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Determination of caffeine content in coffee
Determination of caffeine content in coffee, Total:179 items.
In the international standard classification, Determination of caffeine content in coffee involves: Tea. Coffee. Cocoa, Food products in general, Farming and forestry, Beverages, Milk and milk products, General methods of tests and analysis for food products, Beekeeping, Sugar. Sugar products. Starch.
PT-IPQ, Determination of caffeine content in coffee
VN-TCVN, Determination of caffeine content in coffee
- TCVN 6604-2000 Coffee.Determination of caffeine content (reference method)
- TCVN 5253-1990 Coffee.Determination of ash contents
- TCVN 6537-2007 Green coffee.Determination of water content (Basic reference method)
- TCVN 7035-2002 Roasted ground coffee.Determination of moisture content.Method by determination of loss in mass at 103oC (Routine method)
- TCVN 6928-2007 Green coffee.Determination of loss in mass at 105oC
- TCVN 5567-1991 Instant coffee.Determination of loss in mass at 70oC under reduced pressure
Korean Agency for Technology and Standards (KATS), Determination of caffeine content in coffee
RO-ASRO, Determination of caffeine content in coffee
RU-GOST R, Determination of caffeine content in coffee
- GOST ISO 4052-2013 Coffee. Determination of caffeine content. Reference method
- GOST R 52613-2006 Coffee. Determination of caffeine content. Method using high-performance liquid chromatography
- GOST R 51182-1998 Coffee products. Procedure of mass parts measurement of coffeine
- GOST ISO 20481-2013 Coffee and coffee products. Determination of the caffeine content using high performance liquid chromatography (HPLC). Reference method
- GOST 19885-1974 Tea. Methods for determination of tannin and coffeine content
- GOST ISO 1446-2014 Green coffee. Determination of water content. Basic reference method
- GOST R 52795-2007 Roasted ground coffee. Determination of moisture content. Karl Fischer method
- GOST ISO 6673-2014 Green coffee. Determination of loss in mass at 105 °C
- GOST R 52794-2007 Roasted ground coffee. Method by determination of moisture content at 103 °C
- GOST ISO 10727-2013 Tea and instant tea. Determination of caffeine content. Method using high-performance liquid chromatography
- GOST R 53068-2008 Green coffee. Determination of moisture mass fraction at 105 °C
- GOST R 52612-2006 Instant coffee. Determination of loss in mass at 70 °C under reduced pressure
- GOST ISO 3726-2014 Instant coffee. Determination of loss in mass at 70 °C under reduced pressure
- GOST R 50502-1993 Nonalcoholic drinks. Metods for determination of aspartame, saccharin, coffein and sodium benzoate
- GOST ISO 11817-2014 Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)
British Standards Institution (BSI), Determination of caffeine content in coffee
- BS 5752-3:1983 Methods of test for coffee and coffee products. Coffee: determination of caffeine content (reference method)
- BS 5752-12:1992 Methods of test for coffee and coffee products - Coffee: determination of caffeine content (routine method by HPLC)
- BS ISO 20481:2008 Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method
- BS 5752-2:1984 Methods of test for coffee and coffee products. Green coffee: determination of moisture content (routine method)
- 19/30376136 DC BS ISO 22994. Testing of coffee and coffee products. Determination of dry matter content of soluble coffee. Sea sand method for liquid coffee extracts
- BS 5752-13:1995 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)
- BS ISO 22994:2021 Coffee extracts. Determination of the dry matter content of coffee extracts. Sea sand method of liquid or pasty coffee extracts
- BS 5752-6:1983 Methods of test for coffee and coffee products. Instant coffee. Determination of loss in mass at 70°C under reduced pressure
- BS 5752-14:1995 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
- BS ISO 10727:2002 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography
- BS ISO 1446:2001+A1:2011 Green coffee. Determination of water content. Basic reference method
- BS 5752-15:1997 Methods of test for coffee and coffee products. Instant coffee:determination of free and total carbohydrate contents by high performance anion-exchange chromatography
- 16/30337114 DC BS EN 16987. Foodstuffs. Determination of acrylamide in coffee and coffee products by HPLC-MS/MS and GC-MS
- BS ISO 20938:2009 Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
- BS ISO 20938:2008 Instant coffee - Determination of moisture content - Karl Fischer method (Reference method)
- BS ISO 6673:2003 Green coffee - Determination of loss in mass at 105 °C
- BS EN 16620:2015 Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
Association Francaise de Normalisation, Determination of caffeine content in coffee
- NF V05-251:1983 Coffee. Determination of caffeine content.
