About NoxScore

Global Noxscore Grading
Noxscore Grading in United States
Noxscore Grading of Entertainment

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
Ayman Sayed Ayman Sayed People & Blogs Egypt
13.7K
16.42K
Makers Club Py Makers Club Py Education Paraguay
13.7K
42.33K
Paul Pili Paul Pili People & Blogs Philippines
13.7K
26
dawson asmr dawson asmr Entertainment United States
13.7K
3.85K
Guia Bancário Guia Bancário People & Blogs Brazil
13.7K 1.48%
5.92K
Уроки Плотника Уроки Плотника Science & Technology Belarus
13.7K 5.38%
50.88K
90min Brasil 90min Brasil Sports Brazil
13.7K
479
HACKING BEGINS HACKING BEGINS Education India
13.7K
4.22K
انس اسامه الرسميهٰ انس اسامه الرسميهٰ People & Blogs Iraq
13.7K
1.01K
FYABELL PLAY FYABELL PLAY Music Indonesia
13.7K 11.38%
108.5K

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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