Refereed Journal Articles
Barbosa Escobar, F. & Auvray, M. (2026). The emotional responses to the sounds of organic affective tactile gestures. Psychological Research, 90, 11. https://doi.org/10.1007/s00426-025-02228-8
Wang, Q. J. & Barbosa Escobar, F. (2025). Promoting sustainable food behaviour with digital tools: Opportunities and challenges. Current Opinion in Food Science, 64, 101328. https://doi.org/10.1016/j.cofs.2025.101328 (Open access)
Barbosa Escobar, F., Kock, F., & Assaf, A. G. (2025). What is a cool restaurant? Understanding, measuring, and leveraging coolness for restaurants. Tourism Management, 108, 105116. https://doi.org/10.1016/j.tourman.2024.105116
Barbosa Escobar, F., Velasco, C., Byrne, D. V., & Wang, Q. J. (2025). The influence of emotional cues and anthropomorphism on product temperature expectations. Food Quality and Preference, 126, 105387. https://doi.org/10.1016/j.foodqual.2024.105387 (Open access)
Velasco, C., Reinoso-Carvalho, F., Barbosa Escobar, F., Gustafsson, A. & Petit, O. (2024). Paradoxes, challenges, and opportunities in the context of ethical customer experience management. Psychology & Marketing, 41, 2506–2524. https://doi.org/10.1002/mar.22069 (Open access)
Barbosa Escobar, F. & Wang, Q. J. (2024). Inducing novel sound–taste correspondences via an associative learning task. Cognitive Science, 48(3), e13421. https://doi.org/10.1111/cogs.13421 (Open access).
Barbosa Escobar, F. & Wang, Q. J. (2023). Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes. Food Research International, 174, 113613. https://doi.org/10.1016/j.foodres.2023.113613 (Open access).
Velasco, C., Barbosa Escobar, F., Spence, C., & Olier, J. S. (2023). The taste of colours. Food Quality and Preference, 112, 105009. https://doi.org/10.1016/j.foodqual.2023.105009 (Open access).
Barbosa Escobar, F., Velasco, C., Byrne, D. V., & Wang, Q. J. (2023). Assessing mechanisms behind crossmodal associations between visual textures and temperature concepts. Journal of Experimental Psychology: Human Perception and Performance, 49(6), 923-947. https://doi.org/10.1037/xhp0001131. [Open access preprint]
Velasco, C., Barbosa Escobar, F., Petit, O. (2023). Ethics of experience design and management in the context of digital transformations. Morals & Machines, 2(2), 8-21 https://doi.org/10.5771/2747-5174-2022-2-8.
Barbosa Escobar, F., Velasco, C., Byrne, D. V., & Wang, Q. J. (2023). Crossmodal associations between visual textures and temperature concepts. Quarterly Journal of Experimental Psychology, 76(4), 731-761. https://doi.org/10.1177/17470218221096452
Barbosa Escobar, F., Wang, Q. J., Corredor, A., & Velasco, C. (2022). The taste of visual textures. Food Quality and Preference, 100, 104602. https://doi.org/10.1016/j.foodqual.2022.104602 (Open access)
Velasco, C., Barbosa Escobar, F., Petit, O., & Wang, Q. J. (2021). Impossible (food) experiences in extended reality. Frontiers in Computer Science, 3, 716846. https://doi.org/10.3389/fcomp.2021.716846 (Open access)
Barbosa Escobar, F., Velasco, C., Motoki, K., Byrne, D. V., & Wang, Q. J. (2021). The temperature of emotions. PLoS ONE, 16(6), e0252408. https://doi.org/10.1371/journal.pone.0252408 (Open access)
Wang, Q. J., Barbosa Escobar, F., Alves Da Mota, P. , & Velasco, C. (2021). Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives. Food Research International, 145, 110410. https://doi.org/10.1016/j.foodres.2021.110410 (Open access)
Barbosa Escobar, F., Petit, O., & Velasco, C. (2021). Virtual terroir and the premium coffee experience. Frontiers in Psychology, 12, 586983. https://doi.org/10.3389/fpsyg.2021.586983 (Open access)
Wang, Q. J., Barbosa Escobar, F., Mathiesen, S. L., & Alves Da Mota, P. (2021). Can eating make us more creative? A multisensory perspective. Foods, 10(2), 469. https://doi.org/10.3390/foods10020469 (Open Access)
Almiron, P., Barbosa Escobar, F., Pathak, A., Spence, C., & Velasco, C. (2021). Searching for the sound of premium beer. Food Quality and Preference, 88, 104088. https://doi.org/10.1016/j.foodqual.2020.104088 (Open access)
Jenkins, M., & Barbosa Escobar, F. (2020). The specialty coffee trading company (TSCT): Future and option contracts. Emerald Emerging Markets Case Studies, 10(1). https://doi.org/10.1108/EEMCS-04-2020-0122
Refereed Conference Proceedings
Barbosa Escobar, F., Ringberg, T. & Kock, F. (2025). Influencing social impressions through visually induced temperature in a social networking site. Proceedings of the European Marketing Academy (EMAC) 54th, 126333. https://dx.doi.org/10.2139/ssrn.5560298
Barbosa Escobar, F. & Auvray, M. (2025). Exploring the emotional responses to the sounds of organic affective touch. 2025 IEEE World Haptics Conference (WHC), 406-412. https://doi.org/10.1109/WHC64065.2025.11123289
Edited Book Chapters
Wang, Q. J. & Barbosa Escobar, F. (in press). Immersive technologies for food consumer science – Virtual and augmented reality. In L. H. Meiselman (Ed.). Food and Consumer Behavior: A Comprehensive Reference. Elsevier. https://doi.org/10.1016/B978-0-443-29139-5.00002-1
Conference Presentations
(* Presenter)
Auvray, M.*, de Largarde, A. & Barbosa Escobar, F. (2025, May 28–30). Hearing social touch: Sensory conversion technologies and their effect on cognition [Oral presentation]. Cognitive Tools in Action, Messina, Italy.
