Blar i BI Open på forfatter "Velasco, Carlos"

Viser treff 41-60 av 63

    • Seasonal multisensory eating experiences in Norway and Colombia 

      Tran, Huy; Veflen, Nina; Reinoso-Carvalho, Felipe; Tabassum, Farhana; Velasco, Carlos (Journal article; Peer reviewed, 2023)
      Research on multisensory food perception suggests that most of our senses can influence eating experiences (Spence, 2020). The present research evaluates how different senses are engaged across country-specific eating ...

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

      Veflen, Nina; Velasco, Carlos; Kraggerud, Hilde (Peer reviewed; Journal article, 2023)
      This paper questions whether manufacturers can utilize visual packaging cues, in particular colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence of crossmodal correspondences between ...

    • Sketching the Future of Human-Food Interaction: Emerging Directions for Future Practice 

      Deng, Jialin; Bertran, Ferran Altarriba; Obrist, Marianna; Mueller, Florian 'Floyd'; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      There is an increasing interest in food within the Human-Computer Interaction (HCI) field with emerging interactive prototypes that augment, extend, and challenge the various ways in which people engage with food. The ...

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

      Pathak, Abhishek; Velasco, Carlos; Spence, Charles (Journal article; Peer reviewed, 2019)
      In the marketing literature, the ‘K effect’ refers to the claim that the letter K is overrepresented as the initial letter of brand names. To date, however, most findings have only considered the frequency of the written ...

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

      Obrist, Marianna; Tu, Yunwen; Yao, Lining; Velasco, Carlos (Journal article; Peer reviewed, 2019)
      Given the increasing possibilities of short- and long-term space travel to the Moon and Mars, it is essential not only to design nutritious foods but also to make eating an enjoyable experience. To date, though, perhaps ...

    • Spontaneous crossmodal correspondences grounded in contexts 

      Motoki, Kosuke; Saito, Toshiki; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      Thoughts and associations are spontaneously generated and situated. A growing body of research on crossmodal correspondences has revealed that individuals tend to associate information across sensory modalities. However, ...

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

      Turoman, Nora; Velasco, Carlos; Chen, Yi-Chuan; Huang, Pi-Chun; Spence, Charles (Journal article; Peer reviewed, 2018)
      Despite the rapid growth of research on the crossmodal correspondence between visually presented shapes and basic tastes (e.g., sweet, sour, bitter, and salty), most studies that have been published to date have focused ...

    • The taste of colours 

      Velasco, Carlos; Escobar Barbosa, Francisco; Spence, Charles; Olier, Juan Sebastian (Peer reviewed; Journal article, 2023)
      A multitude of crossmodal correspondences have now been documented between taste (gustation) and visual features (such as hue). In the present study, new analytical methods are used to investigate taste-colour correspondences ...

    • The taste of visual textures 

      Escobar, Francisco Jose Barbosa; Wang, Qian Janice; Corredor, Andres; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      Numerous crossmodal correspondences between visual elements and basic tastes have been documented in recent years. Research has shown that many of these correspondences can influence taste expectations when applied in food ...

    • Taste-shape correspondences in context 

      Motoki, Kosuke; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      A significant body of research demonstrates the existence of taste-shape correspondences. People associate tastes and visual shapes non-randomly. For example, round shapes are associated with sweet taste, while angular ...

    • Tasting brands: Associations between brand personality and tastes 

      Motoki, Kosuke; Nakahara, Takanobu; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      We test how and why food taste and brand personality interactively influence consumer evaluations. Although food branding is a substantial and large market, studies on food taste and brand personality have only been conducted ...

    • Tasting names: Systematic investigations of taste-speech sounds associations 

      Motoki, Kosuke; Saito, Toshiki; Park, Jaewood; Velasco, Carlos; Spence, Charles; Sugiura, Motoaki (Journal article; Peer reviewed, 2019)
      Product names can be developed to effectively convey specific sensory attributes to the consumer. Most of the previous research on crossmodal correspondences has shown that people selectively associate words (e.g., ‘Maluma’, ...

    • The temperature of emotions 

      Barbosa Escobar, Francisco; Velasco, Carlos; Motoki, Kosuke; Byrne, Derek V.; Wang, Qian Janice (Journal article; Peer reviewed, 2021)
      Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm ...

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

      Velasco, Carlos; Pathak, Abhishek; Woods, Andy T.; Corredor, Andres; Elliot, Andrew J. (Journal article; Peer reviewed, 2019)
      Research on aesthetic science has demonstrated that people generally prefer symmetrical over asymmetrical compositions. However, it remains unclear whether and how such compositions relate to the concepts of approach and ...

    • The role of typeface curvilinearity on taste expectations and perception 

      Velasco, Carlos; Hyndman, Sarah; Spence, Charles (Journal article; Peer reviewed, 2018)
      People associate specific shape properties with basic taste attributes (such as sweet, bitter, and sour). It has been suggested that more preferred visual aesthetic features are matched to sweetness whereas less-preferred ...

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

      Velasco, Carlos; Beh, Eric J.; Le, Tiffany; Marmolejo-Ramos, Fernando (Journal article; Peer reviewed, 2018)
      Research on taste-shape correspondences has focused on one-to-one taste/shape matching tasks. However, foods and drinks tend to involve multiple shapes (or shape attributes) and tastes that co-occur at different moments ...

    • The taste of typefaces in different countries and languages 

      Velasco, Carlos; Woods, Andy T.; Wan, Xiaoang; Salgado-Montejo, Alejandro; Bernal-Torres, Cesar; Cheok, Adrian David; Spence, Charles (Journal article; Peer reviewed, 2018)
      People associate tastes and taste words (e.g., “bitter,” “sweet,” etc.) with shape features in predictable ways. In the present study, we evaluate how the curvature and boldness of typeface influences the gustatory taste ...

    • Towards healthier cookie habits: Assessing the role of packaging visual appearance in the expectations for dietary cookies in digital environments 

      Reinoso Carvalho, Felipe; Campo, Raffaele; De Luca, Modesto; Velasco, Carlos (Peer reviewed; Journal article, 2021)
      As we tend to consume more and more via e-commerce platforms, the digital version of a dietary product’s package can be one of the most important touchpoints that the consumer has with such product during the purchasing ...

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

      Plata, Alejandro; Motoki, Kosuke; Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      During the first sequence of lockdowns implemented in many countries around the world in early 2020 as a result of the emerging COVID-19 pandemic, there was widespread concern amongst many health professionals regarding a ...

    • Virtual terroir and the premium coffee experience 

      Barbosa Escobar, Francisco; Petit, Olivia; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      With its origin-centric value proposition, the specialty coffee industry seeks to educate consumers about the value of the origin of coffee and how the relationship with farmers ensures quality and makes coffee a premium ...