Cereals and pulses — Determination of the mass of 1000 grains

Cereals and pulses — Determination of the mass of 1 000 grains

Pulses — Methods of test

Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods

Pulses — Determination of the impurities (including insects) — Test methods on a laboratory sample

Cereals and cereal products — Determination of moisture content — (Basic reference method)

Cereals and cereal products — Determination of moisture content (Basic reference method)

Cereals and cereal products — Determination of moisture content — Part 1: Reference method

Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method

Cereals and cereal products — Determination of moisture content (Routine reference method)

Cereals and cereal products — Determination of moisture content (Routine reference method)

Cereals and cereal products — Determination of moisture content — Routine reference method

Cereals and cereal products — Determination of moisture content — Reference method

Cereals — Sampling (as grain)

Pulses in bags — Sampling

Cereals and pulses — Method of test for infestation by X-ray examination

Pulses — Determination of glycosidic hydrocyanic acid

Cereals and pulses — Sampling of milled products

Cereals, pulses and derived products — Determination of ash

Cereals and milled cereal products — Determination of total ash

Cereals, pulses and by-products — Determination of ash yield by incineration

Cereals, pulses and by-products — Determination of ash yield by incineration

Cereals — Determination of falling number

Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten

Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten — Technical Corrigendum 1

Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten

Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method

Cereals and pulses — Measurement of the temperature of grain stored in silos

Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk

Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk

Cereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grain

Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain

Test sieves for cereals

Test sieves for cereals

Test sieves for cereals — Amendment 1: Additional sizes

Cereals, pulses and other food grains — Nomenclature

Cereals, pulses and other food grains — Nomenclature

Cereals — Vocabulary

Cereals — Vocabulary

Cereals — Vocabulary

Wheat — Determination of sedimentation index — Zeleny test

Wheat — Determination of sedimentation index — Zeleny test

Wheat — Determination of the sedimentation index — Zeleny test

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph

Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph

Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1

Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph

Wheat flour — Determination of wet gluten

Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)

Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)

Storage of cereals and pulses — Part 1: General considerations in keeping cereals

Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals

Storage of cereals and pulses — Part 2: Essential requirements

Storage of cereals and pulses — Part 2: Practical recommendations

Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals

Storage of cereals and pulses — Part 3: Control of attack by pests

Maize — Determination of moisture content (on milled grains and on whole grains)

Maize — Determination of moisture content (on milled grains and on whole grains)

Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles

Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles

Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling

Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling

Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method

Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods

Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods

Cereals and milled cereal products — Automatic sampling by mechanical means

Flowing cereals and milled cereal products — Automatic sampling by mechanical means

Wheat flour — Determination of dry gluten

Rice — Determination of the yield of husked rice and milled rice

Rice — Determination of the potential milling yield from paddy and from husked rice

Rice — Determination of the potential milling yield from paddy and from husked rice

Rice — Determination of amylose content — Part 1: Reference method

Rice — Determination of amylose content — Part 1: Reference method

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

Rice — Determination of amylose content — Part 2: Routine methods

Rice — Determination of amylose content — Part 2: Routine methods

Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards

Rice — Determination of amylose content

Rice — Evaluation of cooking behaviour using a viscoelastograph

Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph

Wheat flour and rye flour — General guidance on the drafting of bread-making tests

Rice — Specification

Rice — Specification

Rice — Specification

Rice — Specification

Rice — Specification — Amendment 1

Cereals and cereal products — Determination of total fat content

Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method

Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method

Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

Milled cereal products — Determination of fat acidity

Milled cereal products — Determination of fat acidity

Milled cereal products — Determination of fat acidity

Wheat flour — Determination of wet gluten content by mechanical means

Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds

Check of the calibration of moisture meters — Part 1: Moisture meters for cereals

Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals

Wheat — Specification

Wheat (Triticum aestivum L.) — Specification

Wheat (Triticum aestivum L.) — Specification

Wheat (Triticum aestivum L.) — Specification

Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method

Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method

Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method

Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument

Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument

Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method

Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method

Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method)

Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph

Wheat — Identification of varieties by electrophoresis

Sorghum — Determination of tannin content

Wheat flour and durum wheat semolina — Determination of impurities of animal origin

Wheat flour and durum wheat semolina — Determination of impurities of animal origin

Durum wheat (Triticum durum Desf.) — Specification

Durum wheat flour and semolina — Determination of yellow pigment content

Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method

Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method

Rice — Determination of biometric characteristics of kernels

Rice — Determination of biometric characteristics of kernels — Amendment 1

Rice — Determination of biometric characteristics of kernels

Rice — Determination of rice kernel resistance to extrusion after cooking

Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1

Cereals, pulses and milled products — Sampling of static batches

Rice — Evaluation of gelatinization time of kernels during cooking

Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 1: High performance liquid chromatographic method with silica gel clean up

Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 2: High performance liquid chromatographic method with bicarbonate clean up

Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection

Durum wheat semolinas — Determination of the undersize fraction

Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping

Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry

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

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

Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement

Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement

Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase

Cereals pulses and cereal products — Sampling — Simplified routine method

Maize (Zea mays L.) — Specification

Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method

Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method

Whole grain — Definition and technical criteria for food labelling and claims

Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means

Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means

Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method

Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method

Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction

Cereals and cereal products — Determination of 17 mycotoxins by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)

Cereals and cereal products — Determination of 17 mycotoxins by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)

Cereals and cereal products — Sampling

Pulses — Determination of moisture content — Air-oven method

Pulses — Determination of moisture content — Air-oven method

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

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

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

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

Cereals and cereal products — Sampling studies