Oxidation can occur in various places in the process and has different effects.I have read all about LODO brewing, which is mainly to keep the malt flavor and I do think it has merit. I was referencing a post about hop flavor dropping off, which again is different than a beer to the point of oxidation where the beer is noticeably darker and tastes bad. I keg in a closer co2 transfer but used to bottle with a bottling bucket and never had the problems described in the post. I don't think the OP was complaining about it not being award winning, just quality.
I would contend there isn't much difference between 'award winning' and 'quality'. I've made some pretty tasty IPAs with tradition HB techniques. But the one thing they all had in common was the flavor rapidly deteriorated in the keg.
You can easily resolve this though by dry hopping during the late states of active fermentation (yeast will scavenge the O2 you introduce). Rack to the serving keg during active (restarted by adding priming sugar) fermentation. Seal it up and let it naturally carbonate. Monitor the pressure to ensure its not too high for the carbonation level you want. I guarantee you'll see changes in the longevity of the hops and it all has to do with reducing oxygen. In fact even if you're not dry hopping this is a really good technique to ensure low oxygen during packaging.