About NoxScore

Global Noxscore Grading
Noxscore Grading in South Korea
Noxscore Grading of Education

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
Enchiladex Enchiladex Comedy Others
116K 3.57%
62.29K
박감사리얼아이 박감사리얼아이 Education South Korea
115K 0.88%
32.37K
Bzetbros Bzetbros Gaming Germany
116K 11.54%
48.17K 6.44%
Tuinmanieren Tuinmanieren Howto & Style Netherlands
115K 3.60%
69.79K 2.25%
LANA LANA Music Japan
116K 13.73%
978.64K 2.22%
Shogun/しょーぐん Shogun/しょーぐん Gaming Japan
115K 1.77%
76.56K -6.94%
Oğuz Ceyhan Oğuz Ceyhan Education Turkey
111K 2.78%
40.75K 0.54%
大西ライオンの「ゴル配ないさー」 大西ライオンの「ゴル配ないさー」 Sports Japan
112K 2.75%
58.76K -2.20%
Simon Pollo 🐥 Simon Pollo 🐥 People & Blogs Others
111K 4.72%
12.78K 0.88%
BrickbroZ BrickbroZ Gaming United States
111K 2.78%
71.81K 2.46%

Standard of Grading about Noxscore

Subs&Channel growth(35% of Total Scoring Mechanism)

The more subs and video views you gain, the higher the score.
The faster your channel grows during the last 30 days,the higher the score.

Video updated frequency(15% of Total Scoring Mechanism)

We evaluate this factor based on the videos during the last 3 months, The updated frequency of the video is more stable and the score is higher.
It is recommended to release 3-5 videos per week. If you don’t released any video within 3 months, the score will be very low.

Video performance(35% of Total Scoring Mechanism)

We evaluate this factor based on the videos during the last 3 months,and calculate the ratio of the subs and per video views.the higher the ratio,the higher the score.

Engagement Rate(10% of Total Scoring Mechanism)

We comprehensively calculate the ratio of the comments,likes and views of the video; the higher the ratio, the higher the engagement rate and the higher the score will be.

Social media abundance(5% of Total Scoring Mechanism)

Social media like Instagram、twitter、facebook,etc,will be beneficial to share and spread. You have more kind of social media account,the score will be higher.
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