About NoxScore

Global Noxscore Grading
Noxscore Grading in Algeria
Noxscore Grading of People & Blogs

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesCountry/RegionSubsAvg.Views Nox Score
HunSix HunSix People & Blogs Indonesia
8.46K 100%
1.39K
Bradley Hebert Bradley Hebert Gaming Canada
8.45K 100%
262
주무성 주무성 People & Blogs South Korea
8.5K 100%
9.81K 3.81%
Maiara Trombini Maiara Trombini Education Brazil
8.48K 100%
492
MinouTech MinouTech People & Blogs Algeria
8.48K 100%
3.49K
井垣利英チャンネル 井垣利英チャンネル Howto & Style Japan
8.49K 100%
1.2K
James Shore James Shore Science & Technology United States
8.5K 100%
325
THP Golf TV THP Golf TV Sports United States
8.49K 100%
2.05K
Bulldogs E.D.C Bulldogs E.D.C Autos & Vehicles Others
8.47K 100%
1.07K
Sidnology Tech Sidnology Tech Science & Technology India
8.49K 100%
7.03K

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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