Selected publications

2025

Spence, C. & Velasco, C. (2025). Digital dining: New innovations in food and technology. Springer Cham.

Velasco, C. & Obrist, M. (2025). Multisensory experiences: Where the senses meet technology (2nd Edition). Oxford: Oxford University Press.

Velasco, C., Petit, O., & Veflen, N. (2025). Multisensory experiences in the context of food and beverages. In H. Meiselman & J. Prescott (Eds.). Food and consumer behavior: A comprehensive reference. Elsevier.

Veflen, N. & Velasco, C. (2025). Multisensory packaging and food marketing. In H. Meiselman & J. Prescott (Eds.). Food and consumer behavior: A comprehensive reference. Elsevier.

Petit, O. & Velasco, C. (2025). Red bull gives you wings at work: How context transforms metaphors into reality. Psychology and Marketing, 42, 2673-2684.

Wirtz, J., Bateson, J. E. G., Čaić, M., Frank, D.-A., & Veflen, N. (2025). The healthy aging and service firms: The promise of smart technologies. Journal of Service Management. Advance online publication.

Tabassum, F., Chuquichambi, E. G., Spence, C., Munar, E., & Velasco, C. (2025). How stable are taste-shape crossmodal correspondences? The Quarterly Journal of Experimental Psychology, 78, 1949-1971.

Pimentel, O., Chuquichambi, E. G., Spence, C., & Velasco, C. (2025). The diatonic sound of scent imagery. Perception, 54, 689-714.

Motoki, K., Low, J., & Velasco, C. (2025). Generative artificial intelligence in sensory and consumer science. Food Quality and Preference, 133, 105600.

Obrist, M. & Velasco, C. (2025). Multisensory experiences: Formation, realization, and responsibilities. Communications of the ACM, 68, 50-59.

Chuquichambi, E., Veflen, N., Munar, E., & Velasco, C. (2025). The role of taste-shape correspondences and semantic congruence in product preference and taste expectations. Multisensory Research, 38(1-3), 27-59.

Velasco, C., Petit, O., Motoki, K., Youssef, J., & Spence, C. (2025). Future dining experience journeys: Opportunities and uncertainties for NFTs and the Metaverse. International Journal of Gastronomy and Food Science, 41, 101266.

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.

 

2024

Kasza, G., Izsó, T., Langsrud, S., Vrbos, D., Veflen, N., Ueland, Ø., Scholderer, J., Münter, L., Csenki, E., Szakos, D., Ramsay, J., & Süth, M. (2024). Institutional food safety risk communication – A self-evaluation tool and its interpretation. Trends in Food Science & Technology, 150, 104594

Motoki, K., Spence, C., & Velasco, C. (2024). Colour/shapes-taste correspondences across three languages in ChatGPT. Cognition, 253, 105936.

Alvarado, J. A., Velasco, C., Salgado, A. (2024). The organization of semantic associations between senses in language. Language and Cognition, 16, 1588-1617.

Rodríguez, V., Reinoso-Carvalho, F., Motoki, K., & Velasco, C. (2024). Post-conflict marketing: The role of former conflict stakeholder on post-conflict product/service valuation across countries. Academia Revista Latinoamericana de Administracion, 37, 555-577.

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 and Marketing, 41, 2506-2524.

Spence, C., Di Stefano, N., Reinoso-Carvalho, F., & Velasco, C. (2024). Marketing sonified fragrance: Designing soundscapes for scent. i-Perception, 15, 20416695241259714.

Tran, H., Veflen, N., Jørgensen, E. J. B., & Velasco, C. (2024). Multisensory experiences in Northern Norway: A preliminary study. Foods, 13, 2156.

Velasco, C., Vargas, J., & Petit, O. (2024). Multisensory experiences and technology in the context of wine experiences. Journal of Wine Research, 35, 85-100.

Motoki, K., Marks, L. E., & Velasco, C. (2024). Reflections on crossmodal correspondences: Current understanding and standing issues. Multisensory Research, 37, 1-23.

Motoki, K., Bunya, A., Park, J., Velasco, C. (2024). Decoding the meaning of alternative proteins: Connotations and music-matching strategies. Food Quality and Preference, 115, 105117.

Chuquichambi, E. G., Munar, E., Spence, C., & Velasco, C. (2024). Individual differences in sensitivity to taste-shape correspondences. Food Quality and Preference, 115, 105110.

 

2023

Obrist, M. & Velasco, C. (2023). Memory bites: From Earth to space and back. Interactions, 30, 24-29.

Velasco, C., Barbosa Escobar, F., Spence, C., & Olier, S. (2023). The taste of colours. Food Quality and Preference, 112, 104996.

