• Filter:

  •  
  •  
  •  
  •  
Standard and/or project under the direct responsibility of ISO/TC 34/SC 4 Secretariat Stage ICS
ISO 520:1977
Cereals and pulses — Determination of the mass of 1000 grains
95.99
ISO 520:2010
Cereals and pulses — Determination of the mass of 1 000 grains
90.93
ISO 605:1977
Pulses — Methods of test
95.99
ISO 605:1991
Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
90.93
ISO 711:1978
Cereals and cereal products — Determination of moisture content — (Basic reference method)
95.99
ISO 711:1985
Cereals and cereal products — Determination of moisture content (Basic reference method)
95.99
ISO 712:1979
Cereals and cereal products — Determination of moisture content (Routine reference method)
95.99
ISO 712:1985
Cereals and cereal products — Determination of moisture content (Routine reference method)
95.99
ISO 712:1998
Cereals and cereal products — Determination of moisture content — Routine reference method
95.99
ISO 712:2009
Cereals and cereal products — Determination of moisture content — Reference method
90.93
ISO 950:1979
Cereals — Sampling (as grain)
95.99
ISO 951:1979
Pulses in bags — Sampling
95.99
ISO 1162:1975
Cereals and pulses — Method of test for infestation by X-ray examination
95.99
ISO 2164:1975
Pulses — Determination of glycosidic hydrocyanic acid
90.93
ISO 2170:1980
Cereals and pulses — Sampling of milled products
95.99
ISO 2171:1980
Cereals, pulses and derived products — Determination of ash
95.99
ISO 2171:1993
Cereals and milled cereal products — Determination of total ash
95.99
ISO 2171:2007
Cereals, pulses and by-products — Determination of ash yield by incineration
90.92
ISO/CD 2171
Cereals, pulses and by-products — Determination of ash yield by incineration
30.60
ISO 3093:1982
Cereals — Determination of falling number
95.99
ISO 3093:2004
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
95.99
ISO 3093:2004/Cor 1:2008
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
ISO 3093:2009
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten
90.93
ISO 3983:1977
Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method
95.99
ISO 4112:1979
Cereals and pulses — Measurement of the temperature of grain stored in silos
95.99
ISO 4112:1990
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
90.93
ISO 4174:1980
Cereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grain
95.99
ISO 4174:1998
Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain
90.93
ISO 5223:1983
Test sieves for cereals
95.99
ISO 5223:1995
Test sieves for cereals
90.60
ISO 5223:1995/Amd 1:1999
Test sieves for cereals — Amendment 1: Additional sizes
60.60
ISO 5526:1986
Cereals, pulses and other food grains — Nomenclature
95.99
ISO 5526:2013
Cereals, pulses and other food grains — Nomenclature
90.93
ISO 5527-1:1979
Cereals — Vocabulary
95.99
ISO 5527:1995
Cereals — Vocabulary
95.99
ISO 5527:2015
Cereals — Vocabulary
60.60
ISO 5529:1978
Wheat — Determination of sedimentation index — Zeleny test
95.99
ISO 5529:1992
Wheat — Determination of sedimentation index — Zeleny test
95.99
ISO 5529:2007
Wheat — Determination of the sedimentation index — Zeleny test
90.93
ISO 5530-1:1988
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
95.99
ISO 5530-1:1997
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
95.99
ISO 5530-1:2013
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
90.92
ISO 5530-2:1988
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
95.99
ISO 5530-2:1997
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
95.99
ISO 5530-2:2012
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
90.92
ISO 5530-3:1988
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
90.93
ISO 5530-4:1983
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
ISO 5530-4:1991
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
ISO 5530-4:1991/Cor 1:1992
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1
95.99
ISO 5530-4:2002
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
ISO/CD 5530-1
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
30.99
ISO/CD 5530-2
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
30.99
ISO 5531:1978
Wheat flour — Determination of wet gluten
95.99
ISO 5532:1980
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
95.99
ISO 5532:1987
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
95.99
ISO 6322-1:1981
Storage of cereals and pulses — Part 1: General considerations in keeping cereals
95.99
ISO 6322-1:1996
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
90.93
ISO 6322-2:1981
Storage of cereals and pulses — Part 2: Essential requirements
95.99
ISO 6322-2:2000
Storage of cereals and pulses — Part 2: Practical recommendations
90.93
ISO 6322-3:1981
Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals
95.99
ISO 6322-3:1989
Storage of cereals and pulses — Part 3: Control of attack by pests
90.93
ISO 6540:1980
Maize — Determination of moisture content (on milled grains and on whole grains)
90.92
ISO/CD 6540
Maize — Determination of moisture content (on milled grains and on whole grains)
30.00
ISO 6639-1:1986
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
90.93
ISO 6639-2:1986
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
90.93
ISO 6639-3:1986
Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method
90.93
ISO 6639-4:1987
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
90.93
ISO 6644:1981
Cereals and milled cereal products — Automatic sampling by mechanical means
95.99
ISO 6644:2002
Flowing cereals and milled cereal products — Automatic sampling by mechanical means
95.99
ISO 6645:1981
Wheat flour — Determination of dry gluten
95.99
ISO 6646:1984
Rice — Determination of the yield of husked rice and milled rice
95.99
ISO 6646:2000
Rice — Determination of the potential milling yield from paddy and from husked rice
95.99
ISO 6646:2011
Rice — Determination of the potential milling yield from paddy and from husked rice
90.93
ISO 6647-1:2007
