About

Doorim Kim is a versatile artist and lecturer in the Department of Performing and Media Arts at Cornell University. Originally from Seoul, South Korea, she is currently based in upstate New York, where she passionately creates art through a wide range of media, including film—encompassing fiction, animation, and experimental works—and video. Her films have garnered significant recognition, being screened at prestigious events such as the Misen-scene Film Festival in Korea, as well as in the United States and other countries. As the director of TOFU Studio production, her artistic endeavors focus on the profound interplay of image and sound, emphasizing filmmaking as a unique language that seamlessly combines visual and auditory elements. Her projects are characterized by evocative symbolic imagery and a rich tapestry of sounds, designed to stimulate subjective contemplation and introspection. Her work often explores themes of communication and communion, with films possessing a distinctive power in the spaces between visuals and sounds, encouraging audiences to engage in imaginative journeys and uncover profound meanings related to emotions, the passage of time, and intangible pressures. Recently, she successfully produced and directed her feature film, titled "A Whale Who Drinks a Fishbowl," demonstrating her creative vision and dedication to storytelling.

Research topics

• Chemistry
• Food science
• Biochemistry
• Materials science
• Chromatography

Selected publications

• Comprehensive profiling of carotenoids in Korean-origin foods

  Korean Journal of Food Science and Technology · 2026-02-28

  articleOpen access

  기존 식품 내 카로티노이드 연구에서 provitamin A carotenoid에만 초점을 둔 것과 달리 본 연구는 총 9종의 카로티노이드(capsanthin, capsorubin, lutein, zeaxanthin, α-carotene, β-carotene, 13Z-β-carotene, 9Z-β-carotene, β-cryptoxanthin) 종합 분석을 진행하였다(Fig. 3). 뿐만 아니라 한국인이 실질적으로 섭취하는 국산 농식품을 분석하였고, 식품 유형도 자주 연구된 채소 및 과일뿐 만 아니라 곡류, 곡류제품, 견과류, 종실류로 넓혀 연구를 진행하였다. 총 58종의 국산 농식품(36종의 녹색 채소류, 8종의 비녹색 채소류, 9종의 곡류 및 그 제품, 5종의 견과류 및 종실류)으로부터 9종의 카로티노이드를 종합 분석하였다. 녹색 채소류(No. 1-36)에서는 주로 β-carotene, lutein이 공통적으로 발견되었는데 β-carotene과 lutein의 함량이 가장 높은 시료는 비름 순, 생것(No. 4; 77.85±0.69mg/100 g의 β-carotene, 96.03±0.66 mg/100 g의 lutein)이었다. 녹색 채소류에 열처리를 진행했을 경우 가공 전보다 cis-β-carotene인 13Z-β-carotene과 9Z-β-carotene의 함량이 대체적으로 높아졌다. 또한, 섬초롱꽃(No. 13), 세발나물(No. 14-15), 소리쟁이 잎(No. 17), 엉겅퀴 잎(No. 20-21), 전호(No. 25), 질경이 잎(No. 26)과 같이 기존 카로티노이드 분석 연구가 보고되지 않은 시료들에 대한 정량 정보를 본 연구에서 처음으로 제시하였다. 비녹색 채소류(No. 37-44)의 경우에는 뚜렷한 색깔이 없는 마늘 구근(No. 37-39), 양하(No. 40), 애호박고지(No. 44)에서는 카로티노이드가 미량 검출되었다. 그리고 본 연구를 통틀어서 적색 미니파프리카(No. 41)에서만 유일하게 capsanthin (37.64±0.01 mg/100 g)과 capsorubin(2.53±0.67 mg/100 g)이 검출되었다. 주황색 미니파프리카(No. 42)에서는 lutein (24.03±0.23 mg/100 g)과 zeaxanthin (83.47±0.36mg/100 g)이 적색 미니파프리카(No. 41)에 비해 현저히 높게 검출 되었다. 또한, 58종의 시료 중 늙은호박고지(No. 43)에서만 유일하게 α-carotene (2.59±0.09 mg/100 g)이 검출되었다. 곡류 및 그 제품(No. 45-53)의 경우에도 대체적으로 카로티노이드 함량이 미량이었고, lutein이 공통적으로 검출되었다. 곡류 및 그 제품(No. 45-53) 중 쑥개피떡(No. 46)과 찹쌀 모듬 찰떡(No. 53)의 카로티노이드 함량이 비교적 높게 나왔는데, 그 이유는 곡류 자체의 카로티노이드 함량이 높기 때문이 아니라 함께 첨가된 쑥이나 호박 등 때문인 것으로 보인다. 견과류 및 종실류(No. 54-58)의 경우에도 대체적으로 카로티노이드 함량이 미미하지만 lutein이 공통적으로 검출되었다. 그 중 미숙 연자육, 말린 것(No. 57)의 경우, 기존 보고된 연꽃의 노란색 꽃밥이나 주황색 꽃밥에 비해 검출된 카로티노이드의 종류는 적지만 lutein 함량(0.64±0.24 mg/100 g)은 비교적 높았다. 이러한 국산 농식품의 카로티노이드 종합 분석 자료는 추후 한국인의 카로티노이드 식품 섭취 권장에 도움이 되어 한국인의 건강증진을 도모할 것이다.