Langsrud, S., Veflen, N., Allison, R., Crawford, B., Izsó, T., Kasza, G., Lecky, D., Nicolau, A. I., Scholderer, J., Skuland, S. E., & Teixeira, P. (2023). A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO – Five keys to safer food? Trends in Food Science & Technology, 133, 87–98. 

Motoki, K., Spence, C., & Velasco, C. (2023). When visual cues influence taste/flavour perception: A systematic review and the critical appraisal of multisensory flavour perception. Food Quality and Preference, 111, 104996.

Velasco, C., Corradi, G., & Motoki, K. (2023). Harmony of senses: Exploring the impact of sound aesthetic features’ on taste imagery. Food Quality and Preference, 111, 104992.

Tran, H., Veflen, N., Reinoso Carvalho, F., Tabassum, & Velasco, C. (2023). Seasonal multisensory eating experiences in Colombia and Norway. Food Quality and Preference, 104, 104742.

Velasco, C., Altarriba Bertran, F., Obrist, M., Wang, Y., Mueller, F. F., Deng, J. (2023). Editorial: The future of human-food interaction. International Journal of Gastronomy and Food Science, 32, 100739.

Yilmaz, T., Sagfossen, S., & Velasco, C. (2023). What makes NFTs valuable to consumers? Perceived value drivers associated with NFTs liking, buying, and holding. Journal of Business Research, 165, 114056.

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, 923–947.

Velasco, C., Escobar Barbosa, F., & Petit, O. (2023). Ethics of experience design and management in the context of digital transformations. Morals & Machines, 2, 8-21.

Barbosa Escobar, F., Velasco, C., Byrne, D. V., & Wang, Q.-J. (2023). Crossmodal associations between visual textures and temperature concepts. The Quarterly Journal of Experimental Psychology, 76, 731-761.

Romeo, E., Jensen, H., Hunneman, A., & Velasco, C. (2023). Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness. International Journal of Gastronomy and Food Science, 31, 100656.

Motoki, K., Nakahara, T., & Velasco, C. (2023). Tasting brands: Associations between brand personality and tastes. Journal of Business Research, 156, 113509.

Deng, J., Altarriba Bertran, F., Obrist, M., Wang, Y., Mueller, F. F., & Velasco, C. (2023). Sketching the future of human-food interaction: Emerging directions for future practice. International Journal of Gastronomy and Food Science, 31, 100629.

Veflen, N., Velasco, C., & Kraggerud, H. (2023). Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of white cheeses. Food Quality and Preference, 104, 104742.

Casales-Garcia, V., Gonzales-Abril, L., Veflen, N., & Velasco, C. (2023). Assessing the influence of colour and glass type on beer expectations. Food Quality and Preference, 103, 104701.

 

2022

Petit, O., Javornik, A., & Velasco, C. (in press). We eat first with our (digital) eyes: Enhancing simulation of eating through visual-enabling technologies. Journal of Retailing, 98, 277-293.

Motoki, K., Park, J., Spence, C., & Velasco, C. (2022). Contextual acceptance of novel foods: Insects, cultured-meat, plant-based meat, and 3D-printed foods. Food Quality and Preference, 96, 104368.

Nozawa, C., Togawa, T., Velasco, C., & Motoki, K. (2022). Consumer responses to the use of artificial intelligence in luxury restaurants. Food Quality and Preference, 96, 104436.

Elvekrok, I., Veflen, N., Scholderer, J., & Sørensen, B. T. (2022). Effects of network relations on destination development and business results. Tourism Management, 88, 104402.

 

2021

Knöferle, K. M., Spence, C. (2021). Sound in the context of (multi) sensory marketing. In  J. Deaville, S.-L. Tan, & R. Rodman (eds.) The Oxford Handbook of Music and Advertising (pp. 833-855). Oxford University Press.

Motoki, K., Takahashi, N., Velasco, C., & Spence, C. (2021). Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences. Food Quality and Preference, 96, 104380.

Velasco, C., Escobar Barbosa, F., Petit, O., & Wang, Q.-J. (2021). Impossible (food) experiences in extended reality. Frontiers in Computer Science, 3:716846.

Pombo, M., & Velasco, C. (2021). How aesthetic features convey the concept of brand premiumness. Psychology and Marketing, 38, 1475-1497.

Velasco, C., Sunaga, T., Narumi, T., Motoki, K., Spence, C., & Petit, O. (2021). Multisensory consumer-computer interaction. Journal of Business Research, 134, 716-719.

Cornelio, P., Velasco, C., & Obrist, M. (2021). Multisensory integration as per technological advances: A review. Frontiers in Neuroscience, 15:652611.

Reinoso-Carvalho, F., Campo, R., De Luca, M., & Velasco, C. (2021). Towards healthier cookie habits: Assessing the role of packaging visual appearance in the expectations for dietary cookies in digital environments. Frontiers in Psychology, 12:679443.

