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Journal of the Royal Society of New Zealand|March 9, 2026
New Zealanders' Sentiments and Attitudes Towards a "Beyond Organic" Food Production SystemSok L Chheang, Sara R Jaeger, Birgit Ha, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Controlled atmosphere storage of apples: An online study of consumer attitudes and willingness to eatSara R Jaeger, Sok L Chheang, Duncan I Hedderley, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Holistic and consumer-centric assessment of beer: A multi-measurement approachSara R Jaeger, Armand V Cardello, Sok L Chheang, et al.
Nutrients|October 23, 2021
Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal HypothesisSara R Jaeger, Sok L Chheang, John Prescott
Foods (Basel, Switzerland)|February 13, 2025
Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various FlavoursSara R Jaeger, Sok L Chheang, Joachim J Schouteten
Scientific Reports|July 13, 2026
Food neophobia is associated with lower self-reported physical and mental healthJohn Prescott, Sok L Chheang, Thierry Worch, et al.
Appetite|August 29, 2022
Consumer conceptualisations of food-related wellbeing: An exploration of wellbeing-related terms in four industrialised countriesSara R Jaeger, Leticia Vidal, Sok L Chheang, et al.
Appetite|June 8, 2023
Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approachSara R Jaeger, Leticia Vidal, Sok L Chheang, et al.
Food Quality and Preference|December 26, 2022
Healthier eating: Covid-19 disruption as a catalyst for positive changeSara R Jaeger, Leticia Vidal, Gastón Ares, et al.
Foods (Basel, Switzerland)|October 14, 2022
Consumer Preference Segments for Plant-Based Foods: The Role of Product CategoryArmand V Cardello, Fabien Llobell, Davide Giacalone, et al.
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