| Digital sensory marketing: Integrating new technologies into multisensory online experience O Petit, C Velasco, C Spence Journal of Interactive Marketing 45 (1), 42-61, 2019 | 476 | 2019 |
| Conducting perception research over the internet: a tutorial review AT Woods, C Velasco, CA Levitan, X Wan, C Spence PeerJ 3, e1058, 2015 | 280 | 2015 |
| Predictive packaging design: Tasting shapes, typefaces, names, and sounds C Velasco, A Salgado-Montejo, F Marmolejo-Ramos, C Spence Food Quality and Preference 34, 88-95, 2014 | 267 | 2014 |
| Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars B Piqueras-Fiszman, C Velasco, A Salgado-Montejo, C Spence Food Quality and Preference 28 (1), 328-338, 2013 | 220 | 2013 |
| On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes C Spence, X Wan, A Woods, C Velasco, J Deng, J Youssef, O Deroy Flavour 4, 1-17, 2015 | 206 | 2015 |
| Crossmodal correspondences between taste and shape, and their implications for product packaging: A review C Velasco, AT Woods, O Petit, AD Cheok, C Spence Food Quality and Preference 52, 17-26, 2016 | 201 | 2016 |
| Not just seeing, but also feeling art: Mid-air haptic experiences integrated in a multisensory art exhibition CT Vi, D Ablart, E Gatti, C Velasco, M Obrist International Journal of Human-Computer Studies 108, 1-14, 2017 | 184 | 2017 |
| Hedonic mediation of the crossmodal correspondence between taste and shape C Velasco, AT Woods, O Deroy, C Spence Food Quality and Preference 41, 151-158, 2015 | 168 | 2015 |
| A taste of Kandinsky: Assessing the influence of the artistic visual presentation of food on the dining experience C Michel, C Velasco, E Gatti, C Spence Flavour 3 (1), 1-11, 2014 | 168 | 2014 |
| Cross-cultural differences in crossmodal correspondences between basic tastes and visual features X Wan, AT Woods, JJF van den Bosch, KJ McKenzie, C Velasco, ... Frontiers in psychology 5, 1365, 2014 | 158 | 2014 |
| On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’and ‘home and personal care’categories C Spence, C Velasco Food quality and preference 68, 226-237, 2018 | 154 | 2018 |
| A large sample study on the influence of the multisensory environment on the wine drinking experience C Spence, C Velasco, K Knoeferle Flavour 3 (1), 1-12, 2014 | 148 | 2014 |
| Digitizing the chemical senses: Possibilities & pitfalls C Spence, M Obrist, C Velasco, N Ranasinghe International Journal of Human-Computer Studies 107, 62-74, 2017 | 140 | 2017 |
| Temporal, affective, and embodied characteristics of taste experiences: A framework for design M Obrist, R Comber, S Subramanian, B Piqueras-Fiszman, C Velasco, ... Proceedings of the SIGCHI conference on human factors in computing systems …, 2014 | 131 | 2014 |
| Extrinsic auditory contributions to food perception & consumer behaviour: An interdisciplinary review C Spence, F Reinoso-Carvalho, C Velasco, QJ Wang Multisensory research 32 (4-5), 275-318, 2019 | 124 | 2019 |
| Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging B Piqueras-Fiszman, C Velasco, C Spence Food Quality and Preference 25 (2), 148-155, 2012 | 105 | 2012 |
| Assessing the influence of the multisensory environment on the whisky drinking experience C Velasco, R Jones, S King, C Spence Flavour 2 (1), 1-11, 2013 | 104 | 2013 |
| Multisensory experiences in HCI M Obrist, E Gatti, E Maggioni, CT Vi, C Velasco IEEE MultiMedia 24 (2), 9-13, 2017 | 95 | 2017 |
| Multisensory technology for flavor augmentation: a mini review C Velasco, M Obrist, O Petit, C Spence Frontiers in psychology 9, 26, 2018 | 94 | 2018 |
| Colour–taste correspondences: Designing food experiences to meet expectations or to surprise C Velasco, C Michel, J Youssef, X Gamez, AD Cheok, C Spence International Journal of Food Design 1 (2), 83-102, 2016 | 93 | 2016 |
Charles SpenceOxford UniversityVerified email at psy.ox.ac.uk
