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Standard and/or project under the direct responsibility of ISO/TC 34/SC 4 Secretariat | Stage | ICS |
---|---|---|
Cereals and pulses — Determination of the mass of 1000 grains
|
95.99 | |
Cereals and pulses — Determination of the mass of 1 000 grains
|
90.93 | |
Pulses — Methods of test
|
95.99 | |
Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
|
90.92 | |
Pulses — Determination of the impurities (including insects) — Test methods on a laboratory sample
|
30.60 |
|
Cereals and cereal products — Determination of moisture content — (Basic reference method)
|
95.99 | |
Cereals and cereal products — Determination of moisture content (Basic reference method)
|
95.99 | |
Cereals and cereal products — Determination of moisture content — Part 1: Reference method
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60.60 | |
Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method
|
60.60 | |
Cereals and cereal products — Determination of moisture content (Routine reference method)
|
95.99 | |
Cereals and cereal products — Determination of moisture content (Routine reference method)
|
95.99 | |
Cereals and cereal products — Determination of moisture content — Routine reference method
|
95.99 | |
Cereals and cereal products — Determination of moisture content — Reference method
|
95.99 | |
Cereals — Sampling (as grain)
|
95.99 | |
Pulses in bags — Sampling
|
95.99 | |
Cereals and pulses — Method of test for infestation by X-ray examination
|
95.99 | |
Pulses — Determination of glycosidic hydrocyanic acid
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90.93 | |
Cereals and pulses — Sampling of milled products
|
95.99 | |
Cereals, pulses and derived products — Determination of ash
|
95.99 | |
Cereals and milled cereal products — Determination of total ash
|
95.99 | |
Cereals, pulses and by-products — Determination of ash yield by incineration
|
95.99 | |
Cereals, pulses and by-products — Determination of ash yield by incineration
|
60.60 | |
Cereals — Determination of falling number
|
95.99 | |
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
|
95.99 | |
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten — Technical Corrigendum 1
|
95.99 | |
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten
|
90.20 | |
Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method
|
95.99 | |
Cereals and pulses — Measurement of the temperature of grain stored in silos
|
95.99 | |
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
|
90.92 | |
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
|
40.00 | |
Cereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grain
|
95.99 | |
Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain
|
90.60 | |
Test sieves for cereals
|
95.99 | |
Test sieves for cereals
|
90.93 | |
Test sieves for cereals — Amendment 1: Additional sizes
|
60.60 | |
Cereals, pulses and other food grains — Nomenclature
|
95.99 | |
Cereals, pulses and other food grains — Nomenclature
|
90.93 | |
Cereals — Vocabulary
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95.99 | |
Cereals — Vocabulary
|
95.99 | |
Cereals — Vocabulary
|
90.93 | |
Wheat — Determination of sedimentation index — Zeleny test
|
95.99 | |
Wheat — Determination of sedimentation index — Zeleny test
|
95.99 | |
Wheat — Determination of the sedimentation index — Zeleny test
|
90.93 | |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
|
95.99 | |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
|
95.99 | |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
|
90.92 | |
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
|
60.00 | |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
|
95.99 | |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
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95.99 | |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
|
90.92 | |
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
|
60.00 | |
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
|
90.60 | |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
|
95.99 | |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
|
95.99 | |
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1
|
95.99 | |
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
|
95.99 | |
Wheat flour — Determination of wet gluten
|
95.99 | |
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
|
95.99 | |
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
|
95.99 | |
Storage of cereals and pulses — Part 1: General considerations in keeping cereals
|
95.99 | |
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
|
90.93 | |
Storage of cereals and pulses — Part 2: Essential requirements
|
95.99 | |
Storage of cereals and pulses — Part 2: Practical recommendations
|
90.93 | |
Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals
|
95.99 | |
Storage of cereals and pulses — Part 3: Control of attack by pests
|
90.93 | |
Maize — Determination of moisture content (on milled grains and on whole grains)
|
95.99 | |
Maize — Determination of moisture content (on milled grains and on whole grains)
|
60.60 | |
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
|
90.92 | |
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
|
40.20 | |
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
|
90.92 | |
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
|
40.20 | |
Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method
|
90.93 | |
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
|
90.92 | |
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
|
40.20 | |
Cereals and milled cereal products — Automatic sampling by mechanical means
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95.99 | |
Flowing cereals and milled cereal products — Automatic sampling by mechanical means
|
95.99 | |
Wheat flour — Determination of dry gluten
|
95.99 | |
Rice — Determination of the yield of husked rice and milled rice
|
95.99 | |
Rice — Determination of the potential milling yield from paddy and from husked rice
|
95.99 | |
Rice — Determination of the potential milling yield from paddy and from husked rice
|
90.93 | |
Rice — Determination of amylose content — Part 1: Reference method
|
95.99 | |
Rice — Determination of amylose content — Part 1: Reference method
|
95.99 | |
Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
|
60.60 | |
