Cheongmin Sohn

19PUBLICATIONS
33CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food technologyRehabilitation engineeringTe hauora me te oranga o te Māori kāore anō kia whakarōpūhia i wāhi kē (Māori health and wellbeing not elsewhere classified)Clinical nutrition
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Publications (19)

|May 04, 2026
The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake.

|Mar 28, 2026
Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.

Huyong Lee, Woori Na, Cheongmin Sohn

|Jan 12, 2026
Effectiveness of a mobile health intervention on weight loss and dietary behavior changes among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement.

Imhuei Son, Jiyoun Hong, Young-Hee Han

|Apr 26, 2025
Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015-2018 Korea National Health and Nutrition Examination.

Sori On, Woori Na, Cheongmin Sohn

|Feb 17, 2025
The mediating effect of the Korean Healthy Eating Index on the relationship between lifestyle patterns and metabolic syndrome in middle-aged Koreans: data from the 2019-2021 Korea National Health and Nutrition Examination Survey.

Sori On, Woori Na, Cheongmin Sohn

|Dec 06, 2023
Food contributing to fermentable oligosaccharide, disaccharide, monosaccharide, and polyols intake in Korean adults.

Woori Na, Cheongmin Sohn

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Frequent Collaborators

15 joint publications

Woori Na

3 joint publications

Tae Yang Yu

3 joint publications

BongHee Jeong

2 joint publications

Mi Ock Yoon