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Gao, Qingwu,Zhang, Erli,Jin, Na Korean Mathematical Society 2015 대한수학회보 Vol.52 No.3
Recently, Li [12] gave an asymptotic formula for the ultimate ruin probability in a delayed-claim risk model with constant force of interest and pairwise quasi-asymptotically independent and extended-regularly-varying-tailed claims. This paper extends Li's result to the case in which the risk model is perturbed by diffusion, the claims are consistently-varying-tailed and the main-claim interarrival times are widely lower orthant dependent.
Gao, Qingwu,Bao, Di Korean Mathematical Society 2014 대한수학회지 Vol.51 No.4
This paper studies the asymptotic behavior of the finite-time ruin probability in a jump-diffusion risk model with constant force of interest, upper tail asymptotically independent claims and a general counting arrival process. Particularly, if the claim inter-arrival times follow a certain dependence structure, the obtained result also covers the case of the infinite-time ruin probability.
Gao, Qingwu,Yang, Yang Korean Mathematical Society 2013 대한수학회보 Vol.50 No.2
In the paper we study the finite-time ruin probability in a general risk model with constant interest force, in which the claim sizes are pairwise quasi-asymptotically independent and arrive according to an arbitrary counting process, and the premium process is a general stochastic process. For the case that the claim-size distribution belongs to the consistent variation class, we obtain an asymptotic formula for the finite-time ruin probability, which holds uniformly for all time horizons varying in a relevant infinite interval. The obtained result also includes an asymptotic formula for the infinite-time ruin probability.
Qingwu Gao,Di Bao 대한수학회 2014 대한수학회지 Vol.51 No.4
This paper studies the asymptotic behavior of the finite-time ruin probability in a jump-diffusion risk model with constant force of in- terest, upper tail asymptotically independent claims and a general count- ing arrival process. Particularly, if the claim inter-arrival times follow a certain dependence structure, the obtained result also covers the case of the infinite-time ruin probability.
Gao Qingwu,Liu Xijun 한국통계학회 2020 Journal of the Korean Statistical Society Vol.49 No.2
In this paper, we obtain the weakly asymptotic formulas of the tail probabilities of randomly weighted sums and their maximum of dominated varying-tailed random variables under a general conditional dependence structure, where the corresponding random weights can take values in the whole real space. The obtained results extend and improve some existing ones. An application of the weakly asymptotic formulas is proposed to estimate the ruin probability in a discrete-time risk model.
Qingwu Gao,Erli Zhang,Na Jin 대한수학회 2015 대한수학회보 Vol.52 No.3
Recently, Li [12] gave an asymptotic formula for the ultimate ruin probability in a delayed-claim risk model with constant force of interest and pairwise quasi-asymptotically independent and extendedregularly- varying-tailed claims. This paper extends Li’s result to the case in which the risk model is perturbed by diffusion, the claims are consistently-varying-tailed and the main-claim interarrival times are widely lower orthant dependent.
Randomly weighted sums with dominated varying-tailed increments and application to risk theory
Qingwu Gao,Yuebao Wang 한국통계학회 2010 Journal of the Korean Statistical Society Vol.39 No.3
This paper achieves some weakly asymptotic formulas of the tail probability of randomly weighted sums Pni D1 iXi and their maxima, where fXi; i 1g are bivariate upper tail independent random variables with common distribution F belonging to the dominant variation class, and fi; i 1g are other nonnegative random variables and independent of fXi; i 1g. Particularly, when F belongs to the consistent variation class, some asymptotic formulas are established. An application to risk theory is proposed. The obtained results extend and improve the existing results of Zhang, Shen, and Weng (2009).
Zhang, Caixia,Wang, Zhenyu,Li, Zheng,Shen, Qingwu,Chen, Lijuan,Gao, Lingling,Zhang, Dequan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis.
Caixia Zhang,Zhenyu Wang,Zheng Li,Qingwu Shen,Lijuan Chen,Lingling Gao,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle inresponse to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from saltedmeat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresisand fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lowerthan that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillarproteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effecton phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein wereidentified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogenphosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxidedismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus,salting may influence meat quality through protein phosphorylation, which regulates proteindegradation and glycolysis.