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Rice — Evaluation of gelatinization time of kernels during cooking
90.20 Standard under periodical review
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection
90.93 Standard confirmed
Durum wheat semolinas — Determination of the undersize fraction
90.60 Close of review
Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping
90.93 Standard confirmed
Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method
90.93 Standard confirmed
Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry
60.60 Standard published
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
90.92 Standard to be revised
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
60.00 Standard under publication
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
90.92 Standard to be revised
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase
90.93 Standard confirmed
Maize (Zea mays L.) — Specification — Amendment 1: Feed maize
60.60 Standard published
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
90.20 Standard under periodical review
Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method
90.93 Standard confirmed
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means
90.60 Close of review
Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method
90.93 Standard confirmed
Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method
90.93 Standard confirmed