Barbosa-Escobar, F., Velasco, C., Motoki, K., Byrne, D. V., & Wang, Q.-J. (2021). The temperature of emotions. PLOS ONE, 16:e0252408.

Wang, J.-Q., 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.

Velasco, C. & Obrist, M. (2021). Multisensory experiences: A primer. Frontiers in Computer Science, 3: 614524.

Barbosa, F., Petit, O., & Velasco, C. (2021). Virtual terroir and the premium coffee experience. Frontiers in Psychology, 12:586983.

Velasco, C. & Veflen, N. (2021). Aesthetic plating and motivation in context. International Journal of Gastronomy and Food Science, 24, 100323.

Almiron-Chamadoira, P., Barbosa, F., Pathak, A., Spence, C., & Velasco, C. (2020). Searching for the premium beer sound. Food Quality and Preference, 88, 104088.

 

2020

Evanschitzky, H., Bartikowski, B., Baines, T., Blut, M., Brock, C., Kleinlercher, K., Naik, P., Petit, O., Rudolph, T., Spence, C., Velasco, C., Wünderlich, N. V.  (2020). Digital disruption in retailing and beyond. Journal of Service Management Research, 4, 187-204.

Motoki, K. & Velasco, C. (2020). Taste-shape correspondences in context. Food Quality and Preference, 88, 104082.

Bravo, L. A., Reinoso-Carvalho, F., & Velasco, C. (2020). The effects of noise control in consumer tasting experiences. Food Quality and Preference, 86, 104020.

Wang, J. Q., Spence, C., & Knoeferle, K. (2020). Timing is everything: Onset timing moderates the crossmodal influence of background sound on taste perception. Journal of Experimental Psychology: Human Perception and Performance, 46, 1118-1126.

Velasco, C. & Obrist, M. (2020). Multisensory experiences: Where the senses meet technology. Oxford: Oxford University Press.

Veflen, N., Scholderer, J., & Langsrud, S. (2020). Situated food safety risk and the influence of social norms. Risk Analysis, 40, 1092-1110.

Betancur, M. I., Motoki, K., Spence, C., & Velasco, C. (2020). Factors influencing the choice of beer: A review. Food Research International, 137, 109367.

Motoki, K., Ishikawa, S., Spence, C., & Velasco, C. (2020). Contextual acceptance of insect-based foods. Food Quality and Preference, 85, 103982.

Pathak, A., Velasco, C., & Spence, C. (2020). The sound of branding: An analysis of the initial phonemes of popular brand names. Journal of Brand Management, 27, 339-354.

Velasco, C., Pathak, A., Woods, A., Corredor, A., & Elliot, A. J. (2020). The relation between symmetry in food packaging and approach and avoidance words. The Quarterly Journal of Experimental Psychology, 73, 654-663.

Motoki, K., Saito, T., Park, J., Velasco, C., Spence, C., & Sugiura, M. (2020). Tasting names: Systematic investigations of taste-speech sounds associations. Food Quality and Preference, 80, 10301.

 

2019

Pathak, A., Velasco, C., Petit, O., & Calvert, G. (2019). Going to great lengths in pursuit of luxury: How longer brand names can enhance the luxury perception of a brand. Psychology & Marketing, 36, 951-963.

Spence, C., Reinoso-Carvalho, F., Velasco, C., & Wang, J.-Q. (2019). Auditory contributions to food perception and consumer behavior. Leiden: Brill.

Obrist, M., Tu, Y., Yao, L., & Velasco, C. (2019). Space food experiences: Designing passenger’s eating experiences for future space travel scenarios. Frontiers in Computer Science, 1:3.

Spence, C., Reinoso Carvalho, F., Velasco, C., & Wang, J. Q. (2019). Extrinsic auditory contributions to food perception and consumer behaviour:  An interdisciplinary review. Multisensory Research, 32, 275-318.

Petit, O., Velasco, C., & Spence, C. (2019). Digital sensory marketing: Integrating new technologies into multisensory online experience. Journal of Interactive Marketing, 45, 42-61.

Velasco, C. & Spence, C (Eds). (2019). Multisensory packaging: Designing new product experiences. Cham: Palgrave MacMillan.

Velasco, C., Adams, C., Petit, O., & Spence, C. (2019). On the localization of tastes and products in 2D space. Food Quality and Preference, 71, 438-446.

 

2018

Petit, O., Velasco, C., & Spence, C. (2018). Are large portions always bad? Using the Delboeuf illusion on food packaging to nudge consumer behaviour. Marketing Letters, 29, 435-449.

Velasco, C., Karunanayaka, K., & Nijholt, A. (Eds). (2018). Multisensory human-food interaction. Lausanne: Frontiers Media.