Rice — Determination of amylose content — Part 2: Routine methods
|
95.99 | |
Rice — Determination of amylose content — Part 2: Routine methods
|
95.99 | |
Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
|
60.60 | |
Rice — Determination of amylose content
|
95.99 | |
Rice — Evaluation of cooking behaviour using a viscoelastograph
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95.99 | |
Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph
|
95.99 | |
Wheat flour and rye flour — General guidance on the drafting of bread-making tests
|
90.93 | |
Rice — Specification
|
95.99 | |
Rice — Specification
|
95.99 | |
Rice — Specification
|
95.99 | |
Rice — Specification
|
60.60 | |
Rice — Specification — Amendment 1
|
60.60 | |
Cereals and cereal products — Determination of total fat content
|
95.99 | |
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
|
90.92 | |
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
|
30.60 |
|
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method
|
90.93 | |
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
|
95.99 | |
Milled cereal products — Determination of fat acidity
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95.99 | |
Milled cereal products — Determination of fat acidity
|
95.99 | |
Milled cereal products — Determination of fat acidity
|
90.60 | |
Wheat flour — Determination of wet gluten content by mechanical means
|
95.99 | |
Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds
|
95.99 | |
Check of the calibration of moisture meters — Part 1: Moisture meters for cereals
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95.99 | |
Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
|
90.93 | |
Wheat — Specification
|
95.99 | |
Wheat (Triticum aestivum L.) — Specification
|
95.99 | |
Wheat (Triticum aestivum L.) — Specification
|
95.99 | |
Wheat (Triticum aestivum L.) — Specification
|
60.60 | |
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method
|
95.99 | |
Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method
|
90.93 | |
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method
|
95.99 | |
Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
|
95.99 | |
Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
|
90.60 | |
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
|
95.99 | |
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
|
90.60 | |
Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method)
|
95.99 | |
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
|
90.60 | |
Wheat — Identification of varieties by electrophoresis
|
95.99 | |
Sorghum — Determination of tannin content
|
90.93 | |
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
|
95.99 | |
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
|
60.60 | |
Durum wheat (Triticum durum Desf.) — Specification
|
90.93 | |
Durum wheat flour and semolina — Determination of yellow pigment content
|
90.93 | |
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
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95.99 | |
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
|
90.60 | |
Rice — Determination of biometric characteristics of kernels
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95.99 | |
Rice — Determination of biometric characteristics of kernels — Amendment 1
|
95.99 | |
Rice — Determination of biometric characteristics of kernels
|
60.60 | |
Rice — Determination of rice kernel resistance to extrusion after cooking
|
90.93 | |
Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1
|
60.60 | |
Cereals, pulses and milled products — Sampling of static batches
|
95.99 | |
Rice — Evaluation of gelatinization time of kernels during cooking
|
90.60 | |
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 1: High performance liquid chromatographic method with silica gel clean up
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95.99 | |
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 2: High performance liquid chromatographic method with bicarbonate clean up
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95.99 | |
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
|
90.93 | |
Durum wheat semolinas — Determination of the undersize fraction
|
90.60 | |
Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping
|
90.93 | |
Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
|
60.60 | |
Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products
|
90.92 | |
Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products
|
30.99 | |
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
|
90.92 | |
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
|
60.00 | |
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
|
90.20 | |
Cereals pulses and cereal products — Sampling — Simplified routine method
|
40.60 | |
Maize (Zea mays L.) — Specification
|
90.93 | |
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
|
95.99 | |
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
|
90.60 | |
Whole grain — Definition and technical criteria for food labelling and claims
|
30.60 |
|
Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
|
90.93 | |
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means
|
95.99 | |
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
|
90.60 | |
Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
|
90.93 | |
Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
|
90.93 | |
Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
|
60.60 | |
Cereals and cereal products — Determination of 17 mycotoxins by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
|
30.98 |
|
Cereals and cereal products — Determination of 17 mycotoxins by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
|
40.00 | |
Cereals and cereal products — Sampling
|
90.60 | |
Pulses — Determination of moisture content — Air-oven method
|
90.92 | |
Pulses — Determination of moisture content — Air-oven method
|
50.20 | |
Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at adapted hydration from commercial or test flours and test milling methodology
|
20.00 |
|
Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
|
95.99 | |
Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
|
95.99 | |
Cereals and cereal products — Common wheat (Triticum aestivum L.) — Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
|
60.60 | |
Cereals and cereal products — Sampling studies
|
60.60 |
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