About NoxScore

Global Noxscore Grading
Noxscore Grading in Serbia
Noxscore Grading of Science & Technology

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
ЕПС Дистрибуција д.о.о. Београд ЕПС Дистрибуција д.о.о. Београд Science & Technology People & Blogs Serbia
17 100%
106
Poblado Boqueron Poblado Boqueron Travel & Events Sports Others
17 100%
683
ShotgunJustus ShotgunJustus Music Others
17 100%
5.71K
K0rpi K0rpi Music Finland
17 100%
590
Marquis Patience - Topic Marquis Patience - Topic Music Others
17 100%
136
Vape Bargains Vape Bargains People & Blogs United Kingdom
17 100%
320
Gracie and Snuggles Gracie and Snuggles Film & Animation Others
17 100%
65
Sunindita Chowra Sunindita Chowra
17 100%
0 -100%
느그원우 느그원우
17 100%
0 -100%
Rizal Latief Rizal Latief
17 100%
0 -100%

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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