  PublisherDOI

• Black Currant Extract Protects against Oxidative Stress in SH-SY5Y Cells and High-Fat Diet-Induced Cognitive Impairment in C57BL/6 Mice

  Journal of Microbiology and Biotechnology · 2026-03-11

  articleOpen accessSenior author

  Black currant (Ribes nigrum L.) is rich in anthocyanins and other phenolic compounds with diverse health benefits.This study investigated the neuroprotective effects of black currant extract (BCE) using integrated in vitro and in vivo approaches.UHPLC-MS/MS analysis identified four major anthocyanins in BCE: delphinidin 3-O-glucoside, delphinidin 3-Orutinoside, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside.In vitro, BCE protected SH-SY5Y neuroblastoma cells against H 2 O 2 -induced oxidative stress in a dose-dependent manner, restoring cell viability to 77% of control levels at 50 mg/l.BCE also exhibited dose-dependent inhibition of acetylcholinesterase and butyrylcholinesterase, demonstrating cholinergic-enhancing properties.In vivo, C57BL/6 mice were fed a high-fat diet (HFD) for 4 weeks to induce obesity, followed by 4 weeks of oral BCE administration (50 or 200 mg/kg /day) with continued HFD feeding.Cognitive function was assessed using the Y-maze, passive avoidance, and Morris water maze tests.BCE treatment (50 mg/kg/day) significantly increased the time spent in the target quadrant compared with the HFD-only group (p < 0.05), suggesting that BCE mitigates HFD-induced cognitive impairment by enhancing spatial memory consolidation.BCE also showed trends toward improved performance in Y-maze and passive avoidance tests, though these did not reach statistical significance.These findings demonstrate that BCE exerts multi-target neuroprotective effects through antioxidant activity, cholinesterase inhibition, and amelioration of obesity-associated cognitive deficits, supporting its potential as a functional food ingredient for cognitive health in metabolic syndrome.

  PublisherOA PDFDOI

• Multifunctional probiotic properties of Heyndrickxia coagulans RS24: from in vitro characterization to in vivo colitis amelioration

  Food Science and Biotechnology · 2026-03-04

  articleOpen access
  PublisherOA PDFDOI

• Depolymerized red pine (Pinus densiflora Sieb. et Zucc.) bark extract attenuates scopolamine-induced learning and memory deficits in Sprague–Dawley rats

  Food Science and Biotechnology · 2026-01-26

  articleOpen accessSenior authorCorresponding
  PublisherOA PDFDOI

• Correlation between Antioxidant Capacity and Phenolic Compounds of Korean Red Pine (Pinus densiflora Sieb. et Zucc.) Bark Fractions under In Vitro Gastrointestinal Digestive Conditions

  Plant Foods for Human Nutrition · 2025-01-06 · 1 citations

  articleSenior author
  PublisherDOI

• Comparative analysis of antioxidant flavonoids in wild and cultivated soybean using integrated ion-filtering strategy-combined LC−HRMSn analysis

  Food Bioscience · 2025-01-20 · 4 citations

  article
  PublisherDOI

• Erratum to “Phenolic profiling of peach (Prunus persica [L.] Batsch) fruit, twigs, and leaves using high-resolution UHPLC-Orbitrap-MS” [Food Chem. X 30 (2025) 102946]

  Food Chemistry X · 2025-09-23

  articleOpen accessSenior authorCorresponding

  [This corrects the article DOI: 10.1016/j.fochx.2025.102946.].

