Sobre o NoxScore

Global Noxscore grading
Noxscore grading in Chile
Noxscore grading of Howto & Style

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
Bittu Yadav Official Bittu Yadav Official Música Índia
122K
60.48K
Falabella Chile Falabella Chile Estilo e Moda Chile
122K 1.67%
1.72M 20.89%
Tomasz Raczek Tomasz Raczek Pessoas e Blogs Polónia
123K 2.50%
49.92K -4.73%
Lagunarium Lagunarium Jogos Austrália
121K
31.4K -4.97%
Telly Glam Telly Glam Entretenimento Índia
123K 2.50%
1.27K
Nabi Asli Nabi Asli Educação Estados Unidos
121K 6.14%
131.92K
Tsuki Tsuki Educação Reino Unido
122K 2.52%
43.6K -0.42%
Asena Akhayi Asena Akhayi Pessoas e Blogs Estados Unidos
123K 242.62%
31.43K
RapidMain RapidMain Jogos Estados Unidos
122K 0.83%
49.04K 0.47%
ニコナナチャンネル ニコナナチャンネル Entretenimento Japão
120K 3.45%
12.41K -42.03%

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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