About NoxScore

Global Noxscore Grading
Noxscore Grading in Turkey
Noxscore Grading of Sports

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
张梅燕 张梅燕 People & Blogs Others
4.67K 100%
799
ilenlainou m ilenlainou m Music India
4.67K 100%
26.56K
GRAMMY Museum GRAMMY Museum Nonprofits & Activism Others
4.67K 100%
4.04K
František Rajec František Rajec Music Slovakia
4.67K 100%
1.1K
Andy A Andy A Education Others
4.67K 100%
644
Property Knowledge Property Knowledge People & Blogs India
4.67K 100%
2.48K
Beşiktaş Basketbol Beşiktaş Basketbol Sports Turkey
4.67K 100%
555
momomo ASMR momomo ASMR People & Blogs Japan
4.67K 100%
14.05K
vpodzemke vpodzemke Entertainment Czech Republic
4.67K 100%
31.32K
PhiladelphiaCandies PhiladelphiaCandies Education United States
4.67K 100%
165.51K

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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