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

      Wang, Qian Janice; Barbosa Escobar, Francisco; Alves Da Mota, Patricia; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      While virtual reality (VR) has become increasingly popular in food-related research, there has been a lack of clarity, precision, and guidelines regarding what exactly constitutes a virtual reality study, as well as the ...
    • Searching for the sound of premium beer 

      Almiron, Paula; Barbosa Escobar, Francisco; Pathak, Abhishek; Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      One common definition of premiumness is as a higher quality and more expensive variant of a product than other members of the category or reference class. Premiumness can effectively be conveyed by means of different sensory ...
    • 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 ...
    • 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 ...