Document Center List of Standards on Cereals, Pulses And Derived Products Including Grains, Corn, Flours, Baked Products, Etc.
ICS Code 67.060
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The following documents are a part of this series:
BSI:
- BS-4317-1 - Methods of test for cereals and pulses. Determination of the mass of 1000 grains
- BS-4317-10 - Methods of test for cereals and pulses. Determination of ash in cereals, pulses and their derived products.
- BS-4317-11 - Methods of test for cereals and pulses. Determination of glycosidic hydrocyanic acid in pulses
- BS-4317-12 - Methods of test for cereals and pulses. Determination of wet gluten in wheat flour
- BS-4317-13 - Methods of test for cereals and pulses. Determination of sedimentation index for wheat (Zeleny test)
- BS-4317-14 - Methods of test for cereals and pulses. Determination of alpha-amylase activity in cereals and cereal products (colorimetric method)
- BS-4317-15 - Methods of test for cereals and pulses. Determination of moisture content of maize (milled and whole)
- BS-4317-16 - Methods of test for cereals and pulses. Determination of dry gluten in wheat flour
- BS-4317-17 - Methods of test for cereals and pulses. Determination of fat acidity
- BS-4317-18 - Methods of test for cereals and pulses
- BS-4317-19 - Methods of test for cereals and pulses
- BS-4317-2 - Methods of test for cereals and pulses. Determination of moisture content of cereals and cereal products (reference method)
- BS-4317-20 - Methods of test for cereals and pulses
- BS-4317-21 - Methods of test for cereals and pulses
- BS-4317-22 - Methods of test for cereals and pulses. Determination of water absorption of flour and rheological properties of doughs using a valorigraph
- BS-4317-23 - Methods of test for cereals and pulses. Determination of bulk density of cereals, called 'mass per hectolitre' (reference method)
- BS-4317-24 - Methods of test for cereals and pulses. Method of checking the calibration of moisture meters for cereals
- BS-4317-25 - Methods of test for cereals and pulses. Determination of wet gluten content in wheat flour by mechanical means
- BS-4317-26 - Methods of test for cereals and pulses
- BS-4317-27 - Methods of test for cereals and pulses. Determination of rheological properties of doughs using an alveograph
- BS-4317-28 - Methods of test for cereals and pulses. Determination of viscosity of flour using an amylograph
- BS-4317-29 - Methods of test for cereals and pulses
- BS-4317-3 - Methods of test for cereals and pulses
- BS-4317-30 - Methods of test for cereals and pulses
- BS-4317-31 - Methods of test for cereals and pulses. Determination of yellow pigment content in durum wheat flour and semolina
- BS-4317-32 - Methods of test for cereals and pulses
- BS-4317-4 - Methods of test for cereals and pulses. Determination of impurities, size, foreign odours, insects, and species and variety in pulses
- BS-4317-5 - Methods of test for cereals and pulses. Determination of size of pulses
- BS-4317-6 - Methods of test for cereals and pulses. Tests for foreign odours in pulses
- BS-4317-7 - Methods of test for cereals and pulses. Tests for infestation of pulses by insects
- BS-4317-8 - Methods of test for cereals and pulses. Tests of species and variety of pulses
- BS-4317-9 - Methods of test for cereals and pulses. Determination of falling number of cereals
- BS-6279-2 - Storage of cereals and pulses
- BS-6298 - Methods for Automatic Sampling of Cereals & Milled Cereal Products by Mechanical Means
- BS-6860 - Nomenclature for cereals, pulses and other food grains
- BS-EN-12955 - Foodstuffs. Determination of aflatoxin B1, and the sum of aflatoxins B1, B2, G1 and G2 in cereals, shell-fruits and derived products. High performance liquid chromatographic method with post column derivatization and immunoaffinity column clean up
- BS-EN-13585 - Foodstuffs. Determination of fumonisins B1 and B2 in maize. HPLC method with solid phase extraction clean-up
- BS-EN-14185-1 - Non-fatty food. Determination of N-methylcarbamate residues
- BS-EN-14185-2 - Non fatty foods. Determination of N-methylcarbamate residues
- BS-EN-14352 - Foodstuffs. Determination of fumonisin B1 and B2 in maize based foods. HPLC method with immunoaffinity column clean up