- NF V05-252:1992 Coffee. Determination of caffeine content. Method using high-performance liquid chromagraphy.
- NF V05-222:1986 Instant coffee. Determination of insoluble matter content.
- NF V03-307:1977 Green coffee. Determination of the mass of 1000 beans.
- NF V03-310*NF ISO 1446:2002 Green coffee - Determination of water content - Basic reference method
- NF ISO 1446:2002 Café vert - Détermination de la teneur en eau - Méthode de référence fondamentale
- NF V05-323:1995 Tea and instant tea in solid form. Determination of caffeine content. Method using high-performance liquid chromatography.
- NF V03-167*NF EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- NF EN 16620:2015 Analyse des produits alimentaires - Dosage du furane dans le café et les produits à base de café par chromatographie en phase gazeuse avec espace de tête couplée à la spectrométrie de masse (HS CG-SM)
- NF V05-221:1983 Instant coffee. Determination of loss in mass at 70 degrees under reduced pressure.
- NF ISO 11817:1994 Café torréfié moulu - Détermination de la teneur en eau - Méthode de Karl Fischer (méthode de référence).
International Organization for Standardization (ISO), Determination of caffeine content in coffee
- ISO 10095:1992 Coffee; determination of caffeine content; method using high-performance liquid chromatography
- ISO 4052:1983 Coffee; Determination of caffeine content (Reference method)
- ISO 20481:2008 Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method
- ISO 22994:2021 Coffee extracts - Determination of the dry matter content of coffee extracts - Sea sand method of liquid or pasty coffee extracts
- ISO 15322:2005 Dried milk and dried milk products - Determination of their behaviour in hot coffee (Coffee test)
- ISO 15322:2005|IDF 203:2005 Determination of properties of milk powder and milk powder products in hot coffee (coffee test)
- ISO 1447:1978 Green coffee; Determination of moisture content (Routine method)
- ISO 15322:2005 | IDF 203:2005 Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)
- ISO 1446:2001 Green coffee - Determination of water content - Basic reference method
- ISO 1446:1978 Green coffee; Determination of moisture content (Basic reference method)
- ISO 7534:1985 Instant coffee; Determination of insoluble matter content
- ISO 10727:1995 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography
- ISO 1446:2001/Amd 1:2011 Green coffee - Determination of water content - Basic reference method; Amendment 1
- ISO 10727:2002 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography
- ISO 6673:2003 Green coffee - Determination of loss in mass at 105 °C
- ISO 6673:1983 Green coffee; Determination of loss in mass at 105 degrees C
- ISO 11817:1994 Roasted ground coffee - Determination of moisture content - Karl Fischer method (Reference method)
- ISO 11294:1994 Roasted ground coffee - Determination of moisture content - Method by determination of loss in mass at 103 °C (Routine method)
- ISO 20938:2008 Instant coffee - Determination of moisture content - Karl Fischer method (Reference method)
- ISO 3726:1983 Instant coffee; Determination of loss in mass at 70 degrees C under reduced pressure
Lithuanian Standards Office , Determination of caffeine content in coffee
- LST ISO 4052:2004 Coffee. Determination of caffeine content (Reference method) (idt ISO 4052:1983)
- LST ISO 11817:2004 Roasted ground coffee. Determination of moisture content. Karl Fischer method (Reference method) (idt ISO 11817:1994)
KR-KS, Determination of caffeine content in coffee
- KS H ISO 10095-2007 Coffee－Determination of caffeine content－ Method using high-performance liquid chromatography
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of caffeine content in coffee
- GB/T 19182-2003 Coffee--Determination of caffeine content--Method using high-performance liquid chromatography
- GB/T 5009.139-2003 Determination of caffeine in beverages
- GB/T 5009.197-2003 Determination of thiamine hydrochloride,pyridoxine hydrochloride,niacin niacinamide and caffeine in health foods
CZ-CSN, Determination of caffeine content in coffee
- CSN 58 0114-2001 Coffee extracts and chicory extracts - Determination of the caffeine content in decaffeinated coffee extracts - etermination of the dry matter content in dried extract - Determination of the dry matter content in liquid extract
German Institute for Standardization, Determination of caffeine content in coffee
- DIN 10779:2011-03 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10768:1989 Analysis of coffee and coffee products; determination of insoluble matter content of instant coffee
