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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
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
90.20
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
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 5527:1995
Cereals -- Vocabulary
95.99
ISO 5527:2015
Cereals -- Vocabulary
60.60
ISO 5527-1:1979
Cereals -- Vocabulary
95.99
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/CD 5530-1
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph
30.99
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/CD 5530-2
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph
30.99
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
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 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 6647:1987
Rice -- Determination of amylose content
95.99
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/CD 6647-1
Rice -- Amylose content -- Part 1: Determination of amylose
30.99
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/CD 6647-2
Rice -- Amylose content -- Part 2: Determination of absolute amylose
30.99
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
Rice -- Specification
30.60
ISO 7302:1982
Cereals and cereal products -- Determination of total fat content
95.99
ISO 7304:1985
Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
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 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 7971:1986
Cereals -- Determination of bulk density, called "mass per hectolitre" (Reference method)
95.99
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
90.20
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 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/DIS 11050
Wheat flour and durum wheat semolina -- Determination of impurities of animal origin
40.99
ISO 11051:1994
Durum wheat (Triticum durum Desf.) -- Specification
90.20
ISO 11052:1994
Durum wheat flour and semolina -- Determination of yellow pigment content
90.20
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
60.60
ISO 11747:2012
Rice -- Determination of rice kernel resistance to extrusion after cooking
90.93
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 15141:2018
Cereals and cereal products -- Determination of ochratoxin A -- High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
60.60
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 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/DIS 16624
Wheat flour and durum wheat semolina -- Determination of the colour by reflectance diffused colorimetry
40.99
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
90.93
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
90.20
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
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
90.20
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/DTR 29263
Cereals and cereal products -- Sampling studies
30.98

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