Carlos Velasco

发表

Predictive packaging design: Tasting shapes, typefaces, names, and sounds

Fernando Marmolejo-Ramos, Charles Spence, Carlos Velasco, 2014 .

Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging

C. Spence, Carlos Velasco, B. Piqueras-Fiszman, 2012 .

Crossmodal expectations of tea color based on flavor: A preliminary study with naïve assessors

C. Spence, Carlos Velasco, Xiaoang Wan, 2014 .

Multisensory Consumer-Packaging Interaction (CPI): The Role of New Technologies

C. Spence, Carlos Velasco, Olivia Petit, 2018, Multisensory Packaging.

Assessing the expectations associated with pharmaceutical pill colour and shape

Carlos Velasco, Charles Spence, Andy T. Woods, 2015 .

A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience

Elia Gatti, Carlos Velasco, Charles Spence, 2014, Flavour.

A large sample study on the influence of the multisensory environment on the wine drinking experience

C. Spence, Carlos Velasco, Klemens Knoeferle, 2014, Flavour.

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features

Jasper J. F. van den Bosch, C. Spence, A. Woods, 2014, Front. Psychol..

The context of colour-flavour associations in crisps packaging: A cross-cultural study comparing Chinese, Colombian, and British consumers

Carlos Velasco, Charles Spence, Andy T. Woods, 2014 .

The effects of noise control in coffee tasting experiences

Carlos Velasco, Felipe Reinoso-Carvalho, Luis Bravo-Moncayo, 2020 .

The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches

C. Spence, Carlos Velasco, A. Salgado-Montejo, 2015, Front. Psychol..

Hedonic mediation of the crossmodal correspondence between taste and shape

C. Spence, A. Woods, Carlos Velasco, 2015 .

Looking for crossmodal correspondences between classical music and fine wine

C. Spence, Carlos Velasco, O. Deroy, 2013, Flavour.

Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment

C. Spence, Carlos Velasco, Charles Michel, 2015, Flavour.

Multisensory Technology for Flavor Augmentation: A Mini Review

C. Spence, Carlos Velasco, Marianna Obrist, 2018, Front. Psychol..

The Taste of Typeface

Carlos Velasco, Charles Spence, Andy T. Woods, 2015, i-Perception.

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C. Spence, A. Woods, Carlos Velasco, 2015, Flavour.

Tasting names: Systematic investigations of taste-speech sounds associations

C. Spence, M. Sugiura, Carlos Velasco, 2020 .

Symmetry and its role in the crossmodal correspondence between shape and taste

Carlos Velasco, Pi-Chun Huang, Charles Spence, 2018, Attention, perception & psychophysics.

Packaging Colour and Its Multiple Roles

C. Spence, Carlos Velasco, 2018, Multisensory Packaging.

The shapes associated with the concept of ‘sweet and sour’ foods

Carlos Velasco, F. Marmolejo-Ramos, E. Beh, 2018, Food Quality and Preference.

The role of typeface curvilinearity on taste expectations and perception

C. Spence, Carlos Velasco, Sarah Hyndman, 2017 .

Integrative Food , Nutrition and Metabolism

C. Spence, A. Cheok, Carlos Velasco, 2016 .

Music Influences Hedonic and Taste Ratings in Beer

Carlos Velasco, Charles Spence, Raymond van Ee, 2016, Front. Psychol..

Assessing the Role of Taste Intensity and Hedonics in Taste-Shape Correspondences.

Carlos Velasco, Charles Spence, C. Spence, 2016, Multisensory research.

Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review.

Carlos Velasco, Charles Spence, Qian Janice Wang, 2019, Multisensory research.

The taste of typefaces in different countries and languages.

Adrian David Cheok, C. Spence, A. Woods, 2017 .

Consumer Consciousness in Multisensory Extended Reality

Carlos Velasco, Q. Wang, Olivia Petit, 2022, Frontiers in Psychology.

HOW DO PEOPLE LOOK AT ONLINE FASHION? AN EXPLORATORY STUDY OF ATTENTION TO DESIGN ELEMENTS IN FASHION WEBSITES

C. Spence, Carlos Velasco, A. Salgado-Montejo, 2015 .

University of Dundee Going to great lengths in the pursuit of luxury

Carlos Velasco, Olivia Petit, Abhishek Pathak, 2019 .

