| Year |
Citation |
Score |
| 2023 |
Barbosa Escobar F, Velasco C, Byrne DV, Wang QJ. Assessing mechanisms behind crossmodal associations between visual textures and temperature concepts. Journal of Experimental Psychology. Human Perception and Performance. 49: 923-947. PMID 37276128 DOI: 10.1037/xhp0001131 |
0.79 |
|
| 2022 |
Petit O, Velasco C, Wang QJ, Spence C. Consumer Consciousness in Multisensory Extended Reality. Frontiers in Psychology. 13: 851753. PMID 35529566 DOI: 10.3389/fpsyg.2022.851753 |
0.465 |
|
| 2022 |
Barbosa Escobar F, Velasco C, Byrne DV, Wang QJ. EXPRESS: Crossmodal Associations Between Visual Textures and Temperature Concepts. Quarterly Journal of Experimental Psychology (2006). 17470218221096452. PMID 35414309 DOI: 10.1177/17470218221096452 |
0.783 |
|
| 2022 |
Plata A, Motoki K, Spence C, Velasco C. Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis. International Journal of Gastronomy and Food Science. 27: 100397. PMID 35003399 DOI: 10.1016/j.ijgfs.2021.100397 |
0.378 |
|
| 2021 |
Wang QJ, Barbosa Escobar F, Alves Da Mota P, Velasco C. Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives. Food Research International (Ottawa, Ont.). 145: 110410. PMID 34112413 DOI: 10.1016/j.foodres.2021.110410 |
0.772 |
|
| 2021 |
Barbosa Escobar F, Velasco C, Motoki K, Byrne DV, Wang QJ. The temperature of emotions. Plos One. 16: e0252408. PMID 34081750 DOI: 10.1371/journal.pone.0252408 |
0.771 |
|
| 2021 |
Barbosa Escobar F, Petit O, Velasco C. Virtual Terroir and the Premium Coffee Experience. Frontiers in Psychology. 12: 586983. PMID 33815192 DOI: 10.3389/fpsyg.2021.586983 |
0.796 |
|
| 2020 |
Betancur MI, Motoki K, Spence C, Velasco C. Factors influencing the choice of beer: A review. Food Research International (Ottawa, Ont.). 137: 109367. PMID 33233069 DOI: 10.1016/J.Foodres.2020.109367 |
0.505 |
|
| 2020 |
Motoki K, Ishikawa S, Spence C, Velasco C. Contextual acceptance of insect-based foods Food Quality and Preference. 85: 103982. DOI: 10.1016/J.Foodqual.2020.103982 |
0.485 |
|
| 2020 |
Motoki K, Saito T, Park J, Velasco C, Spence C, Sugiura M. Tasting names: Systematic investigations of taste-speech sounds associations Food Quality and Preference. 80: 103801. DOI: 10.1016/J.Foodqual.2019.103801 |
0.529 |
|
| 2019 |
Velasco C, Pathak A, Woods AT, Corredor A, Elliot AJ. Author accepted manuscript: The relation between symmetry in food packaging and approach and avoidance words. Quarterly Journal of Experimental Psychology (2006). 1747021819887172. PMID 31625811 DOI: 10.1177/1747021819887172 |
0.331 |
|
| 2019 |
Spence C, Reinoso-Carvalho F, Velasco C, Wang QJ. Introduction to the Special Issue on Auditory Contributions to Food Perception and Consumer Behaviour. Multisensory Research. 32: 267-273. PMID 31226676 DOI: 10.1163/22134808-324500Fw |
0.504 |
|
| 2019 |
Spence C, Reinoso-Carvalho F, Velasco C, Wang QJ. Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review. Multisensory Research. 1-44. PMID 31059484 DOI: 10.1163/22134808-20191403 |
0.563 |
|
| 2019 |
Obrist M, Tu Y, Yao L, Velasco C. Space Food Experiences: Designing Passenger's Eating Experiences for Future Space Travel Scenarios Frontiers of Computer Science in China. 1: 3. DOI: 10.3389/Fcomp.2019.00003 |
