About NoxScore

Global Noxscore Grading
Noxscore Grading in Japan
Noxscore Grading of Science & Technology

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
snowsound snowsound Entertainment Japan
134K -0.74%
191.32K
Vixarya Vixarya Gaming United States
134K
0
Eli Creole Eli Creole Music United States
134K
13.96K 0.27%
patricios71 patricios71 Music Ecuador
134K
17.46K 0.19%
Kiirstin Leigh Kiirstin Leigh People & Blogs Howto & Style United States
134K
184.31K 0.04%
Chaosfail44 Chaosfail44 Gaming Austria
134K -0.74%
288.95K 0.04%
HeatFox HeatFox Music Italy
134K
125.72K 0.03%
Hoai An Design Hoai An Design Howto & Style United States
134K -0.74%
706 -1.81%
Sheleypie Sheleypie Howto & Style Canada
134K
1.79K -3.50%
Tech Box Tech Box Science & Technology Japan
134K
106.91K 0.07%

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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