Sobre o NoxScore

Global Noxscore grading
Noxscore grading in Outras
Noxscore grading of People & Blogs

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
Best Report Best Report Entretenimento Outras
14.4K -0.69%
52.46K
CentPlay CentPlay Jogos Rússia
14.4K -0.69%
39.73K
Castrosofiafans Castrosofiafans Pessoas e Blogs Outras
14.4K
69.24K
Project Mila Project Mila Viagens e Eventos Emirados Árabes Unidos
14.4K 1.41%
59.1K
Rafly Winata Rafly Winata Pessoas e Blogs Outras
14.4K
29.53K
SANTAL STARS SANTAL STARS Entretenimento Índia
14.4K
93.03K
Music Best Music Best Pessoas e Blogs Rússia
14.4K
631.65K
Quality Meat Scotland Quality Meat Scotland Pessoas e Blogs Reino Unido
14.4K 0.70%
482 35.39%
男女飲食 男女飲食 Pessoas e Blogs Outras
14.4K -0.69%
10.38K
Marcia Kleber Marcia Kleber Pessoas e Blogs Outras
14.4K
74.99K

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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