0.338 |
|
| 2019 |
Pathak A, Velasco C, Calvert GA. Implicit and explicit identification of counterfeit brand logos based on logotype transposition Journal of Product & Brand Management. 28: 747-757. DOI: 10.1108/Jpbm-06-2018-1921 |
0.441 |
|
| 2019 |
Pathak A, Velasco C, Calvert GA. Identifying counterfeit brand logos: on the importance of the first and last letters of a logotype European Journal of Marketing. 53: 2109-2125. DOI: 10.1108/Ejm-09-2017-0586 |
0.41 |
|
| 2019 |
Pathak A, Velasco C, Spence C. The sound of branding: An analysis of the initial phonemes of popular brand names Journal of Brand Management. 27: 339-354. DOI: 10.1057/S41262-019-00183-5 |
0.49 |
|
| 2019 |
Petit O, Velasco C, Spence C. Digital Sensory Marketing: Integrating New Technologies Into Multisensory Online Experience Journal of Interactive Marketing. 45: 42-61. DOI: 10.1016/J.Intmar.2018.07.004 |
0.508 |
|
| 2019 |
Velasco C, Adams C, Petit O, Spence C. On the localization of tastes and tasty products in 2D space Food Quality and Preference. 71: 438-446. DOI: 10.1016/J.Foodqual.2018.08.018 |
0.435 |
|
| 2019 |
Pathak A, Velasco C, Petit O, Calvert GA. Going to great lengths in the pursuit of luxury: How longer brand names can enhance the luxury perception of a brand Psychology & Marketing. 36: 951-963. DOI: 10.1002/Mar.21247 |
0.34 |
|
| 2018 |
Velasco C, Karunanayaka K, Nijholt A. Editorial: Multisensory Human-Food Interaction. Frontiers in Psychology. 9: 796. PMID 29875725 DOI: 10.3389/Fpsyg.2018.00796 |
0.341 |
|
| 2018 |
Velasco C, Obrist M, Petit O, Spence C. Multisensory Technology for Flavor Augmentation: A Mini Review. Frontiers in Psychology. 9: 26. PMID 29441030 DOI: 10.3389/Fpsyg.2018.00026 |
0.493 |
|
| 2018 |
Velasco C, Woods AT, Wan X, Salgado-Montejo A, Bernal-Torres C, Cheok AD, Spence C. The taste of typefaces in different countries and languages. Psychology of Aesthetics, Creativity, and the Arts. 12: 236-248. DOI: 10.1037/Aca0000120 |
0.742 |
|
| 2018 |
Velasco C, Hyndman S, Spence C. The role of typeface curvilinearity on taste expectations and perception International Journal of Gastronomy and Food Science. 11: 63-74. DOI: 10.1016/J.Ijgfs.2017.11.007 |
0.571 |
|
| 2018 |
Velasco C, Beh EJ, Le T, Marmolejo-Ramos F. The shapes associated with the concept of ‘sweet and sour’ foods Food Quality and Preference. 68: 250-257. DOI: 10.1016/J.Foodqual.2018.03.012 |
0.421 |
|
| 2018 |
Spence C, Velasco C. On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories Food Quality and Preference. 68: 226-237. DOI: 10.1016/J.Foodqual.2018.03.008 |
0.539 |
|
| 2018 |
Petit O, Velasco C, Spence C. Are large portions always bad? Using the Delboeuf illusion on food packaging to nudge consumer behavior Marketing Letters. 29: 435-449. DOI: 10.1007/S11002-018-9473-6 |
0.483 |
|
| 2017 |
Turoman N, Velasco C, Chen YC, Huang PC, Spence C. Symmetry and its role in the crossmodal correspondence between shape and taste. Attention, Perception & Psychophysics. PMID 29260503 DOI: 10.3758/S13414-017-1463-X |
0.807 |
|
| 2017 |
Pathak A, Calvert G, Velasco C. Evaluating the impact of early- and late-acquired phonemes on the luxury appeal of brand names Journal of Brand Management. 24: 522-545. DOI: 10.1057/S41262-017-0048-2 |
