Chetanjot K. Romana
Researcher
Also affiliated: University of Arkansas System (2023–2024)
Unknown Researcher
Food Science
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Chetanjot K. Romana's research focuses on advancements in food technology, particularly the application of three-dimensional printing in the food industry. Romana has investigated the integration of digital technologies into food production and explored the potential of these methods to reshape the food sector. Additionally, Romana's work has examined nutritional strategies, including protein supplementation during time-restricted feeding, and their effects on body composition, cardiometabolic markers, and mood in adults with overweight or obesity. This research contributes to understanding dietary interventions and their impact on health outcomes. Romana collaborates with researchers at the University of Arkansas at Fayetteville, including Jamie Baum, Ebenezer Miezah Kwofie, Ada‐Miette Thomas, and Mary Komp, with whom multiple publications have been co-authored.
Metrics
- h-index: 2
- Publications: 2
- Citations: 38
Selected Publications
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Protein Supplementation During Time Restricted Feeding Decreases Body Fat but Does Not Improve Cardiometabolic or Inflammatory Markers in Adults With Overweight or Obesity (2025)
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From bytes to bites: Advancing the food industry with three‐dimensional food printing (2024)
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An integrated environmental nutrition model for dietary sustainability assessment (2023)
Collaboration Network
Top Collaborators
- An integrated environmental nutrition model for dietary sustainability assessment
- From bytes to bites: Advancing the food industry with three‐dimensional food printing
- Protein Supplementation During Time Restricted Feeding Decreases Body Fat but Does Not Improve Cardiometabolic or Inflammatory Markers in Adults With Overweight or Obesity
- An integrated environmental nutrition model for dietary sustainability assessment
- An integrated environmental nutrition model for dietary sustainability assessment
- From bytes to bites: Advancing the food industry with three‐dimensional food printing
- From bytes to bites: Advancing the food industry with three‐dimensional food printing
- From bytes to bites: Advancing the food industry with three‐dimensional food printing
- From bytes to bites: Advancing the food industry with three‐dimensional food printing
- Protein Supplementation During Time Restricted Feeding Decreases Body Fat but Does Not Improve Cardiometabolic or Inflammatory Markers in Adults With Overweight or Obesity
- Protein Supplementation During Time Restricted Feeding Decreases Body Fat but Does Not Improve Cardiometabolic or Inflammatory Markers in Adults With Overweight or Obesity
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