- DIN 10779:2011 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10779:1999 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10764-3:1972 Testing of coffee and coffee products; determination of dry matter content of soluble coffee, sea sand method
- DIN ISO 20481:2011-01 Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method (ISO 20481:2008)
- DIN 10767:2015-08 Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method
- DIN 10767:2015 Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method
- DIN ISO 20481:2011 Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method (ISO 20481:2008)
- DIN 10783:2011 Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
- DIN 10783:2011-01 Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
- DIN 10777-2:2000 Analysis of coffee and coffee products - Determination of coffeine content - Part 2: HPLC rapid method
- DIN 10764-3:2016 Testing of coffee and coffee products - Determination of dry matter content of soluble coffee - Part 3: Sea sand method for liquid coffee extracts
- DIN 10764-3:2016-07 Testing of coffee and coffee products - Determination of dry matter content of soluble coffee - Part 3: Sea sand method for liquid coffee extracts
- DIN 10775-1:1986 Analysis of coffee and coffee products; determination of water-soluble extract; method for roasted coffee
- DIN 10772-1:1988 Analysis of coffee and coffee products; Karl Fischer method for the determination of water content; method for roasted coffee
- DIN 10775:2016 Analysis of coffee and coffee products - Determination of water-soluble extract - Method for roasted coffee
- DIN 10767:1992 Analysis of coffee and coffee products; determination of chlorogenic acids content; HPLC method
- DIN 10766:1977 Analysis of coffee and coffee products; determination of water content of green coffee, dioxane distillation, Karl Fischer titration
- DIN 10776-2:2016-07 Analysis of coffee and coffee products - Determination of pH and acid content - Part 2: Method for soluble coffee
- DIN 10776-1:2016-07 Analysis of coffee and coffee products - Determination of pH and acid content - Part 1: Method for roasted coffee
- DIN 10772-1:2009 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
- DIN 10764-4:2007 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
- DIN 10764-2:2007 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN 10772-2:2005 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
- DIN 10772-2:2005-05 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
- DIN 10772-1:2009-06 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
- DIN 10764-4:2007-03 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
- DIN 10764-2:2014 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN 10764-2:2014-02 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN ISO 10727:2004-05 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography (ISO 10727:2002)
- DIN EN 17992:2023-07 Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by <(hoch)1>H-qNM; German and English version prEN 17992:2023 / Note: Date of issue 2023-06-23
- DIN ISO 10727:2004 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography (ISO 10727:2002)
- DIN EN 18003:2023-10 Food Authenticity - Determination of 16-O-methylcafestol content of green and roasted coffee - HPLC-method; German and English version prEN 18003:2023 / Note: Date of issue 2023-08-25*Intended as replacement for DIN 10779 (2011-03).
- DIN EN 16620:2015-06 Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
- DIN ISO 6673:2007 Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03
- DIN ISO 22994:2023-10 Coffee extracts - Determination of the dry matter content of coffee extracts - Sea sand method of liquid or pasty coffee extracts (ISO 22994:2021); Text in German and English / Note: Date of issue 2023-09-22*Intended as replacement for DIN 10764-3 (201...
- DIN EN 16620:2015 Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
- DIN 10781:2000-11 Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
- DIN 10811-1:2000 Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 1: HPLC-Routine method
- DIN 10810:1996-02 Analysis of tea and tea products - Determination of theobromine and coffeine content of instant tea in solid form and instant tea products - HPLC-method
- DIN 10811-1:2000-09 Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 1: HPLC-Routine method
- DIN 10781:2000 Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
- DIN 10780:2003 Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
AENOR, Determination of caffeine content in coffee
- UNE 34100:2017 Foodstuffs. Determination of 16-O-methyl cafestol content of roasted coffee. HPLC-method.