0.397 |
|
| 2017 |
Petit O, Spence C, Velasco C, Woods AT, Cheok AD. Changing the influence of portion size on consumer behavior via imagined consumption Journal of Business Research. 75: 240-248. DOI: 10.1016/J.Jbusres.2016.07.021 |
0.475 |
|
| 2017 |
Vi CT, Ablart D, Gatti E, Velasco C, Obrist M. Not just seeing, but also feeling art: Mid-air haptic experiences integrated in a multisensory art exhibition International Journal of Human-Computer Studies. 108: 1-14. DOI: 10.1016/J.Ijhcs.2017.06.004 |
0.405 |
|
| 2017 |
Spence C, Obrist M, Velasco C, Ranasinghe N. Digitizing the chemical senses: Possibilities & pitfalls International Journal of Human-Computer Studies. 107: 62-74. DOI: 10.1016/J.Ijhcs.2017.06.003 |
0.496 |
|
| 2017 |
Van Doorn G, Woods A, Levitan CA, Wan X, Velasco C, Bernal-Torres C, Spence C. Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study Food Quality and Preference. 56: 201-211. DOI: 10.1016/J.Foodqual.2016.10.013 |
0.75 |
|
| 2016 |
Woods AT, Marmolejo-Ramos F, Velasco C, Spence C. Using Single Colors and Color Pairs to Communicate Basic Tastes II: Foreground-Background Color Combinations. I-Perception. 7: 2041669516663750. PMID 27708752 DOI: 10.1177/2041669516663750 |
0.488 |
|
| 2016 |
Velasco C, Woods A, Liu J, Spence C. Assessing the Role of Taste Intensity and Hedonics in Taste-Shape Correspondences. Multisensory Research. 29: 209-21. PMID 27311297 DOI: 10.1163/22134808-00002489 |
0.503 |
|
| 2016 |
Knoeferle KM, Knoeferle P, Velasco C, Spence C. Multisensory brand search: How the meaning of sounds guides consumers' visual attention. Journal of Experimental Psychology. Applied. 22: 196-210. PMID 27295466 DOI: 10.1037/Xap0000084 |
0.538 |
|
| 2016 |
Reinoso Carvalho F, Velasco C, van Ee R, Leboeuf Y, Spence C. Music Influences Hedonic and Taste Ratings in Beer. Frontiers in Psychology. 7: 636. PMID 27199862 DOI: 10.3389/Fpsyg.2016.00636 |
0.53 |
|
| 2016 |
Velasco C, Woods AT, Marks LE, Cheok AD, Spence C. The semantic basis of taste-shape associations. Peerj. 4: e1644. PMID 26966646 DOI: 10.7717/Peerj.1644 |
0.538 |
|
| 2016 |
Braun MH, Pradana GA, Buchanan G, Cheok AD, Velasco C, Spence C, Aduriz AL, Gross J, Lasa D. Emotional priming of digital images through mobile telesmell and virtual food International Journal of Food Design. 1: 29-45. DOI: 10.1386/ijfd.1.1.29_1 |
0.358 |
|
| 2016 |
Obrist M, Velasco C, Vi C, Ranasinghe N, Israr A, Cheok A, Spence C, Gopalakrishnakone P. Sensing the future of HCI: Touch, taste, and smell user interfaces Interactions. 23: 40-44. DOI: 10.1145/2973568 |
0.467 |
|
| 2016 |
Velasco C, Michel C, Woods AT, Spence C. On the importance of balance to aesthetic plating International Journal of Gastronomy and Food Science. 5: 10-16. DOI: 10.1016/J.Ijgfs.2016.08.001 |
0.507 |
|
| 2016 |
Velasco C, Woods AT, Petit O, Cheok AD, Spence C. Crossmodal correspondences between taste and shape, and their implications for product packaging: A review Food Quality and Preference. 52: 17-26. DOI: 10.1016/J.Foodqual.2016.03.005 |
0.555 |
|
| 2016 |
Jacquot M, Noel F, Velasco C, Spence C. On the Colours of Odours Chemosensory Perception. 9: 79-93. DOI: 10.1007/S12078-016-9209-Z |
