Sobre o NoxScore

Global Noxscore grading
Noxscore grading in Brasil
Noxscore grading of Education

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
MANUAL DO ESTUDANTE MANUAL DO ESTUDANTE Educação Brasil
29K 2.11%
311
Caner Karaman Caner Karaman Entretenimento Turquia
29K -0.34%
26.6K
Gabbiogi Gabbiogi Jogos Brasil
28.9K -0.34%
1.15K
Roberto Sanz Roberto Sanz Ciência & Tecnologia Espanha
29K 6.23%
794 12.15%
MC Noti TV MC Noti TV Entretenimento Equador
29K
1.33K 0.38%
By StellaM By StellaM Estilo e Moda Alemanha
29K 2.11%
617 16.42%
Jenna's Home Jenna's Home Estilo e Moda Outras
29K 15.08%
37.65K
The Balkanizer OFFICIAL The Balkanizer OFFICIAL Música Croácia
29K 1.05%
585
ED TUTORIAIS ED TUTORIAIS Música Brasil
29K 1.05%
243
Armin Ahmadi Armin Ahmadi Entretenimento Estados Unidos
28.9K 1.05%
3.52K -2.30%

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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