About NoxScore

Global Noxscore Grading
Noxscore Grading in Colombia
Noxscore Grading of Howto & Style

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
WejdeneOfficiel WejdeneOfficiel Music France
2.09M 0.48%
8.9M
NegoDoBorelVEVO NegoDoBorelVEVO Music United States
2.09M -0.48%
6.44M 0.01%
Elena Sheidlin Elena Sheidlin Howto & Style Russia
2.08M
1.37M
Jade Picon Jade Picon Entertainment Brazil
2.08M -0.48%
197.19K
Jim Chapman Jim Chapman People & Blogs United Kingdom
2.07M
28.89K 0.06%
Best Viners Best Viners Entertainment United States
2.06M
199.1K
Milana Coco Milana Coco People & Blogs Entertainment Canada
2.06M
120.98K
les Segpa les Segpa Comedy France
2.06M
8.38M
Maqui015 ♥ Maqui015 ♥ Howto & Style Colombia
2.06M
256.02K
Aziatomik Aziatomik Comedy France
2.06M
421.08K

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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