0.49 |
|
| 2016 |
Velasco C, Salgado-Montejo A, Elliot AJ, Woods AT, Alvarado J, Spence C. The shapes associated with approach/avoidance words Motivation and Emotion. 40: 689-702. DOI: 10.1007/S11031-016-9559-5 |
0.783 |
|
| 2015 |
Velasco C, Woods AT, Hyndman S, Spence C. The Taste of Typeface. I-Perception. 6: 2041669515593040. PMID 27433316 DOI: 10.1177/2041669515593040 |
0.537 |
|
| 2015 |
Salgado-Montejo A, Alvarado JA, Velasco C, Salgado CJ, Hasse K, Spence C. The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches. Frontiers in Psychology. 6: 1382. PMID 26441757 DOI: 10.3389/Fpsyg.2015.01382 |
0.789 |
|
| 2015 |
Woods AT, Velasco C, Levitan CA, Wan X, Spence C. Conducting perception research over the internet: a tutorial review. Peerj. 3: e1058. PMID 26244107 DOI: 10.7717/Peerj.1058 |
0.705 |
|
| 2015 |
Juravle G, Velasco C, Salgado-Montejo A, Spence C. The hand grasps the center, while the eyes saccade to the top of novel objects. Frontiers in Psychology. 6: 633. PMID 26052291 DOI: 10.3389/Fpsyg.2015.00633 |
0.767 |
|
| 2015 |
Velasco C, Wan X, Knoeferle K, Zhou X, Salgado-Montejo A, Spence C. Searching for flavor labels in food products: the influence of color-flavor congruence and association strength. Frontiers in Psychology. 6: 301. PMID 25870568 DOI: 10.3389/Fpsyg.2015.00301 |
0.775 |
|
| 2015 |
Michel C, Velasco C, Fraemohs P, Spence C. Studying the impact of plating on ratings of the food served in a naturalistic dining context. Appetite. 90: 45-50. PMID 25728885 DOI: 10.1016/J.Appet.2015.02.030 |
0.533 |
|
| 2015 |
Michel C, Velasco C, Spence C. Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment Flavour. 4. DOI: 10.1186/S13411-015-0036-Y |
0.473 |
|
| 2015 |
Spence C, Wan X, Woods A, Velasco C, Deng J, Youssef J, Deroy O. On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes Flavour. 4. DOI: 10.1186/S13411-015-0033-1 |
0.517 |
|
| 2015 |
Velasco C, Woods AT, Spence C. Evaluating the orientation of design elements in product packaging using an online orientation task Food Quality and Preference. 46: 151-159. DOI: 10.1016/J.Foodqual.2015.07.018 |
0.559 |
|
| 2015 |
Wan X, Woods AT, Salgado-Montejo A, Velasco C, Spence C. Assessing the expectations associated with pharmaceutical pill colour and shape Food Quality and Preference. 45: 171-182. DOI: 10.1016/J.Foodqual.2015.06.009 |
0.794 |
|
| 2015 |
Velasco C, Woods AT, Deroy O, Spence C. Hedonic mediation of the crossmodal correspondence between taste and shape Food Quality and Preference. 41: 151-158. DOI: 10.1016/J.Foodqual.2014.11.010 |
0.591 |
|
| 2014 |
Michel C, Velasco C, Salgado-Montejo A, Spence C. The Butcher's Tongue Illusion. Perception. 43: 818-24. PMID 25549512 DOI: 10.1068/P7733 |
0.775 |
|
| 2014 |
Wan X, Woods AT, van den Bosch JJ, McKenzie KJ, Velasco C, Spence C. Cross-cultural differences in crossmodal correspondences between basic tastes and visual features. Frontiers in Psychology. 5: 1365. PMID 25538643 DOI: 10.3389/Fpsyg.2014.01365 |
0.549 |
|
| 2014 |
Velasco C, Balboa D, Marmolejo-Ramos F, Spence C. Crossmodal effect of music and odor pleasantness on olfactory quality perception. Frontiers in Psychology. 5: 1352. PMID 25506332 DOI: 10.3389/Fpsyg.2014.01352 |