- BS-EN-15054 - Non fatty foods. Determination of chlormequat and mepiquat. LC-MS method
- BS-EN-15055 - Non fatty foods. Determination of chlormequat and mepiquat. LC-MS/MS method
- BS-EN-15587 - Cereal and cereal products. Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)
- BS-EN-15850 - Foodstuffs. Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection
- BS-EN-15851 - Foodstuffs. Determination of aflatoxin B1 in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection
- BS-EN-15948 - Cereals. Determination of moisture and protein. Method using Near-Infrared Spectroscopy in whole kernels
- BS-EN-16378 - Cereals. Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
- BS-EN-16618 - Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- BS-EN-16802 - Foodstuffs. Determination of elements and their chemical species. Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
- BS-EN-16923 - Foodstuffs. Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MS
- BS-EN-16923-TC - Tracked Changes. Foodstuffs. Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MS
- BS-EN-17252 - Foodstuffs. Determination of phomopsin A in lupin seeds and lupin derived products by HPLC-MS/MS
- BS-EN-17280 - Foodstuffs. Determination of zearalenone and trichothecenes including deoxynivalenol and its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), nivalenol T-2 toxin and HT-2 toxin in cereals and cereal products by LC-MS/MS
- BS-EN-17425 - Foodstuffs. Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and HPLC-MS/MS
- BS-EN-ISO-11052 - Durum wheat flour and semolina. Determination of yellow pigment content
- BS-EN-ISO-11085 - Cereals, cereals-based products and animal feeding stuffs. Determination of crude fat and total fat content by the Randall extraction method
- BS-EN-ISO-11746 - Rice. Determination of biometric characteristics of kernels
- BS-EN-ISO-11746-TC - Tracked Changes. Rice. Determination of biometric characteristics of kernels
- BS-EN-ISO-11747 - Rice. Determination of rice kernel resistance to extrusion after cooking
- BS-EN-ISO-13690 - Cereals, pulses and milled products. Sampling of static batches
- BS-EN-ISO-16624 - Wheat flour and durum wheat semolina. Determination of colour by diffuse reflectance colorimetry
- BS-EN-ISO-16634-2 - Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content
- BS-EN-ISO-16634-2-TC - Tracked Changes. Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content
- BS-EN-ISO-17715 - Flour from wheat (Triticum aestivum L.). Amperometric method for starch damage measurement
- BS-EN-ISO-17718 - Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
- BS-EN-ISO-20483 - Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method
- BS-EN-ISO-21415-1 - Wheat and wheat flour. Gluten content
- BS-EN-ISO-21415-2 - Wheat and wheat flour. Gluten content
- BS-EN-ISO-21415-3 - Wheat and wheat flour. Gluten content
- BS-EN-ISO-21415-4 - Wheat and wheat flour. Gluten content
- BS-EN-ISO-2171 - Cereals, pulses and by-products. Determination of ash yield by incineration
- BS-EN-ISO-24333 - Cereals and cereal products. Sampling
- BS-EN-ISO-27971 - 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
- BS-EN-ISO-27971-TC - Tracked Changes. 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
- BS-EN-ISO-3093 - Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten
- BS-EN-ISO-5526 - Cereals, pulses and other food grains. Nomenclature
- BS-EN-ISO-5527 - Cereals. Vocabulary
- BS-EN-ISO-5529 - Wheat. Determination of the sedimentation index. Zeleny test
- BS-EN-ISO-5530-1 - Wheat flour. Physical characteristics of doughs
- BS-EN-ISO-5530-2 - Wheat flour. Physical characteristics of doughs
- BS-EN-ISO-6540 - Maize. Determination of moisture content (on milled grains and on whole grains)
- BS-EN-ISO-6540-TC - Tracked Changes. Maize. Determination of moisture content (on milled grains and on whole grains)
- BS-EN-ISO-6644 - Flowing Cereals and Milled Cereal Products, Automatic Sampling by Mechanical Means
- BS-EN-ISO-6647-1 - Rice. Determination of amylose content
- BS-EN-ISO-6647-2 - Rice. Determination of amylose content
- BS-EN-ISO-712 - Cereals and cereal products. Determination of moisture content. Reference method
- BS-EN-ISO-7301 - Rice. Specification.
