Research@Lincoln is an open access institutional repository collecting the research produced by Lincoln University staff and students. You may also be interested in Lincoln University Living Heritage.
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Kia Manawaroa: Surviving disaster: Experiences of Tangata Whaiora through the 2010-2012 Ōtautahi/Christchurch earthquakes
(Lincoln University. Faculty of Environment, Society & DesignLincoln, Canterbury, 2015-02)This report presents research on the affects of the Ōtautahi/Christchurch earthquakes of 2010 to 2012 on the city’s Tangata Whaiora community, ‘people seeking health’ as Māori frame mental health clients. Drawing on the ... -
Initial demographic and economic changes for Maori in a post-disaster landscape
(Lincoln University. Faculty of Environment, Society & DesignChristchurch, New Zealand, 2013-10-17)The city of Ōtautahi/Christchurch experienced a series of earthquakes that began on September 4th, 2010. The most damaging event occurred on February 22nd, 2011 but significant earthquakes also occurred on June 13th and ... -
Transform your future: Use technology to grow your profile and advance your career
As you transition from undergraduate to postgraduate level, your ideas will form and your plans will advance, helping shape a career which allows you to grow and nurture your goals. Some undergraduates might move into ... -
Quality properties of puffed corn snacks incorporated with sesame seed powder
(Wiley, 2018-01)Puffed corn snacks are tasty and affordable cereal-based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and ... -
The effect on starch pasting properties and predictive glycaemic response of muffin batters using Stevianna or inulin as a sucrose replacer
(Wiley-VCH Verlag, 2018-09)Different levels of sugar replacers (inulin or Stevianna) are used in two muffin batter recipes differing in sugar:flour ratios. The properties of these sugar replacers are linked to differences in batter viscosity, starch ...
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