Reply to J-B Qin et al.

Autor: Biskup I; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Kyrø C; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Marklund M; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Olsen A; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., van Dam RM; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Tjønneland A; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Overvad K; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Lindahl B; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Johansson I; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se)., Landberg R; From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se).

Publikováno v: The American journal of clinical nutrition [Am J Clin Nutr] 2016 Dec; Vol. 104 (6), pp. 1723-1724.

Simulation, precursor analysis and targeted observation sensitive area identification for two types of ENSO using ENSO-MC v1.0

Autor: B. Mu, Y. Cui, S. Yuan, B. Qin

Publikováno v: Geoscientific Model Development, Vol 15, Pp 4105-4127 (2022)

The global impact of an El Niño–Southern Oscillation (ENSO) event can differ greatly depending on whether it is an eastern Pacific (EP)-type event or a central Pacific (CP)-type event. Reliable predictions of the two types of ENSO are therefore of

Externí odkaz: https://doaj.org/article/81463c22281e41ac977ffd7e2b43353d

ENSO-ASC 1.0.0: ENSO deep learning forecast model with a multivariate air–sea coupler

Autor: B. Mu, B. Qin, S. Yuan

Publikováno v: Geoscientific Model Development, Vol 14, Pp 6977-6999 (2021)

The El Niño–Southern Oscillation (ENSO) is an extremely complicated ocean–atmosphere coupling event, the development and decay of which are usually modulated by the energy interactions between multiple physical variables. In this paper, we desig

Externí odkaz: https://doaj.org/article/3f5cd748f59e4abd8d25a37684f3fc85

Reply to BN Hopping, B Qin, S Wyler, and CV Donovan

Autor: Calogero Saieva, Domenico Palli, Rosario Tumino, Giovanna Masala, Benedetta Bendinelli, Salvatore Panico, Carlotta Sacerdote, Vittorio Krogh

Publikováno v: The American Journal of Clinical Nutrition. 94:289-290

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::57436aeb49f2c521e9db38b8721b4091
https://doi.org/10.3945/ajcn.111.017293

DATA QUALITY EVALUATION AND APPLICATION POTENTIAL ANALYSIS OF TIANGONG-2 WIDE-BAND IMAGING SPECTROMETER

Autor: B. Qin, L. Li, S. Li

Publikováno v: The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Vol XLII-3, Pp 1427-1431 (2018)

Tiangong-2 is the first space laboratory in China, which launched in September 15, 2016. Wide-band Imaging Spectrometer is a medium resolution multispectral imager on Tiangong-2. In this paper, the authors introduced the indexes and parameters of Wid

Externí odkaz: https://doaj.org/article/4052d66f0af84c13a973052c15d8c507