- BS-EN-ISO-7971-1 - Cereals. Determination of bulk density, called mass per hectolitre
- BS-EN-ISO-7971-2 - Cereals. Determination of bulk density, called mass per hectolitre
- BS-EN-ISO-7971-3 - Cereals. Determination of bulk density, called mass per hectolitre
- BS-EN-ISO-7973 - Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
- BS-ISO-11050 - Wheat flour and durum wheat semolina. Determination of impurities of animal origin
- BS-ISO-11050-TC - Tracked Changes. Wheat flour and durum wheat semolina. Determination of impurities of animal origin
- BS-ISO-11085 - Cereals, Cereals-Based Products & Animal Feeding Stuffs, Determination of Crude Fat &
- BS-ISO-13690 - Cereals, Pulses and Milled Products - Sampling of Static Batches
- BS-ISO-17715 - Flour from wheat (Tritticum aestivum L.). Amperometric method for starch damage measurement
- BS-ISO-17718 - Wholemeal and flour from wheat (Triticum aestivum L.). Determination of rheological behaviour as a function of mixing and temperature increase
- BS-ISO-24557 - Pulses. Determination of moisture content. Air-oven method
- BS-ISO-5529 - Wheat, Determination of the Sedimentation Index, Zeleny Test
- BS-ISO-5530-4 - Wheat flour (Triticum aestivum L.). Physical characteristics of doughs
- BS-ISO-6644 - Flowing Cereals & Milled Cereal Products, Automatic Samplingby Mechanical Means
- BS-ISO-6646 - Rice. Determination of the potential milling yield from paddy and from husked rice
- BS-ISO-7301-TC - Tracked Changes. Rice. Specification
- BS-ISO-7304-1 - Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis
- BS-ISO-7304-2 - Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis
- BS-ISO-7305 - Milled cereal products. Determination of fat acidity
- BS-ISO-7700-1 - Food products. Checking the performance of moisture meters in use
- BS-ISO-7970 - Wheat (Triticum aestivum L.). Specification
- BS-ISO-7971-1 - Cereals. Determination of bulk density, called 'mass per hectolitre'
- DD-CEN-15465 - Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
- DD-CEN-15731 - 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
- DD-CEN-ISO-16634-2 - Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content
- PAS-233 - Zinc enriched wheat, maize and rice grain. Specification
- PAS-234 - Iron enriched bean and pearl millet grain. Specification
- PAS-235 - Provitamin A carotenoids (PVAC) enriched maize grain, cassava and sweet potato roots. Specification
- PD-CEN-16324 - Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
- PD-CEN-16731 - Foodstuffs. Determination of hydride-reactive arsenic compounds in rice by atomic absorption spectrometry (Hydride-AAS) following acid extraction
- PD-CEN-16875 - Cereal and cereal products. Technical report of the interlaboratory study for the determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
- PD-CEN-17083 - Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
- PD-CEN-17474 - Cereals (wheat and barley). Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy
- PD-CEN-ISO-29263 - Cereals and cereal products. Sampling studies
ISO:
- ISO-11050 - Wheat flour and durum wheat semolina - Determination of impurities of animal origin
- ISO-11051 - Durum wheat (Triticum durum Desf.) -- Specification
- ISO-11052 - Durum wheat flour and semolina -- Determination of yellow pigment content
- ISO-11085 - Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method
- ISO-11746 - Rice - Determination of biometric characteristics of kernels
- ISO-11746-AM1 - - Amendment 1
- ISO-11747 - Rice - Determination of rice kernel resistance to extrusion after cooking
- ISO-11747-AM1 - - Amendment 1
- ISO-14864 - Rice -- Evaluation of gelatinization time of kernels during cooking
- ISO-15141 - Cereals and cereal products - Determination of ochratoxin A - High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
- ISO-15141-1 - Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up
- ISO-15141-2 - Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up
- ISO-15793 - Durum wheat semolinas -- Determination of the undersize fraction
- ISO-16002 - Stored cereal grains and pulses - Guidance on the detection of infestation by live invertebrates by trapping
- ISO-16050 - Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method
- ISO-16624 - Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry
- ISO-16634-2 - 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
- ISO-17715 - Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
- ISO-17718 - Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
- ISO-19942 - Maize (Zea mays L.) - Specification
- ISO-20483 - Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
- ISO-21415-1 - Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
