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This study aims to offer a bibliometric analysis of the already substantial and growing literature on global virtual teams (GVTs).

Using a systematic literature review approach, it identifies all articles in the Web of Science from 1999 to 2021 that include the term GVTs (in the title, the abstract or keywords) and finds 175 articles. The VOSviewer software was applied to analyze the bibliometric data.

The analysis revealed three dialogizing research clusters in the GVTs literature: a pioneering management information systems and organizational cluster, a general management cluster and a growing international management and behavioural studies cluster. Furthermore, it highlights the most cited articles, authors, journals and nations, and the network of strong and weak links regarding co-authorships and co-citations. Additionally, this study shows a change in research patterns regarding topics, journals and disciplinary approaches from 1999 to 2021. Finally, the analysis illustrates the position and centrality in the network of the most relevant actors.

The findings can guide management practitioners, educators and researchers to the most meaningful clusters of publications on GVTs, and help navigate and make sense of the vast body of the available literature. The importance of GVTs has been growing in the past two decades, and Covid-19 has accelerated the trend.

This study provides an updated and comprehensive systematic literature review on GVTs. To the best of the authors’ knowledge, it is also the first systematic literature review and bibliometry on GVTs. It concludes by suggesting future research paths.

One of the popular fields to replace linear economy approach with the sustainable circular approach is the valorization of agri-food waste and by-products by using green methods. Celery peel contains essential nutrients as much as celery root. This study aims to propose a novel framework for investigation of celery root peel waste, which has high nutritional value and is beneficial for healthy nutrition, valorization potential to re-formulate ayran (a traditional Turkish drink).

Sustainable green extraction/distillation methods were applied to the celery root peel material to obtain water soluble extracts to be used in formulation of traditional Turkish drink “Ayran”.

As a result of the study, a new functional fermented drink derived from traditional drink ayran was obtained by using celery root peel extract. In addition to the positive characteristic properties of samples in terms of physical, chemical, microbiological and sensory parameters, it was observed that it increased the shelf life by at least 50% compared to the drink from which it was derived.

Several studies focused the valorization of food waste materials; however, to the best of the author’s knowledge, no study has been taken an approach for using green methods to add additional properties to traditional foods by using celery root peel extracts. Therefore, the study is a remarkable contribution to the circular economy and is a role model for further studies.