Publications by authors named "Soo-Ran Kim"

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Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults.
Youn-Soo Cha, Soo-Ran Kim, Ji-Ae Yang, Hyang-Im Back, Min-Gul Kim

Nutr Metab (Lond)· February 2013

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Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste.
Youn-Soo Cha, Ji-Ae Yang, Hyang-Im Back, Soo-Ran Kim, Min-Gul Kim

Nutr Res Pract· December 2012

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Effects of Chungkookjang supplementation on obesity and atherosclerotic indices in overweight/obese subjects: a 12-week, randomized, double-blind, placebo-controlled clinical trial.
Hyang-Im Back, Soo-Ran Kim, Ji-Ae Yang, Min-Gul Kim, Soo-Wan Chae

J Med Food· May 2011

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