- ISO-21415-2 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- ISO-21415-3 - Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
- ISO-21415-4 - Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
- ISO-2164 - Pulses -- Determination of glycosidic hydrocyanic acid
- ISO-2171 - Cereals, pulses and by-products - Determination of ash yield by incineration
- ISO-23637 - Cereals - Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
- ISO-24333 - Cereals and cereal products - Sampling
- ISO-24557 - Pulses - Determination of moisture content - Air-oven method
- ISO-27971 - 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
- ISO-29263 - Cereals and cereal products - Sampling studies
- ISO-3093 - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten
- ISO-4112 - Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk
- ISO-4174 - Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain
- ISO-520 - Cereals and pulses - Determination of the mass of 1 000 grains
- ISO-5526 - Cereals, pulses and other food grains - Nomenclature
- ISO-5527 - Cereals - Vocabulary
- ISO-5529 - Wheat - Determination of the sedimentation index - Zeleny test
- ISO-5530-1 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- ISO-5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
- ISO-5530-3 - Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph
- ISO-605 - Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods
- ISO-6322-1 - Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals
- ISO-6322-2 - Storage of cereals and pulses - Part 2: Practical recommendations
- ISO-6322-3 - Storage of cereals and pulses -- Part 3: Control of attack by pests
- ISO-6540 - Maize - Determination of moisture content (on milled grains and on whole grains)
- ISO-6639-1 - Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles
- ISO-6639-2 - Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling
- ISO-6639-3 - Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method
- ISO-6639-4 - Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods
- ISO-6646 - Rice - Determination of the potential milling yield from paddy and from husked rice
- ISO-6647-1 - 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
- ISO-6647-2 - Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
- ISO-6820 - Wheat flour and rye flour -- General guidance on the drafting of bread-making tests
- ISO-712 - Cereals and cereal products - Determination of moisture content - Reference method
- ISO-7301 - Rice - Specification
- ISO-7304 - Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
- ISO-7304-1 - Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
- ISO-7304-2 - Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
- ISO-7305 - Milled cereal products - Determination of fat acidity
- ISO-7970 - Wheat (Triticum aestivum L.) - Specification
- ISO-7971-1 - Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method
- ISO-7971-2 - Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument
- ISO-7971-3 - Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method
- ISO-7973 - Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph
- ISO-8981 - Wheat -- Identification of varieties by electrophoresis
- ISO-9648 - Sorghum -- Determination of tannin content
Other SDOs:
- DIN-EN-14352 - Foodstuffs, Determination of Fumonisin B1 & B2 in Maize-Based Foods, Hplc Method With
- DIN-EN-15055 - Non Fatty Foods - Determination of Chlormequat & Mepiquat - LC-Ms/Ms Method
- DIN-EN-ISO-11052 - Durum Wheat Flour & Semolina - Determination of Yellow Pigment Content
- DIN-EN-ISO-13690 - Cereals, Pulses & Milled Products - Sampling of Static Batches
- DIN-EN-ISO-20483 - Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)
- DIN-EN-ISO-21415-1 - Part 1: Determination of Wet Gluten by a Manual Method, Wheat & Wheat Flour - Gluten C
- DIN-EN-ISO-21415-3 - Part 3: Determination of Dry Gluten From Wet Gluten by an Oven Drying Method, Wheat &
- DIN-EN-ISO-21415-4 - Part 4: Determination of Dry Gluten From Wet Gluten by a Rapid Drying Method, Wheat &
- DIN-EN-ISO-3093 - Wheat, Rye & Their Flours, Durum Wheat & Durum Wheat Semolina - Determination of the F
- DIN-EN-ISO-6644 - Flowing Cereals & Milled Cereal Products - Automatic Sampling by Mechanical Means
- EN-12955 - Determination of Aflatoxin B1, & the Sum of Aflatoxins B1, B2, g1, & g1 in Cereals, Sh
- EN-13585 - Foodstuffs, Determination of Fumonisins B1 & B2 in Maize, Hplc Method With Solid Phase
- EN-14352 - Foodstuffs, Determination of Fumonisin B1 & B2 in Maize-Based Foods, Hplc Method With
- EN-15054 - Non Fatty Foods - Determination of Chlormequat & Mepiquat - LC-Ms Method
- EN-15587 - Cereals and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.) and feed barley (Hordeum vulgare L.)
