About NoxScore

Global Noxscore Grading
Noxscore Grading in South Korea
Noxscore Grading of Howto & Style

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
LiveBianconera LiveBianconera Sports Italy
6.19K 100%
2.4K
Chilly2x Chilly2x Gaming Others
6.2K 100%
3.47K
studyval studyval People & Blogs Chile
6.21K 100%
685
Trading Space Trading Space People & Blogs Russia
6.2K 100%
1.4K
Experiment With All Experiment With All Entertainment United States
6.21K 100%
2.26K
CanalTopógrafo CanalTopógrafo Science & Technology Mozambique
6.2K 100%
37
바카라도둑들찐찐 바카라도둑들찐찐 Music South Korea
6.21K 100%
693
JoelEats TV JoelEats TV People & Blogs Others
6.2K 100%
368
패션테이블 패션테이블 Howto & Style South Korea
6.2K 100%
2.63K
Freedomway Garage Freedomway Garage Autos & Vehicles Indonesia
6.21K 100%
589

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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