0.459 |
|
| 2014 |
Spence C, Velasco C, Knoeferle K. A large sample study on the influence of the multisensory environment on the wine drinking experience Flavour. 3. DOI: 10.1186/2044-7248-3-8 |
0.484 |
|
| 2014 |
Michel C, Velasco C, Gatti E, Spence C. A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience Flavour. 3. DOI: 10.1186/2044-7248-3-7 |
0.551 |
|
| 2014 |
Wan X, Velasco C, Michel C, Mu B, Woods AT, Spence C. Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison Flavour. 3. DOI: 10.1186/2044-7248-3-3 |
0.507 |
|
| 2014 |
Wan X, Zhou X, Mu B, Du D, Velasco C, Michel C, Spence C. Crossmodal expectations of tea color based on flavor: A preliminary study with naïve assessors Journal of Sensory Studies. 29: 285-293. DOI: 10.1111/Joss.12102 |
0.522 |
|
| 2014 |
Salgado-Montejo A, Velasco C, Olier JS, Alvarado J, Spence C. Love for logos: Evaluating the congruency between brand symbols and typefaces and their relation to emotional words Journal of Brand Management. 21: 635-649. DOI: 10.1057/Bm.2014.29 |
0.768 |
|
| 2014 |
Velasco C, Wan X, Salgado-Montejo A, Woods A, Oñate GA, Mu B, Spence C. The context of colour-flavour associations in crisps packaging: A cross-cultural study comparing Chinese, Colombian, and British consumers Food Quality and Preference. 38: 49-57. DOI: 10.1016/J.Foodqual.2014.05.011 |
0.778 |
|
| 2014 |
Velasco C, Salgado-Montejo A, Marmolejo-Ramos F, Spence C. Predictive packaging design: Tasting shapes, typefaces, names, and sounds Food Quality and Preference. 34: 88-95. DOI: 10.1016/J.Foodqual.2013.12.005 |
0.777 |
|
| 2013 |
Spence C, Richards L, Kjellin E, Huhnt A, Daskal V, Scheybeler A, Velasco C, Deroy O. Looking for crossmodal correspondences between classical music and fine wine Flavour. 2. DOI: 10.1186/2044-7248-2-29 |
0.54 |
|
| 2013 |
Velasco C, Jones R, King S, Spence C. Assessing the influence of the multisensory environment on the whisky drinking experience Flavour. 2: 23. DOI: 10.1186/2044-7248-2-23 |
0.553 |
|
| 2013 |
Maric Y, Velasco C, Spence C, Jacquot M. On the colours of odours: Are the French really so different from the British? Multisensory Research. 26: 173-174. DOI: 10.1163/22134808-000S0130 |
0.548 |
|
| 2013 |
Velasco C, Jones R, King S, Spence C. The Sound of Temperature: What Information do Pouring Sounds Convey Concerning the Temperature of a Beverage Journal of Sensory Studies. 28: 335-345. DOI: 10.1111/Joss.12052 |
0.503 |
|
| 2013 |
Piqueras-Fiszman B, Velasco C, Salgado-Montejo A, Spence C. Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars Food Quality and Preference. 28: 328-338. DOI: 10.1016/J.Foodqual.2012.10.006 |
0.781 |
|
| 2013 |
Ngo MK, Velasco C, Salgado A, Boehm E, O’Neill D, Spence C. Assessing crossmodal correspondences in exotic fruit juices: The case of shape and sound symbolism Food Quality and Preference. 28: 361-369. DOI: 10.1016/J.Foodqual.2012.10.004 |
0.531 |
|
| 2012 |
Piqueras-Fiszman B, Velasco C, Spence C. Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging Food Quality and Preference. 25: 148-155. DOI: 10.1016/J.Foodqual.2012.02.010 |
0.535 |
|
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