Main menu
Use the form below to find particular standards or projects. Enter your criteria for searching (single or in combination) in the fields below and press the button “Search”. You can also search using the Advance Search facility.
Wheat flour and durum wheat semolina — Determination of impurities of animal origin
60.60 Standard published
Durum wheat flour and semolina — Determination of yellow pigment content
90.93 Standard confirmed
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method
90.60 Close of review
Rice — Determination of biometric characteristics of kernels
60.60 Standard published
Rice — Determination of rice kernel resistance to extrusion after cooking
90.93 Standard confirmed
Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1
60.60 Standard published
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
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
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
90.20 Standard under periodical review