The sound of branding: An analysis of the initial phonemes of popular brand names

C. Spence, Carlos Velasco, Abhishek Pathak, 2019, Journal of Brand Management.

Evaluating the impact of early- and late-acquired phonemes on the luxury appeal of brand names

Carlos Velasco, Abhishek Pathak, G. Calvert, 2017 .

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories

C. Spence, Carlos Velasco, 2018, Food Quality and Preference.

Going to great lengths in the pursuit of luxury: How longer brand names can enhance the luxury perception of a brand

Carlos Velasco, Olivia Petit, Abhishek Pathak, 2019, Psychology & Marketing.

Searching for the sound of premium beer

C. Spence, Carlos Velasco, Abhishek Pathak, 2021, Food Quality and Preference.

Love for logos: Evaluating the congruency between brand symbols and typefaces and their relation to emotional words

Juan Sebastian Olier, C. Spence, Carlos Velasco, 2014 .

Identifying counterfeit brand logos: on the importance of the first and last letters of a logotype

Carlos Velasco, Abhishek Pathak, G. Calvert, 2019, European Journal of Marketing.

The relation between symmetry in food packaging and approach and avoidance words

A. Elliot, A. Woods, Carlos Velasco, 2020, Quarterly journal of experimental psychology.

Shaping taste

A. Cheok, Carlos Velasco, Charles Spence, 2019 .

Crossmodal effect of music and odor pleasantness on olfactory quality perception

C. Spence, Carlos Velasco, F. Marmolejo-Ramos, 2014, Front. Psychol..

A Reflection on the State of Multisensory Human–Food Interaction Research

Qian Janice Wang, A. Nijholt, Carlos Velasco, 2021, Frontiers in Computer Science.

Multisensory Experiences

Carlos Velasco, Marianna Obrist, 2020 .

Love for logos: Evaluating the congruency between brand symbols and typefaces and their relation to emotional words

Juan Sebastian Olier, C. Spence, Carlos Velasco, 2014 .

Searching for the sound of premium beer Food Quality and Preference

Carlos Velasco, Abhishek Pathak, Charles Spence, 2020 .

Using Single Colors and Color Pairs to Communicate Basic Tastes

C. Spence, A. Woods, Carlos Velasco, 2016, i-Perception.

Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis

C. Spence, Carlos Velasco, Kosuke Motoki, 2021, International Journal of Gastronomy and Food Science.

How aesthetic features convey the concept of brand premiumness

Carlos Velasco, M. Pombo, 2019, Psychology & Marketing.

Digital Sensory Marketing: Integrating New Technologies into Multisensory Online Experience

Olivia Petit, Carlos Velasco, Charles Spence, 2019, Journal of Interactive Marketing.

RUNNING ON THE TASTE OF TYPEFACE The role of typeface on taste expectations and perception: A review

Carlos Velasco, Sarah Hyndman, Charles Spence, 2018 .

Are large portions always bad? Using the Delboeuf illusion on food packaging to nudge consumer behavior

Carlos Velasco, Olivia Petit, Charles Spence, 2018, Marketing Letters.

The shapes associated with approach/avoidance words

A. Elliot, A. Woods, Carlos Velasco, 2016, Motivation and Emotion.

Not just seeing, but also feeling art: Mid-air haptic experiences integrated in a multisensory art exhibition

Chi Thanh Vi, Elia Gatti, Carlos Velasco, 2017, Int. J. Hum. Comput. Stud..

Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

C. Spence, Carlos Velasco, Jaewoo Park, 2021, Food Quality and Preference.

Towards Multisensory Storytelling with Taste and Flavor

Carlos Velasco, Marianna Obrist, Yunwen Tu, 2018, MHFI@ICMI.

Multisensory Integration as per Technological Advances: A Review

Carlos Velasco, Marianna Obrist, Patricia Cornelio, 2021, Frontiers in Neuroscience.

Love for logos: Evaluating the congruency between brand symbols and typefaces and their relation to emotional words

Juan Sebastian Olier, Carlos Velasco, A. Salgado-Montejo, 2014, Journal of Brand Management.

Multisensory brand search: How the meaning of sounds guides consumers' visual attention.

C. Spence, Carlos Velasco, Klemens Knoeferle, 2016, Journal of experimental psychology. Applied.

On the localization of tastes and tasty products in 2D space

Carlos Velasco, Olivia Petit, C. Adams, 2018, Food Quality and Preference.

Conducting perception research over the internet: a tutorial review

Carlos Velasco, Charles Spence, Carmel A. Levitan, 2015, PeerJ.

Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars

Charles Spence, Carlos Velasco, Alejandro Salgado-Montejo, 2013 .

Factors influencing the choice of beer: A review.

C. Spence, Carlos Velasco, Kosuke Motoki, 2020, Food research international.

Implicit and explicit identification of counterfeit brand logos based on logotype transposition

Carlos Velasco, Abhishek Pathak, Gemma Calvert, 2019, Journal of Product & Brand Management.

Evaluating the impact of early- and late-acquired phonemes on the luxury appeal of brand names

Carlos Velasco, Abhishek Pathak, G. Calvert, 2017, Journal of Brand Management.

The semantic basis of taste-shape associations

C. Spence, L. Marks, A. Woods, 2016, PeerJ.

Are large portions always bad? Using the Delboeuf illusion on food packaging to nudge consumer behavior

Olivia Petit, Carlos Velasco, Charles Spence, 2018, Marketing Letters.

Crossmodal associations between visual textures and temperature concepts

D. V. Byrne, Qian Janice Wang, Carlos Velasco, 2022, Quarterly journal of experimental psychology.

Contextual acceptance of insect-based foods

C. Spence, Carlos Velasco, Kosuke Motoki, 2020 .

Bottled vs. Canned Beer: Do They Really Taste Different?

Carlos Velasco, Charles Spence, Andrew Barnett, 2016 .

Multi-Sensory Human-Food Interaction

Anton Nijholt, Kasun Karunanayaka, Carlos Velasco, 2018 .

Toward Healthier Cookie Habits: Assessing the Role of Packaging Visual Appearance in the Expectations for Dietary Cookies in Digital Environments

Carlos Velasco, Felipe Reinoso-Carvalho, R. Campo, 2021, Frontiers in Psychology.

Crossmodal correspondences between taste and shape, and their implications for product packaging: A review

Adrian David Cheok, Olivia Petit, Carlos Velasco, 2016 .

Symmetry and its role in the crossmodal correspondence between shape and taste

Yi-Chuan Chen, Carlos Velasco, Pi-Chun Huang, 2017, Attention, Perception, & Psychophysics.

The shapes associated with approach/avoidance words

Carlos Velasco, Charles Spence, Andy T. Woods, 2016 .

Digital Disruption in Retailing and Beyond

T. Baines, C. Spence, Heiner Evanschitzky, 2020, Journal of Service Management Research.

Assessing crossmodal correspondences in exotic fruit juices: The case of shape and sound symbolism

Carlos Velasco, Charles Spence, Mary K. Ngo, 2013 .

Using Sound to Enhance Taste Experiences: An Overview

Abdellah Touhafi, Kris Steenhaut, Carlos Velasco, 2016, CMMR.

The Consumer Neuroscience of Packaging

Olivia Petit, Carlos Velasco, Charles Spence, 2018, Multisensory Packaging.

Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study

C. Spence, C. Levitan, A. Woods, 2017 .

The Future of Human-Food Interaction

Yan Wang, Katherine Isbister, Rob Comber, 2021, CHI Extended Abstracts.

Virtual Terroir and the Premium Coffee Experience

Carlos Velasco, Olivia Petit, Francisco Barbosa Escobar, 2021, Frontiers in Psychology.

Temporal, affective, and embodied characteristics of taste experiences: a framework for design

Rob Comber, Sriram Subramanian, Carlos Velasco, 2014, CHI.

The Role of Typeface in Packaging Design

Carlos Velasco, Charles Spence, C. Spence, 2018, Multisensory Packaging.

We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies

Carlos Velasco, Olivia Petit, A. Javornik, 2021 .

Multisensory Packaging : Designing New Product Experiences

C. Spence, Carlos Velasco, 2020 .

The Multisensory Analysis of Product Packaging Framework

Carlos Velasco, Charles Spence, C. Spence, 2018, Multisensory Packaging.

Multisensory Product Packaging: An Introduction

Carlos Velasco, Charles Spence, C. Spence, 2018, Multisensory Packaging.

Space Food Experiences: Designing Passenger's Eating Experiences for Future Space Travel Scenarios

Lining Yao, Marianna Obrist, Carlos Velasco, 2019, Front. Comput. Sci..

On the Colours of Odours

C. Spence, Carlos Velasco, M. Jacquot, 2016, Chemosensory Perception.

Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction

Anton Nijholt, Kasun Karunanayaka, Gijs Huisman, 2016, MHFI@ICMI.

