The attentional blink provides episodic distinctiveness: sparing at a cost.
The attentional blink provides episodic distinctiveness: sparing at a cost.
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DOI：
10.1037/a0013902
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发表时间：
2009-06
影响因子：
2.1
通讯作者：
Bowman, Howard
中科院分区：
文献类型：
--
作者：
Wyble, Brad;Nieuwenstein, Mark;Bowman, Howard
注意瞬脱是指当第二个目标以几百毫秒的时间滞后跟随第一个目标时，可以引起的感知上的明显间隙。.理论和计算工作为早期的眨眼数据集提供了各种解释，但最近的数据对这些解释提出了挑战，表明当受试者对整个刺激串进行编码时（Kawahara et al 2007），眨眼减弱，在观看RSVP流时分心或提供不相关的运动提示。在本文中，我们描述了情景同步类型序列令牌模型（eSTST），编码的视觉刺激到工作记忆的计算帐户，这表明注意瞬脱是一种认知策略，而不是资源限制。该模型由神经生物学上合理的神经元组成，并模拟了具有竞争性注意机制的注意瞬脱，促进了工作记忆中不同事件表征的形成。除了眨眼，该模型还解决了重复盲视和整体报告优势的现象，产生了实验工作支持的预测。
The attentional blink refers to an apparent gap in perception that can be elicited when a second target follows a first at a temporal lag of several hundred milliseconds. . Theoretical and computational work have provided a variety of explanations for early sets of blink data, but more recent data have challenged these accounts by showing that the blink is attenuated when subjects encode entire strings of stimuli (, Kawahara et al 2007), are distracted or are provided with irrelevant motion cues while viewing the RSVP stream. In this paper, we describe the Episodic Simultaneous Type Serial Token model (eSTST), a computational account of encoding visual stimuli into working memory which suggests that the attentional blink is a cognitive strategy rather than a resource limitation. This model is composed of neurobiologically plausible neural elements and simulates the attentional blink with a competitive attentional mechanism facilitates the formation of episodically distinct representations within working memory. In addition to the blink, the model addresses the phenomena of repetition blindness and whole report superiority, producing predictions which are supported by experimental work.
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影响因子：
3.5
作者：
Fougnie, Daryl;Marois, Rene
通讯作者：
Marois, Rene
影响因子：
3.5
作者：
Arend, Isabel;Johnston, Stephen;Shapiro, Igmron
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Shapiro, Igmron
影响因子：
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作者：
ALLPORT, DA
通讯作者：
ALLPORT, DA
影响因子：
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作者：
Di Lollo, V;Kawahara, J;Enns, JT
通讯作者：
Enns, JT
影响因子：
1.7
作者：
McArthur, G;Budd, T;Michie, P
通讯作者：
Michie, P