- EN-15850 - Foodstuffs - Determination of Zearalenone in Maize Based Baby Food, Barley Flour, Maiz
- EN-15851 - Foodstuffs - Determination of Aflatoxin B1 in Cereal Based Foods for Infants & Young C
- EN-15948 - Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
- EN-16378 - Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
- EN-16618 - Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- EN-16802 - Foodstuffs - Determination of elements and their chemical species - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
- EN-16923 - Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by LC-MS/MS after SPE cleanup
- EN-ISO-11052 - Durum Wheat Flour & Semolina - Determination of Yellow Pigment Content
- EN-ISO-11085 - Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method
- EN-ISO-11746 - Rice - Determination of biometric characteristics of kernels (ISO 11746:2012)
- EN-ISO-11747 - Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
- EN-ISO-13690 - Cereals, Pulses & Milled Products, Sampling of Static Batches
- EN-ISO-16050 - Foodstuffs - Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method
- EN-ISO-16634-2 - 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
- EN-ISO-17715 - Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement
- EN-ISO-17718 - Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase
- EN-ISO-20483 - Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)
- EN-ISO-21415-1 - Part 1: Determination of Wet Gluten by a Manual Method, Wheat & Wheat Flour - Gluten C
- EN-ISO-21415-2 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- EN-ISO-21415-3 - Part 3: Determination of Dry Gluten From Wet Gluten by an Oven Drying Method, Wheat &
- EN-ISO-21415-4 - Part 4: Determination of Dry Gluten From Wet Gluten by a Rapid Drying Method, Wheat &
- EN-ISO-2171 - Cereals, Pulses & By-Products - Determination of Ash Yield by Incineration
- EN-ISO-24333 - Cereals & Cereal Products, Sampling
- EN-ISO-27971 - 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
- EN-ISO-3093 - Wheat, Rye & Their Flours, Durum Wheat & Durum Wheat Semolina - Determination of the F
- EN-ISO-5526 - Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013)
- EN-ISO-5527 - Cereals - Vocabulary
- EN-ISO-5529 - Wheat - Determination of the Sedimentation Index - Zeleny Test
- EN-ISO-5530-1 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph
- EN-ISO-5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
- EN-ISO-6540 - Maize - Determination of Moisture Content (on Milled Grains & on Whole Grains)
- EN-ISO-6644 - Flowing Cereals & Milled Cereal Products - Automatic Sampling by Mechanical Means
- EN-ISO-6647-1 - Rice - Determination of amylose content - Part 1: Reference method
- EN-ISO-6647-2 - Rice - Determination of amylose content - Part 2: Routine methods
- EN-ISO-712 - Cereals & Ceral Products - Determination of Moisture Content - Reference Method
- EN-ISO-7971-1 - Part 1: Reference Method, Cerals - Determination of Bulk Density, Called Mass per Hect
- EN-ISO-7971-2 - Part 3: Routine Method, Cerals - Determination of Bulk Density, Called Massed Mass Per
- EN-ISO-7971-3 - Cereals, Determination of Bulk Density, Called Mass per Hectolitre, Routine Method
- EN-ISO-7973 - Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph
- SIS-CEN/TR-16324 - Technical report of the interlaboratory study for the determination of Besatz in common wheat, rye and durum wheat
- SIS-CEN/TR-17474 - Cereals (wheat and barley) - Technical Report of the interlaboratory studies for the determination of moisture and protein in whole kernels by near infrared spectroscopy
- SIS-CEN/TS-15731 - 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
- SIS-CEN/TS-17083 - Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
- SS-EN-12955 - Foodstuffs - Determination of aflatoxin B1, and the sum of aflatoxins B1, B2, G1 and G2 in cereals, shell-fruits and derived products - High performance liquid chromatographic method with post column derivatization and immunoaffinity column clean up
- SS-EN-13585 - Foodstuffs - Determination of fumonisins B1 and B2 in maize - HPLC method with solid phase extraction clean-up
- SS-EN-14083 - Foodstuffs - Determination of trace elements - Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (GFAAS) after pressure digestion
- SS-EN-14084 - Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron atomic absorption spectrometry (AAS) after microwave digestion
- SS-EN-14185-1 - Non-fatty food - Determination of N-methylcarbamate residues - Part 1: HPLC-method with SPE clean-up
- SS-EN-14185-2 - Non fatty foods - Determination of N-methylcarbamate residues - Part 2: HPLC method with clean-up on a diatomaceous earth column
- SS-EN-14352 - Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up
- SS-EN-15054 - Non fatty foods - Determination of chlormequat and mepiquat - LC-MS method
- SS-EN-15055 - Non fatty foods - Determination of chlormequat and mepiquat - LC-MS/MS method
- SS-EN-15376 - Automotive fuels - Ethanol as a blending component for petrol - Requirements and test methods
- SS-EN-15585 - Cereals and cereal products - Durum wheat (T. durum Desf.) - Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
- SS-EN-15587 - Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)
- SS-EN-15850 - Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
- SS-EN-15851 - Foodstuffs - Determination of aflatoxin B1 in cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
- SS-EN-15891 - Foodstuffs - Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and UV detection
- SS-EN-15948 - Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels
- SS-EN-16378 - Cereals - Determination of impurities content in maize (Zea mays, L.) and sorghum (Sorghum bicolor, L.)
