About NoxScore

Global Noxscore Grading
Noxscore Grading in Russia
Noxscore Grading of Entertainment

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
ΑΛΒΙΝ ΑΛΒΙΝ Film & Animation People & Blogs Greece
3.18K 100%
22.26K
MARKED ESSENCE MARKED ESSENCE People & Blogs United States
3.18K 100%
17.11K
So maker So maker People & Blogs Italy
3.18K 100%
14.41K
A Man of Yogurt A Man of Yogurt Comedy Others
3.18K 100%
0
Ibrahim Mohammed Ibrahim Mohammed Gaming Qatar
3.18K 100%
250
Colorful Vampire Colorful Vampire Music Others
3.18K 100%
51.26K
OtakuKrazy OtakuKrazy Music United Kingdom
3.18K 100%
36.58K
Кар Карыч Кар Карыч Entertainment Russia
3.18K 100%
4.36K
海野浩 海野浩 Autos & Vehicles People & Blogs Japan
3.18K 100%
33.89K
Sungwoo Choi Sungwoo Choi Sports Australia
3.18K 100%
31.22K

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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