Carlos Velasco
Affiliations: | BI Norwegian Business School |
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Sign in to add trainee| Francisco Barbosa Escobar | grad student | 2020-2023 | BI Norwegian Business School |
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| Motoki K, Spence C, Velasco C. (2024) Colour/shape-taste correspondences across three languages in ChatGPT. Cognition. 253: 105936 |
| Spence C, Di Stefano N, Reinoso-Carvalho F, et al. (2024) Marketing sonified fragrance: Designing soundscapes for scent. I-Perception. 15: 20416695241259714 |
| Barbosa Escobar F, Velasco C, Byrne DV, et al. (2023) Assessing mechanisms behind crossmodal associations between visual textures and temperature concepts. Journal of Experimental Psychology. Human Perception and Performance. 49: 923-947 |
| Petit O, Velasco C, Wang QJ, et al. (2022) Consumer Consciousness in Multisensory Extended Reality. Frontiers in Psychology. 13: 851753 |
| Barbosa Escobar F, Velasco C, Byrne DV, et al. (2022) EXPRESS: Crossmodal Associations Between Visual Textures and Temperature Concepts. Quarterly Journal of Experimental Psychology (2006). 17470218221096452 |
| Plata A, Motoki K, Spence C, et al. (2022) Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis. International Journal of Gastronomy and Food Science. 27: 100397 |
| Wang QJ, Barbosa Escobar F, Alves Da Mota P, et al. (2021) Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives. Food Research International (Ottawa, Ont.). 145: 110410 |
| Barbosa Escobar F, Velasco C, Motoki K, et al. (2021) The temperature of emotions. Plos One. 16: e0252408 |
| Barbosa Escobar F, Petit O, Velasco C. (2021) Virtual Terroir and the Premium Coffee Experience. Frontiers in Psychology. 12: 586983 |
| Betancur MI, Motoki K, Spence C, et al. (2020) Factors influencing the choice of beer: A review. Food Research International (Ottawa, Ont.). 137: 109367 |