence, Charles.

    Multisensory Packaging. ed. / Carlos Velasco; Charles Spence. Springer, 2018. p. 103-125.

    Research output: Contribution to book/anthology/report/proceedingBook chapterResearchpeer-review

  20. Published

    Sweeter together: The combined influence of product intrinsic and extrinsic factors on perceived sweetness of fruit beverages. / Wang, Qian; Mielby, Line Ahm; Thybo, Anette; Bertelsen, Anne Sjørup; Kidmose, Ulla; Spence, Charles; Byrne, Derek V.

    2018. Poster session presented at EUROSENSE 2018 - A sense of taste, Verona, Italy.

    Research output: Contribution to conferencePosterResearch

  21. Published

    See, Feel, Taste : The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages. / Mielby, Line Ahm; Wang, Qian Janice; Jensen, Sidsel; Bertelsen, Anne Sjoerup; Kidmose, Ulla; Spence, Charles; Byrne, Derek Victor.

    In: Foods, Vol. 7, No. 8, 119, 26.07.2018.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  22. Published

    Does Blind Tasting Work? Investigating the Impact of Training on Blind Tasting Accuracy and Wine Preference. / Wang, Qian; Presern, Dormen.

    In: Journal of Wine Economics, Vol. 13, No. 4, 06.2018, p. 384-393.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperConference articleResearchpeer-review

  23. Published

    On the Meaning(s) of perceived complexity in the chemical senses. / Spence, Charles; Wang, Qian Janice.

    In: Chemical Senses, Vol. 43, No. 7, 01.01.2018, p. 451-461.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperReviewResearchpeer-review