Sobre o NoxScore

Global Noxscore grading
Noxscore grading in Outras
Noxscore grading of Education

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
bima oktaviano bima oktaviano Entretenimento Hungria
4.41K 100%
408
최재원 챔프tv 최재원 챔프tv Esportes Coreia do Sul
4.44K 100%
188
Mathew V Music Mathew V Music Música Canadá
4.44K 100%
2.42K
Free Tv Kausty Free Tv Kausty Viagens e Eventos Índia
4.41K 100%
841
OfertayChollos🎯🔥 OfertayChollos🎯🔥 Ciência & Tecnologia Espanha
4.4K 100%
1.04K
LA CASA DEL TERROR LA CASA DEL TERROR Entretenimento México
4.43K 100%
6.75K
高校生のじかん×ハイスクWish 高校生のじかん×ハイスクWish Entretenimento Viagens e Eventos Japão
4.44K 100%
3.96K
C C C C Educação Outras
4.42K 100%
1.03K
LizaTheMalamute LizaTheMalamute Animais Eslovénia
4.42K 100%
113
 NABI PUBG NABI PUBG Pessoas e Blogs Outras
4.42K 100%
18.59K

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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