- SS-EN-16618 - Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
- SS-EN-16619 - Food analysis - Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS)
- SS-EN-16620 - Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- SS-EN-16802 - Foodstuffs - Determination of elements and their chemical species - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
- SS-EN-16923 - Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MS
- SS-EN-17252 - Foodstuffs - Determination of phomopsin A in lupin seeds and lupin derived products by HPLC-MS/MS
- SS-EN-17280 - Foodstuffs - Determination of zearalenone and trichothecenes including deoxynivalenol and its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), nivalenol T-2 toxin and HT-2 toxin in cereals and cereal products by LC-MS/MS
- SS-EN-17425 - Foodstuffs - Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and HPLC-MS/MS
- SS-EN-ISO-11052 - Durum wheat flour and semolina - Determination of yellow pigment content (ISO 11052:1994)
- SS-EN-ISO-11085 - Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method (ISO 11085:2015)
- SS-EN-ISO-11746 - Rice - Determination of biometric characteristics of kernels (ISO 11746:2020)
- SS-EN-ISO-11746-AM1 - Rice - Determination of biometric characteristics of kernels - Amendment 1 (ISO 11746:2012/Amd 1:2017)
- SS-EN-ISO-11747 - Rice - Determination of rice kernel resistance to extrusion after cooking (ISO 11747:2012)
- SS-EN-ISO-11747-AM1 - Rice - Determination of rice kernel resistance to extrusion after cooking - Amendment 1 (ISO 11747:2012/Amd 1:2017)
- SS-EN-ISO-13690 - Cereals, pulses and milled products - Sampling of static batches (ISO 13690:1999)
- SS-EN-ISO-16050 - Foodstuffs - Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method (ISO 16050:2003)
- SS-EN-ISO-16634-1 - Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)
- SS-EN-ISO-16634-2 - 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 (ISO 16634-2:2016)
- SS-EN-ISO-17715 - Flour from wheat (Triticum aestivum L.) - Amperometric method for starch damage measurement (ISO 17715:2013)
- SS-EN-ISO-17718 - Wholemeal and flour from wheat (Triticum aestivum L.) - Determination of rheological behaviour as a function of mixing and temperature increase (ISO 17718:2013)
- SS-EN-ISO-20483 - Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method (ISO 20483:2013)
- SS-EN-ISO-21415-1 - Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method (ISO 21415:2006)
- SS-EN-ISO-21415-2 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO 21415-2:2015)
- SS-EN-ISO-21415-3 - Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method (ISO 21415-3:2006)
- SS-EN-ISO-21415-4 - Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006)
- SS-EN-ISO-21572 - Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
- SS-EN-ISO-2171 - Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2023)
- SS-EN-ISO-24333 - Cereals and cereal products - Sampling (ISO 24333:2009)
- SS-EN-ISO-27971 - 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 (ISO 27971:2023)
- SS-EN-ISO-3093 - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009)
- SS-EN-ISO-520 - Cereals and pulses - Determination of the mass of 1000 grains (ISO 520:2010)
- SS-EN-ISO-5526 - Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013)
- SS-EN-ISO-5527 - Cereals - Vocabulary (ISO 5527:2015)
- SS-EN-ISO-5529 - Wheat - Determination of sedimentation index - Zeleny test (ISO 5529:2007)
- SS-EN-ISO-5530-1 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013)
- SS-EN-ISO-5530-2 - Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012)
- SS-EN-ISO-6540 - Maize - Determination of moisture content (on milled grains and on whole grains) (ISO 6540:2021)
- SS-EN-ISO-6644 - Flowing cereals and milled cereal products - Automatic sampling by mechanical means (ISO 6644:2002)
- SS-EN-ISO-6647-1 - 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 (ISO 6647-1:2020)
- SS-EN-ISO-6647-2 - Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020)
- SS-EN-ISO-712 - Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009)
- SS-EN-ISO-7301 - Rice - Specification (ISO 7301:2021)
- SS-EN-ISO-7971-1 - Cereals - Determination of bulk density, called mass per hectolitre - Part 1: Reference method (ISO7971-1:2009)
- SS-EN-ISO-7971-2 - Cereals - Determination of bulk density, called mass per hectolitre - Part 2: Method of traceability for measuring instruments through reference to the international standard instrument (ISO/FDIS 7971-2:2019)
- SS-EN-ISO-7971-3 - Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)
- SS-EN-ISO-7973 - Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
- UNE-EN-ISO-21415-2 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- UNE-EN-ISO-7973 - Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph