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Effects of Different Types of Ramen Sauce on Bovine Tooth Discoloration

Kim HE, Lim HJ, Noh HG, Bae HM, Lee HY, Lim DS

Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market,...
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CT Angiography in Acute Ischemic Stroke: Clinical Research

Park HK, Kang HS, Chang SK, Moon CT, Cho J, Choe WJ, Noh HG, Koh YC

  • KMID: 2256657
  • Korean J Cerebrovasc Surg.
  • 2006 Sep;8(3):172-177.
OBJECTIVE: This study was designed to evaluate the feasibility and clinical implications of CT angiography (CTA) in patients with acute ischemic stroke. METHODS: From August 2004 to July 2005, 24...
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Protective Effects of Epigallocatechin-3-gallate against 1-methyl-4-phenylpyridinium-induced Dopaminergic Neuronal Cell Death

Noh HG, Jang S, Park SJ, Kim SH, Jeong HS, Park JS

  • KMID: 2274899
  • Chonnam Med J.
  • 2007 Aug;43(2):73-79.
1-methyl-4-phenylpyridinium (MPP+) is a neurotoxin that selectively inhibits the mitochondrial functions of dopaminergic neurons in the substantia nigra pars compacta. MPP+ administration is accepted as in vivo and in vitro...
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Usefulness of Flexible Covered Stent in Malignant Colorectal Obstruction

Kang JH, Kang SG, Kim HJ, Noh HG, Woo JH, Suh CH

  • KMID: 2377142
  • J Korean Radiol Soc.
  • 1998 Jul;39(1):67-72.
PURPOSE: To evaluate the usefulness of flexible covered stent in the treatment of acute colorectalobstruction secondary to colorectal carcinoma. MATERIALS AND METHODS: Flexible covered stents were placed in 11patients with...
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Effects of barley and barley bran contaminated with Fusarium spp. on the growth and feed efficiency of fattening and growing pigs

Lee WS, Lee HJ, Ki KS, Noh HG, Kang SJ, Jung YH, Baek KS, Hur TY

  • KMID: 1435799
  • Korean J Vet Res.
  • 2012 Mar;52(1):45-52.
The present study was carried out to investigate the effect of barley and barley bran contaminated with Fusarium spp on growth performance and feed efficiency of fattening and growing pigs....
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