Foodstuffs - Determination of fumonisin B1 and B2 in maize based foods - HPLC method with immunoaffinity column clean up; German version EN 14352:2004— 19 стр.
Foodstuffs - Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and UV detection; German version EN 15891:2010— 22 стр.
Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by LC-MS/MS after SPE cleanup; German version EN 16923:2017— 29 стр.
Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection; German version EN 15850:2010— 20 стр.
Foodstuffs - Determination of ochratoxin A in cereal based foods for infants and young children - HPLC method with immunoaffinity column clean up and fluorescence detection; German version EN 15835:2010— 21 стр.
Cereal and cereal products - Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.), triticale (Triticosecale Wittmack spp.) and feed barley (Hordeum vulgare L.); German version EN 15587:2018— 30 стр.
Rice - Determination of amylose content - Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards (ISO 6647-2:2020); German version EN ISO 6647-2:2020— 21 стр.
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 (ISO 6647-1:2020); German version EN ISO 6647-1:2020— 20 стр.
Foodstuffs - Determination of zearalenone and trichothecenes including deoxynivalenol and its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), nivalenol T-2 toxin and HT-2 toxin in cereals and cereal products by LC-MS/MS; German version EN 17280:2019— 40 стр.
Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2013); German version EN ISO 5530-1:2014— 34 стр.
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2012); German version EN ISO 5530-2:2014— 21 стр.
Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten (ISO 3093:2009); German version EN ISO 3093:2009— 20 стр.
