Some of Fix's work was applicable to large-scale brewing, where your beers have to be stored for long periods of time. Hot-side aeration likely exists and it likely causes degradation of beer flavor over time; however, at homebrew scales, as long as you're not sticking your air stone into wort at flame-out, it's likely not much of an issue. If you're getting some wet cardboard notes in your beer, you're splashing too much and should change your process. If they appear at six months, you're getting a bit of HSA. If you're beer is still around in six months, you're drinking too slowly. Solve the problem as follows: Cool your wort to 80° F before transferring, then any splashing you do is a good thing, even according to Dr. Fix; or drink faster. And after about 24 hours into fermentation, no more splashing.
By the way, I did taste some oxidized beers at the last Homebrewer's Night at our LHBS. It can happen to us. Cheers!