Barbosa Escobar, F., Ringberg, T.*, & Kock, F. (2025, May 25–30). Influencing social impressions through visually induced temperature in a social networking site [Oral presentation]. EMAC 2025, Madrid, Spain.
Barbosa Escobar, F. & Wang, Q. J. (2023, Aug 20–24). Climate crisis: A proof-of-concept using a social media-based augmented reality lens as behavioural intervention. Pangborn 2023, Nantes, France. Available at SSRN: https://dx.doi.org/10.2139/ssrn.4550320 (Open access)
Barbosa Escobar, F.*, Alves Da Mota, P., Mathiesen, S. L., Velasco, C., Spence, C., & Wang, Q. J. (2022, Sep 13–16). The effect of audio-visual representations of sine and sawtooth waves on expected chocolate texture [Poster presentation]. Eurosense 2022, Turku, Finland.
Velasco, C., & Barbosa Escobar, F. (2022, Sep 13–16). Using cryptocurrencies to purchase familiar and unfamiliar foods [Poster presentation]. Eurosense 2022, Turku, Finland.
Barbosa Escobar, F.*, Velasco, C., Byrne, D. V., & Wang, Q. J. (2021, May 8–13). Embodied temperature influences chocolate flavor and texture perception: A pilot study [Short paper]. CHI 2021: Smell, Taste, and Temperature Interfaces, Online.
Velasco, C., Barbosa Escobar, F., & Wang, Q. J. (2021, May 8–13). Impossible food experiences in virtual reality [Short paper]. CHI 2021: The Future of Human-Food Interaction, Online.
Barbosa Escobar, F.*, Wang, Q. J., Byrne, D. V., Corredor, A., & Velasco, C. (2020, December 13–16). Tasting visual textures [Poster presentation]. Eurosense 2020, Online.
Andersen, T., Barbosa Escobar, F., Mathiesen, S. L., Mielby, L. A., Byrne, D. V., & Wang, Q. J. (2020, December 13–16). Optimising the fine dining experience: Multisensory atmospherics and epicurean eating pleasure [Poster presentation]. Eurosense 2020, Online.
Practitioner-Oriented Publications
Velasco, C., Pombo, M., & Barbosa Escobar, F., Value in the age of non-fungible tokens (NFTs). BI Business Review. BI Norwegian Business School, Norway
Velasco, C., Barbosa Escobar, F., Petit, O., & Wang, Q. J. (2021). Using augmented and virtual reality to design impossible experiences. BI Business Review. BI Norwegian Business School, Norway
Barbosa Escobar, F., & Velasco, C. (2021). La transparencia y la confianza en los empaques. Mundo PMMI. Chicago, USA
Velasco, C., & Barbosa Escobar, F. (2021). Los empaques del futuro: el caso de la realidad mixta. Mundo PMMI. Chicago, USA
Velasco, C., Barbosa Escobar, F., Juricova-Olsen, J., & Wolnik, K. (2020). The sound of salmon: Using multisensory marketing insights for brand reinforcement. BI Business Review. BI Norwegian Business School, Norway
Barbosa Escobar, F., Carretta, K., Hoban, S., & Velasco, C. (2020). What is the ultimate coffee drinking experience?. BI Business Review. BI Norwegian Business School, Norway
Francisco Barbosa Escobar 