Interesting article, Jeff. A lot of bio-chemistry there - I bobbed to the surface repeatedly to avoid drowning in a work so far over my head! But I recognize some of the terms and I would say that reducing oxygen up front, reducing oxidative-enhancing processes and ingredients and exploring anti-oxidant additives, including Brewtan-B (tannic acid-derived anti-oxidant) or ascorbic acid, should all help for reducing the staling process. Sulfites are well known to the winemakers among us, so maybe there is a role for it in brewing, if flavors are not affected adversely by its use.