  PublisherDOI

• Phenolic profiling of peach (Prunus persica [L.] Batsch) fruit, twigs, and leaves using high-resolution UHPLC-Orbitrap-MS2

  Food Chemistry X · 2025-08-01 · 3 citations

  articleOpen accessSenior authorCorresponding

  A significant proportion of by-products, such as twigs and leaves, is generated during the pre- and post-harvest processes of peaches ( Prunus persica [L.) Batsch); however, their phenolic composition remains poorly understood. This study analyzed phenolic compounds in peach fruit, twigs, and leaves using UHPLC-Orbitrap-MS 2 and evaluated their in vitro antioxidant capacities. A total of 63 compounds were identified, primarily flavonoids and hydroxycinnamic acids, five of which were tentatively reported for the first time in P. persica . Twigs and leaves contained 4.9- and 1.8-fold higher total phenolic contents, respectively, compared with the fruit. The most abundant phenolic compounds in the fruit, twigs, and leaves were 3- O -caffeoylquinic acid, dihydrokaempferol, and kaempferol 3- O -glucoside, respectively. Antioxidant capacities showed a similar trend, with twigs exhibiting the highest levels. These findings suggest that peach by-products represent a promising source of phenolic compounds and may support future applications in the development of functional foods and pharmaceuticals. • Sixty-three compounds were determined in fruit, twigs, and leaves of P. persica . • Five phenolic compounds were newly identified in P. persica . • Peach by-products, twigs and leaves, had higher phenolic contents than fruits. • Twigs exhibited the highest content of phenolic compounds, especially flavanones. • Antioxidant capacity ranked in the following order: twigs > leaves > fruits.

  PublisherDOI

• Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS

  Food Chemistry X · 2025-04-29

  articleOpen accessSenior authorCorresponding

  A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses on the characterization and quantification of acyl-quinic acids in 10 different types of defective Coffea arabica GCBs, along with an investigation of their antioxidant capacity. A total of 37 acyl-quinic acids were identified, with 3- p -coumaroyl-4-feruloylquinic acid, 3-feruloyl-4- p -coumaroylquinic acid, 4- p -coumaroyl-5-feruloylquinic acid, and 4-feruloyl-5-dimethoxycinnamoylquinic acid reported for the first time in Arabica GCBs. Defective GCBs (full black, partial black, insect damage, withered, and floater types) had significantly higher acyl-quinic acid contents compared with non-defective GCBs. Among them, the black, insect damage, and withered types had greater antioxidant capacity compared with non-defective beans. These findings suggest that defective GCBs can be viable sources of bioactive compounds for the nutraceutical or pharmaceutical industries. • Thirty-seven acylquinic acids were identified in defective green coffee beans. • 3 p Co-4FQA, 4 p Co-5FQA, and 4F-5dCiQA were first reported in Arabica coffee beans. • 3F-4 p CoQA was identified for the first time in both Arabica and Robusta species. • Five defective beans had higher acylquinic acid content than non-defective beans. • Defective coffee beans can be used as a sustainable source of bioactive compounds.

  PublisherDOI

• Antioxidant and anti-inflammatory effects of Cinnamomum cassia Presl bark extract in RAW 264.7 macrophages

  Korean Journal of Food Science and Technology · 2025-10-31

  articleOpen accessSenior author

  계피(C. cassia Presl)는 전통적으로 약용 및 식품 재료로 사용되며, 생리활성 물질이 풍부하다. 본 연구에서는 물과 다양한 농도의 에탄올 수용액을 사용하여 계피 수피 추출물을 제조하고, 총페놀 및 총플라보노이드 함량과 산화방지능을 비교하여 최적의 추출물을 확인하였다. 그 결과, 60% (v/v) 에탄올 수용액 추출물(CCE, 최적 추출물)이 가장 높은 총페놀 함량과 총플라보노이드 함량을 나타냈고, 산화방지능도 가장 우수했다. 역상 HPLC 분석으로 CCE의 주요 화합물을 동정 및 정량한 결과, 쿠마린, 신남산, 신남알데하이드, 2-메톡시신남알데하이드가 확인되었고, 이 중 신남알데하이드의 함량이 가장 높았다. RAW 264.7 대식세포에서 CCE 처리는 과산화수소로 유도된 산화적 손상으로부터 세포보호 효과를 보였고, 세포 내 산화스트레스를 유의하게 감소시켰다. 또한 LPS로 자극한 RAW 264.7 대식세포에서 CCE 처리는 iNOS와 COX-2 단백질 발현에 영향을 주지 않으면서 아질산염 생성을 유의하게 억제하였다. 이러한 결과는 CCE가 산화방지능 및 항염 특성을 동시에 지닌 기능성 소재임을 시사한다.

  PublisherDOI

Frequent coauthors

• Ho Jin Heo

  Gyeongsang National University

  93 shared

• Tae Gyu Nam

  Kyonggi University

  56 shared

• Ock K. Chun

  University of Connecticut

  42 shared

• Young Jun Kim

  Korea University

  42 shared

• Chang Yong Lee

  Cornell University

  37 shared

• Dae Woo Kim

  33 shared

• Ali Coskun

  University of Fribourg

  33 shared

• Young Sung Jung

  Kyung Hee University

  27 shared

Education

• BS, Food Science and Technology

  Seoul National University

• Ph.D., Food Science

  Cornell University

• MS, Food Science and Technology

  Seoul National University