About NoxScore

Global Noxscore Grading
Noxscore Grading in India
Noxscore Grading of Education

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
Carrot Carrot Film & Animation Others
158K
287.19K 0.53%
Bilal Assarguini Bilal Assarguini Music Morocco
159K 1.27%
835.62K 1.25%
Python Aman Python Aman Gaming India
158K
241
MVPN MVPN Sports United States
158K 0.64%
684 51.33%
TapME TapME Gaming Others
158K 1.28%
1.32K 1.22%
Mario Koziner Mario Koziner Education Brazil
157K 0.64%
2.32K 2.06%
肉屋が教える肉料理 肉屋が教える肉料理 Howto & Style Japan
157K 1.29%
39.95K 0.87%
Swedish Plantguys Swedish Plantguys Howto & Style Others
157K 2.61%
13.86K 0.15%
Educational point Educational point Education India
157K
763 0.39%
The Boxing Round Up The Boxing Round Up Sports United Kingdom
157K
68.03K 0.24%

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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