Research

Refereed journal articles

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

Conference presentations

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.

Non-refereed publications

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

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