Sobre o NoxScore

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

YouTube Channels with Similar Grade in Noxscore

InfoCategoriesAudience CountryFollowersAvg.Views Nox Score
LUFFY LUFFY Entretenimento Brasil
134K
604
ordirepar ordirepar Ciência & Tecnologia França
134K 0.75%
80.43K 0.05%
ครูอารีย์ Kru Aree Official ครูอารีย์ Kru Aree Official Pessoas e Blogs Tailândia
134K 0.75%
9.07K 0.45%
Kadian’s Kitchen Kadian’s Kitchen Pessoas e Blogs Índia
134K
95.67K 0.09%
Fly You Fly You Música Vietname
134K
166 0.61%
Gil T Gil T Filme e Animação Estados Unidos
134K
703.68K 0.08%
Resumiendo Resumiendo Filme e Animação Outras
134K
213.99K 0.07%
Irrelevancherry Irrelevancherry Pessoas e Blogs Brasil
134K
371.07K 0.08%
NanoHour NanoHour Música Alemanha
134K
77.85K 2.79%
Goppo Tv Goppo Tv Entretenimento Bangladeche
134K 8.94%
17.99K 1.65%

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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