About NoxScore

Global Noxscore Grading
Noxscore Grading in Qatar
Noxscore Grading of Sports

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
アイアン矢沢の男飯 アイアン矢沢の男飯 Howto & Style Japan
7.57K 100%
411
BbSweetCoffee BbSweetCoffee Music Malaysia
7.57K 100%
2.13K
DaniGianluca HAZ DaniGianluca HAZ Sports Others
7.57K 100%
204.22K
Baywin [MC] Baywin [MC] Gaming Kazakhstan
7.57K 100%
43.59K
ilyShadow ilyShadow Gaming United States
7.57K 100%
2.59K
2015Handball 2015Handball Sports Qatar
7.57K 100%
1.16K
IIT Guwahati IIT Guwahati Education India
7.57K 100%
603
Nitta Bakery Nitta Bakery People & Blogs Thailand
7.57K 100%
1.27K
짧은긱블 Geekble Shorts 짧은긱블 Geekble Shorts Howto & Style South Korea
7.57K 100%
107.04K 0.01%
الصياد علي شخاط الصياد علي شخاط People & Blogs Others
7.57K 100%
3.54K

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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