About NoxScore

Global Noxscore Grading
Noxscore Grading in Brazil
Noxscore Grading of People & Blogs

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
Rosanna Pansino Rosanna Pansino Howto & Style United States
14.5M
190.5K 46.02%
People Vs Food People Vs Food Entertainment United States
12.5M
325.17K 6.16%
Patty Mayo Patty Mayo Entertainment United States
11.2M 0.90%
512.61K 9.21%
efdewe efdewe Gaming Indonesia
10.1M
105.82K -6.84%
Mundo da Vivi Mundo da Vivi People & Blogs Brazil
9.48M 0.21%
216K 4.23%
CookwithParul CookwithParul Howto & Style India
9.14M 1.11%
197.51K 18.21%
Flavia Calina Flavia Calina People & Blogs Brazil
8.37M
185.75K 3.11%
WILDCAT WILDCAT Gaming United States
8.03M
269.02K -9.58%
Mario Aguilar Mario Aguilar Entertainment Mexico
8M 0.25%
105.36K 234.11%

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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