About NoxScore

Global Noxscore Grading
Noxscore Grading in Hong Kong SAR China
Noxscore Grading of Music

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
@Semplicemente_Io @Semplicemente_Io People & Blogs Others
8.51K 100%
151
AnAn Family AnAn Family People & Blogs Vietnam
8.51K 100%
106.93K
Yundi fan Yundi fan Music Hong Kong SAR China
8.51K 100%
2.45K
Englist Englist Education United States
8.51K 100%
7
Sukechink Sukechink People & Blogs Others
8.51K 100%
29.71K
Electrical Explanations Electrical Explanations Education India
8.51K 100%
511
Suhaib Thoughts Suhaib Thoughts People & Blogs Pakistan
8.51K 100%
3.93K
BEEL BEEL Music Others
8.51K 100%
1.2K
AYOOO AYOOO Music France
8.51K 100%
623
Narciso 21 Narciso 21 Science & Technology People & Blogs Others
8.51K 100%
2.58K

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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