Professional Standard - Agriculture, Determination of caffeine content in coffee
- GB/T 16344-1996 Method for determination of caffeine in beverages
- SN/T 1781-2023 Determination of Caffeine in Imported and Exported Cosmetics
- NY/T 2821-2015 Determination of caffeic acid phenethyl ester in propolis.Liquid chromatography tandem mass spectrometry
HU-MSZT, Determination of caffeine content in coffee
VE-FONDONORMA, Determination of caffeine content in coffee
Group Standards of the People's Republic of China, Determination of caffeine content in coffee
- T/YNBX 020-2020 Determination of trigonelline, chlorogenic acid and caffeine in coffee—high performance liquid chromatography
- T/YNBX 033-2021 Determination of 5-hydroxymethylfurfural in coffee—High performance liquid chromatography
Taiwan Provincial Standard of the People's Republic of China, Determination of caffeine content in coffee
- CNS 9432-1982 Method of Test for Beverage: Determination of Caffeine
- CNS 8153-1981 Green Coffee - Determination of Moisture Content (Routine Method)
- CNS 8152-1981 Green Coffee - Determination of Moisture Content (Basic Reference Method)
AT-ON, Determination of caffeine content in coffee
TR-TSE, Determination of caffeine content in coffee
- TS 2314-1976 GREEN COFFEE BEANS DETERMINATION OF MOISTURE CONTENT (ROUTINE METHOD)
- TS 2313-1976 GREEN COFFEE BE AN S DETERMINATION OF MOISTURE CONTENT (BASIC REFERENCE METHOD)
International Dairy Federation (IDF), Determination of caffeine content in coffee
- IDF 203-2005 Dried milk and dried milk products - Determination of their behaviour in hot coffee (Coffee test)
Danish Standards Foundation, Determination of caffeine content in coffee
- DS/ISO 15322:2005 Dried milk and dried milk products – Determination of their behaviour in hot coffee (Coffee test)
National Health Commission of the People's Republic of China, Determination of caffeine content in coffee
- GB 5009.139-2014 Determination of caffeine in national food safety standard beverages
Association of Official Analytical Chemists (AOAC), Determination of caffeine content in coffee
Professional Standard - Commodity Inspection, Determination of caffeine content in coffee
- SN/T 1354-2004 Determination of caffeine in honey for import and export--Liquid chromatography
- SN/T 1781-2006 Determination of caffeine in cosmetics for import and export - Liquid chromatography method
- SN/T 2440-2010 Determination of caffeine in royal jelly for import and export-
LC-MS/MS
CEN - European Committee for Standardization, Determination of caffeine content in coffee
- PREN 16987-2016 Foodstuffs - Determination of acrylamide in coffee and coffee products by HPLC-MS/MS and GC-MS
ET-QSAE, Determination of caffeine content in coffee
未注明发布机构, Determination of caffeine content in coffee
中华全国供销合作总社, Determination of caffeine content in coffee
- GH/T 1312-2020 Determination of chlorogenic acid, caffeic acid, p-coumaric acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and atipirin C in propolis by high performance liquid chromatography
- GH/T 1259-2019 Near-infrared spectroscopic determination of moisture, tea polyphenols and caffeine content in tea polyphenol products
- GH/T 1260-2019 Near-infrared spectroscopic determination of moisture, tea polyphenols and caffeine content in solid instant tea
ES-UNE, Determination of caffeine content in coffee
- UNE-EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
European Committee for Standardization (CEN), Determination of caffeine content in coffee
- EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
Shanghai Provincial Standard of the People's Republic of China, Determination of caffeine content in coffee
- DB31/T 138-8-1994 Total Bilirubin Determination Kit for Clinical Chemistry (Caffeine Colorimetric Method)
CENELEC - European Committee for Electrotechnical Standardization, Determination of caffeine content in coffee
- EN 60661:2001 Methods of Measuring the Performance of Electric Household Coffee Makers (Incorporates Amendment A1: 2003)
农业农村部, Determination of caffeine content in coffee
- NY/T 3514-2019 Determination of Chlorogenic Acid Compounds in Coffee by High Performance Liquid Chromatography
- NY/T 3012-2016 Determination of trigonelline in coffee and products by high performance liquid chromatography