Schwinger-Dyson equations and flavor mixing

Blasone, Massimo; Jizba, Petr; Smaldone, L. A.

doi:10.1088/1742-6596/1071/1/012003

Cited by 1 publication

(1 citation statement)

References 25 publications

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“…Historically, attention related processes have been underemphasized in models of fluid intelligence (H. Kane & Brand, 2003) and in psychophysical approaches to sensation and perception (the role of attention is neglected in the formative book on Psychophysics by Stevens, 1975). However, more recent models of intelligence have included attention control as a primary factor contributing to individual differences in fluid intelligence (Conway et al, 1999(Conway et al, , 2003Heitz et al, 2005;Kovacs & Conway, 2016;Kyllonen & Christal, 1990;Shipstead et al, 2016). And more recent neural models of perception have proposed attention as an important mechanism at early and late stages of perception (Deco & Rolls, 2005;Desimone & Duncan, 1995;Kok, 1997;Luck et al, 2000;O'Craven et al, 1997;Usher & Niebur, 1996).…”

Section: Introductionmentioning

confidence: 99%

Attention control: The missing link between sensory discrimination and intelligence

Tsukahara

Harrison

Draheim

et al. 2020

Atten Percept Psychophys

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Intelligence is correlated with the ability to make fine sensory discriminations. Although this relationship has been known since the beginning of intelligence testing, the mechanisms underlying this relationship are still unknown. In two large-scale structural equation modelling studies, we investigated whether individual differences in attention control abilities can explain the relationship between sensory discrimination and intelligence. Across the two studies, we replicated the finding that attention control fully mediated the relationships of intelligence/working memory capacity to sensory discrimination. Our findings show that attention control plays a prominent role in relating sensory discrimination to higher-order cognitive abilities. [Data, analysis scripts, and results output are available via the Open Science

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