About NoxScore

Global Noxscore Grading
Noxscore Grading in United States
Noxscore Grading of Music

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
GK KITCHEN TIPS GK KITCHEN TIPS Entertainment India
145K
0
سحس بوم S7S Bom سحس بوم S7S Bom Entertainment Egypt
145K
0
RESPECTED BOY RESPECTED BOY Entertainment India
145K -0.68%
0
S B S B Music Others
145K
0
Gina Alba Gina Alba Music United States
145K
1.33M 0.11%
MaleroGuitar MaleroGuitar Howto & Style France
145K
27.3K 0.07%
BRAINUNLOCKEY BRAINUNLOCKEY Education India
145K
4.29K
Bolero Tâm Trạng Bolero Tâm Trạng Entertainment Vietnam
145K
2.49K
Davida Twerk Davida Twerk Entertainment Spain
145K
311.62K 0.01%
Las mejores bandas de El Salvador Las mejores bandas de El Salvador Entertainment El Salvador
145K 10.69%
569 -37.33%

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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