Sobre o NoxScore

Global Noxscore grading
Noxscore grading in Japão
Noxscore grading of Gaming

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
ジュキぱっぱ ジュキぱっぱ Entretenimento Japão
1.66M 0.61%
378.22K 3%
Joshlilj Joshlilj Entretenimento Estados Unidos
1.65M 8.55%
324.42K 18.84%
Food Ward Fyz Food Ward Fyz Estilo e Moda Índia
1.58M 5.33%
874.72K 4.97%
ERA MMA ERA MMA Esportes Rússia
1.58M 2.60%
0 -100%
MrRissso MrRissso Automóveis e Veículos Rússia
1.57M 1.29%
1.68M 1.75%
もこうの実況 もこうの実況 Jogos Japão
1.55M 0.65%
159.17K -6.89%
Dominik Rupiński Dominik Rupiński Educação Polónia
1.51M 3.42%
169.55K -10.26%
ПАНЧЕНКО ПАНЧЕНКО Pessoas e Blogs Ucrânia
1.42M 16.39%
69.68K -71.31%
Bu Dyah 19 Bu Dyah 19 Jogos Indonésia
1.41M 5.22%
150.85K -40.39%
Chicco Gaming Chicco Gaming Jogos Estados Unidos
1.41M 28.18%
2.4M 10.10%

Standard of Grading about Noxscore

Subs&Channel growth(35% da pontuação total)

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% da pontuação total)

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% da pontuação total)

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% da pontuação total)

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% da pontuação total)

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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