About NoxScore

Global Noxscore Grading
Noxscore Grading in South Korea
Noxscore Grading of People & Blogs

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
YoSoy Celso YoSoy Celso Sports Mexico
7.17K 100%
5.27K
Ana-Maria Margean Ana-Maria Margean Music Romania
7.25K 100%
4.44K
SoCal Scale Models SoCal Scale Models Autos & Vehicles United States
7.22K 100%
2.05K
Dou Editz Dou Editz Sports Others
7.36K 100%
5.86K
FC Spartak Trnava FC Spartak Trnava Sports Slovakia
7.45K 100%
1.91K
闇ちゃんランド【ゆっくり解説】 闇ちゃんランド【ゆっくり解説】 Entertainment Japan
7.34K 100%
10.76K
KYRIGO KYRIGO Music United States
7.14K 100%
869
いくら59のFPS実況 いくら59のFPS実況 Gaming Japan
7.28K 100%
7.03K
Mehri vlog Mehri vlog People & Blogs Azerbaijan
7.31K 100%
2.7K
안동이야기 안동이야기 People & Blogs South Korea
7.25K 100%
462 -32.26%

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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