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Modern Olives Research.
Modern Olives has developed internal processes/methodologies that have become part of industry standard in olive oil.
The following points indicate some examples only of this level of commitment to research and innovation:
Evaluation of new olive mechanical harvesting technologies in Australia; 2004; Leandro Ravetti, Modern Olives, Australia; Acta Horticulturae 791.
Guide to Efficient Olive Harvesting; 28 pages; Code: 08-157; Published: 15 Oct 2008; Author(s): L Ravetti; ISBN: 1-74151-746-X.
Improving the Efficiency of mechanical olive harvest. Evaluation of fruit loosening agents; 23 pages; Code: 08-052; Published 2008; Author(s): Leandro Ravetti, Brigid McClelland; ISBN: 1-74151-641-2
Characterisation of Phenolic Compounds in Oils Produced from Frosted Olives; Claudia Guillaume, Leandro Ravetti, Sonja Gwyn; Journal of the American Oil Chemists' Society, 2009, Volume: 87, Issue 3, 247-254
Continuous mechanical harvesting in modern Australian olive growing systems; Ravetti, Leandro & Robb, Simon; Adv. Hort. Sci., 2010 24(1): 71-77
Sterols in Australian Olive Oils: The effects of technological and biological factors; 38 pages; Code: 10-173; Published: 14 Oct 2010; Author(s): Claudia Guillaume, Leandro Ravetti, Joshua Johnson; ISBN: 978-1-74254-140-2.
Technological Factors Affecting Sterols in Australian Olive Oils; Claudia Guillaume, Leandro Ravetti, Debashree Lala Ray, Joshua Johnson; Journal of the American Oil Chemists' Society, 2011, Volume: 89, Issue 1, 29-39
Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement; 46 pages; Code: 11-091; Published: 25 Oct 2011; Author(s): Pablo Canamasas, Leandro Ravetti; ISBN: 978-1-74254-271-3.
How Continuous Mechanical Harvesting Transformed the Olive Industry; 2012; Leandro Ravetti, Modern Olives, Australia; I International Symposium on Mechanical Harvesting and Fruit Handling; ISHS.
Evaluation of Second Extraction of Olive Oil in Australia; 35 pages; Code: 12-109; Published: 18 Oct 2012; Author(s): Pablo Canamasas, Leandro Ravetti; ISBN: 978-1-74254-451-9.
Green Vegetable Oil Processing. Chapter: Modern Aqueous Oil Extraction—Centrifugation Systems for Olive and Avocado Oils; Wong, Marie; Ravetti, Leandro & Eyres, Laurence; 2012; AOCS, AOCS.
Evaluation of New Analytical Methods to Detect Lower Quality Olive Oils; Code: 12-007; Published: 29 Jun 2012; Author(s): Claudia Guillaume, Leandro Ravetti; ISBN: 978-1-74254-362-8.
Survey to determine olive oil compliance with new methodologies in international standards; 59 pages; Code: 13-094; Published: 18 Sep 2013; Author(s): Claudia Guillaume, Leandro Ravetti, Natalia Ruiz, Daniella Zaparenkov; ISBN: 978-1-74254-587-5.
Olive Oil Sensory Science. Chapter: Olive Oils from Australia and New Zealand; Ravetti, Leandro & Edwards, Margaret; 2014; John Wiley & Sons.
Pyropheophytin a and 1,2-diacyl-glycerols over time under different storage conditions in natural olive oils; Journal of the American Oil Chemists’ Society, vol. 91, no. 5, pp. 697–709, 2014. Author(s): C. Guillaume, Ch. Gertz, and L. Ravetti
Pyropheophytin a and 1,2 di-acylglycerols in natural olive oils under different storage conditions over time; La rivista italiana delle sostanze grasse - VOL. XCI – Oct/Dec. 2014. Author(s): C. Guillaume, Ch. Gertz, and L. Ravetti
Project on determining DEHP sources of contamination on olive oil; Department of State Development, Business and Innovation; Victoria – Australia; Jul-2014. Author(s): Claudia Guillaume.
Technological and agronomical factors affecting sterols in Australian olive oils; La rivista italiana delle sostanze grasse - VOL. XCII – Jan/March 2015. Author(s): Claudia Guillaume and Leandro Ravetti.
Pinpointing sources of DEHP contamination in olive oil; INFORM – May 2015. Author(s): Claudia Guillaume and Leandro Ravetti.
Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests; Journal of Chemistry Volume 2016, Article ID 6393962, 7 pages; http://dx.doi.org/10.1155/2016/6393962; Author (s): Claudia Guillaume and Leandro Ravetti.
Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating; Acta Scientific Nutritional Health; Volume 2 Issue 6 June 2018. Author(s): C. Guillaume, F. De Alzaa and L. Ravetti