Spence, C., & Velasco, C. (2018). On the multiple effects of packaging colour on consumer behaviour and product experience in the 'food and beverage' and 'home and personal care' categories. Food Quality and Preference, 68, 226-237.

Velasco, C., Le, T., Beh, E. J., & Marmolejo-Ramos, F. (2018). The shapes associated with the concept of “sweet and sour” foods. Food Quality and Preference, 68, 250-257.

Turoman, N., Velasco, C., Chen, Y.-C., Huang, P.-C., & Spence, C. (2018). Symmetry and its role in the crossmodal correspondence between shape and taste. Attention, Perception, & Psychophysics, 80, 738-751.

Velasco, C., Obrist, M., Petit, O., & Spence, C. (2018). Multisensory technology for flavor augmentation: A mini review. Frontiers in Psychology, 9:26.

Velasco, C., Hyndman, S., & Spence, C. (2018). The role of typeface curvilinearity on taste expectations and perception. International Journal of Gastronomy and Food Science, 11, 63-74.

Velasco, C., Woods, A. T., Wan, X., Salgado-Montejo, A., Bernal-Torres, C. A., Cheok, A. D., & Spence, C. (2018). The taste of typefaces in different countries and languages. Psychology of Aesthetics, Creativity, and The Arts, 12, 236-248.

 

2017

Asioli, D., Varela, P., Hersleth, M., Almli, V. L., Olsen, N. V., & Næs, T. (2017). A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. Food Quality and Preference, 56, 266-273.

Hanssen, O. J., Vold, M., Schakenda, V., Tufte, P. A., Møller, H., Olsen, N. V., & Skaret, J. (2017). Environmental profile, packaging intensity and food waste generation for three types of dinner meals. Journal of Cleaner Production, 142, 395-402.

Knoeferle, K., Li, J., Maggioni, E., & Spence, C. (2017). What drives sound symbolism? Different acoustic cues underlie sound-size and sound-shape mappings. Scientific Reports, 7, 5562.

Knoeferle, K. M., Paus, V. C., & Vossen, A. (2017). An upbeat crowd: Fast in-store music alleviates negative effects of high social density on customers’ spending. Journal of Retailing.

Moeini-Jazani, M., Knoeferle, K., de Molière, L., Gatti, E., & Warlop, L. (2017). Social power increases interoceptive accuracy. Frontiers in Psychology, 8:1322.

Obrist, M., Gatti, E., Maggioni, E., Vi, C. T., & Velasco, C. (2017). Multisensory experiences in HCI. IEEE MultiMedia, 24, 9-13.

Petit, O., Spence, C., Velasco, C., Woods, A. T., & Cheok, A. D. (2017). Changing the influence of portion size on consumer behaviour via mental imagery. Journal of Business Research, 75, 240-248.

Spence, C., Obrist, M., Velasco, C., & Ranasinghe, N. (2017). Digitizing the chemical senses: Possibilities & pitfalls. International Journal of Human-Computer Studies, 107C, 62-74.

Veflen, N., Storstad, O., Samuelsen, B., Langsrud, S., Hagtvedt, T., Ueland, O., Gregersen, F., & Scholderer, J. (2017). Food Scares: Reflections and Reactions. Journal of Food Systems Dynamics, 8, 155-164.

Vi, C. T., Gatti, E., Ablart, D., Velasco, C., Obrist, M. (2017). Not just see, but feel, smell, and taste the art: A case study on the creation and evaluation of multisensory art experiences in the museum. International Journal of Human-Computer Studies, 108, 1-14.

Wang, Q. J., Knoeferle, K., & Spence, C. (2017). Music to make your mouth water? Assessing the potential influence of sour music on salivation. Frontiers in Psychology, 8:638.

 

2016

Knoeferle, K. M., Knoeferle, P., Velasco, C., & Spence, C. (2016). Multisensory brand search: How the meaning of sounds guides consumers’ visual attention. Journal of Experimental Psychology: Applied, 22, 196-210.

Velasco, C., Woods, A. T., Petit, O., Cheok, A. D., & Spence, C. (2016). Crossmodal correspondences between taste and shape, and their implications for product packaging: A review. Food Quality and Preference, 52, 17-26.

 

2015

Knoeferle, K., Woods, A., Käppler, F., & Spence, C. (2015). That sounds sweet: Using crossmodal correspondences to communicate gustatory attributes. Psychology & Marketing, 32, 107-120.

Velasco, C., Wan, C., Knoeferle, K., Zhou, X., Salgado-Montejo, A., & Spence, C. (2015). Searching for flavor labels in food products: The influence of color-flavor congruence and association strength. Frontiers in Psychology, 6: 301