Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
Edition 2011-03

Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
Edition 2003-02

Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
Edition 2000-11

Analysis of tea - Determination of fluoride content - Potentiometric method
Edition 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
Edition 1996-02

Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 1: HPLC-Routine method
Edition 2000-09

Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 2: HPLC-reference method (for low theobromine contents also)
Edition 1997-10

Sensory analysis - Simple descriptive test
Edition 2014-11

Sensory analysis - Descriptive analysis with following quality evaluation
Edition 2018-04

Sensory analysis - Time intensity test
Edition 2002-09