Rice — Determination of amylose content — Part 1: Reference method
95.99
ISO 6647-1:2015
Rice — Determination of amylose content — Part 1: Reference method
90.92
ISO 6647-2:2007
Rice — Determination of amylose content — Part 2: Routine methods
95.99
ISO 6647-2:2015
Rice — Determination of amylose content — Part 2: Routine methods
90.92
ISO 6647:1987
Rice — Determination of amylose content
95.99
ISO/DIS 6647-1
Rice — Determination of amylose content — Part 1: Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
40.20
ISO/DIS 6647-2
Rice — Determination of amylose content — Part 2: Routine method: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
40.20
ISO 6648:1985
Rice — Evaluation of cooking behaviour using a viscoelastograph
95.99
ISO 6648:1993
Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph
95.99
ISO 6820:1985
Wheat flour and rye flour — General guidance on the drafting of bread-making tests
90.93
ISO 7301:1988
Rice — Specification
95.99
ISO 7301:2002
Rice — Specification
95.99
ISO 7301:2011
Rice — Specification
90.92
ISO/CD 7301.2
Rice — Specification
30.20
ISO 7302:1982
Cereals and cereal products — Determination of total fat content
95.99
ISO 7304-1:2016
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
60.60
ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method
90.93
ISO 7304:1985
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
95.99
ISO 7305:1986
Milled cereal products — Determination of fat acidity
95.99
ISO 7305:1998
Milled cereal products — Determination of fat acidity
95.99
ISO 7305:2019
Milled cereal products — Determination of fat acidity
60.60
ISO 7495:1990
Wheat flour — Determination of wet gluten content by mechanical means
95.99
ISO 7698:1990
Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds
95.99
ISO 7700-1:1984
Check of the calibration of moisture meters — Part 1: Moisture meters for cereals
95.99
ISO 7700-1:2008
Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
90.93
ISO 7970:1989
Wheat — Specification
95.99
ISO 7970:2000
Wheat (Triticum aestivum L.) — Specification
95.99
ISO 7970:2011
Wheat (Triticum aestivum L.) — Specification
90.92
ISO/CD 7970
Wheat (Triticum aestivum L.) — Specification
30.99
ISO 7971-1:2003
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method
95.99
ISO 7971-1:2009
Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method
90.60
ISO 7971-2:1995
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method
95.99
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
95.99
ISO 7971-2:2019
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
ISO 7971-3:2009
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
95.99
ISO 7971-3:2019
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
60.60
ISO 7971:1986
Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method)
95.99
ISO 7973:1992
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
90.93
ISO 8981:1993
Wheat — Identification of varieties by electrophoresis
90.60
ISO 9648:1988
Sorghum — Determination of tannin content
90.92
ISO/CD 9648
Sorghum — Determination of tannin content
30.00
ISO 11050:1993
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
90.92
ISO/FDIS 11050
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
50.00
ISO 11051:1994
Durum wheat (Triticum durum Desf.) — Specification
90.60
ISO 11052:1994
Durum wheat flour and semolina — Determination of yellow pigment content
90.60
ISO 11085:2008
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
95.99
ISO 11085:2015
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
60.60
ISO 11746
Rice — Determination of biometric characteristics of kernels
60.00
ISO 11746:2012
Rice — Determination of biometric characteristics of kernels
90.92
ISO 11746:2012/Amd 1:2017
Rice — Determination of biometric characteristics of kernels — Amendment 1
60.60
ISO 11747:2012
Rice — Determination of rice kernel resistance to extrusion after cooking
90.93
ISO 11747:2012/Amd 1:2017
Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1
60.60
ISO 13690:1999
Cereals, pulses and milled products — Sampling of static batches
95.99
ISO 14864:1998
Rice — Evaluation of gelatinization time of kernels during cooking
90.93
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
95.99
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
95.99
ISO 15141:2018
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
60.60
ISO 15793:2000
Durum wheat semolinas — Determination of the undersize fraction
90.93
ISO 16002:2004
Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping
90.93
ISO/FDIS 16624
Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
50.00
ISO 16634-2:2016
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
60.60
ISO 17715:2013
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
90.93
ISO 17718:2013
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
90.60
ISO 19942:2018
Maize (Zea mays L.) — Specification
60.60
ISO 20483:2006
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
95.99
ISO 20483:2013
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
90.60
ISO 21415-1:2006
Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
90.20
ISO 21415-2:2006
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means
95.99
ISO 21415-2:2015
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
60.60
ISO 21415-3:2006
Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
90.60
ISO 21415-4:2006
Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
90.20
ISO/NP 23637
Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
10.99
ISO 24333:2009
Cereals and cereal products — Sampling
90.93
ISO 24557:2009
Pulses — Determination of moisture content — Air-oven method
90.60
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
95.99
ISO 27971:2015
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
ISO/AWI TR 29263
Cereals and cereal products — Sampling studies
10.99
ISO/DTR 29263
Cereals and cereal products — Sampling studies
30.98

No matching records found. Please try changing the filter settings.