| Getting Started with Virtual Reality for Sensory and Consumer Science: Current practices and future perspectives QJ Wang, FB Escobar, PA Da Mota, C Velasco Food Research International 145, 110410, 2021 | 72 | 2021 |
| The temperature of emotions F Barbosa Escobar, C Velasco, K Motoki, DV Byrne, QJ Wang PLOS ONE 16 (6), e0252408, 2021 | 62 | 2021 |
| Virtual terroir and the premium coffee experience F Barbosa Escobar, O Petit, C Velasco Frontiers in Psychology 12, 586983, 2021 | 28 | 2021 |
| The taste of visual textures F Barbosa Escobar, QJ Wang, A Corredor, C Velasco Food Quality and Preference 100, 104602, 2022 | 22 | 2022 |
| Impossible (food) experiences in extended reality C Velasco, F Barbosa Escobar, O Petit, QJ Wang Frontiers in Computer Science 3, 716846, 2021 | 20 | 2021 |
| The taste of colours C Velasco, FB Escobar, C Spence, JS Olier Food Quality and Preference 112, 105009, 2023 | 18 | 2023 |
| Searching for the sound of premium beer P Almiron, F Barbosa Escobar, A Pathak, C Spence, C Velasco Food Quality and Preference 88, 104088, 2021 | 14 | 2021 |
| Crossmodal Associations Between Visual Textures and Temperature Concepts F Barbosa Escobar, C Velasco, DV Byrne, QJ Wang Quarterly Journal of Experimental Psychology 76 (4), 731 - 761, 2023 | 11 | 2023 |
| Can Eating Make Us More Creative? A Multisensory Perspective QJ Wang, F Barbosa Escobar, SL Mathiesen, P Alves Da Mota Foods 10 (2), 469, 2021 | 8 | 2021 |
| Assessing mechanisms behind crossmodal associations between visual textures and temperature concepts. F Barbosa Escobar, C Velasco, DV Byrne, QJ Wang Journal of Experimental Psychology: Human Perception and Performance 49 (6), 923, 2023 | 7 | 2023 |
| The influence of emotional cues and anthropomorphism on product temperature expectations F Barbosa Escobar, C Velasco, DV Byrne, QJ Wang Food Quality and Preference 126, 105387, 2024 | 5* | 2024 |
| The specialty coffee trading company (TSCT): future and option contracts M Jenkins, F Barbosa Escobar Emerald Emerging Markets Case Studies, 2020 | 5 | 2020 |
| Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes FB Escobar, QJ Wang Food Research International 174, 113613, 2023 | 4 | 2023 |
| Value in the age of non-fungible tokens (NFTs) C Velasco, F Barbosa Escobar, M Pombo BI Business Review, 2021 | 4 | 2021 |
| Paradoxes, challenges, and opportunities in the context of ethical customer experience management C Velasco, F Reinoso‐Carvalho, F Barbosa Escobar, A Gustafsson, ... Psychology & Marketing 41 (10), 2506-2524, 2024 | 3 | 2024 |
| Ethics of Experience Design and Management in the Context of Digital Transformations C Velasco, FB Escobar, O Petit Morals & Machines 2 (2), 8-21, 2023 | 2 | 2023 |
| Inducing Novel Sound–Taste Correspondences via an Associative Learning Task F Barbosa Escobar, QJ Wang Cognitive Science 48 (3), e13421, 2024 | 1 | 2024 |
| What is a cool restaurant? Understanding, measuring, and leveraging coolness for restaurants F Barbosa Escobar, F Kock, AG Assaf Tourism Management 108, 105116, 2025 | | 2025 |
| Climate Crisis: A Proof-of-Concept Using Social Media-Based Augmented Reality Lens as Behavioural Intervention F Barbosa Escobar, QJ Wang Available at SSRN 4550320, 2023 | | 2023 |
| Uncovering the Underlying Mechanisms of Crossmodal Associations Between Visual Textures and Temperature FB Escobar Aarhus University, 2023 | | 2023 |
Qian Janice WangDepartment of Food Science, University of Copenhagenبريد إلكتروني تم التحقق منه على food.ku.dk
