This collection contains items published by Lincoln University researchers where we do not have the full text or cannot make it open access. Instead we provide the bibliographic data (title, author, date etc), the abstract, and where relevant a link to the publisher's site.

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  • The interrelationships among the formal, semiformal and informal credit demands of farm households in Vietnam 

    Tuan Anh, N.; Gan, Christopher; Anh, D. L. T. (Emerald Publishing Ltd, 2021-03-04)
    Purpose: This study simultaneously explores the nexus among formal, semiformal and informal credit markets and farm households' credit demand determinants in Vietnam. Design/methodology/approach: This study uses a multistage ...
  • The dimension of experience quality in agritourism industry: A factor analysis assessment 

    Dean, David L.; Suhartanto, D.; Chen, B. T.; Gunawan, A. I.; Kusdibyo, L. (Atlantis Press B.V., 2020-12-22)
    This study aims to examine the experience of agritourism attractions and assess what dimensions are relevant to represent these variables. Literature studies show that limited attention to tourism experiences in the context ...
  • Introduction 

    Kerr, Roslyn; Barker-Ruchti, N.; Stewart, C.; Kerr, G. (RoutledgeAbingdon, 2020-04-22)
    Introduction to the book Women's artistic gymnastics: Socio-cultural perspectives by Roslyn Kerr, Natalie Barker-Ruchti, Carly Stewart and Gretchen Kerr
  • Conclusion 

    Kerr, Roslyn; Barker-Ruchti, N.; Stewart, C.; Kerr, G. (RoutledgeAbingdon, 2020-04-22)
    Conclusion chapter to the book Women's artistic gymnastics: Socio-cultural perspectives by Roslyn Kerr, Natalie Barker-Ruchti, Carly Stewart and Gretchen Kerr
  • Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste 

    Hui, Xiaodan; Wu, Gang; Han, D.; Gong, Xi; Stipkovits, Letitia; Wu, X.; Tang, S.; Brennan, Margaret A.; Brennan, Charles S. (Elsevier, 2021-05)
    Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% ...

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