<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>braised chicken &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/braised-chicken/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Sat, 17 Oct 2026 12:32:50 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.1.3</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>braised chicken &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Braised chicken loses its aroma first: scientists trace six months of flavor decay down to four volatile markers</title>
		<link>https://bioengineer.org/braised-chicken-loses-its-aroma-first-scientists-trace-six-months-of-flavor-decay-down-to-four-volatile-markers/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 17 Oct 2026 12:32:50 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[braised chicken]]></category>
		<category><![CDATA[chemometrics]]></category>
		<category><![CDATA[electronic nose]]></category>
		<category><![CDATA[electronic tongue]]></category>
		<category><![CDATA[flavor deterioration]]></category>
		<category><![CDATA[GC-IMS]]></category>
		<category><![CDATA[lipid oxidation]]></category>
		<category><![CDATA[protein degradation]]></category>
		<category><![CDATA[ready-to-eat meat]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[shelf life]]></category>
		<category><![CDATA[volatile compounds]]></category>
		<guid isPermaLink="false">https://bioengineer.org/?p=427039</guid>

					<description><![CDATA[A six-month storage study of Dezhou braised chicken combining sensory panels, electronic tongue and nose, and GC–IMS identifies octanal, diethyl disulfide, butanoic acid, and 2-furanmethanethiol as key volatile markers of flavor deterioration.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">427039</post-id>	</item>
	</channel>
</rss>
