Items to be displayed:
| Standard and/or project | Stage | ICS |
|---|---|---|
| ISO 520:2010 Cereals and pulses -- Determination of the mass of 1 000 grains | 60.60 | 67.060 |
| ISO 605:1991 Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods | 90.93 | 67.060 |
| ISO 711:1985 Cereals and cereal products -- Determination of moisture content (Basic reference method) | 90.93 | 67.060 |
| ISO 712:2009 Cereals and cereal products -- Determination of moisture content -- Reference method | 60.60 | 67.060 |
| ISO 2164:1975 Pulses -- Determination of glycosidic hydrocyanic acid | 90.93 | 67.060 |
| ISO 2171:2007 Cereals, pulses and by-products -- Determination of ash yield by incineration | 90.93 | 67.060 |
| ISO 3093:2009 Wheat, rye and their flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten | 60.60 | 67.060 |
| ISO 4112:1990 Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk | 90.93 | 67.060 |
| ISO 4174:1998 Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain | 90.20 | 67.060 |
| ISO 5223:1995 Test sieves for cereals | 90.60 | 67.260 |
| ISO 5223:1995/Amd 1:1999 Additional sizes | 60.60 | 67.260 |
| ISO 5526:2013 Cereals, pulses and other food grains -- Nomenclature | 60.60 | 67.060 01.040.67 |
| ISO 5527:1995 Cereals -- Vocabulary | 90.92 | 67.060 01.040.67 |
| ISO/FDIS 5527 Cereals -- Vocabulary | 50.20 | 67.060 01.040.67 |
| ISO 5529:2007 Wheat -- Determination of the sedimentation index -- Zeleny test | 90.93 | 67.060 |
| ISO 5530-1:2013 Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph | 60.60 | 67.060 |
| ISO 5530-2:2012 Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph | 60.60 | 67.060 |
| ISO 5530-3:1988 Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph | 90.92 | 67.060 |
| ISO 6322-1:1996 Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals | 90.93 | 67.060 |
| ISO 6322-2:2000 Storage of cereals and pulses -- Part 2: Practical recommendations | 90.93 | 67.060 |
| ISO 6322-3:1989 Storage of cereals and pulses -- Part 3: Control of attack by pests | 90.93 | 67.060 |
| ISO 6540:1980 Maize -- Determination of moisture content (on milled grains and on whole grains) | 90.93 | 67.060 |
| ISO 6639-1:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles | 90.93 | 67.060 |
| ISO 6639-2:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling | 90.93 | 67.060 |
| ISO 6639-3:1986 Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method | 90.93 | 67.060 |
| ISO 6639-4:1987 Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods | 90.93 | 67.060 |
| ISO 6646:2011 Rice -- Determination of the potential milling yield from paddy and from husked rice | 60.60 | 67.060 |
| ISO/DIS 6647-1 Rice -- Determination of amylose content -- Part 1: Reference method | 40.20 | 67.060 |
| ISO 6647-1:2007 Rice -- Determination of amylose content -- Part 1: Reference method | 90.92 | 67.060 |
| ISO/DIS 6647-2 Rice -- Determination of amylose content -- Part 2: Routine methods | 40.20 | 67.060 |
| ISO 6647-2:2007 Rice -- Determination of amylose content -- Part 2: Routine methods | 90.92 | 67.060 |
| ISO 6820:1985 Wheat flour and rye flour -- General guidance on the drafting of bread-making tests | 90.93 | 67.060 |
| ISO 7301:2011 Rice -- Specification | 60.60 | 67.060 |
| ISO 7304:1985 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis | 90.92 | 67.060 |
| ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method | 90.93 | 67.060 |
| ISO 7305:1998 Milled cereal products -- Determination of fat acidity | 90.93 | 67.060 |
| ISO 7700-1:2008 Food products -- Checking the performance of moisture meters in use -- Part 1: Moisture meters for cereals | 90.93 | 67.260 |
| ISO 7970:2011 Wheat (Triticum aestivum L.) -- Specification | 60.60 | 67.060 |
| ISO 7971-1:2009 Cereals -- Determination of bulk density, called mass per hectolitre -- Part 1: Reference method | 60.60 | 67.060 |
| ISO 7971-2:2009 Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument | 60.60 | 67.060 |
| ISO 7971-3:2009 Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method | 60.60 | 67.060 |
| ISO 7973:1992 Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph | 90.60 | 67.060 |
| ISO 8981:1993 Wheat -- Identification of varieties by electrophoresis | 90.20 | 67.060 |
| ISO 9648:1988 Sorghum -- Determination of tannin content | 90.93 | 67.060 |
| ISO 11050:1993 Wheat flour and durum wheat semolina -- Determination of impurities of animal origin | 90.20 | 67.060 |
| ISO 11051:1994 Durum wheat (Triticum durum Desf.) -- Specification | 90.93 | 67.060 |
| ISO 11052:1994 Durum wheat flour and semolina -- Determination of yellow pigment content | 90.93 | 67.060 |
| ISO 11085:2008 Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method | 90.92 | 67.060 |
| ISO 11746:2012 Rice -- Determination of biometric characteristics of kernels | 60.60 | 67.060 |
| ISO 11747:2012 Rice -- Determination of rice kernel resistance to extrusion after cooking | 60.60 | 67.060 |
| ISO 14864:1998 Rice -- Evaluation of gelatinization time of kernels during cooking | 90.20 | 67.060 |
| ISO 15141-1:1998 Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up | 90.20 | 67.060 |
| ISO 15141-2:1998 Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up | 90.20 | 67.060 |
| ISO 15793:2000 Durum wheat semolinas -- Determination of the undersize fraction | 90.93 | 67.060 |
| ISO 16002:2004 Stored cereal grains and pulses -- Guidance on the detection of infestation by live invertebrates by trapping | 90.60 | 67.060 |
| ISO/WD 16624 Measuring the colour of durum wheat semolina and common wheat flour | 20.20 | 67.060 |
| ISO 17715:2013 Flour from wheat (Triticum aestivum L.) -- Amperometric method for starch damage measurement | 60.60 | 67.060 |
| ISO 17718:2013 Wholemeal and flour from wheat (Triticum aestivum L.) -- Determination of rheological behaviour as a function of mixing and temperature increase | 60.60 | 67.060 |
| ISO 20483:2006 Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method | 90.92 | 67.060 |
| ISO/FDIS 20483 Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method | 50.00 | 67.060 |
| ISO 21415-1:2006 Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method | 90.93 | 67.060 |
| ISO/DIS 21415-2 Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means | 40.00 | 67.060 |
| ISO 21415-2:2006 Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means | 90.92 | 67.060 |
| ISO 21415-3:2006 Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method | 90.93 | 67.060 |
| ISO 21415-4:2006 Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method | 90.93 | 67.060 |
| ISO 24333:2009 Cereals and cereal products -- Sampling | 90.60 | 67.060 |
| ISO 24557:2009 Pulses -- Determination of moisture content -- Air-oven method | 60.60 | 67.060 |
| ISO 27971:2008 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 | 90.92 | 67.060 |
