About NoxScore

Global Noxscore Grading
Noxscore Grading in Greece
Noxscore Grading of Sports

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
Arson CAD-CAM-CNC Arson CAD-CAM-CNC Science & Technology India
9.9K 100%
1.34K
中国画教程 中国画教程 People & Blogs China
9.9K 100%
4.03K
Xiomii LP Xiomii LP Gaming Peru
9.9K 100%
464
suryagang1435 suryagang1435 Film & Animation India
9.9K 100%
1.01K
YA ALI MADAD YA ALI MADAD Music People & Blogs Others
9.9K 100%
22.69K
TRETA ENTERTAINMENT TRETA ENTERTAINMENT Entertainment Film & Animation Nepal
9.9K 100%
3.32K
aekaraenwsis21 aekaraenwsis21 Sports Greece
9.9K 100%
2.69K
MusicaChilena MusicaChilena People & Blogs Others
9.9K 100%
509.69K
chago1111 chago1111 Music Comedy Others
9.9K 100%
2.17M
Anil Kuri Anil Kuri Education India
9.9K 100%
2.02K

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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