Embodied Temperature Influences Chocolate Flavor and Texture Perception: A Pilot Study

Carlos Velasco, Francisco Barbosa Escobar, 2021 .

A multisensory approach for the design of food and drink enhancing sonic systems

Anton Nijholt, Olivia Petit, Carlos Velasco, 2016, MHFI@ICMI.

Sensory marketing in light of new technologies

Adrian David Cheok, Olivia Petit, Carlos Velasco, 2015, Advances in Computer Entertainment.

Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison

C. Spence, A. Woods, Carlos Velasco, 2014, Flavour.

Digitizing the chemical senses: Possibilities & pitfalls

Carlos Velasco, Charles Spence, Marianna Obrist, 2017, Int. J. Hum. Comput. Stud..

Touch, Taste, & Smell User Interfaces: The Future of Multisensory HCI

Ali Israr, Chi Thanh Vi, Adrian David Cheok, 2016, CHI Extended Abstracts.

Multisensory Experiences: A Primer

Carlos Velasco, Marianna Obrist, Carlos Velasco, 2021, Frontiers in Computer Science.

The hand grasps the center, while the eyes saccade to the top of novel objects

Carlos Velasco, Charles Spence, Georgiana Juravle, 2015, Front. Psychol..

Integrating Mid-Air Haptics into Movie Experiences

Carlos Velasco, Marianna Obrist, Damien Ablart, 2017, TVX.

The sound of branding: An analysis of the initial phonemes of popular brand names

Carlos Velasco, Abhishek Pathak, Charles Spence, 2019, Journal of Brand Management.

Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences

C. Spence, Carlos Velasco, Kosuke Motoki, 2022, Food Quality and Preference.

Evaluating the orientation of design elements in product packaging using an online orientation task

Carlos Velasco, Charles Spence, Andy T. Woods, 2015 .

Aesthetic plating and motivation in context

Carlos Velasco, Nina Veflen, 2021, International Journal of Gastronomy and Food Science.

On the importance of balance to aesthetic plating

Carlos Velasco, Charles Spence, Charles Michel, 2016 .

Assessing the influence of the multisensory environment on the whisky drinking experience

C. Spence, Carlos Velasco, Scott King, 2013, Flavour.

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength

Carlos Velasco, Charles Spence, Xi Zhou, 2015, Front. Psychol..

Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses

Carlos Velasco, Nina Veflen, H. Kraggerud, 2022, Food Quality and Preference.

Taste-shape correspondences in context

Carlos Velasco, Kosuke Motoki, Carlos Velasco, 2021 .

Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives.

Qian Janice Wang, Carlos Velasco, Francisco Barbosa Escobar, 2021, Food research international.

Multisensory Experiences in HCI

Chi Thanh Vi, Elia Gatti, Carlos Velasco, 2017, IEEE MultiMedia.

Sound-enhanced gustatory experiences and technology

Abdellah Touhafi, Kris Steenhaut, Carlos Velasco, 2016, MHFI@ICMI.

The Sound of Temperature: What Information do Pouring Sounds Convey Concerning the Temperature of a Beverage

Carlos Velasco, Charles Spence, Russ Jones, 2013 .

Introduction to the Special Issue on Auditory Contributions to Food Perception and Consumer Behaviour.

C. Spence, Carlos Velasco, Q. Wang, 2019, Multisensory research.

1st international workshop on multi-sensorial approaches to human-food interaction (workshop summary)

Gijs Huisman, Anton Nijholt, Kasun Karunanayaka, 2016, ICMI.

Changing the influence of portion size on consumer behavior via imagined consumption

C. Spence, A. Woods, A. Cheok, 2017 .

The future of computing and food: extended abstract

Takuji Narumi, Patrizia Marti, Marianna Obrist, 2018, AVI.

The how and why behind a multisensory art display

Chi Thanh Vi, Elia Gatti, Carlos Velasco, 2017, Interactions.

Sensing the future of HCI

Ali Israr, Chi Thanh Vi, Adrian David Cheok, 2016, Interactions.

The Human Senses Meet Technology

Marianna Obrist, Carlos Velasco, Carlos Velasco, 2020 .

Consumer sensory neuroscience in the context of food marketing

Adrian David Cheok, Olivia Petit, Carlos Velasco, 2015, Advances in Computer Entertainment.

The Butcher's Tongue Illusion

Carlos Velasco, Charles Spence, Charles Michel, 2014, Perception.