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Standard and/or project under the direct responsibility of ISO/TC 34/SC 4 Secretariat Stage ICS
Cereals and pulses — Determination of the mass of 1000 grains
95.99
Cereals and pulses — Determination of the mass of 1 000 grains
90.93
Pulses — Methods of test
95.99
Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
90.93
Cereals and cereal products — Determination of moisture content — (Basic reference method)
95.99
Cereals and cereal products — Determination of moisture content (Basic reference method)
95.99
Cereals and cereal products — Determination of moisture content — Part 2: Automatic drying oven method
10.99
Cereals and cereal products — Determination of moisture content (Routine reference method)
95.99
Cereals and cereal products — Determination of moisture content (Routine reference method)
95.99
Cereals and cereal products — Determination of moisture content — Routine reference method
95.99
Cereals and cereal products — Determination of moisture content — Reference method
90.60
Cereals — Sampling (as grain)
95.99
Pulses in bags — Sampling
95.99
Cereals and pulses — Method of test for infestation by X-ray examination
95.99
Pulses — Determination of glycosidic hydrocyanic acid
90.93
Cereals and pulses — Sampling of milled products
95.99
Cereals, pulses and derived products — Determination of ash
95.99
Cereals and milled cereal products — Determination of total ash
95.99
Cereals, pulses and by-products — Determination of ash yield by incineration
90.92
Cereals, pulses and by-products — Determination of ash yield by incineration
40.60
Cereals — Determination of falling number
95.99
Wheat, rye and respective flours, durum wheat and durum wheat semolina — Determination of the Falling Number according to Hagberg-Perten
95.99
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
Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling number according to Hagberg-Perten
90.93
Cereals and cereal products — Determination of alpha-amylase activity — Colorimetric method
95.99
Cereals and pulses — Measurement of the temperature of grain stored in silos
95.99
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
90.60
Cereals and pulses — Measurement of unit pressure losses due to single-dimension air flow through a batch of grain
95.99
Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain
90.93
Test sieves for cereals
95.99
Test sieves for cereals
90.60
Test sieves for cereals — Amendment 1: Additional sizes
60.60
Cereals, pulses and other food grains — Nomenclature
95.99
Cereals, pulses and other food grains — Nomenclature
90.93
Cereals — Vocabulary
95.99
Cereals — Vocabulary
95.99
Cereals — Vocabulary
90.93
Wheat — Determination of sedimentation index — Zeleny test
95.99
Wheat — Determination of sedimentation index — Zeleny test
95.99
Wheat — Determination of the sedimentation index — Zeleny test
90.93
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
95.99
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
95.99
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
90.92
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
60.00
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
95.99
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
95.99
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
90.92
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
60.00
Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
90.93
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
Wheat flour — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph — Technical Corrigendum 1
95.99
Wheat flour (Triticum aestivum L.) — Physical characteristics of doughs — Part 4: Determination of rheological properties using an alveograph
95.99
Wheat flour — Determination of wet gluten
95.99
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
95.99
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method)
95.99
Storage of cereals and pulses — Part 1: General considerations in keeping cereals
95.99
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
90.92
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
30.00
Storage of cereals and pulses — Part 2: Essential requirements
95.99
Storage of cereals and pulses — Part 2: Practical recommendations
90.60
Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals
95.99
Storage of cereals and pulses — Part 3: Control of attack by pests
90.93
Maize — Determination of moisture content (on milled grains and on whole grains)
95.99
Maize — Determination of moisture content (on milled grains and on whole grains)
60.60
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
90.93
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
90.93
Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method
90.93
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
90.93
Cereals and milled cereal products — Automatic sampling by mechanical means
95.99
Flowing cereals and milled cereal products — Automatic sampling by mechanical means
95.99
Wheat flour — Determination of dry gluten
95.99
Rice — Determination of the yield of husked rice and milled rice
95.99
Rice — Determination of the potential milling yield from paddy and from husked rice
95.99
Rice — Determination of the potential milling yield from paddy and from husked rice
90.93
Rice — Determination of amylose content — Part 1: Reference method
95.99
Rice — Determination of amylose content — Part 1: Reference method
95.99
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
60.60
Rice — Determination of amylose content — Part 2: Routine methods
95.99
Rice — Determination of amylose content — Part 2: Routine methods
95.99
Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
60.60
Rice — Determination of amylose content
95.99
Rice — Evaluation of cooking behaviour using a viscoelastograph
95.99
Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph
95.99
Wheat flour and rye flour — General guidance on the drafting of bread-making tests
90.93
Rice — Specification
95.99
Rice — Specification
95.99
Rice — Specification
95.99
Rice — Specification
60.60
Rice — Specification — Amendment 1
30.00
Cereals and cereal products — Determination of total fat content
95.99
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method
90.60
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method
90.93
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
95.99
Milled cereal products — Determination of fat acidity
95.99
Milled cereal products — Determination of fat acidity
95.99
Milled cereal products — Determination of fat acidity
60.60
Wheat flour — Determination of wet gluten content by mechanical means
95.99
Cereals, pulses and derived products — Enumeration of bacteria, yeasts and moulds
95.99
Check of the calibration of moisture meters — Part 1: Moisture meters for cereals
95.99
Food products — Checking the performance of moisture meters in use — Part 1: Moisture meters for cereals
90.93
Wheat — Specification
95.99
Wheat (Triticum aestivum L.) — Specification
95.99
Wheat (Triticum aestivum L.) — Specification
95.99
Wheat (Triticum aestivum L.) — Specification
60.60
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method
95.99
Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method
90.93
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method
95.99
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
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
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
95.99
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method
60.60
Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method)
95.99
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
90.93
Wheat — Identification of varieties by electrophoresis
95.99
Sorghum — Determination of tannin content
90.93
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
95.99
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
60.60
Durum wheat (Triticum durum Desf.) — Specification
90.93
Durum wheat flour and semolina — Determination of yellow pigment content
90.93
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
95.99
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
90.60
Rice — Determination of biometric characteristics of kernels
95.99
Rice — Determination of biometric characteristics of kernels — Amendment 1
95.99
Rice — Determination of biometric characteristics of kernels
60.60
Rice — Determination of rice kernel resistance to extrusion after cooking
90.93
Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1
60.60
Cereals, pulses and milled products — Sampling of static batches
95.99
Rice — Evaluation of gelatinization time of kernels during cooking
90.93
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 1: High performance liquid chromatographic method with silica gel clean up
95.99
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 2: High performance liquid chromatographic method with bicarbonate clean up
95.99
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
60.60
Durum wheat semolinas — Determination of the undersize fraction
90.60
Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping
90.93
Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
60.60
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
90.60
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
90.92
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
40.60
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
90.93
Cereals and cereal products — Sampling — Simplified routine method
10.99
Maize (Zea mays L.) — Specification
60.60
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
95.99
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
90.60
Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
90.93
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means
95.99
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
90.60
Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
90.93
Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
90.93
Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction
60.60
Cereals and cereal products — Determination of 17 mycotoxins by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)
20.00
Cereals and cereal products — Sampling
90.93
Pulses — Determination of moisture content — Air-oven method
90.92
Pulses — Determination of moisture content — Air-oven method
30.00
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
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
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
40.60
Cereals and cereal products — Sampling studies
60.60

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