About NoxScore

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

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
mehh mehh Science & Technology India
2.11K 100%
867
ro d ro d People & Blogs Others
2.11K 100%
15.7K
Toon Toon Man Toon Toon Man People & Blogs Others
2.11K 100%
3.63K
claquetecom claquetecom Film & Animation Others
2.11K 100%
16.08K
Awesome TV Awesome TV Entertainment Canada
2.11K 100%
126.09K
うん うん Film & Animation Music Japan
2.11K 100%
0
CoreyFeldmanSecret CoreyFeldmanSecret Entertainment Film & Animation Others
2.11K 100%
122.47K
Project Difference Project Difference Education Spain
2.11K 100%
1.04K
Priya Khare Priya Khare Entertainment Denmark
2.11K 100%
594
CraigsStompbox CraigsStompbox Music Others
2.11K 100%
85.04K

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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