Chetanjot K. Romana
doctoral student
Also affiliated: University of Arkansas System (2023–2024)
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Chetanjot K. Romana investigates advancements in food technology, particularly focusing on three-dimensional food printing and its potential to transform the food industry. Romana's research also explores the role of protein in human health, examining its impact on diet, energy regulation, body composition, and cardiometabolic markers, especially in adults with overweight or obesity. Further work includes the nutritional characteristics of grains such as pigmented oats and rye, and the development of integrated models for assessing dietary sustainability. Romana collaborates with researchers at the University of Arkansas at Fayetteville, including Jamie Baum, Ebenezer Miezah Kwofie, Ada‐Miette Thomas, and Mary Komp, contributing to a shared publication record.
Metrics
- h-index: 2
- Publications: 6
- Citations: 41
Positions
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University of Arkansas at Fayetteville publications 2023–2024ORCID
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doctoral student publications 2023–2024University of Arkansas at Fayetteville Institution web page
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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Nutritional characteristics and phenolic compounds in pigmented oats and rye (2024)
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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
- Nutritional characteristics and phenolic compounds in pigmented oats and rye
- Nutritional characteristics and phenolic compounds in pigmented oats and rye
- Nutritional characteristics and phenolic compounds in pigmented oats and rye
- Nutritional characteristics and phenolic compounds in pigmented oats and rye
- 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