About NoxScore

Global Noxscore Grading
Noxscore Grading in Brazil
Noxscore Grading of Gaming

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
FABRO FABRO People & Blogs Ukraine
43.2K
11.77K
Webvideopreis Deutschland Webvideopreis Deutschland Travel & Events Germany
43.2K -0.23%
4.26K
Ashfaq Vlogs Ashfaq Vlogs Film & Animation Pakistan
43.2K 1.41%
8.76K
Charlie Day Charlie Day Comedy Canada
43.2K -0.23%
0
Wasted Link Wasted Link Gaming Brazil
43.2K -0.23%
7.93K
AlGrano AlGrano Gaming Spain
43.2K
3.78K
BBC The Social BBC The Social Entertainment United Kingdom
43.2K 0.70%
20.41K
Kelly Rossouw Kelly Rossouw Howto & Style South Africa
43.2K 8.54%
2.03K 3.04%
Punam's Cookbook Punam's Cookbook Howto & Style India
43.2K 1.41%
1.81K
Гречин Гречин Gaming Russia
43.2K 5.62%
22.75K

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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